Cheesesteak Sliders

This is the last recipe I have to post about from our 4th of July celebration in DC.

I am always drawn to healthy recipes with lots of vegetables, which is why we had the Edamame Bread Salad, Garden Sliders, and Summer Squash Stacks, oh, and the
Oven Baked Onion Rings, with our meal on the 4th.

I am not a meat lover, but some members of my family are and so, I decided that I should make something that they would really love.

My hubby really likes Philly Cheesesteaks. When he was working at a hospital, when we were first married, I would go and meet him for lunch at the cafeteria occasionally. (Isn't that romantic?) He would always order a Philly Cheesesteak there and there are other places where that is his menu item of choice.

I saw these cute little sliders and thought they would work with our other lunch items.

There was a lot going on in the kitchen on the day we made these, so I have to be perfectly honest and say that my cutest little sister ever, Laura Dawn, did all the work on these. (She really isn't little, she is only a few years younger than me, but I still call her my little sister).

She prepped the meat, cut the peppers, cooked it all and the results were super good.
She actually surprised herself when she took a bite. She couldn't believe they were so good because the recipe was soo easy.

The meat lovers in the family were happy and so was everyone else.

Cheesesteak Sliders from Everyday with Rachael Ray Magazine

• 7 tablespoons extra-virgin olive oil (We reduced the amount of oil a bit-can't remember exactly)
  
• 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 1 1/2 cups) (We used sliced)
  

Directions:

1. Preheat the oven to 375°. 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.

2. In the same skillet, heat the remaining 1/4 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.

3. 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.