CHEESESTEAK SLIDERS Feb 12 Written By Eleanor Debel https://www.youtube.com/shorts/Llb9xP6ukhg PrintCheesesteak Sliders Yield 2-4Prep time10 MinCook time10 MinTotal time20 Min Ingredients 2 lbs thin cut beef, such as ribeye or flank 2 Tbsp favorite seasoning salt or spice blend, divided 3 Tbsp worcestershire sauce, divided 1 large bell pepper, thinly sliced 1 large onion, thinly sliced 3 Tbsp hot sauce of choice 1 cup sliced banana peppers1 package slider buns4 slices pepper jack cheese 2 Tbsp garlic olive oil 1 Tbsp fresh parsley, finely chopped Kosher salt and fresh cracked black pepper InstructionsHeat a large cast iron skillet over medium high heat. Season the thinly sliced beef with 1 Tbsp of the seasoning salt or spice blend and 1 ½ Tbsp worcestershire sauce. Toss to combine and set aside. Add the thinly sliced onion and peppers to the pan and season with the other 1 Tbsp of seasoning blend and 1 ½ tbsp of worcestershire sauce. Cook on medium high for 6-8 minutes, stirring occasionally until the onions begin to caramelize and peppers soften. Remove the veggies from the pan onto a plate and return the pan to the heat. Add all the beef in an even layer into the hot pan, cook undisturbed for 5 minutes to brown the beef then stir occasionally for another 2 minutes to continue cooking. Add the onions and peppers back to the pan and stir in all the hot sauce. Remove from the heat. Place the bottom buns of the sliders onto a sheet tray and layer on all of the beef and vegetable mixture. Top with the sliced banana peppers then the slices of pepper jack cheese. Put the top buns on and bake in a 350F oven for 10-12 minutes until the cheese is melted and the buns are lightly toasted. Whisk together the olive oil, fresh parsley and cracked black pepper with a sprinkle of salt. When the sliders come out of the oven immediately paint the tops with the olive oil and parsley mixture, let sit for 2-3 minutes and then slice and serve. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeateasy Eleanor Debel
CHEESESTEAK SLIDERS Feb 12 Written By Eleanor Debel https://www.youtube.com/shorts/Llb9xP6ukhg PrintCheesesteak Sliders Yield 2-4Prep time10 MinCook time10 MinTotal time20 Min Ingredients 2 lbs thin cut beef, such as ribeye or flank 2 Tbsp favorite seasoning salt or spice blend, divided 3 Tbsp worcestershire sauce, divided 1 large bell pepper, thinly sliced 1 large onion, thinly sliced 3 Tbsp hot sauce of choice 1 cup sliced banana peppers1 package slider buns4 slices pepper jack cheese 2 Tbsp garlic olive oil 1 Tbsp fresh parsley, finely chopped Kosher salt and fresh cracked black pepper InstructionsHeat a large cast iron skillet over medium high heat. Season the thinly sliced beef with 1 Tbsp of the seasoning salt or spice blend and 1 ½ Tbsp worcestershire sauce. Toss to combine and set aside. Add the thinly sliced onion and peppers to the pan and season with the other 1 Tbsp of seasoning blend and 1 ½ tbsp of worcestershire sauce. Cook on medium high for 6-8 minutes, stirring occasionally until the onions begin to caramelize and peppers soften. Remove the veggies from the pan onto a plate and return the pan to the heat. Add all the beef in an even layer into the hot pan, cook undisturbed for 5 minutes to brown the beef then stir occasionally for another 2 minutes to continue cooking. Add the onions and peppers back to the pan and stir in all the hot sauce. Remove from the heat. Place the bottom buns of the sliders onto a sheet tray and layer on all of the beef and vegetable mixture. Top with the sliced banana peppers then the slices of pepper jack cheese. Put the top buns on and bake in a 350F oven for 10-12 minutes until the cheese is melted and the buns are lightly toasted. Whisk together the olive oil, fresh parsley and cracked black pepper with a sprinkle of salt. When the sliders come out of the oven immediately paint the tops with the olive oil and parsley mixture, let sit for 2-3 minutes and then slice and serve. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichmeateasy Eleanor Debel
