MySteak Legends Cheesesteak
Nov 6
Written By MyForest Foods
Makes 2 sandwiches | Prep 10 minutes | Cook 15 minutes | Vegan as written
There are plenty of cheesesteak arguments, and the pepper question alone could occupy an evening. This recipe leaves peppers optional. The parts that matter here are a warm roll, onions cooked until soft, MySteak browned in the skillet, and cheese melted over the filling while it’s still hot.
Move the onions aside while MySteak cooks so the slices have room to sear. Bring everything back together, divide it into two mounds, and melt vegan provolone on top before scooping each one into a roll. Serve immediately. This sandwich is at its best when the cheese is still stretching and the seared edges haven’t had time to soften.
Ingredients
- 1 package (6.5 oz) MySteak, thawed if frozen
- 2 hoagie rolls, split (check that they are vegan)
- 1 medium yellow onion, thinly sliced
- 1 small bell pepper, thinly sliced (optional)
- 1 tbsp neutral oil
- 4 slices vegan provolone or other meltable vegan cheese
- Black pepper
How to make it
- Heat the oil in a large skillet over medium heat. Add onion and, if using, bell pepper. Cook for 6 to 8 minutes until soft and lightly browned. Move to a plate.
- Add thawed MySteak to the skillet in an even layer. Cook over medium heat, flipping often, until thoroughly heated and browned on both sides, about 5 minutes. Return the vegetables and toss together.
- Divide the filling into two roll length mounds. Put two slices of vegan cheese on each mound, cover the skillet, and let the cheese melt for 1 to 2 minutes.
- Warm the rolls, then scoop the filling straight from the skillet into each one. Add black pepper and serve immediately.
Vegetarian option Use dairy provolone instead of vegan cheese; choose one made with vegetarian rennet if that matters to you.
Make it yours The best bite has seared edges and melted cheese. Avoid stirring the pan constantly while MySteak browns.