Mini Philly Cheesesteak Bites: Game Day or Anytime Snack Heaven



These mini Philly cheesesteaks are the perfect finger food for parties, game days, or a fun twist on a classic sandwich. Packed with thinly sliced steak, melty cheese, and all the delicious Philly cheesesteak flavors, they're sure to be a crowd-pleaser!

Ingredients (for about 24 mini cheesesteaks):

  • For the Steak Filling:

    • 1 pound ribeye steak, thinly sliced (against the grain)
    • 1 tablespoon olive oil
    • 1/2 onion, thinly sliced
    • 1 green bell pepper, thinly sliced
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon black pepper
    • Salt to taste

  • For the Mini Buns:

    • 1 package (12 count) Hawaiian sweet rolls, halved horizontally

  • For the Cheese Sauce (Optional):

    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup milk
    • 1/2 cup shredded provolone cheese
    • Pinch of nutmeg
    • Pinch of cayenne pepper (optional)
    • Salt to taste

  • Toppings (Optional):

    • Shredded provolone cheese (additional)
    • Chopped green bell pepper
    • Sliced mushrooms
    • Sriracha mayo

Instructions:

  1. Prepare the Steak Filling:

    • Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and cook until softened, about 5 minutes.
    • Add the green bell peppers and cook for an additional 2-3 minutes, until slightly softened. Season with garlic powder, onion powder, black pepper, and salt to taste.
    • Push the vegetables to the side of the pan and add the thinly sliced steak. Sear the steak for 1-2 minutes per side, or until desired doneness is reached.

  2. Assemble the Mini Buns:

    • Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
    • Arrange the bottom halves of the Hawaiian sweet rolls on the prepared baking sheet.
    • Divide the cooked steak and vegetables evenly among the bottom buns.

  3. Cheese Sauce (Optional):

    • In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
    • Slowly whisk in milk, a little at a time, until a smooth sauce forms.
    • Bring to a simmer and cook for 2-3 minutes, or until thickened.
    • Remove from heat and stir in shredded provolone cheese, nutmeg, and cayenne pepper (if using). Season with salt to taste.
    • Drizzle the cheese sauce evenly over the mini cheesesteaks (or serve on the side for dipping).

  4. Bake and Serve:

    • Top the mini cheesesteaks with additional shredded provolone cheese (optional).
    • Bake for 5-7 minutes, or until cheese is melted and bubbly.
    • Broil for an additional 1-2 minutes for a golden brown top (optional).
    • Serve hot with your favorite toppings like chopped green bell peppers, sliced mushrooms, or sriracha mayo.

Tips:

  • You can use leftover steak or even thinly sliced chicken or turkey breast for the filling.
  • For a cheesier experience, use a blend of provolone and mozzarella cheese.
  • If you don't have Hawaiian sweet rolls, you can use mini slider buns, pita bread pockets, or even wonton wrappers for a fun twist.
  • Feel free to adjust the spices in the steak filling to your preference.