Baked Philly Cheesesteak Sliders
Description
These tasty cheesesteak sliders from Chef John feature mini sandwich rolls filled with tender sirloin, provolone cheese, pickled peppers, and onions.
Ingredients
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1 tablespoon olive oil
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1 pound beef top sirloin steaks
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1 pinch salt and freshly ground black pepper to taste
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1 pinch cayenne pepper to taste
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1/2 cup diced onion
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10 mini sandwich rolls
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2 1/2 cups freshly shredded provolone cheese
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1/2 cup chopped pickled peppers
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1/2 cup cream cheese, softened
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
Directions
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.
2
Preheat the oven to 425 degrees F (220 degrees C). Line a baking tray with aluminum foil.
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.
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 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.
5
Bake in the preheated oven until cheese is melted and the edges of rolls start to brown, about 15 minutes.