Cheesesteak sliders loaded with melty provolone
by Rachaell Rampini
Ingredients:
- 1 pack soft sweet slider rolls
- 1 lb thinly shaved ribeye steak
- 1 small onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 6–8 slices provolone cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt & pepper, to taste
Preparation:
- Slice the slider rolls in half horizontally, keeping them connected. Lightly butter the inside of both halves and set aside.
- Heat a flat top griddle over medium-high heat. Add olive oil, then cook the sliced onion and green bell pepper until soft and slightly charred. Move them to one side of the griddle.
- Add the shaved ribeye to the pan. Season with salt, pepper, and garlic powder. Chop and cook until browned, then mix together with the onions and peppers.
- Shape the mixture into a rectangle roughly the size of your rolls. Lay the provolone slices over the top and allow them to melt completely into the meat.
- Meanwhile, place the rolls butter-side down on the griddle and toast until golden.
- Transfer the toasted rolls to a tray. Carefully scoop the cheesy steak mixture onto the bottom half of the rolls, then close and gently press.
- Slice into individual sliders, serve hot, and enjoy.
