Streetwise Philly Cheesesteak Sliders

Allergens

Dairy, Wheat

Ingredients

• 1 lb thinly sliced ribeye steak
• 2 cups thinly sliced white onions
• 2 cups thinly sliced green bell peppers
• 4 oz cream cheese, softened
• 6 slices provolone cheese
• 12 slider buns
• 1/4 cup unsalted butter, melted
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions

1. Preheat the grill or outdoor cooker to medium high heat.
2. In a large mixing bowl, combine the steak slices with salt and pepper to taste. Add half of the Worcestershire sauce, 1/4 tsp garlic powder, and toss well.
3. Place steak on the grill and cook for about 3 minutes per side or until desired doneness is reached. Remove from heat and let it rest.
4. In a large skillet over medium heat, sauté onions and bell peppers in a bit of oil with the remaining Worcestershire sauce and garlic powder, stirring occasionally for about 7 8 minutes until softened. Season with salt and pepper to taste. Remove from heat and set aside.
5. Lightly toast the slider buns on the grill until golden brown. Brush tops of each bun with melted butter and place them buttered side down on the cooler part of the grill. Allow them to sit for a minute or two until nicely toasted.
6. Spread a layer of softened cream cheese over each slider bun bottom. Top with a few slices of cooked steak, then add a generous spoonful of sautéed onions and bell peppers, followed by a slice of provolone cheese.
7. Place the sliders on the grill to allow the cheese to melt for 2 minutes or until the cheese is melted and bubbly. Remove from heat and add bun tops.
8. Secure with toothpicks if necessary and serve immediately.

Chef’s Insight

To truly bring out the aroma and flavors of this dish, cook it on an outdoor grill for an authentic tailgate experience.

Notes

The recipe calls for a combination of cooking techniques, including grilling, sautéing, and broiling to bring out the best in each ingredient.