Philly Cheesesteak Sliders
These Philly Cheesesteak Sliders are a mini version of the classic sandwich! Imagine tender shaved steak, sautéed onions & bell peppers, all smothered in gooey provolone and nestled in sweet Hawaiian rolls. These bite-sized beauties are the perfect addition to your football watch party and will be gone in no time!
Equipment
- large pan
- spatula
- large plate or bowl
- baking sheet
- wire rack (optional)
- aluminum foil
Ingredients
- 1.5 tbsp olive oil or avocado oil, divided
- 1-1.25 lbs boneless sirloin or ribeye
- ½ tsp kosher salt
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- ½ large yellow onion diced
- 3 garlic cloves minced
- kosher salt & black pepper to taste
- red pepper flakes optional, to taste
- 1 tbsp worcestershire sauce
- 12 oz hawaiian rolls cut in half lengthwise*
- 8 oz provolone cheese (roughly 8 slices)
- ½ tbsp butter melted
- flaky salt
Instructions
- Preheat your oven to 350F and place an oven-safe wire rack on top of a baking sheet. If you don't have a wire rack, you can instead cook the sliders directly on a baking sheet or dish, however the bottoms will get slightly more soggy.
- Cut your steak against the grain as thinly as possible. If you don't have a sharp knife, you can freeze the steak for 30 minutes first to make it easier to slice. Then, sprinkle the seasonings evenly over the steak and toss to coat.1-1.25 lbs boneless sirloin or ribeye, ½ tsp kosher salt, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp black pepper
- Bring a large pan to medium-high heat. Once hot, add ½ tbsp of oil. Then, add half of the steak and spread out evenly so that there's no overlap. Allow it to cook, undisturbed for 1.5 minutes, then flip and continue cooking for another 1.5 minutes. Remove steak from pan, add another ½ tbsp of oil, and repeat with the remaining steak, transferring it all to a plate after cooking.1.5 tbsp olive oil
- Reduce heat to medium and add in remaining ½ tbsp of oil. Then added diced bell peppers and onion and season with kosher salt & black pepper. Sauté, stirring occasionally, for about 5 minutes, or until mostly tender. Add garlic and cook for 1 more minute, until fragrant.1.5 tbsp olive oil, 1 small green bell pepper, 1 small red bell pepper, ½ large yellow onion, 3 garlic cloves, kosher salt & black pepper
- Add cooked steak (and any juices from the plate) back to the pan along with Worcestershire sauce and red pepper flakes to taste. Stir to combine. Remove from heat.1 tbsp worcestershire sauce, red pepper flakes
- Add the bottom half of the Hawaiian rolls to the wire rack on the baking sheet. Then, add 4 slices of provolone cheese, followed by the steak and pepper mixture and the remaining 4 slices of cheese. Place the top half of the Hawaiian rolls on and then brush with butter and sprinkle with flaky salt (optional).12 oz hawaiian rolls, 8 oz provolone cheese, ½ tbsp butter, flaky salt
- Loosely tent the sliders with aluminum foil and transfer to the oven to bake for 10 minutes. Remove aluminum foil and continue cooking for 10 more minutes. Enjoy!
Video
Notes
*NOTE: I used one, 12-count package of King's Hawaiian rolls. However, you can use whatever brand you prefer (Trader Joe's also carries them), as long as the package is about 12oz! For a gluten free option, try using the Canyon Bakehouse brand. NUTRITION INFO: The nutrition info listed below is per slider, assuming that you use 1 lb of sirloin.
Nutrition
Calories: 236kcal | Carbohydrates: 18g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 364mg | Potassium: 218mg | Fiber: 1g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 21mg | Calcium: 160mg | Iron: 1mg