Description
These Philly Cheesesteak Sliders on Hawaiian rolls bring the classic steakhouse flavor into a simple, pull-apart format. They feature melty provolone, savory steak, and caramelized peppers and onions baked into soft rolls.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 12 ounces thinly sliced steak ribeye or sirloin
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12-count Hawaiian rolls
- 1/3 cup mayonnaise
- 2 cloves garlic, minced and mashed to a paste
- 8–10 slices provolone cheese
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sesame seeds optional
Instructions
- Heat your oven to 350°F. Line a 9×13-inch pan with parchment paper.
- Heat olive oil in a large skillet over medium-high heat. Add onion and peppers; cook 6–8 minutes until softened and lightly browned.
- Push vegetables to one side, add steak in an even layer. Season steak with salt, pepper, and garlic powder. Cook 2–3 minutes, breaking it up with a spatula until no longer pink.
- Stir in Worcestershire sauce and toss the steak with the vegetables. Remove the skillet from the heat.
- Slice the Hawaiian rolls horizontally without separating them.
- Stir the mayonnaise with the mashed garlic paste. Spread this mixture on the cut sides of both the top and bottom rolls.
- Place the bottom rolls in the prepared pan. Layer half the provolone slices, then spread the steak-pepper-onion mixture evenly over the cheese. Top with the remaining provolone slices. Cap with the top rolls.
- Mix the melted butter with 1/2 teaspoon garlic powder. Brush this mixture over the tops of the rolls; sprinkle with sesame seeds if you are using them.
- Cover the pan loosely with foil and bake for 10–12 minutes until the cheese melts.
- Uncover the pan and bake for 3–5 minutes more until the tops are lightly golden brown.
- Let the sliders cool for 5 minutes before cutting along the roll lines. Serve warm.
Notes
- Slice steak very thin against the grain, or ask your butcher for shaved steak for the most tender result.
- Do not overcook the steak; remove it from the heat as soon as it loses its pink color to keep it juicy.
- Drain any excess liquid from the pan after cooking the filling to prevent soggy sliders.
- Spreading mayonnaise on both cut sides adds flavor and acts as a moisture barrier.
- Keep the rolls whole when slicing them horizontally for easier assembly and serving.
- For a different flavor, swap provolone for white American, Monterey Jack, or mozzarella cheese.
- You can add 1 cup of sliced mushrooms with the onions and peppers for more flavor.
- For a spicy version, add sliced jalapeños while cooking or drizzle with hot sauce before baking.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Sandwiches
- Method: Bake
- Cuisine: American