Pimento Cheesesteaks
Rating
Don't you dare #tailgate without these Pimento Cheesesteaks!
Ingredients
- 3 tbsp. vegetable oil, divided
- 1 yellow onion, thinly sliced
- 1¼ tsp. kosher salt, divided
- 1 red bell pepper, seeds and ribs removed, sliced ¼" thick
- 1 lb. boneless ribeye steak, thinly sliced
- ½ tsp. freshly ground black pepper, divided
- 1¼ c. pimento cheese, room temperature
- 4 (6") hoagie rolls, toasted, split
Instructions
- In a large cast-iron pan over medium-high heat, heat 1 tablespoon oil. Add onion and ½ 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 ¼ 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 ½ teaspoon salt and ¼ 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, ½ teaspoon salt, and ¼ 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.
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