by Chef Matthew Krenz

Since most Fathers Days the dad is the one cooking, I wanted to put a time friendly and flavorful option together to make a quick lunch or dinner. These “sliders” are small enough to make a platter, but substantial enough that one could (but probably not) fill you up. The peppadews take the place of the pickled cherry peppers, adding a punch without the heat. The hatch chili queso adds a little zest to the standard whiz. I hope you enjoy this recipe and have a safe and enjoyable Father’s Day. Cheers!

Hatch Chili Queso Philly Cheesesteak “Sliders” 

Serves 4-6 

2 12 oz packages sliced ribeye
2 12 oz containers of queso blanco
1 14 oz container pickled peppadew peppers
2 small, sweet onions, julienned chopped
1 4 oz can hot (or medium) hatch chilis
Olive oil
2 packages Chicago Rolls (or similar)

Spice mix
2 tbsp salt
2 tbsp seasoned salt
2 tbsp fresh ground black pepper
1 tbsp garlic powder
2 tsp paprika
1 tsp ground thyme
1 tsp cayenne
1 tsp parsley

1. Blend spice mix and season shaved ribeye pretty generously. Set aside.
2. Preheat oven to 350°F.
3. Caramelized your sliced onions in a cast iron skillet or similar. Strain off the liquid in the peppadew jar and slice the peppers, it’s ok to leave them a bit bigger. Add them to the onions.
4. Remove from the heat and set aside.
5. Cook the marinated ribeye until caramelized. Add in the hatch chili, onions and peppers. Cook together for a few more minutes. Add in the queso and mix until fully combined.
6. Slice your rolls. Brush some olive oil on the inside and toast in the oven for 3-4 minutes until toasted, but not browned. Use a spoon to press in the centers of the rolls creating a welled out center for the cheesesteak filling and fill to your liking.

Enjoy immediately.