Fall has arrived, and that means it is time for comfort food. In Texas comfort food often means chicken fried steak. Here chicken fried steak is combined with another Texas comfort food classic – pimento cheese – to make a grilled cheese sandwich that takes comfort to a whole new level!
Grilled Chicken Fried Steak and Pimento Cheese Sandwiches Serves 2
- 2 tablespoons mayonnaise
- 2 tablespoons chopped pimentos, drained
- 1/2 teaspoon hot sauce
- 1/8 teaspoon Worcestershire sauce
- 1/3 cup grated smoked Gouda cheese
- 1/3 cup grated extra sharp cheddar cheese
- 1/2 pound cube steak, cut into 1×4-inch strips
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 cup buttermilk
- 1 egg, lightly beaten
- Peanut or vegetable oil, for frying
- 4 slices Texas toast
- 2 tablespoons butter
- Begin by making the pimento cheese. In a small bowl combine the mayonnaise, pimentos, hot sauce, and Worcestershire sauce. Add the shredded Gouda and cheddar and mix until the cheese is thoroughly coated in the mayonnaise mixture. Cover and chill while you prepare the steak.
- In a large plastic bag combine the flour, salt, and pepper. Seal the bag and shake well to mix. In a glass pie plate combine the buttermilk and beaten egg and whisk to combine.
- Add the steak pieces to the flour mixture and toss gently to coat. Remove the steak from the flour, shaking off any excess, and dip the pieces into the buttermilk mixture. Allow any excess buttermilk mixture to drip off before returning the steak in flour mixture and coating thoroughly. Place the steak strips on a plate and let stand at room temperature while the oil heats.
- In a deep pot or Dutch oven heat 1-inch of peanut or vegetable oil, leaving at least three inches of air space at the top, to 350°F. Gently add the steak pieces, three or four at a time, and cook until golden brown and crisp, about 3 to 4 minutes. Flip the steak and cook until the second side is golden brown, about 3 minutes more. The internal temperature should read 155°F. Remove the steak from the oil to a paper towel lined plate and allow to cool for 5 minutes.
- To assemble the sandwiches begin by spreading each slice of Texas toast with 2 tablespoons of pimento cheese. Next top two of the slices with steak, the place the remaining slices of Texas toast cheese side down on the steak.
- Heat a large non-stick skillet over medium heat. Melt 1 tablespoon of the butter in the skillet. Once the butter begins to foam add the sandwiches then immediately turn the heat down to medium low. Cook until the bread is golden brown and crisp, about 3-5 minutes. Spread the remaining butter on the sandwiches then flip and cook for an additional 2-3 minutes, or until the sandwich is golden brown on both sides and the cheese has melted.
- Cool for 2 minutes before serving.