Transform a beef roast along with some sauteed peppers and onions and provolone into these tasty Philly Cheesesteak Sliders.
I knew before I even started making these little sandwiches that my husband was going to love them. I would say hamburgers are his meat-wrapped-in-bread meal of choice, but these little Philly Cheesesteak Sliders might just come in at a close second. My kids even loved them. That is, after they picked out the peppers and onions because that’s just what they like to do.
I happened to use my pressure cooker to cook my roast, but if you don’t have one or prefer to start cooking something in the morning and have it ready when you come home after work, the slow cooker is the way to go. Whichever way you cook it, you end up with very tender pieces of meat. Now, I really like using a rump roast because its very lean and there’s literally no fat I have to worry about biting into. 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.
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!
Philly Cheesesteak Sliders
- 1 2-3 pound rump roast
- 2 cups beef broth
- 1 1.12 oz onion dip mix packet
- 1 teaspoon garlic powder
- 2 yellow onions sliced thin
- 1 green bell pepper seeds removed and sliced thin
- 1 yellow bell pepper seeds removed and sliced thin
- 6 T butter divided
- 16 heat-and-serve sour dough rolls
- 5 ounces sliced provolone
- 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 pressure cooker, cook on high pressure for 10 minutes 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.
- 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.