I have got to get this recipe down before it leaves my memory.
Have you been seeing those cute little mini pretzel buns in the grocery stores?
I have been wanting to try and make a slider.
You know, the ones you get at the sports bars, or really great pubs?
The ones that drip to your elbows when you eat them?
I have managed to create those exact descriptions.
And one of my favorite sloppy sandwich is the Philly Cheese Steak.
So that is where this recipe is heading.
But I ran into a dilemma.
I love dilemmas though.
Dilemmas mean CHALLENGES.
I have been hooked on the Aldi supermarket.
I have been doing a good job at trying to purchase all of my groceries from there.
Now there are some things that I just can't bring myself to replace with off brand.
Things like toilet paper, paper towels, dish soap, laundry soap, trash bags, etc...
But food items are being used and tested.
And I love to test products.
I made these sliders with a pork loin.
Yes, I know, a Philly Cheese Steak is made of beef.....
I will just go ahead and tell you what I did.
If you try this recipe, I guarantee you will not be disappointed.
I found a pork loin at Aldi's.
I cut it in half.
I placed the unused half in a freezer bag and froze it for later use.
The other half:
I used a very sharp knife and sliced it as thin as I could get it.
As you can see from the pictures I managed to slice it pretty thin.
I used French's Flavor infuser (Classic Steakhouse) as a marinade.
I mixed in a tablespoon of dry ranch dressing mix.
I put this together around lunchtime.
I let the flavors mix together and soak until it was time to prepare dinner.
I used 1 TBS of butter and 1 TBS of pesto to soften my onion and green pepper.
I used 1 small green pepper, sliced thin.
And 1 small sweet onion sliced thin.
Cook them in the butter/pesto until they are tender and slightly brown.
The meat: I cooked that in a skillet with 1 TBS butter and 1 TBS Worcestershire sauce.
Cook the meat until it is done.
You can even let it simmer for a while if you want.
It makes a really nice sauce when cooking.
Here is where my dilemma comes in.
I wanted to get some cream cheese to mix with the meat.
What do you think I forgot at Aldi's?
Yup, the cream cheese.
So I did what any chef would do.....
I tore apart my kitchen looking for something to use in place of the cream cheese.
Guess what I found?
Velveeta Mac & Cheese.
The cheese sauce will work wonderful.
But what will I do with the pasta?
When my meat was done I squeezed in half of the cheese sauce
from the mac & cheese kit.
Stirred it up.....and talk about creamy.
The pasta.....I boiled it up, used the remaining cheese sauce and
added about three tablespoons of pesto.
Perfect side to serve with the sliders.
But anyway, I buttered cut sides of my pretzel rolls.
I topped the bottom halves with onion mixture, meat,
and topped them with provolone cheese.
The top buns I placed buttered side up on the pan.
I stuck them under the broiler until the cheese was melted and buns were toasted.
Keep and eye on things.
You don't want your buns to burn.
Mine took about 5-7 minutes.
This is what my dinner looked like.
See, I told you dilemmas create challenge.
And challenge creates results.
Do you see the drippings and goopiness from these sliders?
The perfect club/pub/sports bar sandwich.
You can't get any sloppier than that.
Don't wear white!! Just say'n.....
I shared this recipe at Foodie Friends Friday Link Party.
Always a great party.
Make sure you give them a visit.