Philly Cheesesteak Sliders
Even your kids will love these little Philly Cheesesteak Sliders, and they’re perfect for feeding a crowd during a chilly game-day tailgate!
- 1 (2-3 lbs.) rump roast, partially frozen
- 2 cups beef broth
- 1 package 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 tablespoons butter, divided
- 16 heat-and-serve sourdough rolls
- 5 ounces sliced provolone
- Slice roast into thin pieces. This works best if the meat is partially frozen. Combine with the beef broth, onion dip mix and garlic powder.
- If using a pressure cooker, cook on HIGH for 10 minutes and then allow to naturally release pressure for 10 minutes before quick releasing the remaining pressure. If using the slow cooker, cook on LOW 5-6 hours. Regardless of method used, make sure internal roast temperature reaches 145°. 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, sauté the onions and peppers over high heat in a large pan, stirring occasionally 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 a 350°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 sautéed 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.