Philly Cheesesteak Sliders
Juicy shaved steak with sautéed peppers and onions, double provolone and crispy fried onions, packed into sweet rolls and baked under a garlic-Dijon butter glaze until golden and pull-apart melty. The ultimate game-day tray — serve with the extra garlic butter for dipping.
Prep
15 min
Cook
25 min
Total
40 min
Serves
12
Ingredients
Sliders
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 large green bell pepper, thinly sliced
- 1 lb shaved ribeye or thinly sliced steak
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 (12-count) pack sweet slider rolls (Hawaiian-style)
- 8 slices provolone cheese
- 1 cup crispy fried onions
Garlic butter glaze
- 1/2 cup (1 stick) butter
- 3 cloves garlic, finely minced
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp light brown sugar
- 1/4 tsp smoked paprika
- 2 tbsp fresh parsley, chopped
Method
- 1
Preheat the oven to 350°F (175°C).
- 2
Heat the olive oil in a large skillet over medium-high. Cook the onion and green pepper, stirring often, until softened.
- 3
Add the shaved steak, Worcestershire, garlic powder, salt and pepper. Break the meat apart with two forks as it cooks and sauté until no pink remains. Set aside.
- 4
Keeping the rolls connected, slice the whole slab in half horizontally. Set the bottom half in a 9x13 baking dish and cover with half the provolone.
- 5
Spread the steak mixture evenly over the cheese, top with the remaining provolone and scatter over the crispy fried onions. Set the tops of the rolls in place.
- 6
Melt the butter in a small saucepan and whisk in the garlic, Dijon, Worcestershire, brown sugar and paprika.
- 7
Brush about half the garlic butter generously over the tops and bake 17–20 minutes, until golden and the cheese is fully melted.
- 8
Sprinkle with parsley, slice into sliders and serve warm with the remaining garlic butter for dipping.
- 9
Bon appetit..
Tips
- Ask the butcher for shaved ribeye, or freeze a steak for 30 minutes and slice paper-thin yourself.
- Cheese below AND above the meat is the waterproofing — it stops the bottom buns going soggy.
- Tent with foil for the last 5 minutes if the tops brown before the cheese melts.
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