Baked Philly Cheesesteak Sliders
Ingredients
- 1 tablespoon olive oil
- 1 pound beef top sirloin steaks
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ½ cup diced onions
- 10 mini sandwich rolls
- 2 ½ cups freshly shredded provolone cheese
- ½ cup chopped pickled peppers
- ½ cup cream cheese, softened
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
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Instructions
- Heat olive oil in a large skillet over medium-high heat. Season steaks generously with salt, black pepper, and cayenne. Cook steaks in hot oil for 5 to 6 minutes. Flip and add onions around steaks. Continue cooking until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks and sautéed onions to a plate.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking tray with aluminum foil.
- Place rolls on the prepared baking tray. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling.
- Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add sautéed onions and accumulated meat juices. Toss in 1 ½ cups provolone, pickled peppers, cream cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; mix until thoroughly combined. Taste and season with salt if needed. Spoon filling into rolls and top with remaining 1 cup provolone cheese.
- Bake in the preheated oven until cheese is melted and the edges of rolls start to brown, about 15 minutes.
Source
Original recipe: View Original