Entrée Philly Cheese Steak Sliders

forget counting carbs. Just enjoy the amazing taste of these ridiculously fattening sliders.

The real trick is in how you season the beef. The recipe calls for salt and pepper, but I call bullshit on that! Beef is bland. Meat is bland in general. And salt is BAD! The real magic happens if you marinate your meats in seasonings. And those seasonings don’t have to contain salt. If you really want to eat this kind of thing and you’re trying your best to be health conscious, ditch the seasoned salt, garlic salt, onion salt, and every other kind of salt. Substitute with garlic powder, onion powder, and other unsalted seasonings. Especially with a recipe like this one. Marinate your meat in the seasonings of your choice. Even half an hour marinating makes a world of difference in the taste. But the longer it sits in some pepper, garlic and onion powder, the less salt you need. An overnight marinade is best. The longer it marinates, the more tender the meat. We want the meat juicy and savory. A wet, sloppy bun is a happy bun…especially if that bun is a Kings Hawaiian slider bun!
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Philly Cheese Steak Sliders

Garnish & Serve

This is what the final result should look like. You’ll notice that some of the lobsters here have a more mealy or grainy appearance, while others look more “fluffy”. That’s the corn meal. That stuff you use when you fry fish. Which one you use more of is a matter of taste. This recipe calls for more corn meal. But corn meal is heavier than the flour so it can take a little longer to fry. And you will get a little of that cornbread taste that you get with fried fish. If you don’t want that, change the ratio of cornmeal to flour, as in add more flour than corn meal to make the coating more fluffy. 

SErving NOtes:

The beauty of this recipe is that it can be made as an appetizer or you can serve it as the main course. As an entrée, you can’t go wrong with a nice side of pasta or rice. But if you’re plating for guests, be sure to garnish it with something pretty. Green onion never hurts. It’s colorful, and it’s really super easy to pick off if your guest doesn’t care for onions. Chives are another pretty possibility, and they’re much less offensive to onion-haters. Parsley is really pretty and basically tasteless. 

But I’d stay away from Cilantro, and let me tell you why…it’s nasty as hell! I’m convinced you have to have a special gene for it to taste good. But if you don’t, and I definitely don’t, it’s the perfect way to ruin a good lobster. Doesn’t matter how pretty it is. It tastes like soap to me, and I don’t care how much you paid for it…I’m not eating it. Play it safe. Cilantro is fine if it’s just you. But if you’re serving guests, pick something else.