Philly Cheesesteak Sliders

Philly Cheesesteak Sliders are the perfect handheld meal: tender beef, peppers, onions, and melty provolone baked on Hawaiian rolls. Make-ahead friendly!

Servings per Recipe: 12 sliders

Calories per Serving: 255

Prep Time: 10

Cook Time: 30

Total Time: 40

Ingredients

12 Hawaiian sweet rolls
14 ounces shaved beef steak
8 slices provolone cheese
1 green pepper
1 yellow onion
1 tablespoon olive oil
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground pepper
1 tablespoon Worcestershire sauce
4 tablespoons butter
1 tablespoon onion soup mix
fresh parsley, optional for garnish
parchment paper, optional

Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Slice 1 green pepper and 1 yellow onion into thin strips.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add in the sliced onions and green peppers. Cook, stirring occasionally, until the vegetables are soft and slightly caramelized.
Add 14 ounces shaved beef steak to the pan along with 1 tablespoon Worcestershire sauce, ½ teaspoon garlic powder, 1 teaspoon salt and ½ teaspoon ground pepper. Break the meat apart with two forks as it cooks to keep it from clumping. Cook until no longer pink, then remove from heat.
Keeping the 12 Hawaiian sweet rolls attached as a sheet, slice them in half crosswise. Place the bottoms on the baking sheet.
Melt 4 tablespoons butter.
Evenly spread the steak and veggie mixture over the bottom buns. Lay 8 slices provolone cheese over the top of the steak, then add the roll tops.
In a small bowl, stir the melted butter together with 1 tablespoon onion soup mix. Brush or spoon this mixture generously over the tops of the buns.
Bake for 17–20 minutes, until the tops are golden brown and the cheese is melted.
Sprinkle with chopped fresh parsley if desired. Cut to separate the sliders, and serve warm.

Notes

Baking on parchment paper makes cleanup a snap, but you can do without if you don't have any.

Nutrition