PHILLY CHEESESTEAK SLIDERS Apr 15 Written By Eleanor Debel https://www.youtube.com/shorts/zgBWqGZfNAE PrintPHILLY CHEESESTEAK SLIDERS Yield 4Prep time15 MinCook time20 MinTotal time35 Min Ingredients 1 ½ lbs thinly sliced steak 1 bell pepper, thinly sliced 1 yellow onion, thinly sliced 1 Tbsp worcestershire sauce 1 tsp kosher salt 1 tsp black pepper ¼ cup cheese whiz or cheese sauce1 package sweet rolls such as kings hawaiian, sliced in half lengthwise ½ cup jarred hot giardiniera peppers, drained of any liquid 6 slices provolone cheese Garlic Cilantro Butter 4 tbsp butter 1 Tbsp finely chopped cilantro 2 garlic cloves, grated or finely mincedInstructionsPreheat your oven to 375 F. Place a large skillet over medium high heat and add a drizzle of oil to the pan. Once the pan is hot and the oil is shimmering, add the thinly sliced steak and stir to separate the pieces out evenly. Let cook, undisturbed for 2-3 minutes until the steak is golden brown. Stir to flip the steak, then add the onion and peppers. Let cook, stirring occasionally for 2-3 more minutes, until the onion and peppers are softened. Add the worcestershire sauce, salt and pepper and continue to cook 2-3 more minutes. Stir in the cheese whiz sauce and remove the pan from the heat. Place the cut rolls onto a sheet tray and layer all the steak and veggies onto the bottom layer of buns. Place the sliced provolone evenly over the top layer of the buns. Put the cheesesteaks in the oven for 6-8 minutes until the cheese is melted and bubblings and the buns are golden brown and toasted. While the sliders are in the oven, melt the butter in a small pot and once bubbling, remove from heat and stir in the chopped cilantro and grated garlic. Place the top layer on the steak layer, brush liberally with the cilantro garlic butter, then transfer to a cutting board and cut the buns into slider portions. Serve with extra cheese sauce for dipping and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwich Eleanor Debel
PHILLY CHEESESTEAK SLIDERS Apr 15 Written By Eleanor Debel https://www.youtube.com/shorts/zgBWqGZfNAE PrintPHILLY CHEESESTEAK SLIDERS Yield 4Prep time15 MinCook time20 MinTotal time35 Min Ingredients 1 ½ lbs thinly sliced steak 1 bell pepper, thinly sliced 1 yellow onion, thinly sliced 1 Tbsp worcestershire sauce 1 tsp kosher salt 1 tsp black pepper ¼ cup cheese whiz or cheese sauce1 package sweet rolls such as kings hawaiian, sliced in half lengthwise ½ cup jarred hot giardiniera peppers, drained of any liquid 6 slices provolone cheese Garlic Cilantro Butter 4 tbsp butter 1 Tbsp finely chopped cilantro 2 garlic cloves, grated or finely mincedInstructionsPreheat your oven to 375 F. Place a large skillet over medium high heat and add a drizzle of oil to the pan. Once the pan is hot and the oil is shimmering, add the thinly sliced steak and stir to separate the pieces out evenly. Let cook, undisturbed for 2-3 minutes until the steak is golden brown. Stir to flip the steak, then add the onion and peppers. Let cook, stirring occasionally for 2-3 more minutes, until the onion and peppers are softened. Add the worcestershire sauce, salt and pepper and continue to cook 2-3 more minutes. Stir in the cheese whiz sauce and remove the pan from the heat. Place the cut rolls onto a sheet tray and layer all the steak and veggies onto the bottom layer of buns. Place the sliced provolone evenly over the top layer of the buns. Put the cheesesteaks in the oven for 6-8 minutes until the cheese is melted and bubblings and the buns are golden brown and toasted. While the sliders are in the oven, melt the butter in a small pot and once bubbling, remove from heat and stir in the chopped cilantro and grated garlic. Place the top layer on the steak layer, brush liberally with the cilantro garlic butter, then transfer to a cutting board and cut the buns into slider portions. Serve with extra cheese sauce for dipping and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwich Eleanor Debel
