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Baked Philly Cheesesteak Sliders
Baked Philly Cheesesteak Sliders
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Philly cheesesteak sliders with sirloin, provolone, pickled peppers, and sautéed onions in mini rolls.
Ingredients:
  • 1 tablespoon olive oil
  • 1 pound beef top sirloin steaks
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper to taste
  • 0.5 cup diced onion
  • 10 mini sandwich rolls
  • 2.5 cups freshly shredded provolone cheese
  • 0.5 cup chopped pickled peppers
  • 0.5 cup cream cheese, softened
  • 1 teaspoon kosher salt
  • 0.25 teaspoon freshly ground black pepper
Instructions:
  • In a large skillet over medium-high heat, heat olive oil. Generously season steaks with salt, black pepper, and cayenne. Cook steaks in the hot oil for 5 to 6 minutes. Flip the steaks and add onions around them. Continue cooking until steaks are firm, hot, and slightly pink in the center, about 5 to 6 minutes more. Push onions under the steaks and cook until browned but still crunchy, approximately 2 to 3 minutes more. Transfer steaks and sautéed onions to a plate.
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and elegantly line a baking tray with shiny aluminum foil.
  • Arrange the rolls on the prepared baking tray. Carefully carve out the top of each roll at a 45-degree angle, creating space for the filling by removing some of the bread inside.
  • Slice the steaks into thin strips and then cut across into 1/2-inch pieces. Place in a mixing bowl. Mix in sautéed onions and meat juices. Add 1 1/2 cups of provolone, pickled peppers, cream cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Combine thoroughly. Adjust seasoning with more salt if desired. Fill the rolls with the mixture and sprinkle the remaining 1 cup of provolone on top.
  • Bake in the oven until the cheese is gooey and the rolls are golden brown around the edges, approximately 15 minutes.

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