- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
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Directions
- 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.
