Name: Philly Cheesesteak Sliders
Ingredients: 12 mini-rolls (for slider rolls); 255 gals thinly sliced steak; ½ tsp Worcester sauce; ½ tsp soy sauce; 1 green pepper (diced); ½ onion (diced); 5 mushrooms (diced); 6 slices provolone cheese (american if you can't get it); 3 tbsp butter (melted); ½ tsp garlic powder; ½ tsp parsley (dried)

There are few things in the world as delicious as a tray of Philly Cheesesteak Sliders. A little messy for draft day, but just use napkins! Recipe taken from https://hip2save.com/recipes/philly-cheesesteak-sliders/

Yields1 Serving

12 mini-rolls (for slider rolls)

255 gals thinly sliced steak

½ tsp Worcester sauce

½ tsp soy sauce

1 green pepper (diced)

½ onion (diced)

5 mushrooms (diced)

6 slices provolone cheese (american if you can't get it)

3 tbsp butter (melted)

½ tsp garlic powder

½ tsp parsley (dried)

Preheat oven to 180 C (350 F) degrees. Cut rolls down the middle horizontally, and place bottom portion into a greased casserole dish. (Note: I think it's easier to just keep all the rolls attached and cut through the middle.)

In a skillet on the stove, saute steak with soy sauce and Worcestershire sauce until no longer pink. Set aside.

Saute onions, bell pepper, and mushroom until soft.

Layer rolls first with steak, then veggies, and finally the sliced provolone. Place the other half of rolls on top.

Cover dish with foil and bake for 10 minutes. Mix together melted butter with garlic powder and dried parsley. After the first 10 minutes of bake time, butter the tops of rolls and place back in the oven, without foil, for another 10 minutes.

10 Minutes

Ingredients