Philly cheesesteak sliders
Shaved steak seared with peppers and onions, blanketed in melted provolone and piled onto toasted, buttery slider rolls. All the cheesesteak, party-size.
- Prep
- 6 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 750 kcal
Ingredients
Method
Keeping the rolls joined, slice the slab in half horizontally, then cut both layers crosswise into two 6-roll pieces so they fit the pan. Melt the butter in a large skillet over medium heat and toast the cut sides in two batches until golden. Set aside on a board.
Turn the heat to medium-high, add 1 tbsp oil, the onion and bell pepper with a pinch of salt. Cook, stirring, until softened and browned at the edges. Push to one side of the pan.
Add the remaining oil and the steak to the empty side. Season with garlic powder, salt and pepper and cook, chopping it into small pieces with the edge of a spatula, until browned with no pink left.
Stir in the Worcestershire sauce and mix the peppers and onions through the steak. Shape into two rectangles, each about the size of a 6-roll piece, lay the provolone over the top, cover with a lid and turn off the heat until the cheese melts.
Slide each cheesy steak rectangle onto a bottom piece with a wide spatula, put the tops on and cut between the rolls into 12 sliders. Serve hot.
Tips
- Look for packs of shaved steak or thin-sliced beef for sandwiches near the ground beef. Slicing it yourself is hard to do thin enough in a hurry.
- Swap the provolone for white American cheese or a drizzle of warm cheese sauce for the other classic Philly style.
- Cook the steak in two batches if your skillet is under 12 inches, so it sears instead of steaming.
