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Sheet-Pan Philly Steak Sliders
Rachel Kim

Sheet-Pan Philly Steak Sliders

Cook the onions and shaved beef before the tray goes together. Raw steak releases too much liquid under connected rolls and never develops griddle flavor. Provolone melts into the chopped filling and helps it stay in each square.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 1/4 lbs shaved beef steak
  • 1 tbsp neutral oil
  • 1 large yellow onion thinly sliced
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 12 connected slider rolls
  • 8 slices provolone cheese
  • 2 tbsp unsalted butter melted

Method
 

  1. Heat the oil on a griddle over medium-high heat and cook the onion with 1/4 teaspoon salt for 7 minutes until browned.
  2. Add the shaved beef, remaining salt and black pepper and cook for 3 to 4 minutes until browned and at least 145°F.
  3. Chop the filling into short ribbons and cool it for 3 minutes.
  4. Split the connected rolls, layer the bottoms with provolone and steak mixture, and replace the top slab.
  5. Brush with butter and bake at 350°F for 12 to 15 minutes until the cheese melts.
  6. Rest for 5 minutes and cut into 12 sliders.