Ingredients:
- 1 lb (450g) Ribeye or Top Round steak, very thinly sliced
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 Tbsp Worcestershire Sauce
- 1 tsp Garlic Powder (for filling)
- Salt and Black Pepper, to taste
- 1 Tbsp olive oil
- 12 slider rolls (e.g., Hawaiian sweet rolls)
- 8 oz (225g) Provolone cheese, thinly sliced
- 4 Tbsp (56g) Unsalted Butter, melted (for topping)
- 2 Tbsp Fresh Parsley, finely chopped (for topping)
- 1 tsp Garlic Powder (for topping)
- 1/2 tsp Dried Italian Seasoning
Instructions:
- Slice the entire package of slider buns horizontally, keeping the bottom and top halves connected if possible. Place the bottom halves into a prepared 9x13 inch baking dish.
- Heat oil in a large skillet over medium heat. Add sliced onions and peppers. Sauté until softened and beginning to caramelise (about 8–10 minutes). Remove vegetables and set aside.
- Increase heat slightly. Add thinly sliced steak to the hot pan in batches. Season lightly with salt, pepper, and 1 tsp garlic powder. Cook quickly until browned, breaking up clumps with a spatula.
- Return the cooked vegetables to the pan with the steak. Stir in Worcestershire sauce. Cook for 1 minute until fully combined and heated through. Taste and adjust seasoning.
- Spoon the steak and onion mixture evenly over the bottom layer of the rolls in the baking dish.
- Layer the Provolone cheese slices evenly over the steak mixture. Place the top halves of the rolls gently over the cheese.
- In a small bowl, whisk together the melted butter, chopped parsley, 1 tsp garlic powder, and Italian seasoning to create the garlic butter glaze.
- Brush the entire top surface of the slider buns generously with the garlic butter mixture.
- Cover the dish loosely with foil. Bake at 350°F (175°C) for 12 minutes. Remove foil and bake for another 5–10 minutes until the cheese is fully melted and the tops are golden brown.
- Let the Philly Cheesesteak Sliders rest for 5 minutes before slicing between the buns. Serve immediately.