Philly Cheesesteak Sliders
User Reviews
5.0
12 reviews
Excellent
Philly Cheesesteak Sliders
Report
My Philly Cheesesteak Sliders feature tender, thinly sliced beef, sauteed onions and bell peppers, and plenty of melty, gooey provolone cheese. All of this is nestled between soft slider buns with a garlic mayonnaise spread. Perfect for parties, casual gatherings, or game day!
Share:
Ingredients
- 2 lb. thinly sliced ribeye or sirlon
- 1 tsp. Lawry's Seasoned Salt
- black pepper
- 1-2 tsp. vegetable oil
- 1/2 large yellow onion, diced small
- 1/2 large green bell pepper, diced small
- 1/2 large red bell pepper, diced small
- kosher salt
- 12 count King's Hawaiian Rolls
- 1/2 cup mayonnaise
- 3 cloves garlic, pressed through a garlic press or minced small
- 12-16 lices provolone cheese, mild, thinly sliced
- 3 Tbsp. melted butter
- pinch of garlic salt
- dash of worcestershire sauce
- fresh parsley, chopped for garnish (optional)
Instructions
- Trim off any excess fat on the beef and freeze the beef for ~30 minutes so it's easy to slice thinly. Then slice against the grain, thinly slicing. Thin is key! Once the beef is sliced, season it all over with Lawry's seasoned salt and some black pepper.
- Preheat the oven to 350°F.
- Heat 1 tsp. oil in a saute pan over medium-high heat. Cook the beef in batches, browning it undisturbed for about 2 minutes on each side. Remove with a slotted spoon to a plate. Do not overcrowd the pan or overcook the meat. Add more oil between batches if necessary.
- Add the onion, peppers, and a little kosher salt to the same pan and cook for ~7 minutes over medium heat, stirring occasionally. The bell peppers and onions should be fragrant and have softened a bit, but not mushy.
- Without separating the rolls, cut them in half horizontally with a serrated knife. Place the bottom half of the rolls in a 9×13-inch baking dish or on a baking sheet lined with parchment. Whisk together mayo and garlic. Spread on the cut sides of both the top and bottom rolls. Place HALF of the provolone cheese on top. ~6-8 slices.
- Place the meat on top in an even layer. Then, add the onion/pepper mixture in an even layer.
- Then another layer of the remaining cheese, 6-8 slices. Place the rolls on top. Melt the butter and stir in the garlic salt, and Worcestershire. Brush the tops of the rolls with some of this mixture. You don’t need to use it all.
- Cover with foil and cook 10 min foil on and 10 min foil off or until hot & melty. Brush with leftover butter for a glistened look and sprinkle with fresh parsley, optional. Cut and serve!
Notes
- Storage: I love these sliders best on the same day they are made, but for any leftovers, store these Philly Cheesesteak Sliders in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F for 10-15 minutes or the microwave for about 1 minute.
Nutrition Information
Show Details
Serving
1slider
Calories
322kcal
(16%)
Carbohydrates
18g
(6%)
Protein
20g
(40%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
71mg
(24%)
Sodium
266mg
(11%)
Potassium
268mg
(8%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
516IU
(10%)
Vitamin C
15mg
(17%)
Calcium
155mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12sliders
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1slider | |
| Calories | 322kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 266mg | 11% |
| Potassium | 268mg | 6% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
