Pimento Cheesesteaks
Tender beef sandwiches with peppers, onions, mushrooms and pimento cheese on a deli rolls
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.
Tried this recipe?Let us know how it was!