When restaurant industry pioneer Gary Rohwer founded Glenn Valley Foods in 2009, he set in motion a tradition of innovation and uncompromised quality that started in 1981 when Gary opened his first Philly Cheesesteak restaurant. Most notably, Gary channeled his expertise, industry experience and instinct for understanding the needs of restaurant owners and chefs into creating his now-famous Gary’s QuickSteak Philly meat.
Today, Gary’s QuickSteak offers a variety of beef, and chicken and products to a wide range of customers – from top restaurant chains to grocery stores, and even directly to the consumer. Whether our products are utilized as the key ingredient for a new menu offering or a quick, delicious weeknight dinner, our customers choose Gary’s QuickSteak because they can count on the convenience and versatility, without sacrificing flavor.
Like most of life’s best adventures, being a beekeeper was unexpected. Betty had moved home to the small prairie town of Holdrege, Nebraska after a lifetime of pursuits, and she suddenly had hours of uncharted time on her hands.
She surveyed friends and made a list of subjects that interested her, and to her surprise, beekeeping rose to the top. She knew nothing about bees or keeping an apiary, but that wasn’t about to stop her.
The adventure began with a Beginning Beekeeping class taught by a University of Nebraska Entomologist. Fast forward, and despite bee fatalities, bee stings, varroa mites and more, she was harvesting 300 pounds of honey from her apiary in Elm Creek, Nebraska—far more than she could eat or give away. The result of was her tasty Honey Mustards, Spicy Beer Mustards, and Honey!
1 medium Onion, peeled, halved and thinly sliced OR 1 1/2 cups sauerkraut
1 Tb. Butter
1 Tb. Worcestershire Sauce
1 cup Shredded Swiss Cheese OR 6 slices
4 rolls Soft slider pretzel rolls or slider buns OR 1 package King's Hawaiian rolls sliced in half to form top and bottom sheet
Melt butter in a skillet
Sauté onions in the butter until caramelized (brown) and if using sauerkraut, heat the sauerkraut in the butter
Add the Worcestershire sauce to the caramelized onions (or warm sauerkraut)
Line a baking sheet with foil and place bun bottoms on the foil
Add a layer each of warm corned beef, caramelized onions, Swiss cheese, and the spicy dressing
Place tops on the buns
Heat oven to 350 degrees and heat the sliders for 5-10 minutes or until bun tops are slightly brown and Swiss cheese begins to melt. You may need to cover with foil to prevent bun tops from burning.
Serve hot and make plenty since these little sliders delight the taste buds
1. Add 1/4 cup Thousand Island dressing in a bowl.
2. Add 1/4 cup horseradish sauce find sauce in condiments and not actual horseradish in the same bowl.