Philly Cheesesteak Sliders! A Game Day MUST

okay folks you know what this Sunday is it's the big game I'm going to call it that cuz you know what I don't want nobody to run after me by me saying the right so with that being said listen I'm going to show you how to make a easy overthe top and everybody's favorite we making Philly cheese State sliders let's get it okay so look before I you know go ahead and get started I just want to give you guys a couple of options right this is what everybody know when you think about sliders everybody say Kings hawaian right but check this out folks somebody else is in the game you got Nature's Own look that's that butter these them butter rolls Brio style uh-oh folks we got some competition now if you look over here look we got provolone onion bell pepper some spices butter but you see this right here this is what I want to show you I put my steak inside of the freezer right I don't want it to be you know super hard but I want you to pay attention to my finger look when I push down like that look see how it holds that this way when I cut it you know thin slices it's easier to cut that's a little heads up folks you see that right there I can't wait all right so first thing I'm getting ready to do is while this is still kind of like in this semi froze State I just want to cut a little small piece like this just to get it started right but you can see if I hold it up like that you see it holds that still halfway kind of like frozen right this allows you to be able to cut something a slice that is thin right you guys get it remember just put it in your freezer I put it in the freezer and it's probably been going for about about 45 minutes it really depends on the thickness of your steak you know what I mean how cold your freezer is and that's right I know some of you guys get a freezer you bring it home you plug it up you never make no adjustments but this right here is the way you do it okay so before we even well I'll go ahead and show you guys this right here look this is what I mean cut them down thin you know what I mean I probably should have let it stay in the freezer a little bit longer cuz as I was cutting it starts to you know throw out depends on what part get fat obviously that right there is you know nice but anyway make a long story short if you guys pay attention over here now would be a great time for us to go ahead and preheat our oven 350° right now I done took the time I've already started I can start feeling the Heat starting to come here so let me explain to you guys how the cast iron work now I'm going just say this for those of you guys that didn't know the cast iron this is the original non-stick pan right when you season them and get them right they work perfectly nothing to stick to it so got my heat on the bottom it you know heats up right here and then it kind of like just pushes out a true heads up is whenever you guys using the cast iron if you put it in the oven you can go ahead and heat it up it'll be nice and evenly hot you know when you start now I'm going to go ahead and just take this here drop this in like that now notice I didn't put no oil down to the bottom right you know why cuz we going to get some fat right here so we just Dro that in there what you want to do is you want to get this here if you guys been following me for a minute you know I like my Square Edge wood and Spoon really which really is is uh uh this right here is like bamboo you know what I mean so we'll start letting this go this will bring the heat on my Skillet down a little bit on our pan you know what I mean uh but don't trip cuz that was nice and cold right now I'm going to take this move this out the [Music] way all right and now we getting ready to prep you know our veggies right so I cut it down like this right then I just take this take my knife you know cut the little web out do the same thing over [Music] here right then I just get over the trash right and then just pop it straight through now I'll go ahead and just make a cut then we can open it up it's okay if it snaps it's up to you guys if you want to take some of this off you can you know some of the webbing I do and so here it's the same thing that you guys always seen you know what I mean it just makes it easier for me if I take the whole bell pepper do it the way you guys just saw me do it you know what I mean to cut it down like that to get it like this right it makes it much easier for me to dice this way right then just put them all together like this and then it's up to you how you want to you know have it you want to dice for the taste you know what I mean or do you want to have the texture but if you ask me we doing both that's a good size dice right there all right let me just finish this then we move over to that onion so we cooking this down it's starting to look really real nice you know I mean this is what we want now you remember we have some spices don't forget you guys can go to my website smoking and Grilling with a.com to get the full printable you know downloadable recipe I'm just start adding my my spices right now we just mix this all together right let just continue to cook a little bit longer but you remember how I said we didn't need to put no oil in there you see how the fat from from oh and if I didn't say nothing that was riye folks you know what I mean but you guys can use whatever steak you want to use but to me I love to use riye and I'm going to go ahead and start with my King's Hawaiian right so this part real simple you want to get yourself a bread knife right what we going to do is we just want to cut them in half we want to have a bottom and we want to have a top right so if you're using a bread knife you let the knife do the work folks you don't have to like push the knife or nothing like that just go ahead and let it do its thing that's why I serrated it it'll just is kind of like cut if you just saw back and forth lightly move it forward and look at that you know my Pyrex and what I did was I sprayed it that's what you guys are seeing you know Pam right so let me get underneath this let's separate these tops I already set that there for now we'll take this here and we'll just drop this right here real simple now I'm going to turn off my fire just for one second get my tongs and we going to take our meat and we going to just sprinkle that on top of here now you see this right here look at that you see that that's what you want to [Music] have now I want you guys to pay attention look at this right here you see that this been seasoned up now you guys can put whatever seasoning you want on here it's really about making just some good tasting food right but I gave you just the just and what you guys didn't see is I hit it with a little bit of my seasoning also but I want you to look at that look at how tender that is right there now just go ahead and just start adding this right here on top right now when you get you guys get back get a chance to look back in that uh in the pan you'll see it left a lot of fat a lot of season you guys going to like the way my cast iron is looking that all right there is Monumental right cuz listen we F to go ahead and you know start our veggies and what better than to have you know green bell pepper and onion bringing our pan back up to you know Tim right you see that right there that's what I want to see now because I diced these so thin you know what I mean you don't have to give these a head start like I normally do so you see all of that now we going to go ahead and get this going and if you would like you know if you've been following me you know I like that infused uh olive oil right so I put a little bit of that garlic infused [Music] inside and let that pick up all of the fine and anything else that's left in the pan the pan turn off my fire now you guys cook your veggies down like how you like them but this right here where the onions starting to grill I still got color on my bell peppers but they nice and you noce they starting to soften up this over [Music] here all right now we just going to start adding this over the top look at that right there folks and you know what you know you cannot have nothing called Philly anything without having that provalone right so let's get it over here make sure we got maximum coverage and even if we don't you can always add more to it right so we just do it like this I take my tops bring them over here like this right don't worry about they fall off we going to cut them anyway so I'm just going to move these over here like this and what I'm going to do is just lightly cover this with a little bit of this mail now talk to me about this right here let's go ahead and get everything everybody started right now talking about who got the best mail is it Dukes is it Best Foods right is it Helman you guys let me know you probably going to say what it is what's you know key to your region you know what I mean but Mayo is if you like it I love it you just seen the whole thing now look I took that butter right just melted that now I'm going to take some of this onion put some of that in here let it give off some of that flavor you know with it now notice I left some on my board right there that's okay cuz what we going to do is we just going to paint this over here like this then I'm going sprinkle some of those that are left over on the board you know what I mean I'm going to sprinkle that on top and then we going to put these in the oven get this cheese to milk and somebody answer me this down in the comment section below how come whenever you start coming up with that money the money shots them them I don't know like anything that you know that's going to taste good your voice get quiet okay once you got everything done go ahead and get yourself some foil I'm just going to lightly You Know cover the top of it that's all you need right we going in for 10 minutes then we going to remove it then we going to let it just like toast up the top just a little bit that could take anywhere between 5 7 or even maybe another 10 minutes it depends on your oven now that being said I done said a lot just to keep it so that I'm not over talking put that in there like that and now we set a timer 10 minutes [Music] okay so the way you guys seen it pool you know I put like a few extra layers of that provalone on there but you know what it'd be best for you so your friends don't come and tear up the whole thing just cut them you know what I mean then set them off to the side stack them up how you want to do them or leave inside of this and let them get it listen I'm not going to overt talk it I got this one right here I'm F to eat folks cheers super easy to make folks you guys got to try it if you haven't haven't already but I want you guys to talk to me down in the comment section below right listen I want you to talk to me about this listen we tried to keep it like a little bit more sort of like original with the you know Philly cheese steak right what else could you have done to make this over the top you asked me I could have put some bacon over here you know I mean I could have did the uh the steak and some bacon fat there a few other things I could have done you know what I mean uh to be honest with you I like that Holy Trinity you know what I mean just to put some uh celery in there just all kind of ways now that I got you guys brain thinking I can't wait to read the comments now if you're new to my channel you know what to do don't forget to like smash that subscribe button and tell everybody out there there's a channel out here to simplifying these recipes and taking the mystery out of cooking you know what I'm G to be quiet I'm G to put these up you know what I mean because I got about four more batches of these to make guess what folks I'm out [Music] peace