Ingredients:
For the Sliders:
- 12 small slider rolls or dinner rolls
- 1 pound thinly sliced ribeye steak or sirloin
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 8 slices of provolone cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Garlic Aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
- Prepare the Garlic Aioli:
- In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and Dijon mustard. Mix well, and season with salt and pepper to taste. Cover and refrigerate until you’re ready to use it.
- Cook the Steak and Vegetables:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the thinly sliced ribeye steak to the skillet, season with salt and pepper, and cook until it’s browned and cooked through, about 3-4 minutes. Remove the steak from the skillet and set it aside.
- In the same skillet, add the sliced bell pepper and onion. Cook for about 5-7 minutes or until they’re soft and slightly caramelized.
- Assemble the Sliders:
- Preheat your oven to 350°F (175°C).
- Cut the slider rolls in half horizontally and place the bottom halves in a baking dish.
- Place a slice of provolone cheese on each bottom half of the rolls.
- Distribute the cooked steak evenly over the cheese.
- Add the sautéed bell peppers and onions on top of the steak.
- Place another slice of provolone cheese on top of the vegetables.
- Put the top halves of the rolls on top.
- Bake the Sliders:
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 10-15 minutes, or until the cheese is melted, and the sliders are heated through.
- Serve:
- Remove the sliders from the oven and spread a generous amount of the garlic aioli on the top halves of the rolls.
- Use toothpicks to secure the sliders and serve hot.
Enjoy your homemade Philly Cheesesteak Sliders! They’re sure to be a hit at your next gathering.
