Baked Philly Cheesesteak Sliders

4.6
(14)

A proper Philly cheesesteak is hard to make at home, as you need a professional meat slicer and a very hot flat top grill. But with this baked slider method, your average home cook can achieve something very close to the original. Plus, the small rolls make me feel like a big man. Speaking of feeling like a giant, football season is upon us, and I can't think of a better sandwich to make for your buddies coming over to watch the game! Garnish with chives.

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Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
Servings:
10
Yield:
10 mini sliders

Ingredients

  • 1 tablespoon olive oil

  • 1 pound beef top sirloin steaks

  • 1 pinch salt and freshly ground black pepper to taste

  • 1 pinch cayenne pepper to taste

  • ½ cup diced onion

  • 10 mini sandwich rolls

  • ½ cup chopped pickled peppers

  • ½ cup cream cheese, softened

  • 2 ½ cups freshly shredded provolone cheese

  • 1 teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

Directions

  1. Heat olive oil in a skillet over medium-high heat. Season steak generously with salt, black pepper, and cayenne. Sear steaks for 5 to 6 minutes. Flip; add diced onions to the sides. Cook until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under the steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks to a plate.

  2. Preheat the oven to 425 degrees F (220 degrees C).

  3. Place rolls on a baking pan lined with foil. 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 the sauteed onions and accumulated juices. Toss in pickled peppers, cream cheese, 1 1/2 cups provolone, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix until thoroughly combined. Taste and season with salt as needed. Spoon filling into the rolls and top with remaining provolone cheese.

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

Chef's Notes:

I love the combo of provolone and cream cheese here, but if you're a Cheese Whiz head, you can easily switch in some mild orange cheddar, and you'll swear you're at Pat's.

This will work with any mini sandwich rolls, or crusty unsweetened dinner rolls, you prefer.

Editor's Note:

Nutrition data for this recipe includes the full amount of bread. The actual amount of bread consumed will vary.

Nutrition Facts (per serving)

298 Calories
20g Fat
11g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 298
% Daily Value *
Total Fat 20g 25%
Saturated Fat 10g 52%
Cholesterol 63mg 21%
Sodium 630mg 27%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 18g
Vitamin C 7mg 34%
Calcium 264mg 20%
Iron 2mg 9%
Potassium 180mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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