 Okay, folks, you know what this Sunday is. It's the big game. I'm gonna call it that, cause you know what? I don't want nobody to run out to be by me saying that. Right? So with that being said, listen, I'm gonna show you how to make it easy over the top in everybody's favorite. We making Philly cheese steak sliders. Let's get it. Okay, so look, before I, you know, go ahead and get started. I just wanna give you guys a couple of options, right? This is what everybody know. When you think about sliders, everybody say King's Hawaiian, right? But check this out, folks. Somebody else is in the game. You got nature's own. Look, just that butter, these them butter rolls, brio style. Uh-oh, folks, we got some competition. Now, if you look over here, look, we got provolone, onion, bell pepper, some spices, butter, but you see this right here? This is what I wanna show you. I put my steak inside of the freezer, right? I don't want it to be, you know, super hard, but I want you to pay attention to my finger. Look, when I push down like that, look. See how it holds that? This way, when I cut it, you know, then slices, it's easier to cut. That's a little heads up, folks. You see that right there? I can't wait. All right, so first thing I'm getting ready to do is, while this is still kinda like in this semi-froze state, I just wanna cut a little small piece like this just to get it started, right? But you can see, if I hold it up like that, you see how it holds that? Still halfway, kinda like frozen, right? This allows you to be able to cut something a slice that is thin, right? You guys get it. Remember, just put it in your freezer. I put it in the freezer and it's probably been going for about 45 minutes. It really depends on the thickness of your steak. You know what I mean? How cold your freezer is. And that's right. I know some of you guys get a freezer, you bring it home, you plug it up, you never make no adjustments. But this right here is the way you do it. Okay, so before we even, I go ahead and show you guys this right here. Look, this is what I mean, cut them down thin. You know what I mean? I probably should have let it stay in the freezer a little bit longer, because as I was cutting, it starts to, you know, throw out. It depends on what part it gets. Fat, obviously that right there is, you know, nice. But anyway, make a long story short. If you guys pay attention over here, now would be a great time for us to go ahead and preheat our oven. 350 degrees, right? Now, I didn't took the time. I've already started, I can start feeling the heat starting to come here. So let me explain to you guys how the cast iron work. Now, I'm gonna just say this for those of you guys that didn't know, the cast iron, this is the original non-stick pan, right? When you season them and get them right, they work perfectly. Nothing that stick to it. So, got my heat on the bottom. It, you know, heats up right here and then it kind of like just pushes out. A true heads up is whenever you guys using the cast iron, if you put it in the oven, you can go ahead and heat it up. It'll be nice and evenly hot, you know, when you start. Now I'm gonna go ahead and just take this here, drop this in like that. Now notice I didn't put no oil down at the bottom, right? You know why? Because we're gonna get some fat right here. So we just dropped that in there. What you wanna do is you wanna get this here. If you guys been following me for a minute, you know I like my square ears, wood and the spoon really. Which really is, this right here is like bamboo. You know what I mean? So we're starting letting this go. This will bring the heat on our, scale it down a little bit on our pan. You know what I mean? But don't trip because that was nice and cold, right? Now I'm gonna take this, move this out the way. All right, and now we get ready to prep you know our veggies, right? So I cut it down like this, right? Then I just take this, take my knife, you know cut the little web out. Do the same thing over here, right? Then I just get over the trash, right? And then just pop it straight through. Now I'll go ahead and just make a cut. Then we can open it up. It's okay if it snaps. Except for you guys, if you wanna take some of this off, you can, you know some of the webbing, I do. And so here, it's the same thing that you guys always seen. You know what I mean? It makes it easier for me. If I take the whole bell pepper, do it the way you guys just saw me do it. You know what I mean? To cut it down like that, to get it like this, right? It makes it much easier for me to dice this way, right? Then just put them all together like this. And then it's up to you how you wanna, you know, have it. You wanna dice for the taste, you know what I mean? Or do you wanna have the texture? But if you ask me, we do them both. That's a good size dice right there. All right, let me just finish this. Then we move over to that onion. So we cooking this down. It's starting to look real nice. You know what I mean? This is what we want. Now, you remember we have some spices. Don't forget, you guys can go to my website, smokingandgrillingwithab.com to get the full printable, you know, downloadable recipe. Just start adding my spices. Right? Now we just mix this all together. Right? Let's just continue to cook a little bit longer. But you remember how I said we didn't need to put no oil in there? You see how the fat from... Oh, and if I didn't say nothing, that was ribeye, folks. You know what I mean? But you guys can use whatever steak you wanna use. But to me, I love to use ribeye. And I'm gonna go ahead and start with my King's Hawaiian. Right? So this part real simple. You wanna get yourself a bread knife. Right? What we gonna do is we just wanna cut them in half. We wanna have a bottom and we wanna have a top. Right? So if you're using a bread knife, you let the knife do the work, folks. You don't have to like push the knife or nothing like that. Just go ahead and let it do its thing. That's why I serrated it. It'll just kinda like cut if you just saw it back and forth. Lightly move it forward and look at that. You know, my Pyrex and what I did was I sprayed it. That's what you guys are seeing. You know, Pam, right? So let me get underneath this. Let's separate these tops. I'll just set that there for now. We'll take this here and we'll just drop this right here. Real simple. Now, I'm gonna turn off my fire just for one second. Get my tongs and we finna take our meat and we finna just sprinkle that on top of it. Now, you see this right here? Woo-hoo! Look at that. You see that? That's what you wanna have. Now what you gotta pay attention to, look at this right here. You see that? Just been seasoned up. Now, you guys can put whatever seasoning you want on here. It's really about making just some good tasting food, right? But I gave you just the just and what you guys didn't see is I heated it with a little bit of my seasoning also, but I want you to look at that. Look at how tender that is right there. Now, just go ahead and just start adding this right here on top, right? Now, when you guys get back, get a chance to look back in that all, in the pan, you'll see it left a lot of fat, a lot of season. You guys gonna like the way my cast iron is looking. That all right there is monumental, right? Cause listen, we finna go ahead and start our veggies. And what better than to have, you know, green bell pepper and onion. Bringing our pan back up to, you know, Tim, right? You see that right there? That's what I want to see. Now, because I've diced these so thin, you know what I mean? You don't have to give these a head start like I normally do. So you see all of that? Now we finna go ahead and get this going. And if you would like, you know, if you've been following me, you know, I like that infused olive oil, right? So I put a little bit of that garlic infused inside and let that pick up all of the fine and anything else that's left in the pan. Turn off my fire. Now you guys cook your veggies down like how you like them, but this right here, with the onion starting to grill, I still got color on my bell peppers, but they's nice and, you know, as they starting to soften up, this over here, right? Now we're just gonna start adding this over the top. Look at that right there, folks. And you know what? You know, you cannot have nothing called Philly anything without having that provolone, right? So let's get it over here. Let's make sure we got maximum coverage. And even if we don't, you can always add more to it, right? So we just do it like this. I take my tops, bring them over here like this, right? Don't worry about if they fall off, we gonna cut them anyway. So I'm just gonna move these over here like this. And what I'm gonna do is just lightly cover this with a little bit of this mayo. Now talk to me about this right here. Let's get here and get everybody started right now, talking about who got the best mayo. Is it Dukes? Is it Best Foods? Right, is it Hellmen's? You guys let me know, you're probably gonna say what it is, what's, you know, key to your region. You know what I mean? But mayo is if you like it, I love it. You just seen the whole thing. Now look, I took that butter, right? Just melted that. Now I'm gonna take some of this onion, put some of that in here. Let it give off some of that flavor, you know, with it. Now notice I left some on my board right there. That's okay, because what we're gonna do is we just gonna paint this over here like this. Then I'm gonna sprinkle some of those that are left over on the board, you know what I mean? I'm gonna sprinkle that on top and then we're gonna put these in the oven, get this cheese to melt. And somebody answered me this down in the comment section below, how can whenever you start coming up with that money, the money size, then I don't know, like anything that you know is gonna taste good, your voice get quiet. Okay, once you got everything done, go ahead and get yourself some foil. I'm just gonna lightly, you know, cover the top of it. That's all you need, right? We going in for 10 minutes, then we're gonna remove it. Then we're gonna let it just like toast up the top just a little bit. That could take anywhere between five, seven or even maybe another 10 minutes, it depends on your oven. Now, that being said, I done said a lot, just to keep it so that I'm not over talking, put that in there like that. And now we set a timer, 10 minutes. Okay, so the way you got a senior pool, you know, I put like a few extra layers of that provolone on there. But you know what, it'd be best for you so your friends don't come and tear up the whole thing, just cut them, you know what I mean? Then set them off to the side, stack them up how you wanna do them or leave them inside of this and let them get it. Listen, I'm not finna over talk it, I got this one right here. I'm finna eat folks, cheers. Super easy to make folks. You guys gotta try it if you haven't already, but I want you guys to talk to me down in the comment section below, right? Listen, I want you to talk to me about this. Listen, we try to keep it like a little bit more sort of like original with the, you know, Philly cheese steak, right? But what else could you have done to make this over the top? You ask me, I could just put some bacon over here, you know what I mean? I could have did the steak and some bacon fat. There's a few other things I could have done, you know what I mean? To be honest with you, I liked that Holy Trinity, you know what I mean? Just to put some celery in there, just all kind of ways. Now that I got you guys' brain thinking, I can't wait to read the comments. Now, if you're new to my channel, you know what to do. Don't forget to like, smash that subscribe button and tell everybody out there. There's a channel out here to simplify these recipes and taking the mystery out of cooking. You know what? I'm finna be quiet and I'm finna put these up, you know what I mean? Cause I got about four more batches of these to make. Guess what folks, I'm out. Peace.