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Bob Levey: The Golden Era at The Washington Post.
Author Talk with Former Washington Post columnist Bob Levey
Monday, December 4th at 1pm. Click HERE and RSVP Now!
Open Mobile Menu
ginos cheesesteaks

Chef Morissa’s Cheesesteak Sliders

Our Kensington Park Chef’s adaptation of a Philly-favorite!

Ingredients:

  • 7 tablespoons extra-virgin olive oil
  • 1 pound beef tenderloin, cut into thin strips
  • Salt and pepper
  • 2 large bell peppers, cut into thin strips
  • 2 onions, halved and thinly sliced
  • 16 dinner rolls, split
  • 6 ounces provolone cheese, shredded (about ½ cups)

Directions:

Preheat the oven to 375 degrees. In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.

In the same skillet, heat the remaining ¼ cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over medium high heat, stirring, until softened, about 8 minutes.

Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.