Cheesesteak Sliders

By mytastytreasures

These yummy Cheesesteak Sliders were inspired by Rachael Ray. I added some extras to the mix, including hot cherry pepper juice with a couple of finely chopped hot cherry peppers and oh yeah... don't forget the ketchup!

Ingredients

• 7 tablespoons extra-virgin olive oil
• 1 pound beef tenderloin, cut into thin strips
• Salt and pepper
• 2 large bell peppers, cut into thin strips
• 2 onions, halved and thinly sliced
• 16 dinner rolls, split
• 6 ounces provolone cheese, shredded (about 1 1/2 cups)
• See note for optional ingredients

Details

Servings 16

Preparation

Step 1

Preheat the oven to 375°F.

In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.

In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over medium high heat, stirring, until softened, about 8 minutes.

Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops

Note:

I'd also add hot cherry pepper juice, and a couple of finely chopped hot cherry peppers. Be sure to use ketchup! I'd also suggest more cheese:)