Carolina Cheesesteak

Y’all ever had a Carolina Cheesesteak? This North Carolina spin on a Philly classic combines shaved beef, sweet onions, homemade pimento cheese, Cooper Sharp cheese, and a steamed hoagie roll for one incredible sandwich. The secret? Wrapping it in foil after cooking so everything melts together into one bite of pure comfort food. Give this one a try on your Blackstone griddle and let me know what you think. That's some good groceries!

Ingredients

Pimento Cheese

·        8 oz (227 g) Cooper Sharp cheese, shredded

·        8 oz (227 g) extra sharp cheddar cheese, shredded

·        1/2 cup (120 g) Duke’s mayonnaise, plus more as needed

·        4 oz (113 g) cream cheese, softened

·        1 jar (4 oz / 113 g) diced pimentos, drained

·        1 tsp garlic powder

·        1 tsp onion powder

Cheesesteaks

·        1½ lb (680 g) shaved beef steak

·        1 large Vidalia onion, diced

·        1 tbsp avocado oil

·        2 tbsp water

·        2 tsp Heifer Dust seasoning (or favorite all-purpose seasoning)

·        2 hoagie rolls or cheesesteak rolls

·        2 tbsp Duke’s mayonnaise

·        4 slices Cooper Sharp cheese (optional)

·        Cherry peppers for serving (optional)

Hussey's Heifer Dust

$8.00

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Instructions

1. Preheat the griddle to medium-high heat. Aim for approximately 425–450°F (218–232°C).

2. Make the pimento cheese by combining shredded Cooper Sharp, shredded sharp cheddar, mayonnaise, cream cheese, pimentos, garlic powder, and onion powder. Mix until creamy. Add additional mayonnaise if needed.

3. Dice the onion and cook on the griddle with a little oil. Season lightly and add water to help soften and caramelize. Move to the side when tender.

4. Lightly spread mayonnaise on the inside of the rolls and toast briefly on the griddle until warm.

5. Add oil to the hot griddle and spread out the shaved beef. Season with Heifer Dust and cook until browned with crispy edges.

6. Divide the beef into two portions sized to fit the rolls.

7. Top each pile of beef with a generous scoop of pimento cheese, caramelized onions, and optional Cooper Sharp slices.

8. Allow the cheese to melt. Place the toasted roll over each pile and let steam for 30–60 seconds.

9. Using a spatula, scoop the cheesesteak into the roll.

10. Wrap each sandwich tightly in aluminum foil and rest for 3–5 minutes.

11. Slice and serve with cherry peppers and an ice-cold Cheerwine if desired.