Baked Philly Cheesesteak Sliders

These tasty cheesesteak sliders from Chef John feature mini sandwich rolls filled with tender sirloin, provolone cheese, pickled peppers, and onions.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 298 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 pinch salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper to taste
• 1 pound beef top sirloin steaks
• 10 mini sandwich rolls
• 0.25 teaspoon freshly ground black pepper
• 0.5 cup diced onion
• 0.5 cup cream cheese, softened
• 0.5 cup chopped pickled peppers
• 2.5 cups freshly shredded provolone cheese

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

Bake in the preheated oven until cheese is melted and the edges of rolls start to brown, about 15 minutes.

Step 5

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 ½ 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.