The beyond steak bites are already incredibly delicious so it's gonna be tough for this to stack up.

I saute onions, green peppers, mushrooms, and the steak tips in olive oil. Throw in some Montreal steak seasoning & some Cooper sharp cheese. On a good roll from my local bakery....mm mm mm mm mmmm. I throw in the beyond steak tips for the protein

Chicken nuggets, and meat crumbles. Now I need to look for these steak bites!

Main Ingredients

Water, Soy Protein Isolate, Sunflower Oil, Natural Flavors

2% or less of

Tapioca Starch, Yeast Extract, Sodium Alginate, Calcium Carbonate, Dextrose, Cultured Dextrose, Spices, Vegetable Juice Color, Glucono Delta Lactone, Garlic Powder, Cooked Apple Juice Powder, Onion Powder, Vitamin E (Tocopherols), L-Tryptophan, Salt, Zinc, Vitamins (B3, B1, B6, B2, and B12)

Impossible uses a genetically-engineered yeast to make heme (to mimic the blood in actual meat) that’s considered potentially problematic, though I don’t think there are completed studies showing effects of long-term use. I’ve eaten both brands of burgers and even before I read this, prefer the Beyond brand. Impossible also uses soy as its main source of protein and Beyond uses pea protein and beets for a heme-like taste, so if you’re avoiding soy, that may matter to you. Both use way more salt than necessary, which I think is the biggest mark against them.

That said, it’s super easy to make your own burgers. Just check Pinterest for recipes. I order a monster bag of gluten flour (the protein part of the wheat berry) and make everything from burgers to sausage, ham, roast turkey, steaks, and pepperoni with it. Some things (notably breakfast sausage) also include TVP. I only buy the supermarket stuff for times when I’m too tired or lazy to make my own--plus homemade often requires you steam, then refrigerate overnight before finishing in the oven the next day for best texture, and I like to eat when I’m hungry, not the next day.

I found some Hanger Steak on discount. I trimmed the fat off of it. I cut them in 1" x 1/2" pieces.

I used a cast iron pan and poured in some vegetable oil. Heated it until it was really hot and shimmering.

I put the cut pieces of the steak in and cooked them till they were seared on the outside and medium on the inside. No more than 2 minutes per side.

I pulled them out of the pan and placed them on some paper toweling to drain off any excess oil. Then I poured Lea & Perrins Worsteshire Sauce on them.

I was very pleased with the outcome. Thank you Arby's for the idea - but I made my own.