Description
A mini version of the classic Philly cheesesteak with juicy steak, sautéed onions and peppers, melted provolone, and buttery Hawaiian rolls—perfect for parties or an easy dinner.
Ingredients
- 1 package Hawaiian sweet rolls
- 2 tablespoons olive oil, divided
- 1 pound steak, shaved or thinly sliced
- ½ large onion, thinly sliced and divided
- 1 green bell pepper, thinly sliced
- 8 slices provolone cheese
- 3 tablespoons butter, melted
- 2½ teaspoons concentrated beef stock
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with foil and grease lightly.
- Slice the rolls in half horizontally, keeping them connected. Place bottom half on prepared baking sheet.
- Heat 1 tablespoon olive oil in a skillet. Season steak with salt and pepper and cook until done. Transfer steak to bottom half of rolls.
- Reserve about 10 onion slices. In same skillet, heat remaining 1 tablespoon olive oil and sauté bell pepper and rest of onion until tender. Spread over steak.
- Layer provolone cheese over meat and veggies. Top with upper roll half.
- Mix melted butter with beef stock. Brush over roll tops. Dice reserved onion slices and sprinkle over top.
- Bake for 10 minutes, until cheese melts and tops are golden. Cover with foil if browning too fast.
- Slice into individual sliders and serve warm.
Notes
- Ribeye, sirloin, skirt, or flank steak work well—slice thinly for best results.
- To avoid soggy rolls, assemble and bake promptly.
- Sliders can be made ahead, stored in fridge, or frozen for later use.
- Try other cheeses like mozzarella, Swiss, cheddar, or Cheez Whiz for variety.
- Use chicken, turkey, or mushrooms as alternative fillings.
Nutrition
- Serving Size: 1 slider
- Calories: ≈280 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 40 mg
