hello this is chef john from food wishes comm with baked philly cheesesteak
sliders that's right people love miniaturised food and not just because
it's more fun eating three of something than one of something but I also have a
theory that deep down inside one of the primitive parts of our brain everybody
secretly wishes they were a giant which is why I think there's a sense of power
that comes over us when we hold miniaturized food and of course this is
probably another example of one of my theories I'll never be able to prove but
anyway that aside let's go ahead and get started
and for this we're gonna need about a pound of steak which we will season very
generously on both sides with a mixture of salt freshly ground black pepper and
cayenne and by the way what I'm using here is a couple beautifully marbled
pieces of top sirloin which I think offer a great combo of beefy flavor
tenderness and affordability alright go ahead and use prime rib if you want but
to me that's kind of crazy and then what we'll do once those are thoughtfully
seasoned is go ahead and sear them in a little bit of olive oil over medium-high
heat and I'm hoping to cook these to about a medium which for a couple steaks
this size is going to be about five to six minutes per side and of course make
sure that passed nice and hot before you put your meat in so that you can create
a beautiful nice dark brown crust which of course equals extra flavor and if you
don't believe me boil a steak and try it sometime and then speaking of flavor
once we turn this over if we're gonna use onions which you are what we'll do
is go ahead and add those around the outside around the outside around the
outside and let those soften and cook with maybe a little pinch of salt while
that second side finishes cooking and then what we'll do once we think that
second side is just about there is go ahead and move things around so that the
steaks are on top of the onions and we'll let that go for another couple
minutes and then once those have cook long enough and we remove them to a
plate to cool what you're going to be left with in the pan are some of the
most gorgeous beef a fine sauteed onions you have ever seen and if we wanted we
could leave the heat on and cook these a little longer but personally I actually
don't want them to get too soft and sweet so I just turned off the heat and
let those cool and while we're waiting we can move on to prep our rolls which
for me are going to be these cue little soft sandwich rolls and we want
to try to use something nice and light and airy here and not too dense and also
not too sweet okay sorry Hawaii but for this I think
we just want a regular neutrally flavored roll and to prep these what
we'll do is take a small knife and we'll go in at about a 45 degree angle an
attempt to cut sort of a wedge out of the top and yes of course we're gonna
save those pieces to make bread crumbs speaking of which once we've cut that
piece out I like to pinch a few crumbs out from the sides okay not so much the
bottom because we want a nice base for our filling but I do like to remove a
little bit from either side oh and if you're wondering if it's gonna be a
problem that all those rolls aren't exactly the same size not really since
these are all gonna bake up about the same and besides if you think about it
not all your guests are gonna be the same size so I went ahead and did that
to all 10 and that's it once our rolls are prepped and they're sitting down a
foil-lined pan assuming that our steaks have cooled we can go ahead and thinly
slice those up and not just sliced because once we cut these across in that
direction and of course taste that end piece for quality control what we'll do
is turn them and cut them across the other way so we have some nice thin
maybe I don't know half inch pieces all right the exact size never usually
matters that much as long as you're consistent so we'll go ahead and cut up
our meat as shown and then toss that into a mixing bowl at which point we can
add our now cooled sauteed onions along with any and all accumulated juices oh
man do not throw those out and then next up we will toss in some roughly chopped
pickle peppers which I guess if you wanted could be regular fresh peppers
but personally I think that briny tankiness of a pickle pepper works way
better in this and then as far as our cheese goes I'm gonna add some nice soft
cream cheese along with a whole bunch of freshly grated provolone and then we
will finish up with a little salt and pepper
at which point we'll grab a nice big spoon and mix this until thoroughly
combined and of course the big debate in Philly
is whether you should use provolone or Cheez Whiz but here by combining the
cream cheese and the provolone I think as you'll see once these are baked we
get the best of both worlds are you stretchy melty cheese and kind of a
cheese sauce and that's it once we have that mixed we
can go ahead and fill our roles to the top oh and I should probably mention if
you really are into the Cheez Whiz version what you would do is substitute
a nice orange mild cheddar for the provolone and that will mix with a cream
cheese and you'll have something fairly close but anyway you decide I'm you are
after all the Sylvester Stallone of whether or not to use provolone but
regardless of which you use once those are filled up we will finish these off
by topping with some extra grated cheese and not just a little a lot
okay so pile on whatever you think is the perfect amount and then put on just
a little bit more and of course we've created this cheese ourselves because
why wouldn't we seriously it only takes a minute and the cheese quality is gonna
be way way better and that's it once those are set they are ready to pop into
the center of a 425 degree oven for about 15 minutes or so or until
everything's heated through and our cheese is melted and the edges of the
rolls are getting browned and if everything goes according to plan they
should look something like this and then because I want these to look nice for
the other food bloggers I went ahead and garnish the top with chives something
that has been done in Philadelphia exactly zero times but I like how it
looks and tastes and that's it I guess we could let these cool down a little
bit before we eat them but I didn't these looked and smelled so great I dove
right in eating right off the pan like some kind of savage anyway
miniaturization aside these really do taste exactly like a cheesesteak and we
did not need a giant hot flattop girl to make them which very few home kitchens
have so I really do love how these come out especially considering we're using
the much easier bake method so I went ahead and transfer those onto a platter
so I could take some pictures and also so I could eat one more which I tore
right now for the gratuitous stretchy cheese shot and by the way is it just me
or do my hands look really big here but anyway that's it baked philly
cheesesteak sliders or as i call them in the first 10 takes of this voiceover
philly cheesecake sliders but anyway whether you have some friends coming
over to watch the game and you wanted to make something tasty or you just want to
get in touch with your inner giants I really do hope you give these a try soon
so head over to food wishes calm for all the ingredient amounts of Morpho as
usual and as always
you