Philly Steak Sliders Recipe
These Philly Steak Sliders bring together thinly sliced ribeye steak, sautéed onions and bell peppers, and melted provolone cheese, all served on King’s Hawaiian rolls. Prepare this dish effortlessly with the precision and quality of Gunter Wilhelm knives.
Ingredients:
- 1 Lb shaved ribeye steak or thinly sliced steak
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 8 oz provolone cheese (or your choice of cheese)
- 12 King’s Hawaiian rolls
- 2 tablespoons W Sauce (or Worcestershire sauce)
- 2 tablespoons butter, melted
- 1 tablespoon Redbeard Seasonings (or your favorite steak seasoning)
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
Prepare the Vegetables:
- Use the Gunter Wilhelm Premier ProCut 8″ Chef’s Knife to slice the onion and bell pepper into thin, even strips. The extra-wide blade gives plenty of knuckle clearance, allowing you to chop with speed and precision.
Slice the Steak:
- For perfectly even, thin slices of ribeye, use the Gunter Wilhelm Brisket Knife. Its long, razor-sharp blade glides through meat, ensuring clean, precise cuts every time.
Cook the Steak:
- In a skillet, heat olive oil over medium-high heat and cook the ribeye steak until browned. Season with salt, pepper, and Redbeard Seasonings. Stir in the W Sauce for added flavor.
Sauté the Vegetables:
- In the same skillet, sauté the onions and bell pepper until caramelized. The Chef’s Knife makes the prep work effortless, and its precise cuts ensure even cooking.
Assemble the Sliders:
- Preheat your oven to 350°F. Arrange the bottom halves of the King’s Hawaiian rolls on a baking sheet. Brush with melted butter, layer the steak, sautéed vegetables, and provolone cheese, then top with the remaining roll halves. Bake for 10-12 minutes.
Serve and Enjoy:
- After baking, use the Gunter Wilhelm Brisket Knife to slice the sliders. Its long blade makes it easy to cut through soft rolls and filling without squishing the sliders.
Credits: Recipe inspired by @redbeardseasonings.
