“I wont be impressed with technology until I can download food”
Yesterday for lunch I made philly cheesesteak sliders on ciabatta rolls but this time I spiced things up a little bit by adding some crushed red pepper and cayenne pepper. My husband and I both like food that has a little kick, actually ALOT of kick. These really hit the spot after working in the yard all day. Here is the way I prepared our sliders.
- 2 Tablespoons butter or olive oil
- 1 pound steak
- 1 cup mushroom, thinly sliced
- 1 cup green bell pepper, diced
- 1/2 – 1 cup yellow onion, thinly sliced
- 1 Tablespoon minced garlic
- 1 teaspoon crushed red pepper
- 1/2 – 1 teaspoon cayenne pepper
- Salt and Pepper
- Sliced Provolone Cheese
- Ciabatta Rolls
Begin by thinly slicing your steak, dicing the peppers and slicing the onion. I used a single T-bone that I had in the freezer. How we ended up with one lonely steak I will never know.
Thinly slice the mushrooms, place in a small saucepan, cover with water and boil until barely tender. Drain and set them aside. Although I am a friend of the mushroom I feel that they tend to overpower the flavor of a dish, therefore I cook them separately. They also seem to retain their color better. I always reserve the mushroom broth and save for later. It is great for using in rice or gravy. I will probably make rice tomorrow.
In a medium skillet melt the 2 Tablespoons of butter. Add the green peppers, onion and garlic. Saute until tender. Add the crushed red pepper and cayenne pepper. We like our spicy so you may need to alter the spice to your taste. Remove from heat and place in separate dish. In the same pan, add the steak and cooked through. Return the peppers and onions to skillet and add the mushrooms.
Toast the ciabatta rolls in the oven. Bread is so much better when done the old fashioned way. My toaster is for convenience only when I am in a hurry. Put a slice (or two, or three) of provolone cheese on the roll and top with the Philly beef. Eat up and enjoy.