Philly Cheesesteak Sliders
These sliders are like your favorite iconic Philly cheesesteak, made miniature so you can share (or eat more than one!).
Ingredients :
- 1 1/2 lb. boneless ribeye steak
- 2 Tbsp. unsalted butter, melted
- 1 Tbsp. chopped fresh parsley leaves
- 1 clove garlic, finely chopped
- 1 1/2 tsp. kosher salt, divided, plus more
- 1/4 tsp. freshly ground black pepper, plus more
- 3 Tbsp. vegetable oil, divided
- 1 medium yellow onion, sliced into half-moons
- 1 large green bell peppers, seeds and ribs removed, thinly sliced
- 12 mini Hawaiian rolls
- 1/4 cup mayonnaise
- 8 slices American or provolone cheese
Directions :
- Freeze steak just until firm and very cold, but not yet frozen, about 20 minutes. Very thinly slice steak against the grain.
- Meanwhile, preheat oven to 350°. In a small bowl, combine butter, parsley, garlic, a pinch of salt, and a pinch of pepper; set aside until ready to use.
- In a large skillet over medium-high heat, heat 2 tablespoons oil. Add onion and bell pepper; season with 1/2 teaspoon salt. Cook, stirring occasionally, until onion is tender and just turning golden, about 10 minutes. Transfer onion mixture to a plate.
- In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Add steak; season with remaining teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally, until steak is just cooked through and browned, about 5 minutes. Return veggies to skillet and toss to combine with steak and warm through. Remove from heat.
- Using a serrated knife, slice rolls in half horizontally. Arrange bottom halves on a small baking sheet. Spread mayonnaise in an even layer on bottom buns, then top with steak mixture. Top with cheese, then close sandwiches. Brush reserved parsley butter on tops of buns.
- Bake sliders until cheese is melted and buns are golden, 10 to 12 minutes.
