Mini Philly cheesesteak sliders

This past year, a bunch of us decided to get together for a “Friendsgiving” because a friend of ours, Caroline, had just gotten a new apartment and wanted us to check it out. She made these super tasty Philly cheesesteak sliders that she got from Pinterest, and they were a hit with everyone. Although I didn’t ask her for the recipe, I did copy her delicious idea and decided to create my own version of these mouthwatering mini burgers.

I used “Steak Umms” pre-sliced steaks because the whole point of this blog is to keep things quick and simple, and these cook in about two minutes. I also added sharp provolone instead of packaged provolone for an extra boost of flavor. If you want to spice things up, slice up a jalapeño and toss that in as well; it adds an awesome kick.

Makes 12 mini sliders or 8 regular sliders (pictured: mini sliders)

2 tablespoons olive oil
3 ounces sliced bell pepper
4 ounces sweet onion
salt & pepper to taste
6 thin strips of steak (I used “Steak Umms” pre-sliced steak)
1-2 tablespoons softened butter
12 mini dinner rolls (or 8 slider rolls)
3 ounces sharp provolone

Heat olive oil in small pan on medium low. Thinly slice the bell pepper and onion. Add peppers and onions to olive oil, and season with salt and pepper. Cook about 10 minutes or until tender and onions begin to caramelize. Meanwhile, cook Steak Umms according to package instructions, but mash up the Steak Umms a bit to make it look more like ground beef. If cooking regular steak, cook on medium until internal temperature reaches at least 145 degrees Fahrenheit. When steak is done, add provolone and let it melt. Then, add steak and cheese to veggies and combine. Lightly butter the rolls and grill them in the steak pan until toasted. Add steak and veggies to rolls and serve.


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