This amazing pimento cheesesteak sandwich is a take on the usual cheesesteak but with a southern twist using pimento cheese. I’m including my favorite recipe for homemade pimento cheese that I have made ever since we moved to the south, but you can easily sub any favorite store brand if you have one. We really loved this twist and I think I might make cheesesteaks this way from now on.
You want thinly shaved beef for these. If your grocery sells pre shaved steak (sometimes it is even labled for cheesesteaks) buy that. If not, you can put your steak into the freezer for 30 min-1 hour before you slice it and that firms it up and really helps you slice thinly. It is pretty much impossible with regular refrigerated steak to get it thin.
I love using this sandwich roll for these, if you are interested in making some rolls. I have a secret ingredient for my pimento cheese, that I think really makes it extra good, and that is hoagie spread, which is made from cherry peppers. I highly recommend including it, as it just isn’t the same without it.
Pimento Cheesesteaks
Ingredients
For the pimento cheese:
- 2 cups shredded cheddar cheese
- 8 oz cream cheese room temp
- 1/2 cup mayo
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp paprika
- 4 oz diced drained pimentos
- 1/2 tsp dried mustard
- Hoagie spread to taste I use about 2-3 tbsp, start with one and go up if you like it
For the sandwiches:
- 4-6 deli rolls
- 1 lb thinly shaved ribeye
- 1 onion sliced
- 1 red bell pepper sliced
- 8 oz sliced mushrooms
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp Worcestershire sauce
- salt and pepper
- oil for cooking
Instructions
For the cheese:
- Place cream cheese into stand mixer with paddle attachment. Beat until no lumps remain. Add the rest of the ingredients and mix on medium until well combined. Taste and season with salt, pepper, and additional hoagie spread if needed.
For the sandwiches:
- Cut the rolls and spread both sides with pimento cheese. In a large skillet, heat 2 tbsp oil over medium and add the mushrooms, onions and pepper. Sprinkle with salt and pepper. Cook, stirring occasionally, until they soften and start to brown, about 10 minutes. Move to a plate and heat another 2-3 tbsp oil in the pan and raise the heat to medium high.
- Add the steak and season with salt, pepper, garlic and onion powder. Cook, allowing to brown before moving, until the steak is just cooked through, chopping it up a bit as you cook. Add the worcestershire sauce and stir. Taste and adjust the seasoning as desired. Add the veggies in and mix well and make sure it is all hot.
- Scoop the filling into the pimento cheese coated rolls and serve hot.