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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
792
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.
Freezing the steak for 1 to 2 hours before slicing is key to getting those super-thin slices that are so characteristic of a cheesesteak. Use the sharpest knife you have and make sure you’re slicing against the grain of the meat—that will give you those tender slices that are guaranteed to melt in your mouth.
Read on for more tips on these over-the-top game-day sandwiches. Looking for something to serve on the side? Try this slow-cooker Chex Mix.
What pan should I use?
In shops that sell cheesesteaks, the line cooks use huge screaming-hot flat-tops to cook the steak, onions, and peppers, giving the meat a ton of flavor through rapid caramelization and char. It’s difficult to mimic the same cooking technique and get that amazing flavor at home, but using a cast-iron pan on high heat will help you achieve similar results. Just make sure that you don’t overfill your pan, causing the meat or vegetables to steam instead of sear—be prepared for a bit of smoke as well.
Do I need to make my own pimento cheese?
We like to make our pimento cheese from scratch (it only takes a few minutes), but feel free to use store-bought if you like. Just make sure you taste it before melting it over your cheesesteak mix in the pan—the flavor of the different brands can vary, and if you don’t like it on its own, you definitely won’t like it on a sandwich.
Made this? Let us know what you think in the comments below.
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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
(6") hoagie rolls, toasted, split
Directions
- Step 1In 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.
- Step 2In 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.
- Step 3In 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.
- Step 4Reduce 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.
- Step 5Divide cheesesteak filling among rolls. Serve warm.
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