Ingredients (~24 sliders)
- 2 Tbsp neutral oil
- 1 large green bell pepper, de-seeded and thinly sliced
- 1 large red bell pepper, de-seeded and thinly sliced
- 1 large brown onion, peeled and thinly sliced
- Kosher salt and freshly-ground black pepper, to taste
- 3 Tbsp unsalted butter, divided
- 1 3/4 lbs shaved steak
- 2 tsp garlic powder
- 2 tsp Worcestershire sauce
- 1 lb provolone or white American cheese, divided
- 2 packages Hawaiian rolls (24 rolls total)
- 1/2 cup mayonnaise
- 1 tsp fresh minced parsley, optional
Get Your Oven Ready and Prep the Peppers and Onions
Preheat your oven to 300F and line a sheet pan with parchment paper.
Heat 2 Tbsp of neutral oil in a cast iron skillet or large skillet over medium-high heat. Once the oil starts shimmering, add the sliced bell peppers and onions. Season with salt and pepper to taste.
Sauté for ~8-10 minutes, stirring often, until the veggies soften and start getting caramelized edges.
Transfer the sautéed vegetables to a bowl and set aside.
Brown the Steak and Build the Filling
Add 2 Tbsp of the butter to the same hot skillet. Once it melts, add the shaved steak.
Using a spatula, break the steak apart into bite-sized pieces as it cooks. Sauté just until it’s no longer pink and has some brown bits on the edges – this takes ~4-5 minutes.
Stir in 2 tsp garlic powder, 2 tsp Worcestershire sauce, and salt and pepper to taste.
Reduce the heat to medium-low and add the peppers and onions back to the pan. Then add half of the cheese and stir constantly until everything is melty and well combined.
Set the filling aside.
Assemble the Sliders
Using a bread knife, cut both packages of Hawaiian rolls in half horizontally, keeping the bottom and top halves intact as one piece each.
Spread 1/4 cup of mayo on each cut half – so you’re using all the mayo between the 4 surfaces.
Spread the steak filling evenly over the bottom halves of both packages. Layer the remaining cheese on top of the filling, then place the top halves over everything to sandwich it together.
Butter the Tops and Bake
Melt the remaining 1 Tbsp butter and mix in the parsley and a pinch of salt.
Brush this parsley butter over the tops of both sets of rolls.
Bake for ~12-15 minutes, until the filling is warmed through and the tops of the buns turn golden-brown.
Once done, slice into individual sliders using the roll perforations as your guide and serve immediately.
Philly Cheesesteak Sliders on Hawaiian Rolls
Ingredients
Ingredients (~24 sliders)
- 2 Tbsp neutral oil
- 1 large green bell pepper de-seeded and thinly sliced
- 1 large red bell pepper de-seeded and thinly sliced
- 1 large brown onion peeled and thinly sliced
- Kosher salt and freshly-ground black pepper to taste
- 3 Tbsp unsalted butter divided
- 1 3/4 lbs shaved steak
- 2 tsp garlic powder
- 2 tsp Worcestershire sauce
- 1 lb provolone or white American cheese divided
- 2 packages Hawaiian rolls 24 rolls total
- 1/2 cup mayonnaise
- 1 tsp fresh minced parsley optional
Instructions
- Preheat oven to 300F and line a sheet pan with parchment paper.
- Heat 2 Tbsp neutral oil in a large skillet over medium-high heat and add 1 large sliced green bell pepper, 1 large sliced red bell pepper, and 1 large sliced brown onion.
- Season with salt and pepper and sauté 8-10 minutes until softened and caramelized.
- Transfer vegetables to a bowl and set aside.
- Add 2 Tbsp butter to the same skillet and melt, then add 1 3/4 lbs shaved steak.
- Break steak into bite-sized pieces and cook 4-5 minutes until no longer pink.
- Stir in 2 tsp garlic powder, 2 tsp Worcestershire sauce, salt, and pepper.
- Reduce heat to medium-low and add the cooked peppers and onions back to the pan along with half of 1 lb provolone cheese.
- Stir until cheese melts and everything is combined, then set aside.
- Cut 2 packages Hawaiian rolls in half horizontally, keeping each half intact.
- Spread 1/4 cup mayonnaise on each of the 4 cut surfaces.
- Spread steak filling evenly over both bottom halves and top with remaining cheese.
- Place top halves over the filling.
- Melt remaining 1 Tbsp butter and mix with 1 tsp minced parsley and a pinch of salt.
- Brush parsley butter over the tops of both sets of rolls.
- Bake 12-15 minutes until filling is warmed through and tops are golden-brown.
- Slice into individual sliders along the roll perforations and serve immediately.
