philly cheesesteak breakfast sliders
I want to crawl back into bed.
Take a rain check.
All things that my hangover is saying. I can’t “conference” like I used to. What used to take me a day to fully accomplish during reentry, now takes at least a week. Turning 87 years old is hard. Kidding. Maybe.
I had such a blasty-blast in Miami. Of course, who wouldn’t have fun sipping mojitos, eating cuban sandwiches, catching up with old friends all while listening to the ocean waves crash onto the beach? I was so thankful we arrived a day early before the conference officially started because it felt like a semi-vacation and it gave me a better of vision of what Miami is all about. Because I totally want to vacay with Mr. B in Key West and do a little scuba action. Anyways, be on the lookout for a trip recap soon!
Even though I am currently keeping my eyelids open with scotch tape, I would gladly slide out of bed for one of these breakfast sliders. Get it? Buheller? I love a good Philly cheesesteak, but there’s something about adding an egg to a bite sized portion of this classic sammie that makes my heart melt and stomach growl. Plus, doesn’t homemade provolone sauce make Mondays more tolerable? I think so.
Now, if I could get these sliders delivered in bed….”Honey….!”
Philly Cheesesteak Breakfast Sliders
for the philly cheesesteaks:
6 brioche slider buns
1 pound beef ribeye
1 green pepper, sliced
1 yellow onion, sliced
3 tablespoons olive oil
1 tablespoon olive oil
1 cup mini peppers, sliced into rounds
salt and pepper to taste
for the provolone sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk
1 cup provolone, shredded
salt and pepper
for the philly chesesteaks:
Preheat a grill to medium-high heat. Salt and pepper both sides of the steak. Place steak on grill and cook the first side about 5 to 7 minutes. Flip, and continue cooking for another 4 minutes or until cooked to desired temperature. Let the steak rest before slicing thinly.
In medium skillet preheated to medium-high heat, add olive oil, green pepper, onions, and a pinch of salt and pepper. Cook for about 7 to 8 minutes or until the veggies have softened.
In another medium skillet preheated to medium heat, add 1 tablespoon olive oil. Crack eggs, cover, and cook until the tops have turned a pale white. Remove skillet from heat.
to serve: take brioche bun and place some of the steak slices on top of the bun. Top with green/onion mixture, provolone sauce, and then an egg. Garnish with sweet pepper rounds.
for the provolone sauce:
In a small saucepan preheated to medium heat, add the butter. Let it melt and then whisk in flour. Keep whisking for a minute until you cook out all of that raw flour taste. Gradually add the milk. Stir often so the milk doesn't clump. After about five minutes the sauce should thicken and then you add the provolone. Stir and add pinch of salt and pepper.