Philly Cheesesteaks are filled with some of our favorite ingredients – steak, cheese, onions and mushrooms! Here we put a twist on the recipe making it fun to serve as sliders for an appetizer or main dish.
When slicing your ribeye steak the key is to start with it partially frozen to make it firm. If your ribeye steak is thawed, cover in saran wrap and put in the freezer for approximately 20-30 minutes. Then slice it as thin as you can before pan frying.
If you don’t have ribeye steak you can use flank steak, skirt steak, top round, etc. You’ll want a tender and marbled cut of beef for best results. We’ve even used leftover shredded roast!
~from our families to yours, enjoy!
Philly Cheesesteak Sliders
A fun and easy alternative to traditional philly cheesesteaks using all the traditional ingredients!
Ingredients
- 1 lb Ribeye steak, thinly cut
- 1 tbsp olive oil
- 1 each green bell pepper, diced
- 1 each onion diced
- 12 rolls King's Hawaiian Butter Rolls (other other slider rolls)
- 1/2 cup mayonnaise
- 6 slices Provolone cheese
- 2 tbsp butter melted
- 1 tbsp garlic, minced
- salt and pepper to taste
Instructions
- Preheat oven to 350°F
- Separate the tops and bottoms of your rolls and place the bottoms in an 11" x 7" baking dish or on a baking sheet.
- In a medium pan over medium heat, cook the steak until no longer pink. When done cooking set steak aside.
- In the same pan, sauté the pepper and onion until tender, about 5 minutes.
- Evenly spread a layer of mayonnaise on the tops and bottoms of the rolls.
- Evenly spread the steak, peppers and onions over the bottom pieces of bread.
- Layer with provolone cheese and then top with the top layer of rolls.
- In a small bowl, combine butter and minced garlic then brush tops of rolls, coating all edges.
- Cover pan with aluminum foil and bake for 10 minutes. Uncover and bake for another 10 minutes or until cheese is melted and tops of rolls are slightly brown.
- Cut and serve warm.
Notes
If your ribeye steak is thawed, you'll want to cover in saran wrap and put in the freezer for approximately 20 minutes in order to firm it up making for easier slicing.
If you don't have ribeye steak you can use flank steak, skirt steak, top round, etc. You'll want a tender and marbled cut of beef for best results. We've even used leftover shredded roast!
Recipe & Image Copyright Brickfield Market, LLC
www.brickfieldmarket.com
