Appetizers don’t get any easier and scrumptious than these hot, cheesy, messy Philly cheesesteak sliders. I think all sandwiches should be made on Hawaiian Sweet Rolls. They just make everything so freakin delicious!
What is it about a messy, cheesesteak that makes you want to devour it like a beast!? You take one big cheesy beefy mouthful while nodding your head in approval at the delicious flavors you are experiencing. Or is that just me?
We couldn’t get enough of these Philly cheesesteak sliders and the entire pan was gone by the end of dinner. (We rrrreally like food in this house) The steak strips are super seasoned with a homemade steak blend, along with the onions and peppers. I didn’t add any fresh garlic this time, but you certainly can.
The Hawaiian sweet rolls are buttered down and toasted in the oven and fresh provolone cheese just ties everything all together. But this recipe just isn’t complete without a good pepper sauce for dunking! OMG, I purchased a bottle from Firehouse Sub (go get a bottle if you have one in your area) I have yet to taste anything better on a Philly Cheesesteak sandwich than Captin Sorensens Datil Pepper Hot Sauce! NOTHING!!
Add a pickle and a good spreading of mayonnaise and I am one happy girl!
Watch me make these Philly Cheesesteak Sliders from start to finish!
Philly Cheesesteak Sliders
- l lb beef round steak thinly sliced
- STEAK SEASONING
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon oregano
- 1 large green bell pepper thinly sliced
- 1/2 large white onion thinly sliced
- Provolone cheese
- 2 Tablespoons butter melted
- 12 Hawaiian sweet rolls
- Datil Pepper sauce for dipping optional but so good
- Mix together the steak seasoning.
- Sprinkle steak with steak seasoning, reserving about a teaspoon.
- Cover, refrigerate for at least an hour, overnight is great.
- Preheat oven to 375. F
- Cook steak in a tablespoon of butter until done. Drain & set aside.
- In the same pan, sprinkle onions and peppers with remaining seasoning and cook until tender.
- Line a casserole dish with foil paper.
- Slice the entire pack of rolls in half.
- Lay the bottom half in the casserole dish and top with steak, onions and peppers.
- Top with provolone cheese.
- Butter the top and underside of the top rolls with melted butter and place on top of the cheese. (can also add mayo)
- Bake for 10-12 minutes until rolls are golden and cheese is melted and bubbly.
- Serve hot with datil pepper sauce and a pickle.