Cheesesteak Sliders

Instructions

Filling

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking pan.

Season both sides of 1 pound thinly sliced ribeye steak with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.

Heat 1 tablespoon vegetable oil In a large skillet over medium-high heat.

Add 1 cup thinly sliced yellow onion and 1 cup thinly sliced green bell pepper into the skillet and sauté until soft, approximately 5-7 minutes. Remove from the skillet and transfer to a plate or bowl to set aside.

Without wiping out the pan, add the seasoned steak to the skillet in a single layer and sear until browned, 1-2 minutes per side. Use a spatula to chop the beef steak into small pieces directly in the pan.

Return the onions and bell peppers to the skillet. Add in 4 ounces softened cream cheese and stir until the cream cheese has melted.

Sliders

Use a serrated knife to slice 12 slider rolls in half, lengthwise, separating them into two slabs. Place the bottom slab into the prepared 9x13 pan.

Layer half of the sliced cheese onto the bottom slab. Spread the cheesesteak mixture on top. Layer the remaining cheese on top of the meat, then place the top slab of the rolls to complete the sandwich.

In a small bowl, stir together 1/4 cup melted salted butter, 1 tablespoon finely minced onion, and 1 teaspoon garlic powder. Brush on top of the slider rolls.

Loosely cover the pan with aluminum foil and bake in the preheated 350 oven for 10 minutes. Remove the foil and continue baking for an additional 10 minutes. Serve hot.

Appetizer,Main Dish