Philly Cheesesteak Pull-Apart Sliders

Bill Decker

YIELDS:
15
PREP TIME:
0 HOURS 30 MINS
COOK TIME:
0 HOURS 25 MINS
TOTAL TIME:
0 HOURS 55 MINS

3 lb. rib eye steak

2 tbsp. vegetable oil

2 bell peppers, thinly sliced

1 large yellow onion, sliced into half moons

10 slices provolone

15 mini hoagie rolls (or dinner rolls)

4 tbsp. melted butter

Salt and pepper, to taste

Place steak in freezer for 20 to 30 minutes to make the meat easier to slice. Remove the meat from the freezer and slice very thinly.

Preheat oven to 350 degrees F.

Heat oil in a large skillet over medium heat. Add the onions and peppers, and season with salt and pepper to taste. Sauté until onions are translucent and peppers are tender, about 7 to 10 minutes.

Push the vegetables to one side of the pan and add meat to the other side. Let them sit for a minute or so to get a nice sear, then sauté on the same side of pan until mostly cooked through, about another 5 minutes. Toss everything together in pan to evenly distribute meat and vegetables.

In a 9x13 baking dish, lay down the bottom halves of the mini rolls. Lay slices of provolone on top of the bread and evenly distribute the steak mixture over the cheese.

Top with more cheese, then place the other halves of the mini rolls on top. Brush the bread with melted butter.

Cover with foil and bake for about 10 minutes, until the cheese is completed melted through.

For a more toasted bun, uncover the pan during the last few minutes of baking.

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