Imperfect is delighted to finally offer plant-based meat from Impossible Foods to our customers. To celebrate this partnership and help you get cooking, we’re sharing some of our favorite recipes like this Impossible Cheesesteak.
If you can make meat from plants, can you make a cheesesteak outside of Philly? We think so. Wherever you are, this plant-based take on a classic, with caramelized onions and cheese between two hoagie buns, is the ultimate comfort food.
Impossible Cheesesteak by Impossible Foods Chef J. Michael Melton
- 1 package Impossible Burgers
- 1 c cola
- 7 oz water
- 3 6-inch hoagie rolls
- 1 white onion
- 7 oz American cheese
- 3 Tbsp vegetable oil
- Salt and pepper to taste
*Ingredient available at Imperfect Foods
- Prep the caramelized onions: Thinly slice the onion. Combine the sliced onion, cola, and a pinch of salt in a small pot and heat to a simmer. Cook down until the onions are reduced and the cola is completely evaporated. Be careful not to burn them!
- Make the cheese sauce: To make the cheese sauce, combine cheese and water in a small saucepot and bring to medium heat. Whisk until fully incorporated, and keep warm for serving. (Make it 100% plant-based by using plant-based cheese.)
- Cook the Impossible: Heat the oil in a non-stick pan on medium-high heat. Crumble the Impossible Burger into the pan and sear while stirring. Add salt and fresh cracked pepper to taste.
- Assemble sandwich: Once the Impossible is cooked, stir in caramelized onion. Place this mixture on a 6-inch hoagie roll, and top with cheese sauce. Place your assembled sandwich in the oven and set to broil for approximately 20 seconds, or until the cheese is melted.
- Serve, share, and enjoy! Makes three Impossible cheesesteak sandwiches.
Impossible Cheesesteak Notes and Variations
- Try pairing your Impossible Cheesesteak with some of our go-to side dishes to make it a full meal.
- When caramelizing your onions, remember to be patient, as properly reducing them down can take 30-45 minutes.