One-Pan Philly Cheesesteak Sliders
These Philly cheesesteak sliders layer seasoned shaved ribeye, sautéed peppers and onions, and melted provolone on Hawaiian rolls brushed with garlic butter and baked until golden. Ready in 35 minutes.
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Ingredients
The Filling
- 1 1/2 lbs shaved ribeye or shaved steak
- 1 tbsp olive oil
- 1 green bell pepper thinly sliced
- 1 small onion diced
- 1 tbsp minced garlic
- 1 packet Lipton Onion Soup Mix
- 1 to 2 tbsp Worcestershire sauce
- 1 tbsp Creole Trinity and Herb seasoning
- Salt and pepper to taste
The Sliders
- 1 package Hawaiian rolls
- 8 to 10 slices provolone cheese
- The Butter Topping
- 2 tbsp butter melted
- 1 tsp minced garlic
- Pinch of Creole Trinity and Herb seasoning
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a large oven-safe skillet or cast iron pan over medium heat. Add the onion, bell pepper, and garlic and cook for 5 to 7 minutes until softened and slightly caramelized.
- Add the shaved steak and break it apart as it cooks over medium-high heat. Season with the Lipton Onion Soup Mix, Worcestershire sauce, Creole Trinity and Herb seasoning, salt, and pepper. Cook until the meat is fully browned and the liquid has mostly reduced.
- Without separating the rolls, slice the entire package of Hawaiian rolls in half horizontally. Place the bottom layer in a casserole dish.
- Spoon the meat mixture evenly over the bottom rolls. Layer the provolone slices across the entire surface of the meat. Place the top buns over the cheese.
- Stir together the melted butter, minced garlic, and CTH seasoning. Brush generously over the top of the rolls.
- Cover loosely with foil and bake for 10 minutes. Remove the foil and bake for another 5 to 7 minutes until the tops are golden and the cheese is fully melted.
- Slice into individual sliders and serve immediately.
Notes
If your butcher cannot shave the ribeye, freeze the beef for 2 hours and slice on a mandolin for paper-thin results.
Cook the meat over medium-high heat and don't overcrowd the pan. Shaved steak cooks in minutes and needs high heat to brown rather than steam.
Let the liquid reduce fully before building the sliders so the rolls don't get soggy.
These are best eaten immediately while the cheese is still melted and the rolls are warm and slightly toasted on top.
Cook the meat over medium-high heat and don't overcrowd the pan. Shaved steak cooks in minutes and needs high heat to brown rather than steam.
Let the liquid reduce fully before building the sliders so the rolls don't get soggy.
These are best eaten immediately while the cheese is still melted and the rolls are warm and slightly toasted on top.
