Philly Cheesesteak Mac

Rich, creamy and savory, this is everything you love about our seitan RB philly cheesesteaks but with the comfort of mac’n cheese!

SERVING: 6
PREP & COOK TIME: 40 mins
ALLERGENS: Wheat, Soy

INGREDIENTS: 

1 lb pasta shape of choice, we will be using classic elbows

1 Pack BE Hive Roast BEef
2 TB oil
2 TB vegan worcestershire sauce or Braggs liquid aminos

¼ c Vegan butter, divided
1 onion, diced
1 green bell pepper, diced
1 c mushrooms, diced
¼ c Vegan butter, divided
⅓  c flour
1 T miso
4 c non flavored, plain unsweetened plant milk
1 c shredded mozz or BE Hive Garlic Shreds 
1 c shredded cheddar 
3 T nutritional yeast (optional)

Chopped parsley and toasted sesame seeds to garnish

INSTRUCTIONS:

First step, boil your pasta according to your box’s instructions. Have your casserole dish ready to dump your finished pasta into, add a small amount of oil and stir so it doesn’t stick while we prepare the sauce and roast beef. 

First let’s crisp up the roast beef! Slice your package of roast beef into thin strips like philly cheese steak chopped beef. In a Saucepan, add 2 TB oil and your beef strips, separating them as you sprinkle them into the pan. Saute until you see some crispy pieces, about 3-4 mins. Next add in 2 TB vegan worcestershire, and a sprinkle of garlic powder. Mix this and move this on top of your booked pasta. 

Wipe out the sauce pan, and in the same pan: melt down ¼ c vegan butter or neutral oil of choice, Add in your onions, bell peppers and mushrooms. Continue to cook this down  add in your flour and miso and mix on medium heat for 2 mins. Add your unsweetened plant milk slowly, whisky or stirring the whole time to incorporate them smoothly. When this has thickened, add your 2 different kinds of cheese and optional nutritional yeast. Pour this over your pasta and stir to combine.

Top with toasted sesame seeds and parsley and enjoy!