Since there is no food more associated with Philadelphia, and no more city in the country more associated with the Fourth of July, I thought I’d make Philly Cheesesteak sandwiches with white cream cheese and red bell peppers, served on blue napkins this week.
Lately, though, I feel like every gram of fat I consume is adding an ounce of fat to my waist. So instead of making a huge Philly cheesesteak, I figured I’d make mini ones instead.
Philly Cheese Steak Sliders
1 pound sirloin, very thinly sliced by the butcher (or you could use Steakums)
salt and pepper
1 tablespoon olive oil
1/2 onion, sliced
1 red bell pepper
small dinner rolls
your favorite steak sauce
4 ounces cream cheese
1. Season sirloin with salt and pepper. Heat a nonstick skillet over medium heat. Working in small batches, brown sirloin on both sides. Remove to a plate.
2. Add oil to the pan and cook onions over medium-low heat. Cook for 8-10 minutes, until tender. Add in peppers and cook for 5 more minutes.
3. Slice rolls open and spread with a small amount of cream cheese and steak sauce. Fill with steak, peppers, and onions.