Philly Cheesesteak Sliders
Cheesy garlicky stuffed and glazed sliders on Hawaiian bread rolls baked until golden.
I love the Hawaiian roll slider trend I’m seeing these days. A beautifully sweet roll with a juicy brushed with a glaze that makes these sliders go from wow to WOW! Cut the whole package of rolls in half while they are stuck together, and stuff it with layers of Provolone cheese, caramelized onions and pepper, and thinly sliced steak. I brush the top of these with a Dijon brown sugar mix. You will be in heaven with every bite. I learned this glaze trick from the ever-amazing Kristy recipe you can check out that recipe here: Maid-Rite Sliders.
The secret to the perfect caramelized onions for these sliders is to crack the heat in the beginning, then slowly let the onions finish. Fifteen – twenty minutes tops! You don’t need to spend a whole hour on caramelized onions.
For the green peppers, be sure to roast them first, separately from the onions, so the caramelized onions can develop their golden brown and sweet flavor. They will take on each others flavor in a bad way.
The glaze is really what makes these little cuties. It amps up the bread to a sweet and salty topping that also softens the sliders and prevents them from drying out. Get creative with your glaze simply by putting the things you like inside.
The honey will encourage faster cooking to the tops of these sliders, so be sure to bake on the lowest rack of the oven and check on these after the first eight minutes.
Appetizers like this are taking over our social spaces and I WELCOME it. Keep the dip at home and show up to the party with twelve delicious meat sliders. You can bake them ahead, warm them up if necessary. Big party? Make these ahead in disposable trays, brush them, and bake them wrapped with a layer of aluminum foil over top for the first 8 minutes before letting get toasty. A wonderful symphony of Philly. Use cheese whiz, if you must.
Philly Cheesesteak Sliders
Watch How It's Made
For sliders:
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 1 green bell pepper, thinly sliced
- 4 garlic cloves, minced
- 1/2 lb fresh shaved steak
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon garlic powder
- 12 pack hawaiian bread
- 12 thinly sliced provolone cheese
- Kosher salt and freshly cracked black pepper, to taste
For glaze:
- 1/4 cup butter, melted
- 1/2 teaspoon dried thyme
- 1 tablespoon brown sugar
- 2 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
Preparation
- Preheat the oven to 350 ºF and prepare a 9x13 tray.
- In a saute pan over medium heat, add olive oil and onions to the pan. Cook for 3 -4 minutes then add bell peppers and garlic. Remove from pan when garlic starts to brown.
- Cook the steak in the onion pan and season with salt. Use a wooden spoon to break up the steak pieces and remove from pan.
- In a bowl, combine melted butter, thyme, brown sugar, dijon, and Worcestershire sauce. Set aside.
- Assemble sliders in 9x13 with the bottom layer of all the sliders, then top with 6 slices of cheese and half the peppers and onions, then top with all steak, more cheese, and remaining peppers. Top sliders with bread and brush all over with glaze.
- Bake for 15 - 18 minutes or until golden and cheese is bubbly. Slice and enjoy!
Recipe adapted from The Latina Homemaker.
