Easy, pull-apart Philly Cheesesteak Sliders - juicy ribeye steak smothered in onions and green peppers with lots of ooey-gooey melted cheese on Hawaiian sweet rolls.
- 1 tablespoon of olive oil
- 1 large onion, thinly sliced
- 1 large green pepper, thinly sliced
- 1 lb ribeye steak, very thinly sliced
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- 1 - 12 pack Hawaiian sweet rolls (I use King’s)
- 4 tablespoons mayonnaise, optional
- 12 slices of provolone cheese
- 1 tablespoon of melted butter
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Optional: parsley for garnishing
- Preheat oven to 375 F.
- Heat 1 tablespoon of oil in a skillet. When it is very hot, cook the thinly sliced steak until just done, but don’t overcook. You can do this in batches so as not to overcrowd the pan. Add Worcestershire and salt and pepper to taste.
- When the meat is done, remove it from the pan, add another tablespoon of oil and sauté the onions and peppers until softened.
- Separate the tops and bottoms of the rolls by slicing them in half horizontally, keeping the buns intact. Place the bottoms in an 11″ x 7″ or 9” by 13” baking dish or baking sheet.
- Spread a thin layer of mayo on the tops and bottoms of the rolls (This is optional if you don’t like mayo).
- Top with 6 slices of cheese, then the cooked steak, then the onions and peppers, followed by the remaining cheese and the top of the rolls.
- Combine the melted butter, garlic powder, and Italian seasoning in a small bowl. Brush on the top of the rolls.
- Cover with foil and bake for 15 minutes. Then remove the foil and continue baking for another 5 minutes until the cheese is melted and the rolls are toasted. If the rolls brown too quickly, cover with foil.
- Cut and serve.
- Prep Time: 20
- Cook Time: 40
Keywords: appetizer, sandwich, steak and cheese, game day, party, dinner, easy, beef, cheese