Ribeye is the canonical cheesesteak meat but I nearly always use flat iron steaks. This one was cut thin while semi-frozen and tossed in a bowl with onions, green peppers, and salt and pepper. It marinated for an hour or so – the onions started to wilt a little.That’s provolone starting to melt into the steak and veggies. I turned small stainless bowls upside down over the two piles to help it along.It worked pretty well. This is the closest I’ve come to this particular style of cheesesteak, I usually go with a cheese sauce poured over the meat in the bun, and I think I prefer that method although it is just a touch more trouble.
I am getting closer to the perfect slider. They really need to be made on a commercial “flat top” griddle but my Lodge stove top griddle that spans two burners works pretty well. I slice an onion really thin with a mandoline and start with little piles on onion on the greased surface with a thin beef patty atop those. Cover with a lid of some sort so they steam themselves done, flip once and then build the sandwiches out. Toast the buns on the griddle while the burgers cook. I have enough room to do six of these little things at once but that’s using every square inch.