Description
These Philly Cheesesteak Sliders are a delicious and easy-to-make appetizer or meal featuring tender, thinly sliced ribeye steak cooked with sautéed onions and bell peppers, layered with melted provolone cheese on soft King’s Hawaiian rolls. Finished with a garlic mayo spread and a buttery garlic Worcestershire glaze, they offer a perfect balance of savory flavors and gooey cheese in every bite.
Ingredients
Beef and Seasoning
- 2 lb. thinly sliced ribeye or sirloin
- 1 tsp. Lawry’s Seasoned Salt
- Black pepper, to taste
- 1-2 tsp. vegetable oil
Vegetables
- 1/2 large yellow onion, diced small
- 1/2 large green bell pepper, diced small
- 1/2 large red bell pepper, diced small
- Kosher salt, to taste
Rolls and Cheese
- 12 count King’s Hawaiian rolls
- 12-16 slices mild provolone cheese, thinly sliced
Condiments and Toppings
- 1/2 cup mayonnaise
- 3 cloves garlic, pressed or minced
- 3 Tbsp. melted butter
- Pinch of garlic salt
- Dash of Worcestershire sauce
- Fresh parsley, chopped for garnish (optional)
Instructions
- Prep the Beef: Trim any excess fat from the ribeye or sirloin and freeze the beef for about 30 minutes to make thin slicing easier. Slice the beef thinly against the grain for tenderness. Season the sliced beef all over with Lawry’s seasoned salt and black pepper.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled sliders.
- Cook the Beef: Heat 1 teaspoon of vegetable oil in a sauté pan over medium-high heat. Cook the beef in batches, allowing it to brown undisturbed for about 2 minutes per side. Remove the cooked beef with a slotted spoon onto a plate. Avoid overcrowding the pan to ensure proper browning and prevent overcooking. Add more oil between batches if needed.
- Sauté Vegetables: In the same pan, add the diced onion, green and red bell peppers, and a little kosher salt. Cook over medium heat for about 7 minutes, stirring occasionally until the vegetables are fragrant and softened but still have some texture.
- Prepare the Rolls: Without separating the rolls fully, slice them horizontally with a serrated knife. Place the bottom halves in a 9×13-inch baking dish or on a parchment-lined baking sheet. Whisk together the mayonnaise and minced garlic. Spread this garlic mayo evenly on the cut sides of both the top and bottom halves of the rolls. Layer half of the provolone cheese slices (6-8 slices) on the bottom rolls.
- Assemble Meat and Vegetables: Evenly layer the cooked beef over the cheese on the rolls. Follow with an even layer of the sautéed onion and pepper mixture.
- Add Remaining Cheese and Top Rolls: Place the remaining provolone cheese slices (6-8 slices) over the vegetables, then position the top halves of the rolls onto the assembled layers. Melt the butter and stir in the garlic salt and Worcestershire sauce. Brush this flavorful butter mixture generously over the tops of the rolls.
- Bake the Sliders: Cover the baking dish with foil and bake in the preheated oven for 10 minutes with the foil on, then remove the foil and bake for an additional 10 minutes or until the sliders are hot and the cheese is melted.
- Garnish and Serve: Remove the sliders from the oven. Optionally, brush the tops with any leftover butter mixture to add shine and sprinkle with fresh chopped parsley. Cut the sliders into individual servings and serve warm.
Notes
- Freezing the beef for a short time helps achieve thin, precise slices for the perfect cheesesteak texture.
- Do not overcrowd the pan when cooking the beef to ensure proper browning and avoid steaming the meat.
- Adjust the amount of cheese and garlic mayo spread based on taste preference.
- Use mild provolone cheese for a classic Philly cheesesteak flavor; sharp provolone can be substituted for more tang.
- These sliders reheat well and can be stored covered in the refrigerator for up to 2 days.
- For extra spice, consider adding sliced jalapeños or a dash of hot sauce to the vegetable mix.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
