House divided cheesesteak sliders, quarterback queso, BBQ nacho spuds
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House Divided Cheesesteak Sliders
Barbecue Nacho Spuds
Quarterback Queso
House Divided Cheesesteak Sliders
makes 16 servings
2 lb top sirloin steak
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 Tbsp oil
1 large sweet onion, sliced
1 orange bell pepper, cored & sliced
1 red bell pepper, cored & sliced
3 Tbsp Worcestershire sauce
12 slider steak buns
Quarterback Queso
one
Coat both sides of the steak with salt & pepper.
Let stand at room temperature for 20 minutes.
two
Heat the grill to medium-high, about 350 to 400 degrees.
Grill the steak 4 to 5 minutes per side or until desired degree of doneness is reached.
Remove from the grill.
Let stand 10 minutes before slicing.
three
Meanwhile, sauté the onion in hot oil over high heat in a large skillet for 2 minutes.
Add the peppers & sauté for 4 minutes or until crisp tender.
Add the Worcestershire sauce to the skillet & cook 1 minute.
Remove from the heat.
Add the sliced beef to the skillet & toss well.
Fill split slider buns with the steak, the pepper mixture & Quarterback Queso.
Serve immediately.
Barbecue Nacho Spuds
makes 8 servings
1 {22-oz} package frozen waffle cut fries
1 cup smoked pulled pork barbecue
1/4 cup barbecue sauce
Quarterback Queso
1/4 cup thinly shaved red onion
1 avocado, diced
2 Tbsp freshly chopped cilantro
4 bacon slices, cooked & crumbled
1 jalapeño, sliced
Barbecue sauce
one
Bake the waffle fries according to the package instructions.
Divide the fries between 2 {9-inch} serving plates.
Toss the pulled pork in the barbecue sauce.
two
Drizzle a generous helping of the Quarterback Queso
over each plate of the potatoes.?
Top evenly with the barbecue, the onion, the avocado,
the cilantro, the bacon & the sliced jalapeños.
Drizzle with additional barbecue sauce, if desired.
Serve immediately.
Quarterback Queso
makes 8 servings
1 lb deli-sliced white American cheese
1 tsp oil
1/2 small sweet onion, diced
1 garlic clove, pressed
2 {10-oz} cans diced tomatoes & green chiles
1 medium jalapeno, minced
2 Tbsp chopped fresh cilantro
one
Stack the cheese slices & cut into quarters.
Set aside.
Sauté the onion in hot oil in a 3-quart saucepan
over medium-high heat for 3 minutes.
Add the garlic & cook for 1 minute.
Stir in the tomatoes & reduce the heat to low.
Add the cheese & the jalapeños, stirring occasionally for 10 minutes
or until the cheese melts. Stir in the cilantro.
two
Serve over waffle fries, tortilla chips, or steak sandwiches.
Transfer to a slow cooker to keep warm, if desired.
Slow Cooker Instructions
Pour the tomatoes into the crock of a 3-quart slow cooker. Add the cheese, the onion, the jalapeno & the garlic. Place the lid on the slow cooker. Cook for 2 hours on the LOW setting. Stir the dip & return the lid. Cook for an additional 30 minutes. Stir in the cilantro & turn to the warm setting.
Rebecca Gordon
Buttermilk Lipstick
