Philly Cheesesteak Sliders

By carvalhohm

Ingredients

• 1 1 1 medium green bell pepper
• 1 1 1 small onion
• 8 8 85% oz (250 g) 85% lean ground beef
• 2 2 2 tsp (10 mL) Worcestershire sauce
• 2 2 2 tsp (10 mL) Pepper-Garlic Spice Rub (recipe follows)
• 8 8 8 classic dinner rolls
• 5 5 5 slices reduced-fat provolone cheese, divided
• 1/2 1/2 1/2 tbsp (7 mL) butter
• 1 1 1 garlic clove

Preparation

Step 1

Preheat the oven to 350°F (180°C).

Cut the top off the green pepper, and remove the seeds and veins with the Scoop Loop™. Cut the bell pepper and onion into chunks. Coarsely chop the bell pepper in the Food Processor. Remove and repeat with the onion.

Place the vegetables into the Deep Covered Baker. Add the beef and mix well. Microwave, covered, on HIGH for 7–9 minutes, or until the beef is no longer pink, breaking into crumbles with the Mix ‘N Chop.

Remove the baker from the microwave and stir. Drain any excess liquid with the small Stainless Steel Mesh Colander. Transfer the mixture to a medium bowl, and lightly wipe the baker with a paper towel.

Add the Worcestershire sauce and rub to the bowl and mix well to combine.

Use a bread knife to slice the dinner rolls in half (see directions below). Place the bottom half of the rolls into the baker. (You may need to trim the edges or tuck them in.)

Place 3 of the cheese slices on the bread, slightly overlapping. Use the Large Scoop to evenly transfer the beef mixture. Top with the remaining cheese and bread.

Microwave the butter in the 1-cup (250-mL) Silicone Prep Bowl for 30 seconds, or until it’s melted. Add garlic pressed with the Garlic Press to the bowl and stir. Use the Silicone Basting Brush to coat the top of the bread.

Bake, uncovered, for 10–12 minutes, or until the cheese is melted. Serve with the Serving Spatula.

Pepper-Garlic Spice Rub:
2 tablespoons freshly ground black pepper
1 tablespoon Hungarian sweet paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon dark brown sugar
2 teaspoons ground cumin
2 teaspoons chopped fresh sage
1 1/2 teaspoons dry mustard
1 teaspoon ground coriander
1 teaspoon ground red pepper

Combine all ingredients in a covered container. Store the remaining spice rub in the refrigerator for up to a week, and use it on beef or chicken.
About 1/2 cup (serving size: 1 teaspoon)