Philly Sliders

In Philly one way to start an argument is to start talking about the cheesesteak. The names that all the tourists know are Gino’s and Pat’s. Locals will tell you that their neighborhood place is the original. Then you have the arguments of what bread, meat, and cheese are best. So with the start of Big 10 football this weekend, I have decided to do my own take on this classic. I am not going Classic; I’m updating it a little. No, Philly, I’m not an opposing football team; don’t throw batteries. I will bring you a dish that you can serve at your next football party. I hope you like it.

12 ounces ribeye steak, sliced thin

1 green pepper, diceded

1 red onion, sliced

1/4 cup mayonnaise

8 slices provolone cheese

4 ounces cheese whiz

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

4 ounces melted butter

A1 sauce to taste

Heat oven to 350.

Assembly:

Lay out the sliders buns in a foil pan.

Coat bottom of the bun with melted cheese wiz.

Add sliced ribeye steak.

Add the onion and green pepper.

Fold provolone to fit buns and add to each sandwich.

Add A1 sauce to taste.

Sprinkle with salt, pepper and garlic powder.

Top with bun and pour melted butter on each bun.

Bake for 15 minutes.

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