Southern Style Cheesesteak – As Seen on Restaurant: Impossible⠀ From the episode, "Legacy on the Line"⠀ SERVES 4⠀ ⠀ YOU'LL NEED⠀ ⠀ FOR THE COLLARD GREENS⠀ 1 tbsp grapeseed oil⠀ 1⁄2 cup diced raw bacon⠀ 1 lb fresh collard greens, chopped into large ribbon cuts⠀ 2 cups chicken stock⠀ 2 tbsp apple cider vinegar⠀ 2 tbsp sugar⠀ Kosher salt and black pepper, to taste⠀ ⠀ PIMENTO CHEESE⠀ 11⁄2 cups cheddar cheese, shredded⠀ 8 oz cream cheese, room temperature⠀ 1⁄2 cup mayonnaise⠀ 1 clove garlic minced⠀ 1 tsp ground cayenne pepper⠀ 4 oz diced pimento⠀ Salt and pepper to taste⠀ 1 cup heavy cream⠀ ⠀ CAJUN SPICED AIOLI⠀ 1 cup mayonnaise⠀ 3 cloves garlic, minced⠀ 2 tbsp Cajun spice⠀ Juice and zest of 1 lemon⠀ ⠀ FOR THE SANDWICH⠀ 4 hoagie style rolls⠀ 2 tbsp grapeseed oil⠀ 1 tbsp butter⠀ 24 oz shaved beef (skirt steak)⠀ 2 red bell peppers, sliced⠀ 2 white onions, sliced⠀ 2 garlic cloves, minced⠀ 1 oz dry white wine⠀ 16 oz store bought breaded okra or straight cut French fries⠀ ⠀ MAKE IT⠀ ⠀ COLLARD GREENS⠀ 1) In a large sauce pot over medium heat, add grapeseed oil and bacon. Render until crispy.⠀ 2) Add collard greens and stir, cooking for about 5 minutes.⠀ 3) Add chicken stock, vinegar, sugar and bring to a simmer. Turn down the heat to low and cover. Continue to cook collard greens for 25 to 30 minutes until tender. Season with salt and pepper to taste.⠀ ⠀ PIMENTO CHEESE⠀ 1) In a bowl place cheddar cheese, cream cheese, mayonnaise, garlic, cayenne pepper, pimentos, salt and pepper.⠀ 2) Using a hand blender, slowly incorporate heavy cream. The sauce should be thin in consistency and able to be poured.⠀ ⠀ CAJUN SPICED AIOLI⠀ 1) In a bowl add mayonnaise, minced garlic, cajun spice, zest and juice from a lemon - stir to combine. ⠀ ⠀ Continues in comments