Atrociously over filled sopping wet steak and provolone sliders
Simmered thinly sliced ribeye in beer with onions, bell pepper, and garlic. Topped with provolone thrown into the oven for 30 minutes.
by rdwtoker
7 Comments
SumDumKed
Girl, you nasty…but let me get some.
NachoNachoDan
I could see myself getting three of these deep before they reach a temperature where they are even close to cooled down enough to safely eat without blistering your mouth.
Dropsofjupiter1715
When I make something that good, I say ‘I ate like a man.’ Hands all in!
rdwtoker
If anyone cares to know more about the preparation:
Took thinly shaved ribeye, covered in salt pepper garlic powder and browned in the bottom of a sauce pot.
Added one finely chopped onion, bell pepper, and 6 cloves of garlic. Poured in half a beer (miller high life), and brought to a simmer. Drank the other half of the beer.
Then I added Dan O’s seasoning, oregano, thyme, parsley, paprika, MSG, liquid aminos, dash of juice from a jar of pickled okra, two dried chili peppers, dash of tabasco, el yucateco chipotle pepper sauce, chiltepin hot sauce, B&B green picamas hot sauce, and let simmer for an hour
Then I added a finely slivered onion, let simmer for 20 minutes
Sliced a loaf of kings Hawaiian rolls in half, toasted em while the oven was preheating, spread a thin layer of hellmans mayo, shoveled on the steak and onions, layered on the provolone slices, poured the juice on top, threw em in the oven in a glass baking dish on 350 for 30 minutes til the cheese melted
theDreadalus
Soupwiches!
Lurking_Larkspur
It looks and I’m sure it tastes great, but when I am more inclined to use utensils, it sort of kills the sandwich.
Unless there is a clean side of fries to collect some of the drippings, cleanse the pallet, and add carbs, this is basically a casserole or something.
7 Comments
Girl, you nasty…but let me get some.
I could see myself getting three of these deep before they reach a temperature where they are even close to cooled down enough to safely eat without blistering your mouth.
When I make something that good, I say ‘I ate like a man.’ Hands all in!
If anyone cares to know more about the preparation:
Took thinly shaved ribeye, covered in salt pepper garlic powder and browned in the bottom of a sauce pot.
Added one finely chopped onion, bell pepper, and 6 cloves of garlic. Poured in half a beer (miller high life), and brought to a simmer. Drank the other half of the beer.
Then I added Dan O’s seasoning, oregano, thyme, parsley, paprika, MSG, liquid aminos, dash of juice from a jar of pickled okra, two dried chili peppers, dash of tabasco, el yucateco chipotle pepper sauce, chiltepin hot sauce, B&B green picamas hot sauce, and let simmer for an hour
Then I added a finely slivered onion, let simmer for 20 minutes
Sliced a loaf of kings Hawaiian rolls in half, toasted em while the oven was preheating, spread a thin layer of hellmans mayo, shoveled on the steak and onions, layered on the provolone slices, poured the juice on top, threw em in the oven in a glass baking dish on 350 for 30 minutes til the cheese melted
Soupwiches!
It looks and I’m sure it tastes great, but when I am more inclined to use utensils, it sort of kills the sandwich.
Unless there is a clean side of fries to collect some of the drippings, cleanse the pallet, and add carbs, this is basically a casserole or something.
