The Best Philly Cheesesteak Sliders on Hawaiian Rolls
Get ready friends, because today, we're kicking off football season the only way I know how - with something carb-y, cheesy, and great with beer. These Philly cheesesteak sliders are layered on Hawaiian rolls with lots of melty cheese, onions, and peppers for a handheld snack inspired by the classic sub. Use provolone, Cheez Whiz, or American cheese - totally your choice!
Ingredients
- 1 Tablespoon neutral oil (15 milliliters)
- 1 small green bell pepper, de-seeded and thinly sliced
- 1 small red bell pepper, de-seeded and thinly sliced
- 1/2 brown onion, peeled and thinly sliced
- Kosher salt and freshly-ground black pepper, to taste
- 2 Tablespoons unsalted butter, divided (28 grams)
- 14 ounces shaved steak, see notes (400 grams)
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 pound provolone or white American cheese, divided, see notes for Cheez Whiz (228 grams)
- 1 package Hawaiian rolls (12 rolls)
- 1/4 cup mayonnaise (60 grams)
- 1/2 teaspoon fresh minced parsley, optional
Equipment
- 1 sheet pan
- Bread knife
Instructions
- Preheat the oven to 300°F (150°C). Line a sheet pan with parchment paper and set aside.
- Heat the neutral oil in a cast iron skillet or large skillet over medium-high heat. Once the oil is shimmering, add the sliced bell peppers and onions. Season with Kosher salt and black pepper, to taste. Sauté, stirring often, until the veggies are softened and starting to caramelize on the edges. Transfer the sautéed vegetables to a bowl and set aside.
- Add 1 Tablespoon (14 grams) of the butter to the hot skillet. Once it's melted, add the steak. Using a spatula, bread the steak apart into bite-sized pieces. Sauté the steak just until it's no longer pink and has some brown bits on the edges. Stir in the garlic powder, Worcestershire sauce, and salt and pepper, to taste.
- Reduce the heat to medium-low. Add the peppers and onions back to the pan. Then, add half of the provolone or America cheese. Stir constantly until the filling is melty and well combined. Set aside.
- Using a bread knife, cut the Hawaiian rolls in half horizontally, leaving the bottom and top halves intact. Spread 2 Tablespoons (28 grams) of mayo on each cut half. Then, spread the filling evenly over the bottom half of the rolls. Layer the remaining cheese on top of the filling. Place the top half of the rolls over the filling to sandwich everything together.
- Melt the remaining 1 Tablespoon (14 grams) of unsalted butter. Add the parsley and a pinch of Kosher salt. Brush the parsley butter over the tops of the rolls. Bake for 12-15 minutes, until the filling is warmed through and the tops of the buns are golden-brown. Slice the sliders and enjoy!
Notes
Use a seasoned cast iron skillet if you have one. It gives the meat and veggies a nice caramelization that brings out so much flavor!
Can't find shaved steak? Slice it yourself! Freeze about 14 ounces (400 grams) of ribeye, sirloin, or flank steak for 20-30 minutes, until firm. Then, use a sharp knife to slice the steak as thinly as possible against the grain.
To use Cheez Whiz, add 1/4-1/2 cup (66-132 grams) of Cheez Whiz to the meat-veggie mixture to help everything melt together. Then, after you layer the meat and veggies on the rolls, top the meat mixture with another 1/4-1/2 cup of Cheez Whiz, to taste.
You want to keep the top & bottom halves of the sliced rolls intact. Keep the knife as parallel to the counter as possible for an even cut.
The rolls should get slightly browned on top but not crusty. If the rolls start getting too browned, tent them with foil.
Serving: 1slider, Calories: 252kcal, Carbohydrates: 19.6g, Protein: 13.4g, Fat: 13.9g, Saturated Fat: 6.1g, Cholesterol: 42mg, Sodium: 478mg, Potassium: 179mg, Fiber: 1.2g, Sugar: 5g, Calcium: 130mg, Iron: 2mg
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