How to make a Philly cheesesteak sliders casserole

Philly cheesesteak sandwiches make great finger foods for group get-togethers. The sandwiches themselves contain your protein, dairy, grains, and vegetables all rolled up into one delicious sandwich, so feeding these to family and friends can be done guilt free. What would make the cheesesteak even better is being able to make a large number of sandwiches very quickly.

The Philly cheesesteak slider is a "casserole" adaptation to the classic Philly cheesesteak. Using the same basic six ingredients, you can create an entire pan of tiny sandwiches for an entire group to enjoy.

Philly cheesesteak slider "casserole"

Brent Hofacker

Preparation time: 20 minutes

Total time: 40 minutes

Serves: 12

Ingredients

4 tablespoons of steak seasoning (or make your own)

1 pound beef steak, thinly sliced

12 Hawaiian sweet rolls

1 white onion, peeled and thinly sliced

1 green bell pepper, thinly sliced

Provolone cheese, sliced (around 6-7 slices)

3 tablespoons butter

Directions

1. Sprinkle the steak seasoning over the beef and refrigerate for at least an hour but ideally overnight.

2. Preheat your oven to 350F and lightly grease a 11x 7 casserole dish. Place the bottom part of the rolls in the casserole dish.

3. In a pan, melt the butter and add the steak slices. Once it's done set it aside.

4. In the same pan, cook the onion and bell pepper until they're tender.

5. Spread the steak, onion and bell pepper on the buns as evenly as possible. Top with the Provolone slices.

6. Place the top part of the rolls on top of the cheese and sprinkle with your leftover butter.

7. Cover the casserole with foil and bake for 10 minutes. Uncover the casserole and bake for approximately 10 more minutes or until the cheese is melting and forms bubbles.

TIP: You can add some creaminess by spreading a mixture of 4 tablespoon mayonnaise and half teaspoon of dijon mustard on the bottom part of the rolls.

TIP 2: Try serving the Philly cheesesteak rolls with some fresh salad and pickles.