The Philly Cheesesteak is a simple
sandwich to make, as long as you’re making them in a restaurant. To make a
proper one, you need a professional meat slicer, and a very hot flattop grill,
which aren’t things most people have at home. 

That’s why I loved this baked
slider method so much. It’s really close in taste and texture, plus, as I
mentioned in the video, the small rolls make me feel like a big man.

I love the combo of provolone and cream
cheese here, but if you’re a Cheese Wiz head, you can easily switch in some
mild orange cheddar, and you’ll swear you’re at Pat’s. Of course, you could
just skip the cream cheese, and actually use Cheese Whiz, but I really hope you
don’t. 

Speaking of feeling like a giant, football season is upon
us, and I can’t think of a better sandwich to make for your buddies coming over
to watch the game. Especially if they’re from Philly, and don’t like the
Giants, since you can share my theory with them. Regardless, I really do hope
you give these baked Philly cheesesteak sliders a try soon. Enjoy!

Ingredients for 10 Baked Philly Cheesesteak Sliders:

10 mini sandwich rolls, or crusty not-sweet dinner rolls

1 tablespoon olive oil

1 pound top sirloin steak

salt, freshly ground black pepper, and cayenne to taste

1/2 cup diced onion

1/2 cup sliced, or chopped pickled peppers

1/2 cup soft cream cheese

1 1/2 cups provolone cheese for filling, plus at least 1 cup
more for tops

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Note: Be sure to taste your filling for salt before stuffing
rolls

– Bake at 425 F. for about 15 minutes.

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