Cheesesteak Sliders with Hawaiian Rolls (Peppers + Provolone)

Cheesesteak sliders with shredded beef, melted cheese, and diced bell peppers on parchment paper.

Cheesesteak Sliders with Hawaiian Rolls (Peppers + Provolone)

Meaty, cheesy cheesesteak sliders made with fresh shaved steak, peppers, provolone, and Hawaiian rolls. Messy, melty, and perfect for parties.

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1 5

Appetizer, Main Course, Sandwich

American

sliders

315 kcal

Equipment

Ingredients

For the filling:

1 tablespoon unsalted butter
1 cup yellow onion, finely diced
1 cup red bell pepper, finely diced
1 cup green bell pepper, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
1 pound fresh shaved steak, (fresh ribeye or sirloin) SEE NOTE BELOW
1½ tablespoons Worcestershire sauce
¼ teaspoon smoked paprika, (optional)
Kosher salt, to taste
freshly ground black pepper, to taste

For assembly:

1 package King’s Hawaiian rolls, (12-count)
12 slices provolone cheese, (or enough to cover top + bottom layers)
2 tablespoon unsalted butter, melted
½ teaspoon garlic powder

Optional spread for a zippy layer under the filling:

4 tablespoons mayonnaise
1 teaspoon prepared horseradish

Instructions

In a large skillet, heat butter over medium heat. Add onion and bell peppers; season lightly with salt and pepper. Cook 6–8 minutes, stirring occasionally, until softened and just beginning to color. Add garlic; cook 30 seconds until fragrant. Remove to a plate.
Add the olive oil to the skillet. Once shimmering hot, add the shaved steak to the skillet; season with salt, pepper, and smoked paprika. Cook until just browned, breaking apart large clumps with a spatula (about 3–4 minutes). Stir in the Worcestershire. Take off the heat. Return the pepper & onion mixture to the skillet and mix with the steak to combine. Taste and adjust seasoning.
Preheat oven to 375°F.
Slice the entire sheet of rolls horizontally (keep them connected). Place the bottom half in a greased or parchment-lined 9×13-inch pan. Layer half the provolone slices over the rolls, then spoon on the steak mixture evenly. Add remaining provolone.
If using, combine the mayo and horseradish in a small bowl; spread evenly over the top rolls, then cap the sliders.
Stir garlic powder into melted butter. Brush over the tops of rolls. Cover with foil and bake for 15 minutes. Remove foil and bake another 5 minutes, until tops are golden and cheese is melted.
Rest for 5 minutes before slicing into individual sliders.

Notes

Shaved steak notes:
- The recipe is written with 1 pound of fresh shaved steak which makes for a meaty, messy slider. You can reduce the amount to 3/4 pound (12 ounces) if you prefer.
- Fresh shaved steak can be found in your grocer's meat department alongside other beef products.
- Break up the meat into smaller pieces at it cooks to make the sliders easier to slice/pull-apart. Optionally, you can chop the steak with a knife before or after cooking.
Prep-ahead instructions:
- The filling can be made 1-2 days ahead and refrigerated.
- Assemble the sliders up to 24 hours in advance, cover, and bake when ready.

Nutrition

beef, cheese, game day, oven, stove top

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