Need an easy appetizer to feed a rowdy crowd? I know that I do now that our beloved football season has rolled on in! Although I owe my pigskin passion to the get-togethers more so than the, ahem, actual game, I couldn’t be more excited! Cool, chilly weather. Crowds cheering on their team. Amazing food! What isn’t to love about this season above all seasons? Except, maybe, the sometime struggle of finding new, fun snacks for everyone to nosh on and don’t require you to miss everything before halftime! And that’s where this week’s recipe for philly cheese steak sliders comes in handy! Using lean top round steak, these sliders are both filling and affordable. Stuffed full of sautéed peppers and onions and oozing with melted cheese, these sliders are sure to earn you your own set of sideline fans! First, we’re going to preheat the oven to 350°F to toast our buns and melt the cheese in a little bit. We’re also going to lightly sprinkle both sides of the top round steak with the tablespoon of steak seasoning to let marinate just a tiny bit. Okay, initial prep work done!
Next we’re going to slice up some washed bell pepper. I purchased our 1lb. bag of mini sweet peppers; I find it convenient that they really don’t have any seeds (de-seeding can be a bit tedious!) and they have a great variety of colors. But really, you can use whatever bell pepper you have on hand, just so you have about 2 ½ cups worth of sliced pepper in the end.
Once the peppers are all chopped, heat the canola oil in a large nonstick skillet over medium-high heat until hot. Add the peppers to the hot oil and start slicing up the large onion. Add the onion to the pan and let sauté until crisp tender, about 3-4 minutes. Pour the pepper mixture into a bowl to keep warm; set aside. Now, cut the steak into smaller pieces for even cooking. Add to the pan, taking care to not over crowd. Cook until desired doneness has been reached (8-12 minutes), flipping once in the cooking process.
While the steaks are sizzling away in the pan, cut the dinner rolls in half and align them on a baking sheet, cut side up. Place a half slice of cheese on top of the bottom roll and put in the oven until the tops are golden brown and the cheese is bubbly.
When the steak is done, let rest for five minutes and then slice into even pieces. Layer the steak and peppers over the cheesy bottom of the roll, stacking with the crispy top.
I serve these little fellas on a tray alongside a light, refreshing garden salad. Ready before kick-off, you can get back to what really matters during game time! What is your favorite quick game time appetizer?
Philly Cheese Steak Sliders
- 1 lb. top round steak
- 1 Tbsp. steak seasoning
- 2 ½ cups sliced bell pepper (red and yellow)
- 1 large yellow onion, sliced
- 1 Tbsp. canola oil
- 4 slices provolone cheese, halved
- 8 multigrain dinner rolls
- Preheat oven to 350°F. Heat oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion; cook and stir 3 to 4 minutes or until crisp-tender. Remove from skillet; keep warm.
- Season beef steaks with steak seasoning. Heat same skillet over medium-high heat until hot. Place steaks in skillet. Do not crowd; cook in batches, if necessary. Cook 8- 12 minutes or until desired doneness, turning once.
- Meanwhile, place rolls, cut-side up, on baking sheet. Place cheese on roll bottoms. Bake in 350°F oven 3 to 4 minutes or until roll tops are toasted and cheese is melted.
- Arrange beef evenly over bottom of each roll, cutting steaks, if necessary, to divide evenly. Top evenly with bell pepper and onion mixture. Close sandwiches.
Yield: 8 sliders
Per Slider*: Calories 260, Total Fat 10g (Saturated 4g, Trans 0g), Cholesterol 45mg, Sodium 540mg, Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 4g), Protein 19g, Vitamin A 15%, Vitamin C 150%, Calcium 10%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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