This Philly cheesesteak recipe features mini rolls filled with seared sirloin, provolone, pickled peppers, and sautéed onions for flavorful sliders.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
298 Calories
Recipe Instructions
Step 1
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.
Step 2
Preheat the oven to 425 degrees F (220 degrees C). Line a baking tray with aluminum foil.
Step 3
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.
Step 4
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 1/2 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.
Step 5
Bake in the preheated oven until cheese is melted and the edges of rolls start to brown, about 15 minutes.
Ingredients
1 tablespoon olive oil
1 teaspoon kosher salt
1 pinch salt and freshly ground black pepper to taste
