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 don’t think I’ve ever made one of these before. I made a regular sammich and had two heel slices leftover. The end slices were flimsy and didn’t really lend themselves to this but I plowed ahead with it because OCD and angst from an unfinished task, but that’s just minor crazy so it’s good. Thin sliced ham, turkey, and salami with lettuce and mayo. Now I need to bake more bread and give this a real go!
The buns are mini-ciabattas that Kroger sells out of their deli/bakery. I buy them up whenever they have them because they work for a lot of things – nothing is better for sliders. Taking a break from tortillas but the griddle is still out, it gave me the idea for sliders. Nom nom nom!My sliders start out with a pile of thin sliced onions with a beef patty on top, I flip them over when the onions start showing a little char.I don’t think they are at all complete without cheese, a dill pickle, and mustard. The dill potato salad worked pretty well, too. This meal pairs well with a soda pop but best with sweet tea.
My 30 day timer let me know it was time to check the sauerkraut I had working on the counter top. Much success! I celebrated the occasion by baking a loaf of rye bread and thawing a baggie of pastrami for reubens. I’ve taken to putting out a small bowl of thousand island as a dip rather than trying to pour it directly on the sammich. I think that works best but YMMV.