Fireball Philly Cheesesteak Sliders

Allergens

Dairy, Wheat

Ingredients

• 1 lb thinly sliced ribeye steak 2 cups sliced bell peppers 2 cups sliced onions 8 oz cream cheese, softened 2 cups shredded provolone cheese 1 tsp ground black pepper 1 tsp smoked paprika 1/4 cup Frank's RedHot Original Cayenne Pepper Sauce 24 slider buns, split and lightly toasted

Instructions

1. In a large skillet over medium high heat, cook the steak until browned and slightly pink in the center, about 3 minutes per side. Remove from skillet and set aside.
2. In the same skillet, add bell peppers and onions. Cook until tender, stirring occasionally, about 5 minutes. Season with ground black pepper and smoked paprika.
3. Add cream cheese to the skillet with the peppers and onions. Stir constantly until melted and well combined.
4. Return steak to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes.
5. Remove from heat and stir in Frank's RedHot Original Cayenne Pepper Sauce.
6. Spoon the mixture onto the bottom half of each slider bun, then top with shredded provolone cheese.
7. Place the top half of each slider bun on top and serve immediately.

Chef’s Insight

The secret to perfect sliders is using high-quality ingredients and ensuring the steak is cooked to your desired level of doneness.

Notes

Adjust the amount of Frank's RedHot sauce to taste.