Beyond Bulgogi Vegan Cheesesteak Recipes

BEYOND BULGOGI VEGAN CHEESESTEAK

Steps:

• In a small bowl, combine the bulgogi sauce ingredients. Set aside. In another small bowl, combine the gochujang aioli ingredients, and set that aside, too.
• Shake a few drops of sesame oil into a cast iron pan on medium-high heat. Break up the Beyond patty into 1 inch pieces, and add them to the pan along with the white part of a green onion, and the thinly sliced pepper.
• Cook, flipping the meat occasionally, until caramelized and browned on all sides. Turn the heat to medium-low, and add the bulgogi sauce and the green part of the onion. Continue to stir and toss the meat and veggies in the sauce, and cook until the sauce is almost fully reduced and starting to caramelize.
• Split a hoagie roll down the center, and generously apply the gochujang aioli to the inside. Gather the meat and veggies together in the pan to form a mound the size of the interior of the hoagie. Place the hoagie, open side down, onto the mound of meat, and allow to warm through for about a minute. Carefully slide a spatula under the meat and hoagie, and invert.
• Pour on the kimchi cheese sauce, and top with more green onion, fresh cilantro, and sesame seeds.

BULGOGI CHEESE STEAKS

Steps:

• Arrange meat in a single layer on a large cutting board. Cover with plastic wrap and pound with a meat mallet (or the bottom of a small skillet) until meat is super thin, about 1/16-inch thick.
• In a large bowl, combine soy sauce, scallions, sugar, garlic, pepper and sesame oil. Add meat and toss to evenly coat, massaging sauce into meat.
• In a large skillet, heat 1/4 cup of the safflower oil over medium. Add onion and shishito peppers, and season with salt and pepper. Cook, stirring occasionally, until tender and lightly caramelized, 8 to 10 minutes. Divide among the rolls.
• In the same skillet, heat 2 tablespoons safflower oil over medium. Add half of the beef and season with salt and pepper. Cook, stirring to break up the meat, until golden brown and cooked through, about 3 minutes.
• Form into 2 even mounds and top each mound with 2 slices of cheese. Remove from heat and let stand until cheese melts, about 1 minute. Using a flat spatula or large serving spoon, scoop into 2 rolls and drizzle with pan juices. Wipe out skillet with paper towels. Repeat with remaining safflower oil, beef and cheese to make 2 more sandwiches.

THE BEST VEGAN CHEESESTEAKS

Steps:

• Heat a large cast-iron or other heavy skillet over high heat, then add 2 Tbsp. canola oil. Add 1 lb. mixed mushrooms (such as cremini, shiitake, and king oyster), sliced, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper and cook, stirring occasionally, until mushrooms are browned and any liquid has evaporated, about 7 minutes.
• Lower heat to medium-high and add 1 cup chopped onion and remaining 1 Tbsp. canola oil. Cook, stirring often, until onions are browned, about 5 minutes. Stir about 2 Tbsp. sauce into mushroom-onion mixture.
• Coat two 6" soft hoagie rolls, warmed but not toasted, split on cut sides with remaining sauce. Divide mushroom-onion mixture between hoagie rolls and serve immediately.