Sunday supper: Lowcountry Cheesesteak with Have Mercy Sauce

Serves 4.

Kardea Brown grew up on South Carolina's Sea Islands, rooted in Gullah Geechee tradition, and is the host of the Food Network's "Delicious Miss Brown" and OWN's "The Great Soul Food Cook-Off." Her first cookbook, "The Way Home" (Amistad, 2022), celebrates the cooking she grew up with (she calls it "New Gullah Cuisine") and shares her family's traditions, memories and tips for Lowcountry cooking.

For the cheesesteak:

• 1 lb. lump crabmeat, drained and picked for shells

• 1 1/2 tsp. seafood seasoning, such as Old Bay

• 3 tbsp. unsalted butter, divided, plus more if needed

• 2 large yellow onions, thinly sliced

• 2 tbsp. Worcestershire sauce, divided

• 1 lb. thinly shaved beef

• Kosher salt

• Freshly ground black pepper

• 1/2 c. chopped jarred cherry peppers

• 4 Italian hoagie rolls, split

• 1 cup Have Mercy Sauce, for serving

For the Have Mercy Sauce:

• 1 c. mayonnaise

• 1/3 c. Dijon mustard

• 2 tbsp. hot sauce

• 2 tsp. seafood seasoning, such as Old Bay

Directions

To prepare the cheesesteak: In a medium bowl, gently toss together the crabmeat and seafood seasoning, then refrigerate.

Melt 2 tablespoons of the butter on a griddle or in a large skillet over medium heat. Add the onion, 1 tablespoon of the soy sauce and 1 tablespoon of the Worcestershire sauce and cook until the onion starts to soften, about 5 minutes. Raise the heat to high, add the beef, and cook, adding more butter if needed and breaking up the meat with a spatula.

Spread both halves of the rolls with the Have Mercy Sauce. Spoon the beef and onion mixture and crabmeat into the rolls.