Korean BBQ Beyond Meat Cheesesteaks

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 4 sandwiches | Prep time: 15 min

Cook time: 20 min | Total time: 35 min

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Turn weeknight dinner into a bold, flavor-packed feast with these Korean BBQ Beyond Meat Cheesesteaks. Juicy Beyond Meat steak strips are tossed in a sweet, savory, and slightly spicy homemade Korean BBQ sauce, then piled high on soft hoagie rolls. Each sandwich is layered with sautéed peppers and onions, drizzled with creamy spicy mayo, and finished with a rich, gooey vegan mozzarella cheese sauce that melts into every bite. It’s the perfect plant-based twist on a Philly classic. Comforting, messy in the best way, and guaranteed to satisfy both vegans and non-vegans alike.

Warning, this is messy to eat! But so delicious.

Korean BBQ Sauce Ingredients:

• 3 tbsp soy sauce

• 1 ½ tbsp maple syrup (or 1 tbsp brown sugar)

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp gochujang (adjust to spice level, optional)

• 2 cloves garlic

• ½ tsp ground ginger

• 1 tbsp water (optional)

  
  

Cheesesteak Ingredients:

• 1 package of Beyond Meat steak tips (original flavor)

• 1/2 sweet onion

• 2 tbsp oil

• 1 cup vegan mozzarella cheese + 1/4 cup dairy-free milk (for the cheese sauce)

• 1/3 cup vegan mayo + 2 tbsp Sriracha (for the spicy mayo, adjust to spice level)

• 4 hoagie rolls

Directions:

• Begin by making the BBQ sauce & spicy mayo.

• Make the BBQ sauce by chopping the garlic, then mixing all the ingredients in a bowl.

• Make the spicy mayo by combining the mayo and Sriracha in a small mixing bowl. You can add more Sriracha for more heat.

• Set both sauces aside.

• Next, cook the Beyond Meat steak tips (do not defrost).

• Heat a skillet over medium heat and add 2 tbsp of oil.

• Dice the onion, then add the onion and steak into the hot pan.

• Cook, stirring occasionally, until the steak tips become slightly browned, about 4-5 minutes.

• Add the entire bowl of BBQ sauce into the pan, and mix until the steak and onions are covered.

• Simmer on low for about 7-8 minutes, or until the steak is tender and the sauce has thickened.

• Next, make the melted cheese sauce.

• In a small pot or pan, add the mozzarella cheese and dairy-free milk. Cook on low, stirring constantly, until all the cheese is melted, about 4-5 minutes.

  • You want to make the cheese sauce when you're ready to assembly the sandwiches, because if the cheese sits off the heat for too long, it will re-harden.

  • For a thicker sauce, add more cheese.

  • For a thinner sauce, add more milk.

• Assembly the cheesesteaks. Spread a layer of spicy mayo on one side, fill it with a few small scoops of the steak, and pour the cheese sauce on top.

• These will be messy to eat! Make sure to have napkins readily available.

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Tips and Tricks:

• This is easily customizable! You can add bell peppers, jalapenos, mushrooms, or any other veggies that you enjoy on your cheesesteaks.

• Try toasting the hoagie rolls before assembling for some crunch!

• Store the steak leftovers in an air-tight container in the fridge for up to 5 days. Reheat in a frying pan over medium heat, or in the microwave until warm.