Flank Steak Philly Sliders
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 8 small soft rolls
- 1 pound Certified Piedmontese flank steak, sliced very thinly*
- 1 red onion, thinly sliced
- 2 Anaheim peppers, sliced
- 8 ounces crimini mushrooms, sliced
- 4 slices colby jack cheese
- Salt and pepper to taste
- 1 tablespoon butter
- 2 tablespoon canola oil
*Put the flank steak in the freezer for about 20 minutes to make it easier to slice.
In a large sauté pan over medium-high heat, cook onions until golden brown. Set aside. Heat sauté pan to high, add butter, mushrooms, and Anaheim peppers and cook until golden brown and soft, then set aside with the onions.
Season the thinly sliced flank steak with salt and pepper. Heat a large cast iron skillet to high heat, add oil. When oil is very hot, sear the flank steak and stir until it’s almost fully cooked, but not quite. Add onions, mushrooms, and peppers to warm.
Cut all the rolls in half, add cheese to the bottom of each roll, top with steak, and enjoy.