A good cheesecloth of Philly is difficult to make since you need a professional slicer of meat and a very warm, flat top grill. But your average home cook can get something very close to the original with this baked slider method. Furthermore, I feel like a big person because it’s too cute and small. It is also perfect to serve this when either your friends and/or relatives are visiting. Also, when you’re about to serve you must add chives to garnish.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 10
Ingredients:
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1 tablespoon olive oil
1 pound beef top sirloin steaks
1 pinch of salt and fresh ground black pepper to taste
1 pinch of cayenne pepper to taste
½ cup diced onion
10 mini sandwich rolls
½ cup chopped pickled peppers
½ cup cream cheese softened
2 ½ cups freshly shredded provolone cheese
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Directions:
Heat medium-high heat olive oil in a saucepan. Add salt, black pepper, and cayenne to steak generously. Five to six minutes of sear steaks. Flip; fill the sides with diced onions. Cook, 4 to 6 minutes more, before steaks start to warm and slightly pink in the center. Push the onions under the steaks and cook for two to three minutes more until browned but still crunchy. Take steaks off on a plate.
Preheat the oven about 220 degrees C (425 ° F).
Put rolls on a foil-lined bakery pot. Slice in at a 45-degree angle on the top of each roll. Pinch some bread to make filling room.
Cut steaks in thin strips, then divide them into pieces in 1/2-inch. Place in a blender. Add the sauteed onions and juices. Toss in pickled peppers, cream, 1 1/2 cups of salt, and 1/4 teaspoon of pepper. Mix until combined thoroughly. As necessary, taste and season with salt. Fill the spoon with rolls provolone cheese into the rolls and top.
Cook the cheese in the preheated oven and brown the edges of the rolls about 15 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 pound beef top sirloin steaks
- 1 pinch of salt and fresh ground black pepper to taste
- 1 pinch of cayenne pepper to taste
- ½ cup diced onion
- 10 mini sandwich rolls
- ½ cup chopped pickled peppers
- ½ cup cream cheese softened
- 2 ½ cups freshly shredded provolone cheese
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
Heat medium-high heat olive oil in a saucepan. Add salt, black pepper, and cayenne to steak generously. Five to six minutes of sear steaks. Flip; fill the sides with diced onions. Cook, 4 to 6 minutes more, before steaks start to warm and slightly pink in the center. Push the onions under the steaks and cook for two to three minutes more until browned but still crunchy. Take steaks off on a plate.
Preheat the oven about 220 degrees C (425 ° F).
Put rolls on a foil-lined bakery pot. Slice in at a 45-degree angle on the top of each roll. Pinch some bread to make filling room.
Cut steaks in thin strips, then divide them into pieces in 1/2-inch. Place in a blender. Add the sauteed onions and juices. Toss in pickled peppers, cream, 1 1/2 cups of salt, and 1/4 teaspoon of pepper. Mix until combined thoroughly. As necessary, taste and season with salt. Fill the spoon with rolls provolone cheese into the rolls and top.
Cook the cheese in the preheated oven and brown the edges of the rolls about 15 minutes.
