A mouthwatering twist on the classic Philadelphia cheesesteak sandwich
Ingredients
Scale:
1 pound thinly sliced ribeye or top round steak
1/2 cup sautéed onions
1/2 cup sautéed bell peppers
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4-6 slider buns
4-6 slices of cheese (Cheez Whiz, provolone, or mozzarella work well)
Optional toppings: lettuce, tomato, pickles, hot peppers
Instructions
Preheat a grill or grill pan to medium-high heat. Season the steak with salt and black pepper.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they're translucent and starting to caramelize, about 5-7 minutes.
Add the sliced bell peppers to the skillet and cook for an additional 2-3 minutes, until they're tender.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
Grill the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a cutting board and let it rest for a few minutes before slicing it thinly against the grain.
Assemble the sliders by placing a few slices of the steak onto each bun, followed by a spoonful of the sautéed onions and bell peppers, and finally a slice of cheese.
Place the sliders under the broiler for a minute or until the cheese is melted and bubbly.
