Ingredients
Scale
- 1 lb ribeye steak, thinly sliced
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (optional)
- 4–6 slices provolone cheese or Cheez Whiz
- 8 slider rolls
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Slice the ribeye against the grain into thin strips. Thinly slice the onion and bell pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and bell pepper; sauté until caramelized, about 5-7 minutes. Remove from skillet.
- Add the remaining olive oil to the skillet and increase heat to medium-high. Cook the sliced steak for 3-4 minutes until browned. Season with salt and pepper.
- Return the vegetables to the skillet, mixing with the steak. Cook for another minute to meld the flavors.
- Preheat the oven to 350°F (175°C). Slice the slider rolls and place the bottom halves on a baking sheet. Layer the steak mixture and cheese on the rolls. Cover with the top halves.
- Cover the sliders with aluminum foil and bake for 10-12 minutes, until the cheese is melted and the rolls are toasted.
- Remove from the oven, let cool slightly, then slice and serve warm.
Notes
Serve with dipping sauces like ranch or spicy mustard. Can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg