Ritz Cheese Steak Sliders

RITZ CHEESE STEAK SLIDERS

1-1/2 cups balsamic vinegar
1 lb. trimmed thin cut boneless beef rib-eye steak
1/2 tsp. each granulated garlic, chili powder and dry mustard
1/2 tsp. each dried thyme, basil, kosher salt and fresh cracked black pepper
1/4 tsp. each white pepper and cayenne
4 Tbsp. olive oil, divided
1 cup sweet onion, quartered, thinly sliced
1 cup red bell pepper, cut in julienne strips, 1" long
1/2 cup each yellow bell pepper and Anaheim chile, cut in julienne strips, 1" long
1 Tbsp. minced garlic
1-1/2 Tbsp. balsamic vinegar
2 tsp. Worcestershire sauce
1 pkg. (8 oz.) jalapeno American cheese slices
Ritz Crackers

In a small saucepan, bring 1-1/2 cups balsamic vinegar to a boil, then simmer gently over low heat 40 minutes until reduced to 1/3 cup. Cut meat across the grain into 1/4 inch thick slices, then julienne to 1 inch 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 minutes, stirring occasionally. Add garlic and cook 1-2 minutes. Remove to a plate. Heat remaining oil in same skillet. Add steak and cook 2 minutes 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 degrees. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48 crackers, then top with approximately 1 Tbsp. of the steak mixture. Place on a foil-lined baking sheet. Bake 5 minutes, or until cheese melts. Place on serving plate and drizzle with the balsamic reduction. Top each with a second cracker. Makes 48 servings.