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Blazin’ Steak Sliders

Servings: 4 People

Ingredients New York Strip or Ribeye Steak (Cut 1.5” Thick) 2 to 3(personal preference) Yellow Onion 1 Each Unsalted Butter 2 TB Red Bell Pepper 1 Each Muenster Cheese 8 Slices (Cut in half) Hawaiian Rolls or Potato Rolls 16 Each Optional - Horseradish Cream Sauce 2 Cups

Bun Baste Unsalted Butter 4 TB Olive Oil 2 TB Favorite Seasoning Blend 1 TB

Optional Rosemary Horseradish Cream Sour Cream 13 Oz Heavy Whipping Cream 3 TB Prepared Horseradish ¼ Cup Rosemary Finely Chopped 2 ½ tsp

**Everything but the steak can be prepared up to two days ahead and refrigerated until needed.

-If making the optional Horseradish Cream: -Place sour cream, whipping cream, horseradish and chopped rosemary in a mixing bowl and whisk to thoroughly incorporate. (This is better if prepared the night before and refrigerated, allowing the flavors to infuse and meld together).

-Begin by fire roasting the bell pepper over an open flame. Allow it to cool slightly then peel and thinly slice. Place in a covered bowl and set aside or refrigerate for later use.

-Thinly slice the yellow onion and place in a pan with 2 tablespoons of butter and salt and pepper to taste then set in a 325°F oven until soft and fully caramelized, stirring occasionally. This should take 45 minutes to 1 ½ hours. Again, place in a covered bowl and set aside or refrigerate for later use.

-Prepare the bun baste by melting the butter and whisking in the olive oil and some of your favorite seasoning blend or a favorite herb/herbs. Set aside to cool slightly while separating the buns leaving the cut sides up. Baste the cut sides of all buns with your baste and cover the pan with foil.

-Light and preheat your grill for direct high heat grilling.

-Prepare your steaks by lightly coating them with oil and a generous sprinkle of coarse salt and cracked black pepper.

-Place steaks on the grill and close the lid. Allow them to grill for 2 to 2 ½ minutes depending on the size and thickness of your cuts. (You want a nice crust on the outside). If you would like your steak cooked past medium rare, you can now place them on the warming rack with the lid closed and allow them to cook until your desired doneness (another 6 to 12 minutes).

-Remove the steaks, lightly tent with foil, and allow them to rest for 5 to 8 minutes while getting everything else ready.

-Apply a dollop of horseradish cream to the top half of each bun and some caramelized onion and bell pepper to the bottom of each.

-Thinly slice the steak across the grain. I usually begin by cutting each steak in half because, depending on the cut the grain may run in 2 different directions on one section as compared to the other.

-Lay a few slices of steak over the onions and bell peppers on each bun, set the top bun on and serve.