Prep time: 20 mins | Cook time: 25 mins | Servings: 12 Sliders
Ingredients
For the Sliders:
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1 package (12 count) Hawaiian sweet rolls or slider buns
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1 lb Ribeye steak, thinly shaved (Place in freezer for 30 mins before slicing to get paper-thin pieces)
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1 large White onion, finely diced
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1 large Green bell pepper, finely diced
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8 slices Provolone cheese (or ½ jar of Cheez Whiz for a classic touch)
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2 tbsp Olive oil
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Salt and black pepper to taste
For the Garlic Butter Topping:
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4 tbsp Unsalted butter, melted
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2 cloves Garlic, minced
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1 tsp Fresh parsley, chopped
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1 tbsp Grated Parmesan cheese
Instructions
1. Prepare the Steak and Veggies
Place a large skillet or griddle over medium-high heat with 1 tablespoon of olive oil. Add the diced onions and green peppers. Sauté for about 5–7 minutes until the onions are translucent and the peppers are tender-crisp. Remove the vegetables from the pan and set them aside.
2. Sear the Shaved Ribeye
In the same skillet, add the remaining tablespoon of oil and turn the heat up to high. Add the thinly shaved ribeye in a single layer if possible. Season generously with salt and black pepper. Cook for 2–3 minutes, chopping the meat with your spatula as it browns, until no pink remains. Stir the sautéed onions and peppers back into the meat to combine the flavors.
3. Assemble the Sliders
Preheat your oven to 350°F (175°C). Use a large serrated knife to slice the entire block of rolls in half horizontally, keeping the individual rolls connected. Place the bottom half in a greased 9×13-inch baking dish.
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Layer 4 slices of Provolone cheese across the bottom buns.
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Spread the hot steak and pepper mixture evenly over the cheese.
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Layer the remaining 4 slices of Provolone cheese on top of the meat.
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Place the top half of the rolls back on.
4. Apply the Glaze
In a small bowl, whisk together the melted butter, minced garlic, parsley, and Parmesan cheese. Using a pastry brush, generously coat the tops of the rolls with the garlic butter mixture, making sure to let some of the butter drip down the sides for extra flavor.
5. Bake to Perfection
Cover the dish with aluminum foil. Bake for 10 minutes to allow the cheese to melt thoroughly without burning the tops. Remove the foil and bake for an additional 5–7 minutes until the buns are golden brown and slightly toasted.
6. Serve
Remove from the oven and let the sliders rest for 5 minutes. This allows the juices to settle so the bottom buns don’t get soggy. Slice into individual sliders and serve warm.
Pro-Tips for Your Site
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The Meat Secret: For the best results, tell your readers to ask their butcher to “shave” the ribeye. If doing it at home, freezing the meat for 30–45 minutes makes it firm enough to slice into paper-thin ribbons.
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Preventing Soggy Bottoms: Toast the inside of the bottom buns in the oven for 3 minutes before adding the meat. This creates a moisture barrier against the steak juices.
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Cheese Choice: While Provolone is the standard for sliders, a mix of Provolone and White American cheese provides the perfect balance of “sharp” flavor and “melty” texture.