Steak and Cheese Sliders
User Reviews
5
Steak and Cheese Sliders
Description
This recipe starts by sautéing thinly sliced onions and green peppers until soft and lightly caramelized. Shaved steak is then cooked quickly over high heat to brown while staying slightly pink inside, tossed with a flavor blend of Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper. The cooked steak mixture is combined back with the vegetables.
The sliders are assembled on brushed Hawaiian rolls, layering the steak and vegetable filling with slices of provolone cheese. A buttery sauce, with optional brown sugar and thyme, is brushed on top before the assembled sliders are baked, allowing the cheese to melt and the sauce to caramelize slightly.
These sliders serve as hearty, flavorful sandwiches suitable for parties or casual meals. Techniques like toasting bottoms or using slow cookers help prevent sogginess and enable warm serving. The sliders also freeze well, and the recipe provides variations for gluten-free and dairy-free adaptations.
Preparation tips include slicing rolls thicker on the bottom for stability and reheating leftovers covered at moderate oven temperatures. Freezing assembled sliders and baking from thawed or frozen states are possible with adjusted cooking times. Adding mushrooms or substituting cheeses provides further personalization.
Ingredients
- 1 pack hawaiian rolls Or replace with other rolls, sweet
- 1-2 tablespoons neutral cooking oil olive oil, neutral oil or even a pat of butter, generic cooking oil
- 1 large onion sliced thin
- 1 large green bell pepper thinly sliced
- 1 pound shaved steak see notes for tips for other meats
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard optional
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt to taste, more or less
- 1/2 teaspoon black pepper again, to taste
- 6-8 lices provolone cheese regular or smoked (see notes for other cheeses)
Philly Slider Sauce
- 3-4 tablespoons butter melted, salted or unsalted
- 2 teaspoons brown sugar light or dark, optional
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon thyme or ½ teaspoon fresh chopped thyme, dried leaves
Instructions
- Preheat the oven to 350° F (175° C) and lightly spray a 9x13 inch baking dish with cooking spray. Stir together Worcestershire sauce (2 TBL), mustard (1 tsp), garlic powder (1 tsp), salt (1 tsp), and pepper (½ tsp) in a small bowl and set aside.
- In a large (cast iron skillet) heat oil (1-2 TBL) and add sliced onions (1 large) and green peppers (1 large). Cook, stirring occasionally over medium heat until peppers are soft and onions have caramelized slightly. Move to the side of the pan, or if the pan is too small, remove it to a plate.
- Increase heat to medium-high heat adding shaved steak (1 Lb), using tongs, and tossing the shaved steak working quickly to prevent the shaved steak from clumping. Cook until the steak is slightly pink, but mostly browned.
- Pour in Worcestershire sauce, mustard, garlic powder, salt and pepper that you mixed earlier, stirring to coat the shaved steak.
- Stir the onions and peppers back into the beef, then remove from heat.
- Slice rolls in half horizontally while keeping the rolls together, set aside the tops. Place bottom of rolls in prepared baking dish and spread the the meat and onion mixture evenly over the top. Tip: Slice the bottom half slightly thicker so the rolls don't get too soggy.
- Top with overlapping slices of provolone cheese, then return the top of the buns to the sandwiches.
- In a small bowl mix together melted butter (3 TBL), Worcestershire (1 TBL), Dijon mustard (1 tsp), brown sugar (2 tsp), garlic powder (¼ tsp), onion powder (1/4 tsp) and thyme (1 tsp).
- Pour the mixture slowly over the top of the rolls, using a brush to get between the rolls and on the sides.
- Cover with foil and place sliders in the oven and bake for 15-20 minutes, remove foil and bake additional 5-10 minutes until cheese is melted and sliders are golden. Serve immediately.
Notes
- Slice slider roll bottoms thicker or toast them to prevent sogginess from the meat and sauce.
- Individual sliders wrapped in foil can be kept warm in a slow cooker on the warm setting.
- Store leftovers airtight in the fridge and reheat at 300°F for 15-20 minutes.
- Sliders freeze well; thaw in the fridge and bake at 325°F, adding 15-20 minutes to bake time if cooking from frozen.
- Gluten-free variation: substitute gluten-free rolls and Worcestershire sauce brands verified gluten-free.
- Dairy-free variation: replace butter in sauce and omit or substitute cheese as needed.
- For added flavor, sauté mushrooms with onions and peppers or choose different cheeses like smoked provolone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-6 servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 252kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 455mg | 19% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 12mg | 13% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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