Description

Golden, buttery sliders filled with juicy steak, melty provolone, and sautéed peppers and onions, baked in soft rolls and brushed with a savory garlic butter glaze. Perfect for parties or game day.

Ingredients

Units Scale

12 slider rolls or Hawaiian sweet rolls
1 lb thinly sliced steak (ribeye or sirloin)
1 tablespoon olive oil
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 small onion, sliced
8 slices provolone cheese
2 tablespoons mayonnaise (optional)
4 tablespoons unsalted butter, melted
1 clove garlic, minced
1 tablespoon chopped parsley
1 teaspoon onion flakes
1/2 teaspoon black sesame or poppy seeds (optional)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium-high heat. Add onions and peppers, cooking until soft and caramelized. Set aside.
In the same skillet, sear the steak until browned and cooked through. Combine with the sautéed peppers and onions.
Slice the rolls in half horizontally (keep them connected), and place the bottom half in the prepared baking dish.
Spread a thin layer of mayonnaise on the bottom rolls if using.
Layer with half the cheese, the steak and veggie mixture, then the remaining cheese. Cover with the top half of the rolls.
Mix melted butter with garlic, parsley, onion flakes, and sesame or poppy seeds. Brush over the tops of the rolls.
Cover with foil and bake for 15 minutes. Remove foil and bake an additional 5–7 minutes, until the tops are golden and cheese is bubbly.
Slice and serve hot.

Notes

Use ribeye for extra flavor and tenderness.
Substitute provolone with mozzarella or American cheese if preferred.
Make ahead and reheat before serving.
Optional mayo can be replaced with garlic aioli for extra flavor.

Nutrition

Serving Size: 1 slider
Calories: 290
Sugar: 4g
Sodium: 450mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 15g
Cholesterol: 45mg