Cheesesteak Sliders
These cheesesteak sliders are loaded with shaved ribeye, Cooper Sharp cheese, sautéed peppers and onions, garlic butter Hawaiian rolls, and a honey dijonnaise dipping sauce. Perfect for game day, parties, or any time you want to impress.
Servings: 12 sliders
Ingredients
For the Sliders
- Brioche slider rolls (Hawaiian sweet rolls work great)
- 2 lbs shaved ribeye steak
- Cooper Sharp cheese sliced
- ½ red bell pepper
- ½ green bell pepper
- 1 cup diced mushrooms bella or white
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- Make It Happen All Purpose Seasoning to taste
- Avocado oil for the pan
For the Garlic Butter
- ½ stick KerryGold grass-fed butter
- 2 tablespoon garlic paste or fresh garlic
- 2-3 tablespoon fresh parsley
- 1 tablespoon Italian seasoning
- 1 tablespoon Make It Happen Buttery Garlic Pepper Seasoning
For the Honey Dijonnaise Sauce
- 1 cup mayo
- 2 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Make the garlic butter by melting butter in a pan with garlic paste, Italian seasoning, parsley, and Buttery Garlic Pepper Seasoning. Set aside.
- Cook the vegetables. Sauté diced peppers, onions, and mushrooms in avocado oil. Season with Italian seasoning and Worcestershire sauce. Remove and set aside.
- Cook the ribeye. Add shaved ribeye to a hot pan, season with All Purpose Seasoning and Italian seasoning. Cook until browned, then add Cooper Sharp cheese on top to melt.
- Combine the filling by mixing the cheesy ribeye with the sautéed vegetables.
- Build the sliders. Slice Hawaiian rolls in half, place the bottom half in a baking dish, layer the cheesesteak filling on top, and close with the top bun. Brush generously with garlic butter.
- Bake at 375°F for about 10 minutes, or until the tops are golden brown and the butter has soaked into the rolls.
- Make the honey dijonnaise by whisking together mayo, honey, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Serve alongside the sliders for dipping.
Notes
Cooper Sharp cheese is highly recommended for the best melt and flavor. Shaved ribeye gives the best texture — ask your butcher to shave it thin. Make double the dijonnaise — it keeps in the fridge for a week.
Nutrition
Calories: 390kcal | Carbohydrates: 28g | Protein: 22g | Fat: 22g | Saturated Fat: 9g | Sodium: 680mg | Fiber: 1g | Sugar: 5g
