Guys, you can skip to the next paragraph. Skipper informs me we’re having some Brits on board for a day sail. It could be one, two or more Brits, maybe a local and her daughter, perhaps a British wife and one or two kids. Maybe Sunday, Maybe Monday. And a couple might raft up with us for lunch. Do you get the picture? Captains, Skippers…face it, guys in general…think that’s really all the information you need to throw a meal together, right? But somehow we manage to do it. We’re enablers of sorts. We would never let them down. Because after all…we’re pirates and we not only live for great B’Haute Cuisine, but we love a challenge! Aaaargh!
I’m not sure why Philly Cheesesteak Sliders came to mind, but I’m glad they did. If you ever need to feed a big crowd…or at least anticipate the possibility of feeding a big crowd…these are easy to throw together and definitely crowd pleasers. As I worked away in the galley I prairie-dogged out the hatch like clockwork to see how many people were coming down the dock. Finally, 4 adult British guys showed up. The heck with the sliders for the moment. I scurried off to get more beer.
By the time I got back the last guest had arrived and we had ninety seconds to leave the dock for the next bridge opening. Whew! Made it. So far so good.
Philly Cheesesteak Sliders
For a print-friendly recipe see below
2 (12-ounce) packages King’s Hawaiian Savory Butter Rolls
1-1/2 tablespoons olive oil
2 medium-large onions, thinly sliced
2 green bell peppers, cored, seeds removed and thinly sliced
1 3/4 lb. thinly sliced rare deli roast beef
1 teaspoon garlic powder
2 teaspoons fine sea salt, or to tastes
1 teaspoon fresh ground black pepper, or to taste
1 lb. slided provolone cheese
1 tablespoon butter, melted
Non-stick aluminum foil
Philadelphia Cheesesteak Sliders
- 2 (12-ounce) packages King's Hawaiian Savory Butter Rolls
- 1 1/2 tbsp Olive Oil
- 2 Medium onions, sliced thin
- 2 Green bell peppers, cored, seeds removed and thinly sliced
- 1 1/2-2 lbs Rare deli roast beef, thinly sliced
- 1 tsp Garlic powder
- 2 tsp Fine sea salt, or to taste
- 1 tsp Fresh ground black pepper, or to taste
- 1 lb Slice provolone cheese
- 1 tbsp Butter, melted
- Non-stick aluminum foil
- Heat oven to 350º
- Slice the roast beef slices across the grain into 1/2" strips and set aside.
- Thinly slice the peppers and onions. In a large pan or skillet, heat the olive oil and sauté the onions and peppers until cooked through, about 10 minutes. Add salt and pepper; remove to a platter.
- In the same pan, sauté the beef. If you are using pre-cooked deli beef, you'll only have to warm it through. Add garlic powder, salt and pepper.
- Keeping the rolls in one unit, slice horizontally in half with a large, sharp bread knife. Lay the bottom half on a cookie sheet or jelly roll pan that has been lined with non-stick aluminum foil. Repeat with both packages of rolls.
- Lay the warm roast beef on the bottom half of the rolls. Lay the cooked peppers and onions on top of the beef. Top with the slices of provolone.
- Lay the rolls "tops" on top and brush with melted butter. Place in your pre-heated oven for 20 minutes or until cheese has melted. Enjoy!
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