Pimento Cheesesteaks
If you love a gooey sandwich melt and are as obsessed with pimento cheese as we are, these pimento cheesesteaks are calling your name. A delightful cross between a Northern game-day classic and a Southern party staple, the cheesesteaks are loaded with thinly sliced steak, peppers, and onions, and smothered with melted pimento cheese. Tailgates will never be the same again.
Ingredients :
- 3 Tbsp. vegetable oil, divided
- 1 yellow onion, thinly sliced
- 1 1/4 tsp. kosher salt, divided
- 1 red bell pepper, seeds and ribs removed, sliced 1/4" thick
- 1 lb. boneless ribeye steak, thinly sliced
- 1/2 tsp. freshly ground black pepper, divided
- 1 1/4 cups pimento cheese, room temperature
- 4 hoagie rolls, toasted, split
Directions :
- In a large cast-iron pan over medium-high heat, heat 1 tablespoon oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until tender and lightly charred, 5 to 7 minutes. Transfer to a plate and keep warm.
- In same skillet over medium-high heat, heat 1 tablespoon oil. Add bell pepper and 1/4 teaspoon salt and cook, stirring occasionally, until charred and softened, 6 to 7 minutes. Transfer to plate with onions.
- In same skillet over high heat, heat remaining 1 tablespoon oil. Arrange half of steak in pan in a single layer; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, undisturbed, until browned, 1 to 2 minutes. Flip and cook just until browned on the other side, about 1 minute more. Transfer to plate with onions and peppers. Repeat with remaining steak, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Reduce heat to medium; return onions, pepper, and first batch of steak to skillet and toss to combine. Spread pimento cheese on top in a thin layer. Remove from heat, cover, and let sit until cheese is melty, 1 to 2 minutes.
- Divide cheesesteak filling among rolls. Serve warm.
