Philly Cheesesteak Sliders

Directions

First, put the steak into the freezer for about 20–30 minutes. This firms it up just enough to make slicing it thin a lot easier. Trim away any excess fat, slice the steak thinly against the grain, and cut into small, bite-sized pieces.

While the steak is chilling, heat 2 tablespoons of oil in a large skillet over medium-low heat. Add the sliced onions and peppers and cook, stirring occasionally, until soft and tender, about 12–15 minutes. You want them nice and sweet, not overly browned. Transfer to a bowl and set aside.

Turn the heat up to medium-high and add a little more oil to the same skillet. Working in batches so you don’t overcrowd the pan, add the steak and cook for about 3–4 minutes until cooked through. Season with the garlic, salt and pepper as you go. Transfer the cooked steak to the bowl with the veggies and repeat with the remaining meat.

Preheat your oven to 400°F. Split the rolls open without cutting all the way through, spread a little softened butter on the inside, and place on a baking sheet. Toast for 3–5 minutes, just until lightly golden and a little crisp around the edges.

Drain any excess liquid from the skillet and return the steak, onions, and peppers to the pan. Toss meat and veggies to combine, then lay the provolone slices over the top. Cover the skillet, lower the heat to medium-low, and let the cheese melt into the meat & veggies, about 2–3 minutes.

Pile the cheesy steak and veggies onto toasted rolls and enjoy.