Cheese Steak Sliders/Sandwich with Balsamic Glaze


Prep time
25 minutes
Cooking time
1 hour, 25 minutes
Total time
1 hour, 50 minutes


Great steak sandwich recipe.


1 1⁄2 c
Balsamic vinegar
1 lb
rib-eye steak
1⁄2 t
granulated garlic
1⁄2 t
chili powder
1⁄2 t
dry mustard
1⁄2 t
dried thyme
1⁄2 t
black pepper (fresh cracked )
1⁄2 t
1⁄2 t
kosher salt
1⁄4 t
white pepper
1⁄4 t
4 T
olive oil
1 c
sweet onion ( quartered, thinly sliced)
1 c
red bell pepper (cut in julienne stips)
1⁄2 c
yellow bell pepper (cut in julienne stips)
1⁄2 c
Anaheim chile (cut in julienne stips)
1 T
minced garlic
1 1⁄2 T
Balsamic vinegar
2 t
Worcestershire sauce
1 bn
Good cheese (Cheddar, Monterey Jack, something Jalepeno)
1 c


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 some on top of the ciabatta, and 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.