*ingredients:
°1 1/2 - 2 pounds boneless rib eye steak, shaved
°12 Bread Sliders
°1 yellow onion, thinly sliced
°6 slices of provolone cheese
°6 slices of American cheese
°2 tablespoons canola or vegetable oil
°1 tablespoon melted butter
°Salt and pepper to taste
*Methods :
Place the steaks in the freezer for 30-40 minutes before slicing. This will make shaving thinner steaks very easy. Cut partially frozen ribs in half crosswise and shave into 1/8-inch-thick strips. Keep some of the fat and get rid of some of the fat as desired.
Heat the oven to 350 degrees Fahrenheit.
Heat a tablespoon of oil in a cast iron skillet over medium heat. Add onions cut into thin slices and fry until golden and soft. Season with salt and pepper and place in a small bowl.
Add more oil to the skillet and add the rib eye steak. Season liberally with salt and pepper. Fry until fully cooked through and no longer pink, about 5-7 minutes. Use the tip of a metal spoon to break the long strips into small bite-size pieces. Return the onions to the pan and mix with the beef.
Arrange the bottom cakes for the slices on a greased 11" x 17" skillet (no need to break the included cakes). Spread an even layer of beef/onion on the bread. Cover with a layer of American cheese slices, then a layer of provolone slices. You want a full layer of cheese without overlapping.
Bake the sliders without the cake toppers for 5 minutes or until the cheese is soft and melted. Remove from the oven, place the sliders on the cheese slices, and brush them lightly with melted butter. Return to the oven for another 5 minutes.
Cut the sliding border with a knife if necessary and serve immediately.
Enjoy !
