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Slider for Mini Cheesesteaks Recipe

American · Main course · 30 min total

These mini cheesesteak sliders pack all the flavor of a classic Philly cheesesteak into a bite-sized party snack, with tender beef, sautéed onions and peppers, and gooey provolone on soft slider buns.

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 8 slices provolone cheese
• 8 slider buns, split
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 tbsp unsalted butter, melted

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until softened and lightly browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, add the sliced ribeye in a single layer. Season with salt, pepper, and garlic powder. Cook without stirring for 2 minutes, then flip and cook 1 minute more until browned but still tender.
3. Reduce heat to low. Return the onion and pepper to the skillet, mixing with the beef. Place provolone slices over the top, cover the skillet, and cook until cheese melts, about 1 minute.
4. Preheat oven to 350°F (175°C). Place the bottom halves of slider buns in a baking dish. Spoon the cheesesteak mixture evenly over each bun bottom. Top with the bun tops.
5. Brush the tops of the buns with melted butter. Bake for 5-7 minutes until buns are toasted and cheese is bubbly. Serve warm.

Tips

• For easier slicing, freeze the ribeye for 20 minutes before cutting.
• Substitute provolone with Cheez Whiz or American cheese for a classic twist.
• These sliders are best served immediately; keep warm in a low oven if needed.

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