Philly Cheesesteak Sliders

5 from 4 votes

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.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings: sliders

Author: Krissy Allori

Equipment

sauté pan

Ingredients

2 pound rump roast
2 cups beef broth
1.12 oz onion dip mix
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

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