Tender slices of steak, melted provolone cheese, and soft, buttery rolls come together in these cozy Steak and Cheese Sliders.

They’re the kind of meal that feels right at home whether you’re feeding a crowd or planning an easy, comforting dinner. Customize them with your favorite vegetables and cheese for a flexible, satisfying dish you’ll want to make again and again.

Soft Rolls Filled with Steak and Melty Cheese

Golden rolls cradle tender slices of steak, layered with melted provolone and baked until warm and buttery. Each bite is soft, savory, and filled with cozy flavors that linger. Perfect for a quiet evening or an easy gathering, these sliders are comforting without trying too hard — simple, satisfying, and endlessly inviting.

Ingredients:

• 1 lb (450 g) ribeye steak, thinly sliced (or sirloin, flank, or your favorite cut)
• 6–8 slices provolone cheese
• 1 tablespoon Worcestershire sauce
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 pack (12-count) Hawaiian rolls (or homemade/your preferred rolls)

Butter mixture:

• 3 tablespoons melted butter
• 1 tablespoon honey or maple syrup
• 1 teaspoon garlic powder (or 1 clove minced garlic)

Optional add-ins:

• 1 onion, thinly sliced
• A few mushrooms, sliced
• 1 green bell pepper, thinly sliced

Instructions:

1. Preheat the oven:
   Heat oven to 350°F. Place the rack in the middle or lower-middle position for even baking.
2. (Optional) Sauté the vegetables:
   In a large skillet over medium heat, warm a little oil. Add the onions, mushrooms, and green bell peppers.
   Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Remove and set aside.
3. Cook the steak:
   In the same skillet, add the steak. Season with salt and pepper.
   Cook for 3–5 minutes until just browned. Stir in the Worcestershire sauce to coat.
4. Prepare the rolls:
   Without separating the rolls, slice them horizontally. Place the bottom half on a baking sheet lined with parchment or lightly greased.
5. Assemble the sliders:
   Layer the steak evenly over the rolls. Add the sautéed vegetables (if using), and top with provolone slices. Place the top half of the rolls back on.
6. Brush and bake:
   Brush the tops with the butter mixture, covering the edges well. Bake uncovered for 10–15 minutes, until the cheese melts and the tops are golden.
   Tip: Tent with foil if browning too quickly.
7. Rest and serve:
   Let cool for 5 minutes before slicing. Serve warm.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a 300°F oven until warmed through.

Note:

• Add beef bouillon — cube, powder, or paste — when cooking the steak for a deeper, savory flavor.
• Mozzarella, Swiss, or sharp white cheddar are good alternatives to provolone.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs