Philly Cheesesteak Sliders
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Philly Cheesesteak Sliders
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Piled high with thinly sliced beef, sweet bell peppers and onions then smothered with provolone cheese sauce and buttery Hawaiian buns, these Philly Cheesesteak Sliders are sure to please.
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Ingredients
- 1 lb sirloin steak or ribeye
- 6 slider buns
- 1 tbsp canola oil divided
- 1 large green bell pepper thinly sliced
- 1 small onion thinly sliced
- 1/4 cup beef broth
- 1 tbsp butter
- 1 tbso all-purpose flour
- 1 cup whole milk warm
- 1/4 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 lb provolone cheese shredded
Instructions
- Preheat the oven to 350°F. Pop the steaks in the freezer for 15 minutes or until they are firm and chilled but not frozen.
- While the steak chills, slice the peppers and onions. Slice the slider buns in half. Place them face down on a large baking sheet. Cook for 4 to 5 minutes until they're toasted and golden brown.
- Heat a large cast-iron skillet to medium-high heat. Add 2 teaspoons canola oil. Add the peppers and onions and season with plenty of salt and pepper. Cook until the vegetables are slightly softened, about 5 minutes. Remove the veggies from the skillet and set aside.
- Remove the beef from the freezer. Use a very sharp knife to thinly slice the meat, then chop it into small pieces. Season the beef liberally on all sides with salt and pepper. Using the same pan you cooked the veggies in, adjust the burner to medium-high to high heat. When the pan is hot, add remaining two teaspoons oil or butter to the skillet. Swirl the skillet to coat and add the chopped beef. Do not over crowd the pan. If needed ,work in two batches. Cook until the beef is seared and golden brown on all sides, about 4 to 5 minutes. Add the beef broth last and turn the heat off.
- For the sauce: Melt the butter in a small saucepan set over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, making sure there are no lumps. Whisk in the salt and garlic powder. Bring to a boil, then reduce to a simmer until thickened, about 3 to 4 minutes. Turn the heat off when the milk mixture has thickened and slowly stir in the shredded provolone cheese. Stir until the cheese has melted. Season the sauce to taste with salt and pepper.
- Pile the meat on slider buns, top with the veggies and spoon the sauce over.
Nutrition Information
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Serving
1slider
Calories
208kcal
(10%)
Carbohydrates
15g
(5%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
34mg
(11%)
Sodium
243mg
(10%)
Potassium
171mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
218IU
(4%)
Vitamin C
1mg
(1%)
Calcium
172mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6sliders
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1slider | |
| Calories | 208kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 243mg | 10% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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