Philly-Style Beef Sliders with Caramelized Onions and Banana Peppers
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According to Chef Giuseppe, Philadelphia’s greatest contribution to humanity is the cheesesteak. The traditional version piles seared steak into a hoagie with optional veggies and your choice of cheese (this debate is actually quite heated among fans: Should you top your sammie with Provolone, American, or Cheez Wiz?). Just in time for game day, we’ve got a slider version stacked with sharp Provolone slices, caramelized onions, and pickled banana peppers for a tangy garnish. Served with a creamy chive mayo for dipping, these handheld bites are the real MVP.
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Giuseppe
- Calories 980
- Protein 54g
- Total Carb 64g
- Total Fat 55g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 6
- brioche slider buns
- 1
- red bell pepper
- 8 ounces
- broccoli
- 1/4 ounce
- chives
- 2 ounces
- banana peppers
- 1
- Vidalia onion
- 1 clove
- garlic
- 12 ounces
- ground beef
- 4 slices
- Provolone cheese
- 1 packet
- mayonnaise
- 1
- jar ketchup
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- 10" medium pan with lid
- baking sheet
Allergens
Cooking Steps
Prepare ingredients
Preheat oven to 450°F. Slice buns open horizontally, if they arrived whole, then wrap in foil and set aside for Step 4. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem, then cut into ¼-inch pieces. Cut broccoli into ½-inch florets. Thinly slice chives. Roughly chop banana peppers. Peel onion, halve, and thinly slice. Mince garlic.
Brown beef
Pat beef dry with paper towel. Heat 1 teaspoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add beef and season with ½ teaspoon salt and black pepper as desired. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer beef to a bowl, then set aside for Step 5. Discard almost all excess fat in pan, leaving behind a thin layer for Step 4.
Roast broccoli
While beef browns, on a baking sheet, toss broccoli and garlic with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Spread in a single layer, spacing apart as much as possible (doing so will help your broccoli roast instead of steam). Roast until broccoli is tender and beginning to brown, 10-12 minutes. Transfer roasted broccoli to serving plates.
Sauté bell pepper and onion
While broccoli roasts, return pan from beef to medium-high heat. When fat is shimmering, add bell pepper and onion. Season with ¼ teaspoon salt and black pepper as desired. Cook, stirring occasionally, until vegetables are softened and slightly caramelized, 6-8 minutes. Meanwhile, transfer foil-wrapped buns to oven to warm through until Step 6.
Finish Philly-style beef
Return beef to pan with bell pepper and onion, still over medium-high heat. Stir to combine and warm through, 1 minute. Taste and add salt and black pepper as desired. Layer Provolone slices over beef and vegetables in an even layer. Cover pan and cook until cheese is melted, 1-2 minutes more. Remove pan from heat.
Plate Philly-style beef sliders
Once warmed through, transfer buns to plates with broccoli. In a small bowl, stir together mayonnaise, ketchup, and half of chives. Top bun bottoms with Philly-style beef, then banana peppers and remaining chives. Finish with bun tops. Serve with chive mayo for dipping. Dig in!