Cheesesteaks are messy. Sliders are neat. These are the best of both worlds.
Thinly sliced steak, caramelized onions and peppers, gooey provolone, all tucked into sweet Hawaiian rolls. Brush with garlic butter. Bake. Pull apart. Disappear.
Ingredients
Makes 12 sliders.
- 1 package (12 count) Hawaiian rolls
- 1 lb thinly sliced ribeye or steak-umms
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 6 slices provolone cheese (torn in half)
- 3 tbsp butter, melted
- 1 tsp garlic powder
Step-by-Step Instructions
Step 1: Preheat and Cook Fillings
- Preheat oven to 375°F (190°C).
- Heat oil in a skillet over medium-high heat. Add onion and pepper. Cook 5 minutes until soft. Remove.
- Add steak to same skillet. Cook 3-4 minutes until browned. Season with salt and pepper.
- Mix steak with peppers and onions.
Step 2: Prep the Rolls
- Slice entire slab of Hawaiian rolls horizontally (keep rolls connected).
- Place bottom half in a greased 9×13 baking dish.
Step 3: Assemble
- Layer steak mixture evenly on bottom rolls.
- Top with provolone slices.
- Place top slab of rolls back on.
Step 4: Butter and Bake
- Mix melted butter and garlic powder. Brush over tops.
- Bake 10-12 minutes until golden and cheese is melted.
Step 5: Pull Apart and Serve
- Separate sliders. Serve hot. Watch them vanish.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 12 sliders
Difficulty: Easy
Storage Notes
Fridge:
Store leftovers for 3 days.
Reheat:
Oven at 350°F for 8-10 minutes. Microwave for 30 seconds but rolls get soft.
Pro Tip:
Assemble ahead. Refrigerate unbaked up to 24 hours. Bake when guests arrive. Hero status unlocked.
