You can’t cheer for the Pittsburgh Steelers without a good ‘ol Philly Cheesesteak. Try this bite-sized version from Guy Fieri- it’s an easy pick-up appetizer that’s perfect for a crowd.
Guy Fieri's RITZ Cheese Steak Sliders
*photo from kraftrecipes.com
Ingredients
1-1/2 cups balsamic vinegar
1 lb. trimmed thin cut boneless beef rib-eye steak
1/2 tsp. each granulated garlic, chili powder and dry mustard
1/2 tsp. each dried thyme, basil, kosher salt and fresh cracked black pepper
1/4 tsp. each white pepper and cayenne
4 Tbsp. olive oil, divided
1 cup sweet onion, quartered, thinly sliced
1 cup red bell pepper, cut in julienne stips, 1″ long
1/2 cup each yellow bell pepper and Anaheim chile, cut in julienne stips, 1″ long
1 Tbsp. minced garlic
1-1/2 Tbsp. balsamic vinegar
2 tsp. Worcestershire sauce
1 pkg. (8 oz.) KRAFT DELI DELUXE Process Jalapeno American Cheese Slices
96 RITZ Crackers
1 lb. trimmed thin cut boneless beef rib-eye steak
1/2 tsp. each granulated garlic, chili powder and dry mustard
1/2 tsp. each dried thyme, basil, kosher salt and fresh cracked black pepper
1/4 tsp. each white pepper and cayenne
4 Tbsp. olive oil, divided
1 cup sweet onion, quartered, thinly sliced
1 cup red bell pepper, cut in julienne stips, 1″ long
1/2 cup each yellow bell pepper and Anaheim chile, cut in julienne stips, 1″ long
1 Tbsp. minced garlic
1-1/2 Tbsp. balsamic vinegar
2 tsp. Worcestershire sauce
1 pkg. (8 oz.) KRAFT DELI DELUXE Process Jalapeno American Cheese Slices
96 RITZ Crackers
Directions
IN a small saucepan, bring 1-1/2 cups balsamic vinegar to a boil, then simmer gently over low heat 40 min. until reduced to 1/3 cup.
CUT meat across the grain into ¼”-thick slices, then julienne to 1″-long pieces. In a large bowl, combine dry spices. Add steak pieces; toss to evenly coat. Set aside.
IN a large nonstick skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add the onions, bell peppers and Anaheim chile and sauté 4-5 min., stirring occasionally. Add garlic and cook 1-2 min. Remove to a plate. Heat remaining oil in same skillet. Add steak and cook 2 min. until done, stirring frequently. Add the 1-1/2 Tbsp. balsamic vinegar and the Worcestershire sauce, stir to combine. Add the vegetables and cook until heated through. Drain excess liquid.
PREHEAT oven to 350°F. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48 crackers, then top with approximately 1 Tbsp. of the steak mixture. Place on a foil-lined baking sheet. Bake 5 min., or until cheese melts. Place on serving plate and drizzle with the balsamic reduction. Top each with a second cracker.
IN a large nonstick skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add the onions, bell peppers and Anaheim chile and sauté 4-5 min., stirring occasionally. Add garlic and cook 1-2 min. Remove to a plate. Heat remaining oil in same skillet. Add steak and cook 2 min. until done, stirring frequently. Add the 1-1/2 Tbsp. balsamic vinegar and the Worcestershire sauce, stir to combine. Add the vegetables and cook until heated through. Drain excess liquid.
PREHEAT oven to 350°F. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48 crackers, then top with approximately 1 Tbsp. of the steak mixture. Place on a foil-lined baking sheet. Bake 5 min., or until cheese melts. Place on serving plate and drizzle with the balsamic reduction. Top each with a second cracker.
Every good football gathering needs buffalo wings – pair with this yummy Wisconsin Bleu Cheese sauce and its the perfect choice to support the Green Bay Packers.
Buffalo Wings with Wisconsin Bleu Cheese Dipping Sauce
recipe and photo from www.eatwisconsincheese.com/recipes
Buffalo Wings with Wisconsin Bleu Cheese Dipping Sauce
recipe and photo from www.eatwisconsincheese.com/recipes
Ingredients
2 1/2 to 3 pounds chicken wings
3 tablespoons vegetable oil
1 tablespoon hot-pepper sauce
1 teaspoon paprika
2/3 cup (4 ounces) Wisconsin Blue Cheese, crumbled
2/3 cup sour cream
4 teaspoons white wine vinegar
3 tablespoons green onions, finely chopped, divided
1/2 teaspoon coarsely ground black pepper
1 to 2 tablespoons milk
3 celery stalks, cut into sticks
Directions
Preheat broiler. Cut off wing tips; discard. Split wings at joint. Place in 1-gallon resealable plastic bag. Combine oil, hot pepper sauce and paprika. Pour over chicken, turning to coat pieces evenly. Marinate while making sauce.
In small bowl, combine Wisconsin Blue Cheese and sour cream. Stir in vinegar, 2 tablespoons green onions and pepper. Whisk in 1-2 tablespoons milk until sauce is smooth. (Or pulse in food processor.) Sprinkle the top with remaining green onions. Refrigerate if not using immediately.
Broil wings 10-15 minutes, until lightly charred and no longer pink inside, turning occasionally until crisp and cooked through. Remove to platter and sprinkle with a few more dashes of hot pepper sauce, if desired. Serve with the celery sticks and Blue Cheese dipping sauce.
2 1/2 to 3 pounds chicken wings
3 tablespoons vegetable oil
1 tablespoon hot-pepper sauce
1 teaspoon paprika
2/3 cup (4 ounces) Wisconsin Blue Cheese, crumbled
2/3 cup sour cream
4 teaspoons white wine vinegar
3 tablespoons green onions, finely chopped, divided
1/2 teaspoon coarsely ground black pepper
1 to 2 tablespoons milk
3 celery stalks, cut into sticks
Directions
Preheat broiler. Cut off wing tips; discard. Split wings at joint. Place in 1-gallon resealable plastic bag. Combine oil, hot pepper sauce and paprika. Pour over chicken, turning to coat pieces evenly. Marinate while making sauce.
In small bowl, combine Wisconsin Blue Cheese and sour cream. Stir in vinegar, 2 tablespoons green onions and pepper. Whisk in 1-2 tablespoons milk until sauce is smooth. (Or pulse in food processor.) Sprinkle the top with remaining green onions. Refrigerate if not using immediately.
Broil wings 10-15 minutes, until lightly charred and no longer pink inside, turning occasionally until crisp and cooked through. Remove to platter and sprinkle with a few more dashes of hot pepper sauce, if desired. Serve with the celery sticks and Blue Cheese dipping sauce.
Enjoy (and Go Packers)!
No comments:
Post a Comment