Philly Cheesesteak Sliders

Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.

Why this recipe works:

This recipe starts with a rump roast that is a relatively inexpensive cut of meat. You can cook it in the Instant Pot or in a Crockpot.

The cooking liquid from the roast is reduced down to make a rich dipping juice, much like a French Dip Sandwich.

Because this recipe makes 16 servings, it works fantastic for parties and potlucks.

Here's how to make it:

1. First step is to slice the raw roast into thin slices prior to cooking. Combine the sliced meat with beef broth, onion dip mix and garlic powder either in the Instant Pot or Slow Cooker.
2. Once the meat is done cooking, set it aside and cook the liquid until it reduces by half. Add the sliced cooked meat to this liquid.
3. Saute the onions and peppers in butter.
4. Spread some butter on the split rolls and toast them a bit in a hot oven.
5. To assemble the sliders, layer the meat with the cooking liquid along with the peppers and onions on top of the toasted split rolls.
6. Top with the sliced provolone and set the tray back into the hot oven until the cheese is fully melted.
7. If there's any additional cooking liquid left over, you can serve it alongside the sliders for dipping.

Cooking tips:

• The roast is easiest to slice when it is extremely cold or even partially frozen.
• Use high heat when sauteeing the peppers and onions. You'll get the best sear on them while keeping their firm texture if you allow them to brown and stir very infrequently.
• These are best when the cheese is completely hot and melted. If not serving immediately, keep warm in the oven.

Why I chose Rump Roast:

Whether you decide to cook the rump roast in a pressure cooker like and Instant Pot or in your slow cooker, you end up with very tender pieces of meat and a flavorful au jus.

Now, I really like using a rump roast because its very lean. Because you slice it very thin and it's served with melted cheese and sauteed peppers and onions, it's nice to not have to worry about biting into a big piece of fat.

The problem with lean meat is that it can taste dry, even when cooked in liquid. That is why I have absolutely no problem using butter for the veggies as well as on the buns.

I also loved the way the cooking liquid tasted on the sandwiches when I cooked it down a bit but was still able to preserve all the amazing flavor. 

Which type of rolls?

I ended up choosing sour dough cook and serve rolls.

I wasn’t sure if the sour dough taste would be too strong for these sliders, but it actually was wonderful, plus the texture of the bread held up really well with all the liquid and they didn’t fall apart.

These hot little sandwiches can certainly feed a crowd and would be perfect for any tailgating or game day party. They’re easy to make and I guarantee your friends and family will love them!

If you love that Philly Cheesesteak flavor, you might also want to try my Philly Cheesesteak Stuffed Peppers.

Did you make this recipe? Be sure to leave me a comment below to let me know what you think!

Philly Cheesesteak Sliders

Use your pressure cooker or slow cooker to transform a roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Hover to scale: 16 sliders

Author: Krissy Allori

Ingredients

• 2 pound rump roast2 pound rump roast
• 2 cups beef broth2 cups beef broth
• 1.12 oz onion dip mix 1.12 oz onion dip mix
• 1 teaspoon garlic powder1 teaspoon garlic powder
• 2 yellow onions (sliced thin)2 yellow onions (sliced thin)
• 1 green bell pepper (seeds removed and sliced thin)1 green bell pepper (seeds removed and sliced thin)
• 1 yellow bell pepper (seeds removed and sliced thin)1 yellow bell pepper (seeds removed and sliced thin)
• 6 T butter (divided)6 T butter (divided)
• 16 heat-and-serve sour dough rolls16 heat-and-serve sour dough rolls
• 5 ounces sliced provolone5 ounces sliced provolone

Instructions

• Slice roast into thin pieces. This works best if the meet is partially frozen. Combine the meat with the beef broth, onion dip mix, and garlic powder. You can cook the meat by using a pressure cooker or slow cooker. If using the Instant Pot, cook on high pressure for 10 minutes with 1 cup of water and then allow to naturally release pressure for 10 minutes before quick releasing the remaining pressure. If using the slow cooker, allow to cook on low 5-6 hours. Remove cooked meat from liquid and set aside. Cook liquid over medium heat, uncovered, until reduced by half. Set aside and add sliced cooked meat slices back to reduced liquid.
• Using 2 tablespoons of the butter, saute the onions and peppers over high heat in a large saute pan stirring only occasionally just until golden brown, about 10 minutes. Set aside.
• Split the rolls. Melt the remaining 4 tablespoons of butter and spread on open surface of the rolls. Heat in preheated 350 degree F oven for about 10 minutes until they just begin to turn golden. Remove rolls from the oven.
• Assemble the sandwiches by layering the meat with the reduced cooking liquid, topped with the sauteed peppers and onions, and finally with the sliced provolone. Cover with tops of rolls and continue cooking in preheated oven until cheese has fully melted, about 10 minutes. Serve warm.

Notes

Cooking tips:

• The roast is easiest to slice when it is extremely cold or even partially frozen.
• Use high heat when sauteeing the peppers and onions. You'll get the best sear on them while keeping their firm texture if you allow them to brown and stir very infrequently.
• These are best when the cheese is completely hot and melted. If not serving immediately, keep warm in the oven.

NUTRITION INFORMATION

Calories: 285kcal | Carbohydrates: 25g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 666mg | Potassium: 336mg | Fiber: 2g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 21mg | Calcium: 128mg | Iron: 3mg

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This recipe was originally published in January 2017 and has been updated with more information and cooking tips. I didn't change the recipe though!