Ree bills this recipe as the Pawhuska version of a Philly cheesesteak! By using slider-style rolls instead of hoagies, this is great for smaller bites to serve at parties.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 12 sliders |
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 pound rib eye steak, thinly shaved
- 1 white onion, sliced thin
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground tri-color peppercorns
- 3 to 4 dashes Worcestershire sauce
- 1/2 cup processed cheese sauce, preferably Cheez Whiz
- 12 slices provolone
- One 16-ounce package dinner rolls, split horizontally
Instructions
- Heat the oil and butter in a large skillet over medium-high heat.
- Add the rib eye to the skillet in a single layer. Allow the meat to cook undisturbed to caramelize for 1 to 2 minutes. Add the onion, garlic, salt, pepper and Worcestershire, then stir to combine. Cook until the onions are tender, an additional 2 minutes.
- Divide the meat into two piles. Drizzle 1/4 cup cheese sauce over each pile. Divide the provolone and shingle the slices over each pile. Cook to allow the provolone to melt, another minute or so. Using two spatulas, transfer the two piles of meat to the bottom half of the dinner rolls. Place the tops on, then slice and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 375 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 20 g |
| Cholesterol | 57 mg |
| Sodium | 453 mg |
Reviews
Sorry, this recipe just doesn’t cut it. The first PW recipe I haven’t liked. These were kind of soggy, slimy and not very flavorful. Won’t be making these again.
Getting ingredients to make this next week. I’m sure it will be good. I plan to toast the bread, add Dijon mustard and add mushrooms to the meat.
We made these for the Super Bowl yesterday and they were super good and easy to make.
Made these for Super Bowl; quick, simple and tasty. Next time I make them, I’ll use full-size rolls and have them at dinner.
Cut the salt in half. Other than that, it was easy to cook, meat was tender.