philly cheesesteak sliders

philly cheesesteak sliders 1



  • 1 small green pepper, or two halves if you’d like more than 1 color, diced
  • 1 medium onion, diced
  • salt & pepper
  • a few dashes of Worcestershire sauce
  • 1 tablespoon olive oil
  • 6 to 8 ounces sirloin steak, sliced against the grain, wafer thin, or the equivalent amount of deli beef, or a prepackaged Philly Cheesesteak meat (see note)
  • 2 heaping tablespoon mayonnaise
  • 6 – 8 ounces (or more) Provolone cheese
  • 1 package of 12 Hawaiian Rolls


  • 2 tablespoons butter
  • few dashes of Worcestershire
  • 1/4 teaspoon (heaping) garlic powder
  • sea or kosher salt for sprinkling


Preheat oven to 350°F.  Spray an 11 x 7″ casserole lightly with cooking spray.

In a large skillet, add the oil, heat to medium high and add bell peppers and onions, and cook until almost soft. Add salt and pepper, then push them to the side. Be generous with the salt.

Salt and pepper the steak, generously. Add the steak in two batches to the skillet, pushing and cutting at it with a spatula until it’s broken down and just cooked through. Toss the first batch up on top of the veggies and add the second batch to the skillet. Set aside, off heat, when finished. If desired (and recommended) add a few dashes of Worcestershire sauce to the steak as it cooks.

Remove rolls from packaging, but don’t separate into individual rolls. Using a long, serrated knife, slice through them all at once, horizontally, about halfway through. Remove the top layer.

Spread the bottom layer with mayonnaise, then add the rolls to the casserole dish. Mix together the pepper, onion and steak mixture and distribute over the mayonnaise, as evenly as possible. Top with cheese. Add the top layer of the rolls.

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