Recipe for Philly Cheesesteak Sliders!

I shared the buffalo wings I cooked with you earlier this morning. They reminded me to return to New York State, as I mentioned. When I lived in the North, Philly Cheesesteaks were a must-have. Every day, a hoagie shop in our neighborhood ordered Amarossa Rolls from Philadelphia.


° 2 lb round boneless roast (or similar)

° 1 pound of sweet peppers (or colored peppers)

° 2 large onions

° 2 cloves of garlic

° 2 tablespoons of Worcestershire sauce

° 12 Hawaiian rolls

° 6 slices of provolone cheese

° 1 stick of butter salt pepper


To make the roast as thin as possible, slice it as thinly as feasible. In a large skillet, melt 2 tablespoons butter over medium heat. Peel and chop the garlic before adding it to the pan. Put the onions in a pot after peeling and cutting them. Remove the peppers’ tops, cut them in half, and remove the seeds. Cut into slices lengthwise and add to the pot. Cook for about 20 minutes, covered and stirring regularly.

To prepare bread, take each roll and cut it in half.
Both sides where it broke should be brushed with butter. Place in a large skillet and toast over medium heat. Take the bun out of the pan. Place 1/2 slice of Provolone on bread in the pan, fold it in half, and set it aside.

Repeat for the remaining rolls. In a big skillet that you used for grilling, melt 2 tablespoons of butter.

1 tablespoon Worcestershire sauce Raise the temperature to a comfortable level. Stir in the meat until it is no longer pink. Take a bun, for example. Place the meat on top, followed by the cheese. Cover the meat with the onion and pepper mixture and the other half. Season to taste with salt and pepper.




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