Ingredients
Scale
- 1 pound thinly sliced ribeye steak
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced (red or green)
- 1 cup sliced mushrooms (optional)
- 4 slices provolone cheese
- 12 slider rolls
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, sautéing until softened, about 5-7 minutes.
- Add the sliced ribeye steak to the skillet, season with salt and pepper, and cook until browned, about 3-5 minutes.
- If using, stir in the mushrooms and cook for an additional 2-3 minutes.
- Remove the skillet from heat and layer the provolone cheese over the steak and vegetables, allowing it to melt slightly.
- Slice the slider rolls in half and place the bottom halves in a baking dish.
- Spoon the cheesesteak mixture evenly over the bottom halves of the rolls.
- Cover with the tops of the slider rolls.
- Wrap the baking dish with foil and bake in the preheated oven for 15 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the tops are golden brown.
- Let cool slightly before serving.
Notes
- For a spicier version, add sliced jalapeños to the mixture.
- These sliders can be made ahead and stored in the refrigerator before baking.
- Feel free to use different types of cheese, such as cheddar or American, for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 250
- Sugar: 2 grams
- Sodium: 450 milligrams
- Fat: 12 grams
- Saturated Fat: 6 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 15 grams
- Cholesterol: 50 milligrams