Description
These Philly Cheesesteak Sliders are a delicious and easy-to-make appetizer or meal, packed with thinly sliced ribeye, sautéed peppers and onions, melted provolone cheese, and a flavorful garlic mayo spread, all served on soft King's Hawaiian rolls. Perfect for parties or a satisfying snack.
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
Other Ingredients
- 12 count King's Hawaiian rolls
- 1/2 cup mayonnaise
- 3 cloves garlic, pressed or minced small
- 12-16 slices mild, thinly sliced provolone cheese
- 3 Tbsp. melted butter
- Pinch of garlic salt
- Dash of Worcestershire sauce
- Fresh parsley, chopped for garnish (optional)
Instructions
- Prepare the Beef: Trim any excess fat from the beef and freeze it for about 30 minutes to make it easier to slice thinly. Then slice very thinly against the grain. Season all over with Lawry's seasoned salt and black pepper.
- Preheat Oven: Set your oven to 350°F (175°C) to get ready for baking the sliders.
- Cook the Beef: Heat 1 tsp. of vegetable oil in a sauté pan over medium-high heat. Cook the beef in batches to avoid overcrowding, browning it undisturbed for about 2 minutes on each side. Remove with a slotted spoon and set aside. Add more oil between batches if needed.
- Sauté Vegetables: Using the same pan, add the diced onion, green and red bell peppers along with a pinch of kosher salt. Cook over medium heat for about 7 minutes, stirring occasionally, until softened and fragrant but not mushy.
- Prepare the Rolls: Using a serrated knife, slice the King's Hawaiian rolls horizontally without separating the individual rolls. Place the bottom half in a 9×13-inch baking dish or on a parchment-lined baking sheet. Mix mayonnaise and garlic together and spread this garlic mayo evenly on the cut sides of both top and bottom rolls. Place half of the provolone cheese slices on the bottom rolls.
- Assemble Sliders: Layer the cooked beef evenly over the cheese, then add the sautéed onion and pepper mixture evenly on top. Next, add the remaining provolone cheese slices, and place the top halves of the rolls back on.
- Butter and Bake: Melt the butter and stir in the garlic salt and Worcestershire sauce. Brush this mixture generously over the tops of the rolls. Cover the dish tightly with foil and bake for 10 minutes, then remove the foil and bake an additional 10 minutes or until everything is hot and the cheese is melted. Optionally, brush with leftover butter for a shiny finish.
- Garnish and Serve: Sprinkle chopped fresh parsley on top if desired, cut the sliders apart, and serve warm.
Notes
- Freezing the beef slightly before slicing helps achieve nice thin slices for authentic texture.
- Cooking the beef in batches prevents steaming and ensures proper browning.
- Do not overcook the peppers and onions; they should remain slightly crisp, not mushy.
- The garlic mayo adds an extra flavorful layer—feel free to adjust the amount of garlic to your taste.
- If you prefer a spicier option, add sliced jalapeños with the peppers.
- The sliders can be assembled ahead of time and baked just before serving.
- Use a serrated knife to cleanly slice the Hawaiian rolls without squishing them.
- Leftover sliders reheat well in the oven wrapped in foil.
