Philly Cheesesteak Sliders
By Karlee Flores
Images
Serves
makes 12 sliders
Ingredients
- 12 Hawaiian rolls
- ⅓ cup whipped cream cheese
- ½ red onion
- 1 green bell pepper
- 1 cup sliced crimini mushrooms
- 1 teaspoon seasoning salt, divided
- 2 teaspoons olive oil
- 1 lb. ground beef
- 4 slices provolone cheese
Procedure
Preheat the barbeque to grilling temperature (about 400°F)
Slice the Hawaiian rolls in half and toast each end until golden brown either in a skillet or in the preheating grill.
Spread cream cheese evenly on the bottom of the Hawaiian rolls. Set aside.
Slice the onion and bell peppers and add to a medium bowl with the crimini mushrooms. Add in ½ teaspoon of the seasoning salt and the olive oil. Toss together until evenly coated. Place into a vegetable basket and set aside.
Take the ground beef and add the rest of the seasoning salt. Slightly mix. Scoop out 12 even balls of ground beef, about 2½ tablespoons each. Place between two pieces of wax paper and press down to a quarter inch thick. They will not be uniformly round but that’s okay.
Place the vegetable rack onto the grill with the burger patties. Grill the patties for about 3 minutes on each side until thoroughly cooked.
Continue to cook the vegetables until soft, about 15 minutes, mixing every 5 minutes. Add on the sliced provolone cheese and cover just until melted.
Place the burger patties onto the cream cheese side of the Hawaiian rolls. Add the grilled vegies on top and sandwich with the tops of the Hawaiian rolls.
Serve immediately and enjoy!
,br>
Philly Cheesesteak Sliders
By Karlee Flores
Serves
makes 12 sliders
Ingredients
- 12 Hawaiian rolls
- ⅓ cup whipped cream cheese
- ½ red onion
- 1 green bell pepper
- 1 cup sliced crimini mushrooms
- 1 teaspoon seasoning salt, divided
- 2 teaspoons olive oil
- 1 lb. ground beef
- 4 slices provolone cheese
Procedure
Preheat the barbeque to grilling temperature (about 400°F)
Slice the Hawaiian rolls in half and toast each end until golden brown either in a skillet or in the preheating grill.
Spread cream cheese evenly on the bottom of the Hawaiian rolls. Set aside.
Slice the onion and bell peppers and add to a medium bowl with the crimini mushrooms. Add in ½ teaspoon of the seasoning salt and the olive oil. Toss together until evenly coated. Place into a vegetable basket and set aside.
Take the ground beef and add the rest of the seasoning salt. Slightly mix. Scoop out 12 even balls of ground beef, about 2½ tablespoons each. Place between two pieces of wax paper and press down to a quarter inch thick. They will not be uniformly round but that’s okay.
Place the vegetable rack onto the grill with the burger patties. Grill the patties for about 3 minutes on each side until thoroughly cooked.
Continue to cook the vegetables until soft, about 15 minutes, mixing every 5 minutes. Add on the sliced provolone cheese and cover just until melted.
Place the burger patties onto the cream cheese side of the Hawaiian rolls. Add the grilled vegies on top and sandwich with the tops of the Hawaiian rolls.
Serve immediately and enjoy!
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