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Cheesteak Sliders (in collab with @broccyourbody) 

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. 🔥🏈
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Total Time 30 minutes
Course Appetizer, Main Course, Snack
Servings 12 sliders

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.
Keyword Beef, Bell pepper, Cheese, Slider
Tried this recipe?Let us know how it was!