We’re back again with another mouthwatering game day recipe—in collaboration with @broccyourbody! These sliders are loaded with juicy steak, melty provolone, and sautéed veggies, all packed into soft pretzel rolls for the ultimate bite. 🔥🏈
The recipe:
Preheat the oven to 400°F.
Season with salt and pepper. Heat 1 tablespoon avocado oil in a cast iron skillet over medium-high heat. Sear the thin steak for 2-3 minutes per side until crispy on the outside and just cooked through. Remove from the pan and set aside.
Add 1 tablespoon avocado oil to the skillet, then add the mushrooms. Cook for about 3 minutes, stirring occasionally. Add the remaining 1 tablespoon avocado oil, onions, garlic, and bell peppers. Season with kosher salt and black pepper. Stir occasionally and cook for 5 to 7 minutes until soft.
Add the steak back into the pan and mix everything together.
Slice pretzel rolls in half and place the bottoms in a baking dish. Fill each roll with the steak mixture, then top with provolone slices.
Place the roll tops on, brush with olive oil, and sprinkle with flaky sea salt. Bake for 10 minutes at 400°F, until the cheese is melted and the tops are golden.
Cheesteak Sliders (in collab with @broccyourbody)
Ingredients
For the Filling
- 3 tablespoons avocado oil divided
- 1 pound shaved beef or thinly sliced steak
- 1/2 large or 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 2 cups cremini mushrooms diced
- 2 bell peppers sliced (I used 1 red, 1 yellow)
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- Pretzel rolls
For the Rolls
- 4-6 slices provolone cheese
- Olive oil for brushing
- Flaky sea salt for topping
Instructions
- Preheat the oven to 400°F.
- Season with salt and pepper. Heat 1 tablespoon avocado oil in a cast iron skillet over medium-high heat. Sear the steak for 1 to 2 minutes per side until crispy on the outside and just cooked through. Remove from the pan and set aside.
- Add 1 tablespoon avocado oil to the skillet, then add the mushrooms. Cook for about 3 minutes, stirring occasionally. Add the remaining 1 tablespoon avocado oil, onions, garlic, and bell peppers. Season with kosher salt and black pepper. Stir occasionally and cook for 5 to 7 minutes until soft.
- Add the steak back into the pan and mix everything together.
- Slice pretzel rolls in half and place the bottoms in a baking dish. Fill each roll with the steak mixture, then top with provolone slices.
- Place the roll tops on, brush with olive oil, and sprinkle with flaky sea salt. Bake for 10 minutes at 400°F, until the cheese is melted and the tops are golden.
