Ribeye Sliders
This one will stretch your steak - take a single boneless ribeye and feed the whole family. Pair it with some fries and a small side salad.
- 1.5 lb Ribeye steak (Boneless, sliced thin)
- 12 slider rolls
- 8 Havarti cheese (slices)
- 1 yellow onion (chopped)
- horseradish mayonnaise
- olive oil
- salt
- pepper
- garlic powder
- Blackstone Cheesesteak seasoning (optional)
- Worcestershire sauce
- Prep steak for slicing.
Place steak on parchment lined plate and put in freezer for 30 minutes. Set a timer so you don't forget about it!
Preheat your griddle - one side on medium-low heat, the other on medium-high heat. On the low side, add some olive oil and toss on your onions. Season with salt and toss occasionally to cook down. Slice your slider buns in half, leaving them in a large sheet, and place cut-side down on other side of griddle to toast. Remove buns when golden brown.
Continue to toss onions occasionally until transluscent and golden brown. Add a small amount of Worcestershire sauce and toss. Remove and set aside. After 30 minutes, remove the steak from the freezer and slice thin. Add to medium-high side of griddle. Season with Blackstone Cheesesteak seasoning or salt, pepper, and garlic powder. Cook for 3-5 minutes, flipping a few times until finished. Turn off all burners and arrange your meat in the same size/shape of your buns. Top with cheese slices and onions.
Spread horseradish mayonnaise on inside of buns. Top with meat/cheese/onions and place top layer of buns on top. Cut sliders individually and serve with fries and a side salad.
