A proper Philly cheesesteak recipe is hard to make at home, as you need a professional meat slicer and a very hot flat-top grill. But with this baked Philly cheesesteak slider method, your average home cook can achieve something very close to the original. Plus, the small rolls make me feel like a big man. Speaking of feeling like a giant, football season is upon us, and I can’t think of a better sandwich to make for your buddies coming over to watch the game. Garnish with chives.
PREPARATION TIME
Ingredients
1 tablespoon olive oil
1 pound beef top sirloin steaks
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup diced onions
10 mini sandwich rolls
2 ½ cups freshly shredded provolone cheese
½ cup chopped pickled peppers
½ cup cream cheese, softened
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Directions
Heat olive oil in a large skillet over medium-high heat. Season steaks generously with salt, black pepper, and cayenne. Cook steaks in hot oil for 5 to 6 minutes. Flip and add onions around steaks. Continue cooking until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks and sautéed onions to a plate.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking tray with aluminum foil.
Place rolls on the prepared baking tray. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling.
Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add sautéed onions and accumulated meat juices. Toss in 1 1/2 cups provolone, pickled peppers, cream cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; mix until thoroughly combined. Taste and season with salt if needed. Spoon filling into rolls and top with remaining 1 cup provolone cheese.
Bake in the preheated oven until cheese is melted and the edges of rolls start to brown, about 15 minutes.
Chef’s Notes
I love the combo of provolone and cream cheese here, but if you’re a Cheese Whiz head, you can easily switch in some mild orange Cheddar, and you’ll swear you’re at Pat’s.
This will work with any mini sandwich rolls or crusty unsweetened dinner rolls.
Editor’s Note:
Nutrition data for this recipe includes the full amount of bread. The actual amount of bread consumed will vary.
Nutrition Facts (per serving)
| 298 | Calories |
| 20g | Fat |
| 11g | Carbs |
| 18g | Protein |
