Philly Cheesesteak Sliders
These game-day Philly cheesesteak sliders layer tender shaved beef, sautéed peppers and onions, and melted provolone on soft rolls, then bake under savory garlic butter until golden and bubbling.
Prep: 15 min · Cook: 25 min · Yield: 12 · Method: Oven
Ingredients
- 12 rolls soft dinner rolls
- 1.5 pounds shaved beef steak
- 1 large green bell pepper
- 1 medium yellow onion
- 8 ounces provolone cheese
- 4 tablespoons unsalted butter
- 2 cloves garlic
- 1 tablespoon worcestershire sauce
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Cooking instructions
- Heat the oven to 350°F. Without separating the rolls, slice the entire slab in half horizontally. Place the bottom half in a 9-by-13-inch baking dish and set the top half aside. (about 5 min) — 350°F
- Thinly slice the bell pepper and onion. Heat the olive oil in a large skillet over medium-high heat. Add the vegetables, 1/2 teaspoon of the salt, and the black pepper; cook for 6 to 8 minutes, stirring occasionally, until softened and lightly browned. (about 8 min) — Medium-high
- Add the shaved beef and Worcestershire sauce to the skillet. Cook for 4 to 6 minutes, breaking up the meat, until no pink remains and the beef reaches 160°F. Taste and adjust the seasoning if needed. (about 6 min) — Medium-high
- Spread the beef and vegetable mixture evenly over the roll bottoms. Arrange the provolone over the filling, then place the roll tops on top. (about 3 min) — Room temperature
- Melt the butter and stir in the finely minced garlic and remaining 1/2 teaspoon salt. Brush the garlic butter over the tops of the rolls. Cover the dish loosely with foil and bake for 10 minutes, then uncover and bake for 5 to 8 minutes more, until the cheese is melted and the tops are golden. (about 18 min) — 350°F
- Rest for 5 minutes, then cut into 12 sliders and serve warm. (about 5 min) — Room temperature