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Philly Cheesesteak Sliders

Philly Cheesesteak Sliders

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Ingredients

Scale
  • 1 package (12 count) Hawaiian sweet rolls
  • 1 lb thinly sliced roast beef or ribeye steak
  • 1 large green bell pepper, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 8 slices Provolone cheese
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste

Instructions

  1. Step 1: Preheat and Prep. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper or lightly grease it with cooking spray. Slice the entire slab of Hawaiian rolls in half horizontally so you have one large top piece and one large bottom piece.
  2. Step 2: Sauté the Vegetables. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and green peppers. Sauté for about 5 to 7 minutes until they are soft and slightly caramelized. Season with a pinch of salt and pepper, then remove from the heat.
  3. Step 3: Assemble the Bottom Layer. Place the bottom half of the rolls into the prepared baking dish. Layer the thinly sliced beef evenly over the bread. If using deli roast beef, you can slightly bunch up the slices to create more texture and volume.
  4. Step 4: Add Vegetables and Cheese. Spread the sautéed peppers and onions over the beef layer. Top the vegetables with the slices of Provolone cheese, ensuring the entire surface is covered so every slider gets plenty of melted cheese.
  5. Step 5: Add the Top Crust. Place the top half of the rolls back onto the cheese layer. In a small bowl, whisk together the melted butter, garlic powder, and dried parsley. Use a pastry brush to coat the tops of the rolls generously with the garlic butter mixture.
  6. Step 6: Bake to Perfection. Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is completely melted and the tops of the rolls are golden brown and slightly crisp.