1.5 lbs. shaved ribeye
9- pack pretzel sliders
9 slices provolone cheese
2 medium white onions thinly sliced
2 green bell peppers seeded and thinly sliced
2 tablespoons butter
1 tablespoon Worcestershire sauce
Homemade cheese whiz
1 cup white American
1 cup cheddar or pepper jack for a kick of heat
1 tablespoon cornstarch
1 tsp Garlic powder
1 tsp dry mustard powder
12 oz evaporated milk
Garlic butter
2 tablespoons melted butter
2 cloves garlic, minced
2 tbsp parsley minced
Melt 1 tablespoon of butter in a large skillet over medium heat. Sauté the onions and peppers
until they start to caramelize, about 15 minutes. Add a few splashes of water periodically to aid
in caramelization.
While they cook, add all the cheese whiz ingredients into a saucepan over medium-low heat. Stir
frequently until the cheese melts, once it comes to a low simmering boil turn off the heat. The
mixture will continue to thicken as it cooks.
Season the peppers and onions with a pinch of salt and transfer to a bowl.
In the same large skillet still over medium heat, add 1 tablespoon of butter. Add the steak in a
single layer, and cook about 3-4 minutes undisturbed. Season with 1/2 tsp salt and 1 tsp pepper
then flip the steak, using a spatula to break it up into bits as it cooks.
Add Worcestershire to the steak as it finishes cooking. Once cooked through, turn off the heat
and add the onion and peppers back into the pan and stir them in with the steak.
Add ½ cup of cheese sauce into the steak mixture (or more/less based on your preference) and
toss to evenly coat.
Turn the oven to broil, divide the sliders in half and place them face up on a pan to toast to
golden brown. Watch closely to prevent browning.
Divide the steak mixture evenly over the bottom buns. To the top buns add provolone cheese
slices. Place the pan back under the broiler until cheese melts and bubbles, about 2 minutes.
Place the top buns over the steak. Combine garlic and parsley with melted butter and brush it
over the tops of the sliders. Serve with extra cheese whiz for dipping.