PHILLY CHEESESTEAK SLIDERS
Serving Size: 6-8
- 12 Hawaiian sweet rolls (packaged “stuck together”)
- 5 tablespoons butter, divided
- 3/4 pound ribeye steak, thinly sliced (to get the thinnest slices, place in freezer 45 minutes, then slice as thin as possible. Or purchase sliced steak found in the freezer section of grocery store).
- salt to taste
- 1 medium diced onion
- 1 cup diced green and red peppers
- 3 tablespoons mayonnaise
- 8 slices of Provolone Cheese or 1 1/2 cups shredded
- 1/4 teaspoon garlic powder
- Preheat oven to 350 degrees.
- Slice party rolls in half, horizontally and place in a 13×9 inch baking dish.
- Heat cast iron skillet to medium. Add 1 tablespoon butter. Add sliced steak and salt to taste. Let sit 1 minute to develop a crust. After the minute, stir and cook until desired doneness. Remove from skillet and set aside.
- Add 1 tablespoon butter and salute minced onion until lightly caramelized (about 5 minutes).
- Add the diced green and red peppers and cook 3-5 minutes. Set aside.
- Spread cut side of rolls with mayonnaise.
- Spread cooked steak on rolls.
- Layer onions and peppers next.
- Spread provolone cheese over onions and peppers.
- Cover with top half of rolls.
- Melt the remaining 3 tablespoons butter and add the garlic powder.
- Drizzle over tops of sliders. Cover with foil. Bake at 350 degrees 10 minutes. Uncover and bake 10-15 minutes more until cheese is melted and tops are light brown.
- Separate and serve the indiviual sliders or let guests just “help themselves” pulling apart.
To keep warm at a tailgate I use the Pyrex microwaveable Hot Pack in a Pyrex Portable container.