House divided cheesesteak sliders, quarterback queso, BBQ nacho spuds

House divided cheesesteak sliders, quarterback queso, BBQ nacho spuds
Source: Melynda Schauer/WBRC
Source: Melynda Schauer/WBRC
Source: Melynda Schauer/WBRC
Source: Melynda Schauer/WBRC

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

Coat both sides of the steak with salt & pepper.

Let stand at room temperature for 20 minutes.

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.


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


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.


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


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.


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