Mini Philly Cheesesteak Sliders with Homemade Cheese Whiz

Ingredients

• 12 slider buns (such as King's Hawaiian, sliced in half horizontally)
• 450 g ribeye steak (finely chopped or sliced very thinly)
• 1 white onion (diced)
• 1 green bell pepper (diced)
• 6 rebanadas provolone cheese
• 2 tbsp butter (melted, for brushing the buns)
• 1 cup shredded cheddar cheese (for the homemade cheese whiz)
• 0.5 cup evaporated milk (for the homemade cheese whiz)
• salt and pepper (to taste)

Steps

1. 1

   Preheat the oven to 175°C (350°F).

2. 2

   In a large skillet over medium-high heat, sauté the diced onion and green bell pepper until caramelized and tender. Remove from the skillet and set aside.

3. 3

   In the same skillet, cook the finely chopped ribeye until well browned. Season with salt and pepper to taste. Stir the cooked vegetables into the meat.

4. 4

   To make the homemade cheese whiz, combine the shredded cheddar cheese and evaporated milk in a small saucepan over low heat, stirring constantly until smooth and creamy.

5. 5

   Place the bottom halves of the buns on a baking sheet. Top with a layer of provolone cheese slices.

6. 6

   Distribute the meat and vegetable mixture evenly over the provolone cheese.

7. 7

   Generously pour the homemade cheese whiz over the meat.

8. 8

   Place the tops of the buns on the sliders and brush with the melted butter.

9. 9

   Bake for 10-15 minutes or until the cheese is melted and the buns are lightly toasted.

Notes

To make slicing the ribeye very thin easier, freeze the meat for 30-45 minutes before chopping it.

Nutrition per serving

• appetizer
• dinner
• sliders
• philly cheesesteak
• beef
• game-day food
• baked