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United States, Americas · Philly Cheesesteak

Pull-Apart Cheesesteak Sliders

A slab of joined soft rolls stuffed with cheesesteak and provolone, brushed with garlic butter and baked until every pull-apart bun stretches with cheese.

ServingsServes 2
Total cooking time32 min
DifficultyEasy

Method

  1. Preheat the oven (oven) to 190 °C. Thinly slice the onion and pepper, about 3 mm, and cut the beef into 1–2 cm pieces; small pieces are easier to eat in a mini sandwich.

    oven

  2. Heat part of the oil in a 26 cm pan over medium-high heat and cook the onion and pepper for until soft and lightly browned. Set aside.

    Add in this stepVegetable oil 0.4 tbspOnion ½Green bell pepper ½

    medium-high heat

  3. Heat the same pan over high heat, add the rest of the oil and the beef, season with the salt, pepper and Worcestershire sauce and cook for until no pink remains. Stir the vegetables back in and pour off any liquid in the pan so the bread doesn't go soggy.

    Add in this stepVegetable oil 0.6 tbspShaved steak (thinly sliced ribeye or sirloin) 200 gSalt ¼ tspBlack pepper ¼ tspWorcestershire sauce 1 tsp

    high heat

  4. Without pulling the rolls apart, slice the whole slab in half horizontally. Put the bottom half in a 20×15 cm baking dish and layer half the cheese, the filling and the rest of the cheese evenly over it, then replace the top.

    Add in this stepSoft slider or dinner rolls, joined in one slab (about 6 cm each) 6Provolone slices 4

  5. Mix the melted butter with the garlic powder and parsley, brush it generously over the top and sprinkle with sesame seeds. Cover with foil and bake (oven) for , then uncover and bake for more until the tops are golden and the cheese oozes out.

    Add in this stepButter, melted 25 gGarlic powder ½ tspParsley, finely chopped 1 tspSesame seeds 1 tsp

    oven

  6. Rest for , then cut along the lines between the rolls and pull them apart to serve.

Cook's tip

Pouring off the pan juices is the key to a crisp-bottomed slider. You can assemble the tray a few hours ahead and keep it in the fridge; add 3–4 minutes to the covered bake.

Cooking it at camp

Bake it in a lidded Dutch oven with a few coals underneath and more on the lid, and it works like an oven. The bottoms scorch easily, so line the pot with baking paper and check once halfway.