Preparation time: 30 mins
Cooking time: 25 mins
Rib rub (makes 2 cups)
- 1/2 cup kosher salt
- 1/4 cup msg
- 1/4 cup freshly ground black pepper
- 1/4 cup sweet paprika
- 1/4 cup chile powder
- 1/4 cup light brown sugar, packed
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon cayenne pepper
- 8 ounces rib-eye steak
- 2 tablespoons rib rub (recipe above)
- 1 medium yellow onion, sliced
- 1 tablespoon vegetable oil
- 6 slider buns
- 1/2 cup mayonnaise
- 6 slices white american cheese
- 6 crunchy iceberg lettuce leaves, torn
- 2 small tomatoes, sliced
For the rib rub:
- Mix all of the ingredients and place them in an airtight container. Cover and store in a cool, dry place until ready to use.
For the sliders:
- Heat a grill to medium-high heat.
- Allow steak to sit at room temperature for 15 minutes. Sprinkle the rib rub on both sides.
- Grill steaks, covered, for 5-7 minutes on each side, or until the steak reaches desired doneness.
- Remove steaks from heat and allow to rest for 10 minutes.
- In a skillet over medium-high heat, sauté the onions in the oil until translucent and soft, just beginning to brown.
- Transfer the onions to a bowl, reserving the oil left in the skillet.
- Toast the cut halves of the slider rolls in the skillet with the oil over medium-high heat, being careful not to burn, about 30 seconds.
- Slice steak, against the grain, into thin slices. Heat up the steak slices in the skillet over medium-high heat, just to heat, rendering some of the remaining fat and browning the edges.
- Deglaze the pan with a bit of water and allow the slices to sizzle in the liquid for about a minute, keeping the meat hot in the pan.
- Spread mayonnaise onto top and bottom halves of slider rolls. Place two or three slices of steak on the bottom half of each bun. Immediately top each steak mound with a slice of cheese so that it melts. Divide the sautéed onions and put a few on top of each cheese slice. Top each with a leaf of crunchy lettuce and a slice of tomato. Sprinkle a little salt and pepper or a little rib rub and top with the crown of the bun.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/rib-eye-cheesesteak-sliders-recipe-t193051