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The Philly Cheesesteak is a simple sandwich to make, as long as you’re making them in a restaurant. To make a proper one, you need a professional meat slicer, and a very hot flattop grill, which aren’t things most people have at home. 

That’s why I loved this baked slider method so much. It’s really close in taste and texture, plus, as I mentioned in the video, the small rolls make me feel like a big man.


I love the combo of provolone and cream cheese here, but if you’re a Cheese Wiz head, you can easily switch in some mild orange cheddar, and you’ll swear you’re at Pat’s. Of course, you could just skip the cream cheese, and actually use Cheese Whiz, but I really hope you don’t. 


Speaking of feeling like a giant, football season is upon us, and I can’t think of a better sandwich to make for your buddies coming over to watch the game. Especially if they’re from Philly, and don’t like the Giants, since you can share my theory with them. Regardless, I really do hope you give these baked Philly cheesesteak sliders a try soon. Enjoy!


Ingredients for 10 Baked Philly Cheesesteak Sliders:
10 mini sandwich rolls, or crusty not-sweet dinner rolls
1 tablespoon olive oil
1 pound top sirloin steak
salt, freshly ground black pepper, and cayenne to taste
1/2 cup diced onion
1/2 cup sliced, or chopped pickled peppers
1/2 cup soft cream cheese
1 1/2 cups provolone cheese for filling, plus at least 1 cup more for tops
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Note: Be sure to taste your filling for salt before stuffing rolls

– Bake at 425 F. for about 15 minutes.

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