Pimento Cheese Steak Biscuit Sandwiches

Southern biscuit sandwiches get a full upgrade here: flaky, buttery biscuits hollowed and filled with homemade pimento cheese spread, thinly shaved petite sirloin, and a tangy scallion mayo that ties it all together. Pre's petite sirloin is a lean, well-marbled cut that shaves beautifully when sliced against the grain and stays tender when cooked to medium-rare. Make the pimento spread up to two days ahead and the whole thing comes together fast enough for game day or a weekend crowd.

Total Time: 1 hour 30 minutes (plus 1 hour chill time for spread)

Servings: 8

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Steak Biscuit Sandwiches Ingredients

For the Steak and Sandwiches:

• 2 8-ounce Pre petite sirloin steaks, tenderized

• 1 can of store-bought buttermilk biscuits (8 count)

• 1 cup pimento cheese spread (recipe below)

For the Scallion Mayonnaise:

• 1/4 cup store-bought mayonnaise

• 2 scallions, green tops only, washed, trimmed, and minced

• 1 teaspoon apple cider vinegar

• Pinch of kosher salt

For the Pimento Cheese Spread:

• 2 cups shredded sharp cheddar cheese

• 1 8-ounce block of cream cheese, softened

• 4 tablespoons salted butter, softened

• 2 tablespoons chopped pecans (optional)

• 1 tablespoon garlic and parsley seasoning salt

• 1/4 teaspoon cayenne pepper

• 1 tablespoon grated sweet onion

• 1 8-ounce jar of diced pimento, drained

• 2 teaspoons ground black pepper

• 2 teaspoons hot sauce

Instructions:

1. Make pimento cheese spread: place all spread ingredients in a food processor and blend until well combined. Spoon into a crock or jar, cover, and refrigerate at least 1 hour or up to 2 days.

2. Remove spread from refrigerator about 30 minutes before assembling sandwiches. (Why: bringing the spread closer to room temperature makes it easier to spread without tearing the biscuit.)

3. Bake biscuits according to package directions and let cool completely before assembling.

4. Blot petite sirloin dry with a paper towel, tenderize with preferred method, and season liberally with kosher salt. (Why: removing surface moisture helps develop a deeper, browned crust.)

5. Coat steaks lightly with high-heat cooking oil. Preheat a cast iron skillet over medium-high heat and cook steaks 4 to 5 minutes per side for medium-rare. (Why: cast iron retains heat evenly, preventing the pan from cooling when meat is added.) Do not cook past medium — petite sirloin stays significantly more tender and juicy at lower internal temperatures.

6. Transfer steaks to a cutting board and rest 5 minutes before slicing. (Why: resting allows juices to redistribute, keeping the meat moist.)

7. Using a sharp knife, shave thin slices of steak by cutting against the grain.

8. Stir together mayonnaise, minced scallion, vinegar, and a pinch of salt. Set aside.

9. Pull each biscuit apart and hollow out about half the dough from the bottom half of each one.

10. Spread about 2 tablespoons of pimento cheese into the hollowed section of each biscuit bottom. Top with shaved petite sirloin, building each steak biscuit sandwich with evenly distributed slices.

11. Drizzle each with scallion mayonnaise, top with the biscuit lid, slice sandwiches in half, and secure with a toothpick. Serve immediately.