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a baking pan of golden Hawaiian sweet-roll sliders with short pieces of thin cooked beef, soft chopped onions and melted white American cheese visible in the filling
Melissa Hart

Philly Cheesesteak Hawaiian Roll Sliders

Roast a thick sirloin steak, let it rest and shave it thinly across the grain before it meets the onions and white American cheese. This home tray takes a different route from a griddle cheesesteak. The meat stays in short pieces that fit the rolls, and the cheese melts through it during the covered bake. Drain the steak juices before assembly so the browned bread doesn't end up supporting a layer of broth.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 connected Hawaiian sweet rolls about 12 oz
  • 1 1/4 lbs boneless beef sirloin steak about 1 inch thick
  • 1 medium yellow onion finely chopped
  • 1 tbsp vegetable oil divided
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 6 oz white American cheese sliced
  • 3 tbsp unsalted butter melted
  • 1/2 tsp onion powder

Method
 

  1. Heat the oven to 425°F. Rub steak with 1 teaspoon oil, salt and pepper and set on a rack over a small roasting pan. Roast for 18 to 25 minutes until the thickest part reaches 145°F, then rest for at least 3 minutes.
  2. Meanwhile, cook onion in the remaining 2 teaspoons oil over medium heat for 8 to 10 minutes until golden and dry. Slice rested steak very thinly across the grain, chop the slices into short pieces and mix with onion, leaving loose meat juices behind.
  3. Lower the oven to 350°F. Split the connected Hawaiian rolls horizontally and place the bottoms in a parchment-lined 9-by-13-inch pan. Add half the cheese, beef mixture and remaining cheese, then replace the tops.
  4. Brush with butter mixed with onion powder and cover with foil. Bake for 15 minutes, then uncover for 8 to 10 minutes until the center reaches 165°F.
  5. Rest for 5 minutes and cut into 12 sliders.