We are continuing our Ball Park theme with some of our favorite dishes.   I had some steaks so I decided to make cheesesteak sliders.  For anyone that is not familiar with this type of sandwich, a cheesesteak (also known as a Philadelphia cheesesteak) is a sandwich that is typically made with very thinly sliced steak (usually a Rib Eye or Top Round Beef) and it gets topped with cheese that gets melted onto the meat.  These cheesesteaks are served on a long, fresh hoagie roll that are also made locally in Philadelphia.  The cheesesteak sandwich is famous to Philadelphia; it has been around since the 1930’s and originated here in our city of brotherly love.  If you ever get to visit this part of the country it is a sandwich you just have to try.  In my opinion, it just isn’t the same anywhere else.  I have tried many Cheese Steaks in my life, especially since I grew up just outside of Philadelphia.  There are many restaurants and food trucks (within and outside of the city) that are trying their hand at making these sandwiches and many of them are delicious.  Most restaurants that make this sandwich call it a “Philly Cheesesteak”.  You will find cheesesteaks made with Provolone or American cheese.  Another popular request, especially in the city, is to order your cheesesteaks with a cheese that looks like liquid gold called “Cheese Whiz”.  Some common toppings include sautéed onions, peppers (hot and/or sweet) and mushrooms.  You can also add some mayo, S&P, ketchup and even hot sauce if you like your sandwich a little spicy.

There are many other versions of this sandwich being created and showing up on menus.  Some popular versions include:

• Chicken Cheesesteak:  which uses chicken instead of the beef  *(This is one of my favorites)!
• Pizza Steak:  This is still a cheesesteak but it gets topped with pizza sauce and mozzarella cheese and usually gets toasted
• Cheesesteak Hoagie: which will get lettuce, tomato and onion

My sliders incorporated the beef (because my husband and son absolutely love cheesesteaks), peppers (sweet and hot), onions, Provolone cheese as well as a slightly spicy mayo.  Instead of using a long hoagie roll, we used Pretzel rolls.  They were so delicious.  I also made a batch of Garlic Rosemary fries that went perfectly with this sandwich.

Have you tried a “Philly Cheesesteak”? If so, what is your favorite?

Philly Cheese Steak Sliders

Makes approx. 4 Servings

Ingredients

4 Pretzel or Brioche Buns *(I used the pretzel buns with salt in this recipe)

2 Beef Mock Tender Steaks, very thinly sliced

8 Slices, Provolone or Horseradish Cheddar Cheese

1/2 White Onion, sliced

1/2, Red Fresno Pepper, chopped

4 Pepperoncini Peppers, chopped

2 Tablespoons, Olive Oil

2 Tablespoons, Butter, softened

2 Tablespoons, Worcestershire Sauce

1 Tablespoon, Tamari

Horseradish/Mayo Sauce:

1/4 Cup, Mayo

1 Tablespoon, Dijon Mustard

1 Tablespoon, Prepared Horseradish

S&P

Instructions

Horseradish/Mayo:  In a small bowl, whisk together the mayo, dijon mustard, prepared horseradish and season with S&P.  Set aside.

Onions/Pepper:  Place a saute pan on the stove over medium high heat.  Add 1 tablespoon of Olive Oil and heat through.  Add the onions and peppers and saute for about 5 minutes.  Add S&P and a drizzle of Worcestershire sauce (about 1-2 teaspoons), stir and continue cooking.  Cook for about another 10  minutes or until the peppers are slightly tender and the onions start to get nice and golden brown.

Steaks:  Slice the steaks very thin and season with S&P.  Place a large skillet on the stove over medium high heat.  Add 1 tablespoon of Olive Oil and heat through.  Add the steak and cook for about 1 minute.  Add 1 tablespoon of Worcestershire sauce, Tamari and season with S&P.  Add the peppers and onions to the steak and stir to combine.  Only cook until steak is browned; it will cook very quickly.  Add a layer of cheese to the meat/peppers and place under the broiler just until the cheese melts.

While the steak is finishing off in the oven, slice each bun, add butter to each one and pan fry them to crisp up the inside of rolls (cast iron skillet works best if you have one).  Remove from heat, slather with some of the horseradish mayo on each side of the buns.  Add some of the steak, pepper and onion mixture to each bun.

Suggestions on Sides:

Garlic Rosemary Fries

I made a basket of Garlic & Rosemary Fries.  I cut 3 large baking potatoes up into thin fries.  Spray a baking sheet with cooking spray and line with your fries (place the potatoes in a single layer to ensure they cook evenly).  Drizzle the potatoes with olive oil and season with S&P, garlic powder and fresh chopped rosemary.  Bake in a 400 Degree oven for about 25-30 minutes (flip potatoes over about 1/2 way through cooking time).  Cook until the fries get nice and golden brown on the outside but somewhat soft on inside.  Remove from oven and place into a serving bowl or a lined basket.

Mangia! Enjoy!

Round 2 Meal:  

Steak, Egg & Cheese Breakfast Sandwich

We had some leftover steak, peppers and onions so we heated them up the next morning with eggs.  We turned them into an Egg Sandwich!