Mission Impossible - Will This Meatless Cheesesteak Pass the Test

I tried making a bread recipe for my cheese steak rolls, and I have to say that it was a learning experience. I multiplied the recipe by two since there were a lot of people coming over, and I wanted extra rolls. However, I realized that the only thing keeping this bread from being vegan is the milk in the original recipe. To fix this, I replaced the milk with water to make the bread completely vegan.

To start making the bread, I began by mixing together 1 cup of warm milk, 4 tablespoons of sugar, and 5 teaspoons of yeast. The mixture looked like a thick paste at first, but after about 30 minutes to an hour, it had started to bubble and expand. This was a sign that the yeast was working its magic, and I knew that the bread would start to rise soon.

Next, I added 2 cups of water, my starter (which was made by mixing flour with some warm water), and 4 tablespoons of salt to the mixture. I let the dough sit for a while longer, until it had doubled in size. This allowed the yeast to continue working its magic, causing the dough to expand even further.

As I rolled out the dough, I couldn't help but feel a sense of excitement and nervousness. The dough was sticky and difficult to work with, but I knew that it would all be worth it in the end. I tried one of the rolls, and while it didn't look like a traditional cheese steak roll, it actually tasted pretty good. However, I realized that the crust was burnt, which was a bit of a disappointment.

One of the biggest challenges I faced was trying to get the bread to rise properly. The oven temperature in my kitchen is different from the one at home, and this made a big difference in the final product. To fix this, I turned down the oven temperature to 375 degrees Fahrenheit and tried again. This time, the crust didn't burn as badly, and the bread actually tasted really good.

As part of my Kiwanis Open Studios event, I'm opening up my studio to showcase some of my cooking creations. One of the dishes I'll be serving is cheese steak rolls made with vegan ingredients. While they may not look like traditional cheese steak rolls, they still taste amazing and are a great alternative for vegans.

I decided to try out an interesting twist on the classic cheesesteak recipe by using Impossible Burger instead of traditional beef or chicken. The idea was to create a cheese steak-inspired dish that just happened to be vegan. I'm excited to see how this turns out and what kind of reactions my guests will have when they take a bite.

My first test subject, Mary, is a vegetarian who has never had a cheese steak before. She's hesitant at first, but after taking a bite, she says it tastes like a real cheese steak. This was music to my ears! It just goes to show that with a little creativity and experimentation, you can create delicious vegan versions of classic dishes.

Next up is Alexandra, who's also never had a cheese steak before. She's a bit skeptical at first, but after trying the Impossible Burger version, she says it's "surprisingly good." This is exactly what I was hoping for - people who are open to new flavors and ingredients tend to be more receptive to vegan options.

The event has been going well so far, with many guests excited to try my cheese steak rolls. It's been great to see everyone's reactions to the Impossible Burger version, and I'm confident that it will become a hit. Who knows - maybe one day I'll even have a follow-up video where I experiment with more vegan recipes using the Impossible Burger.

As for tips and suggestions, I'd love to hear from my readers on what they think about trying new ingredients or experimenting with different recipes. Do you have any favorite vegan cheese steak options? Let me know in the comments below!

"WEBVTTKind: captionsLanguage: enso a few months back I put the impossible burger to the test for the first time in my kitchen and my mind was blown never before had I tried a meat replacement that actually tasted like me we're talking spot on it's pretty crazy so the other week I was actually invited to an event hosted by impossible foods and they were breaking out of the burger box because when it comes to ground beef you don't just have to make burgers you can make all types of things in the kitchen and the chef there was making some really cool stuff he made a tile herb salad he made a pate that was surprisingly delicious that one definitely blew my mind and he also made a really nice simple chorizo he toasted up some spices mixed it in with the impossible burger and it really got me inspired to think outside of just using the impossible burger to make burgers what else is possible with the impossible and the first thing that came into my mind that I wanted to try was the Philly cheesesteak because the idea of making a cheesesteak that doesn't have cheese and doesn't have meat but still tastes like an authentic cheesesteak now that was very interesting that is something I want to attempt to do in this kitchen and it's the perfect timing right now because this weekend I'm opening up my studio for an event so people are going to be coming through all weekend long and they'll be able to sample this impossible cheesesteak so I can get some serious testimonial and see how it compares to a real before we get started let's quickly break down what makes a cheese steak so a delicious and the key is simplicity there's only four elements to a cheese steak you've got the roll which is traditionally a long roll an italian-style a long roll that's super soft a little crunchy on the outside then you have your steak which is traditionally a ribeye or a sirloin that gets sliced really thin and fried up so obviously impossible burger it's not a steak it's not perfect for this but I think it will work fine and once it all comes together then you've got your cheese the classics being American provolone and cheese whiz Cheez Whiz being the most popular which is what we're gonna attempt to do today but I'm not gonna make it with cheese I figure if we're not using real meat why not avoid the cheese as well and see if we can really trick people and the last element which is optional but for me it's a must when it comes to a cheesesteak is the caramelized onions so we're gonna be making that to really bring this entire cheesesteak together oh yeah and you can't forget ketchup as an optional condiment one of my favorite toppings for a cheesesteak but we know how that one went last time let's start it off with the caramelized onions and to me a well-made caramelized onion is just going to amp your cheesesteak up to the next level I think it is essential but you've got to get it right so for some reason my sound cut out for the beginning of this onion demo but it gives me a good chance to really break down how to slice an onion so first you're gonna need a very sharp knife that's gonna help you out a ton and then peel off the outside skin of the onion then you're gonna start slicing your onion and every time your onion is feeling a little thin and unstable just turn it on to a flat side with more surface area and continue to slice since these onions are gonna be cooking for so long and really breaking down doesn't matter if your onions aren't perfect just get them sliced and move on to the next step ideally you want a nice heavy pan for cooking your onions because we're gonna be cooking these over a long period of time and we want to keep it on an even low heat and add in the oil of your choice you can also use butter as well because we are going at such a low heat then you can just start stirring your onions and remember it's all about patience here the whole process is gonna take around one to two hours if you do it correctly it's gonna start off by just steaming there's so much water and your onions that you have to steam them and cook out that water then we start to get some color the sugars start to caramelize but don't get too excited just keep it on a low heat and over time they are going to transform they're gonna get a little more gummy and basically turn into candy and and at this point I like to add a little bit of salt and get the seasoning right and boom after about an hour and a half I had 6 onions barely filled out one little Tupperware of caramelized onions definitely making more for my last cheese steak I use provolone cheese which is my favorite type of cheese steak but for this one I'm gonna be doing a vegan cheese with sauce I figured we would up the ante just a little bit and really try to trick people into thinking this is a cheese steak without there being either cheese or steak in this sandwich so this cheese with sauce is pretty simple and it all happens in this blender right here so I've made a lot of vegan style cheese sauces in the past for mac and cheese and you know toppings for tacos and they're all similar ingredients we've got this roasted sweet potato beautifully roasted nutritional yeast icky angry to really getting a cheese and tasting soaked cashews right here I've got a little coconut milk apple cider vinegar salt and pepper ratios we'll see what happens I'm pretty much just winging it and here's a warning for all of you never do what I'm about to do never taste your sauce when it is all right so no serious damage done other than a big mess in my kitchen but lesson definitely learned so for this bread recipe I'm multiplying it by 2 since there's a ton of people coming over I want extra rolls and the only thing keeping at this cheese steak from being vegan is the milk in this bread so you can completely just avoid the milk and replace it with water if you want to completely vegan cheese so first we're gonna take 1 cup of warm milk and then I add in 4 tablespoons of sugar and then 5 teaspoons of you give that a little stir then I add 1/2 a cup of flour which i didn't do in the other cheesecake recipe but I like a little flour in there to create more of a sponge or starter for your bread now once that's mixed up you're gonna cover that and let it sit for about 30 minutes to an hour until it looks like this now get out your mixer you can do this by hand of course and you're gonna add 2 cups of water then I add in my starter and 4 tablespoons of salt but the original recipe I let this sit overnight for a longer fermentation but I do want to make these today so I'm gonna let this double in size and then we'll roll out our those I would say that's double in size time to roll out some rose burnt the buns trying to figure out all right I think they're still edible I'm gonna try one I mean like under the dirt they look good but I at least have a few more one small one so at least I'll get one that looks good and I think I can still serve these I really don't want to make a whole nother batch its way I think my oven was at 450 which worked at my oven at home but that's just a great reminder for all of you out there you can't really follow recipes you can use recipes as a guide but there are so many variables one being ovens just heating at different temperatures 450 on this thing incinerated these where it would have been fine at my oven at home so I'm gonna turn it down to 375 and go for it again they actually taste really good the crust is not burnt tasting at all actually a lot of flavor to it they just don't look like your classic cheese steak roll the cheese steak roll would never be this dark so I think they're fine to serve and then hopefully I'll get something that's just a little lighter here today is the first official day of Kiwanis Open Studios so Gowanus right there that's the neighborhood that this Studios in and there's just a lot of artists a lot of creative people and this weekend for the event over 400 artists opened their studios and they say like six to seven thousand people just roam the streets there's a map and then you can find each person's studio go in and check it out so I'm opening my studio and I'm gonna be cooking for people and we're cooking cheese steaks which I have not actually tried yet we're going to sample one now and then anyone comes in they can sample some cheesesteaks and we'll see how they react if they if they can tell if it's not cheese and it's not steak oh that was dumb looks like it she's thick that looks like a goddamn cheesesteak to me that's insane tastes well we got to see how the taste goes come on look at that The Onion's the Cheez Whiz we've got our first samplers give me give me Mary Mary Alexandra Alexandra you're vegetarian okay well this is vegetarian so the cool thing about this is this sauce is actually not cheese either yeah oh surprising so we've got two more victims I told them what's going on give it a try so no meat no cheese but the idea is that you know we're trying to get cheese steak here have you ever had a cheese steak okay that's tomato did you just say that again thank you really okay this is good testimony oh here we go what were you doing in Philly College have you had a cheesesteak cheese isn't real cheese - Wow so that was pretty cool it was awesome to see everyone's reaction to the cheesesteak not being steak not being she's mission successful for sure but I'm definitely interested in trying other things with the impossible burger I've got a few ideas and I might do a follow-up video whoa what was that so I've got a few other ideas that I want to try out but if you have any thoughts any suggestions on what you want to see me attempt to do with the impossible burger comment in below and make sure you follow me at life by Mike G on Instagram to see all the recipe testing and all the behind the scenes that's going down in the studio and until next time get cooking youso a few months back I put the impossible burger to the test for the first time in my kitchen and my mind was blown never before had I tried a meat replacement that actually tasted like me we're talking spot on it's pretty crazy so the other week I was actually invited to an event hosted by impossible foods and they were breaking out of the burger box because when it comes to ground beef you don't just have to make burgers you can make all types of things in the kitchen and the chef there was making some really cool stuff he made a tile herb salad he made a pate that was surprisingly delicious that one definitely blew my mind and he also made a really nice simple chorizo he toasted up some spices mixed it in with the impossible burger and it really got me inspired to think outside of just using the impossible burger to make burgers what else is possible with the impossible and the first thing that came into my mind that I wanted to try was the Philly cheesesteak because the idea of making a cheesesteak that doesn't have cheese and doesn't have meat but still tastes like an authentic cheesesteak now that was very interesting that is something I want to attempt to do in this kitchen and it's the perfect timing right now because this weekend I'm opening up my studio for an event so people are going to be coming through all weekend long and they'll be able to sample this impossible cheesesteak so I can get some serious testimonial and see how it compares to a real before we get started let's quickly break down what makes a cheese steak so a delicious and the key is simplicity there's only four elements to a cheese steak you've got the roll which is traditionally a long roll an italian-style a long roll that's super soft a little crunchy on the outside then you have your steak which is traditionally a ribeye or a sirloin that gets sliced really thin and fried up so obviously impossible burger it's not a steak it's not perfect for this but I think it will work fine and once it all comes together then you've got your cheese the classics being American provolone and cheese whiz Cheez Whiz being the most popular which is what we're gonna attempt to do today but I'm not gonna make it with cheese I figure if we're not using real meat why not avoid the cheese as well and see if we can really trick people and the last element which is optional but for me it's a must when it comes to a cheesesteak is the caramelized onions so we're gonna be making that to really bring this entire cheesesteak together oh yeah and you can't forget ketchup as an optional condiment one of my favorite toppings for a cheesesteak but we know how that one went last time let's start it off with the caramelized onions and to me a well-made caramelized onion is just going to amp your cheesesteak up to the next level I think it is essential but you've got to get it right so for some reason my sound cut out for the beginning of this onion demo but it gives me a good chance to really break down how to slice an onion so first you're gonna need a very sharp knife that's gonna help you out a ton and then peel off the outside skin of the onion then you're gonna start slicing your onion and every time your onion is feeling a little thin and unstable just turn it on to a flat side with more surface area and continue to slice since these onions are gonna be cooking for so long and really breaking down doesn't matter if your onions aren't perfect just get them sliced and move on to the next step ideally you want a nice heavy pan for cooking your onions because we're gonna be cooking these over a long period of time and we want to keep it on an even low heat and add in the oil of your choice you can also use butter as well because we are going at such a low heat then you can just start stirring your onions and remember it's all about patience here the whole process is gonna take around one to two hours if you do it correctly it's gonna start off by just steaming there's so much water and your onions that you have to steam them and cook out that water then we start to get some color the sugars start to caramelize but don't get too excited just keep it on a low heat and over time they are going to transform they're gonna get a little more gummy and basically turn into candy and and at this point I like to add a little bit of salt and get the seasoning right and boom after about an hour and a half I had 6 onions barely filled out one little Tupperware of caramelized onions definitely making more for my last cheese steak I use provolone cheese which is my favorite type of cheese steak but for this one I'm gonna be doing a vegan cheese with sauce I figured we would up the ante just a little bit and really try to trick people into thinking this is a cheese steak without there being either cheese or steak in this sandwich so this cheese with sauce is pretty simple and it all happens in this blender right here so I've made a lot of vegan style cheese sauces in the past for mac and cheese and you know toppings for tacos and they're all similar ingredients we've got this roasted sweet potato beautifully roasted nutritional yeast icky angry to really getting a cheese and tasting soaked cashews right here I've got a little coconut milk apple cider vinegar salt and pepper ratios we'll see what happens I'm pretty much just winging it and here's a warning for all of you never do what I'm about to do never taste your sauce when it is all right so no serious damage done other than a big mess in my kitchen but lesson definitely learned so for this bread recipe I'm multiplying it by 2 since there's a ton of people coming over I want extra rolls and the only thing keeping at this cheese steak from being vegan is the milk in this bread so you can completely just avoid the milk and replace it with water if you want to completely vegan cheese so first we're gonna take 1 cup of warm milk and then I add in 4 tablespoons of sugar and then 5 teaspoons of you give that a little stir then I add 1/2 a cup of flour which i didn't do in the other cheesecake recipe but I like a little flour in there to create more of a sponge or starter for your bread now once that's mixed up you're gonna cover that and let it sit for about 30 minutes to an hour until it looks like this now get out your mixer you can do this by hand of course and you're gonna add 2 cups of water then I add in my starter and 4 tablespoons of salt but the original recipe I let this sit overnight for a longer fermentation but I do want to make these today so I'm gonna let this double in size and then we'll roll out our those I would say that's double in size time to roll out some rose burnt the buns trying to figure out all right I think they're still edible I'm gonna try one I mean like under the dirt they look good but I at least have a few more one small one so at least I'll get one that looks good and I think I can still serve these I really don't want to make a whole nother batch its way I think my oven was at 450 which worked at my oven at home but that's just a great reminder for all of you out there you can't really follow recipes you can use recipes as a guide but there are so many variables one being ovens just heating at different temperatures 450 on this thing incinerated these where it would have been fine at my oven at home so I'm gonna turn it down to 375 and go for it again they actually taste really good the crust is not burnt tasting at all actually a lot of flavor to it they just don't look like your classic cheese steak roll the cheese steak roll would never be this dark so I think they're fine to serve and then hopefully I'll get something that's just a little lighter here today is the first official day of Kiwanis Open Studios so Gowanus right there that's the neighborhood that this Studios in and there's just a lot of artists a lot of creative people and this weekend for the event over 400 artists opened their studios and they say like six to seven thousand people just roam the streets there's a map and then you can find each person's studio go in and check it out so I'm opening my studio and I'm gonna be cooking for people and we're cooking cheese steaks which I have not actually tried yet we're going to sample one now and then anyone comes in they can sample some cheesesteaks and we'll see how they react if they if they can tell if it's not cheese and it's not steak oh that was dumb looks like it she's thick that looks like a goddamn cheesesteak to me that's insane tastes well we got to see how the taste goes come on look at that The Onion's the Cheez Whiz we've got our first samplers give me give me Mary Mary Alexandra Alexandra you're vegetarian okay well this is vegetarian so the cool thing about this is this sauce is actually not cheese either yeah oh surprising so we've got two more victims I told them what's going on give it a try so no meat no cheese but the idea is that you know we're trying to get cheese steak here have you ever had a cheese steak okay that's tomato did you just say that again thank you really okay this is good testimony oh here we go what were you doing in Philly College have you had a cheesesteak cheese isn't real cheese - Wow so that was pretty cool it was awesome to see everyone's reaction to the cheesesteak not being steak not being she's mission successful for sure but I'm definitely interested in trying other things with the impossible burger I've got a few ideas and I might do a follow-up video whoa what was that so I've got a few other ideas that I want to try out but if you have any thoughts any suggestions on what you want to see me attempt to do with the impossible burger comment in below and make sure you follow me at life by Mike G on Instagram to see all the recipe testing and all the behind the scenes that's going down in the studio and until next time get cooking you\n"