Mini Philly Cheesesteak Party Subs

Products: Steakhouse Elite Kobe-Crafted™️ Ground Beef
Recipe: Kristen Hess, The Artful Gourmet

Everyone loves a good Philly Cheesesteak - especially when they’re bite size and served on game day!

Made with juicy Steakhouse Elite Kobe-Crafted Ground Beef sautéed with fresh bell peppers and onions, then baked on mini buttered slider rolls topped with melted provolone cheese, these mini sandos make any party about the eats. Totally addicting, delicious and easy to make for a crowd…Game on!

Mini Philly Cheesesteak Subs

Ingredients:
12 mini slider rolls or ciabatta buns
2 tablespoons olive oil
1 pound Steakhouse Elite Kobe-Crafted Ground Beef
1 green pepper, diced
1 onion, diced
6 slices provolone cheese
2 tablespoons mayonnaise
3 tablespoons butter, melted
1 tablespoon onion, finely minced
Kosher salt, to taste
Freshly ground black pepper, to taste
 
Instructions:
 
Preheat oven to 350 degrees F.
 
Separate the tops and bottoms of the rolls and place the bottoms in an 11x7 inch baking dish or on a baking sheet covered with foil.
 
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and saute the ground beef until cooked through and no longer pink, seasoning with salt and pepper to taste. Drain grease, remove the beef and set aside.
 
In the same skillet, add additional tablespoon of olive oil and saute the peppers and onions until soft and tender.
 
Spread a thin layer of mayonnaise on the tops and bottoms of the slider rolls. Top each slider roll bottom half with cooked ground beef, peppers and onions. Add slices of provolone cheese on top of the sliders to cover the meat and vegetables.
 
In a small bowl, combine melted butter and 1 tablespoon of finely minced onions.  Place the top buns over each slider and brush them with the melted butter and onion mixture.
 
Cover with foil and bake for 10 minutes, remove foil and continue baking for another 10 minutes or so until the cheese is melted and the buns are toasty and browned.
 
Cut into individual sliders and serve hot on a platter or the baking tray.
 
Serves 8-12.