Mini Philly Cheesesteak Biscuit Sliders Recipe
These Mini Philly Cheesesteak Biscuit Sliders are a delicious twist on the classic cheesesteak, featuring tender steak, sautéed vegetables, and melted provolone cheese, all nestled in flaky biscuit dough.
Ingredients
- 1 can refrigerated biscuit dough
- 1 lb thinly sliced ribeye steak or flank steak
- 1 medium onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 cup provolone cheese shredded
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- to taste Salt
- to taste freshly ground black pepper
- optional hot sauce for serving
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat, then add sliced onions and bell peppers, sautéing for 5-7 minutes until tender.
- Add thinly sliced steak to the skillet and cook for 3-4 minutes until browned, then stir in Worcestershire sauce and cook for an additional minute.
- Open the biscuit dough can and separate the biscuits, flattening each one slightly.
- Take half of the flattened biscuits and spoon cooked steak onto each, followed by sautéed vegetables and shredded provolone cheese.
- Cap each slider with the remaining half of the flattened biscuits.
- Arrange sliders on the baking sheet and bake for 12-15 minutes until golden brown and cheese is melted.
- Let cool for a minute before serving, optionally with hot sauce on the side.
Notes
Serve warm with hot sauce for an extra kick.