Maxtsi: Hmmm, I need to stir in this garlic powder to my small bowl of butter. What implement should I use to achieve this with maximum efficiency? A teaspoon? No, no, let’s use this cake spatula that’s as wide as the bowl. Genius.
DrMaxUrban: What the fuck? Mayo on a cheesesteak? I can overlook the peppers because i know people do but mayo? Damn man. Not ok.
Homebrewandsteak: If you’re going to add those peppers, please slice, don’t dice
Ariel_Etaime: No wiz?
munklunk: You should call this the “I hate Philadelphia Cheesy Skirt Steak minis”.
Drop the mayo, sub out Ribeye, add in some Cheese Wiz, and we’re talking.
DougEECummings: Full Recipe from [TipHero](http://tiphero.com/philly-cheesesteak-sliders/)
**Philly Cheesesteak Sliders**
Makes about 6 servings (12 sliders)
Prep Time: 20 minutes
Total Time: 40 minutes
**Ingredients:**
* 5 Tablespoons butter, divided
* ¾ pound ribeye steak, thinly sliced
* salt, to taste
* ground black pepper, to taste
* 2 cups diced onion (1 medium onion)
* 1 cup diced green and red bell peppers
* 12 soft dinner rolls (preferably ones that come packaged stuck together, such as Hawaiian rolls)
* 2 – 3 Tablespoons mayonnaise
* 1½ cups shredded provolone cheese, or 8 slices of provolone Cheese
* ¼ teaspoon garlic powder
Directions
1. Preheat the oven to 350°F/176°C.
1. Heat a cast iron skillet or other heavy-bottomed sauté pan on medium high heat. Add 1 tablespoon of butter to the heated cast iron skillet and immediately spread the thinly sliced ribeye steak in a thin layer across the skillet. Season it with salt and pepper and allow it to sit untouched for about 1 minute to give the steak a nice crust. Stir and continue cooking the ribeye until it’s done to your liking. Remove the ribeye from the skillet and set it aside.
1. Add another tablespoon of butter, the diced onions, and salt to the skillet. Cook for 5 minutes or until the onions are tender and just beginning to caramelize. Add the diced green and red bell peppers to the skillet, season them with salt, and cook them for 3 – 5 minutes until they’re tender. Set the cooked onions and peppers aside.
1. Slice your dinner rolls in half using our tip above, and place the bottoms in an 11 x 7-inch baking dish or on a baking sheet.
1. Spread a thin layer of mayonnaise on the tops and bottoms of the split rolls.
1. Spread the cooked steak and sautéed onions and peppers evenly over the bottom layer of the rolls.
1. Spread the provolone cheese over the onions and peppers layer.
1. Place the top layer of rollls on top of the cheese.
1. Melt the remaining 3 tablespoons of butter and in a small bowl mix it with the garlic powder. Using a pastry brush or the back of a spoon, brush the tops of the bread with the melted butter mixture.
1. Cover the dish with foil and bake it for 10 minutes. Remove the foil and continue baking it for another 10 minutes, or until the cheese is melted.
1. Separate and serve the individual sliders.
**Chef’s Tips**
* For easy thin slicing, place the ribeye steak in the freezer about 1 – 2 hours before you want to begin making your cheesesteak sliders, until it is partially frozen. Once the ribeye is partially frozen, slice it as thinly as you can.
* Prepare everything ahead, then finish the Philly cheesesteak sliders in the oven when your guests arrive.
Ilikewaterandjuice: What cut of meat do people use? I have only had these with the worst, most gristle filled cuts you can imagine. I want to like Philly Cheese Steak, but have never had a good one.
Edit: Damn- you hid it in the ingredients list.
Baarawr: This is a pretty good idea overall, really great way to make bulk sets of sliders, especially for parties.
I could see it working for sloppy joes too mmm…
timeiscoming: Is it amateur night?
Rmlady1215: That’s not a Philly cheesesteak. Mayo????
tehbantho: Baking this with that much moisture, covered, will result in a disintegrated bottom bun.
Klepto666: I get the point of the mayo, and it’s being used for the correct reason in this recipe. However it seems there’s still a bit of a greasy/messy issue after the baking, possibly from meat grease, that’s making it difficult to then scoop out of the pan. You’re losing a lot of the insides and ruining the “easy eating” that sliders are meant to be, and the bottom buns are still ending up wet. The top buns are clearly going to be wet from the butter coating.
It’d probably be cleaner to put a mesh tray in the pan so that any grease/oils will drip down instead of soaking the bottom buns. Cleaner cuts would also probably help.
thereisapeninmyview: Your interpretation of….
TBOIA: Now this looks TOO good. Like way too good. Do you have any suggestions to make it a little bit worse? Even it out a bit.
