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Philly Cheesesteak Sliders on Hawaiian Rolls

These are perfect for game day or when you need to feed a crowd without the mess of full-sized cheesesteaks. I use whatever cheese I have on hand - provolone melts great, but American cheese or even Cheez Whiz works if that's your thing.
prep time:15 minutes
cook time:25 minutes
total time:40 minutes
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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.
Did you make this recipe?Let me know how you liked it below!