Philly Cheesesteak Sliders

Guys, you can skip to the next paragraph. Skipper informs me we’re having some Brits on board for a day sail. It could be one, two or more Brits, maybe a local and her daughter, perhaps a British wife and one or two kids. Maybe Sunday, Maybe Monday. And a couple might raft up with us for lunch. Do you get the picture? Captains, Skippers…face it, guys in general…think that’s really all the information you need to throw a meal together, right? But somehow we manage to do it. We’re enablers of sorts. We would never let them down. Because after all…we’re pirates and we not only live for great B’Haute Cuisine, but we love a challenge! Aaaargh!

I’m not sure why Philly Cheesesteak Sliders came to mind, but I’m glad they did. If you ever need to feed a big crowd…or at least anticipate the possibility of feeding a big crowd…these are easy to throw together and definitely crowd pleasers. As I worked away in the galley I prairie-dogged out the hatch like clockwork to see how many people were coming down the dock. Finally, 4 adult British guys showed up. The heck with the sliders for the moment. I scurried off to get more beer.

By the time I got back the last guest had arrived and we had ninety seconds to leave the dock for the next bridge opening. Whew! Made it. So far so good.

Philly Cheesesteak Sliders

For a print-friendly recipe see below

2 (12-ounce) packages King’s Hawaiian Savory Butter Rolls
1-1/2 tablespoons olive oil
2 medium-large onions, thinly sliced
2 green bell peppers, cored, seeds removed and thinly sliced
1 3/4 lb. thinly sliced rare deli roast beef
1 teaspoon garlic powder
2 teaspoons fine sea salt, or to tastes
1 teaspoon fresh ground black pepper, or to taste
1 lb. slided provolone cheese
1 tablespoon butter, melted
Non-stick aluminum foil

Thinly slice the peppers…
…and the onions. Next slice the beef. If you’re using pre-slice deli roast beef (be sure it’s rare) just slice against the grain creating strips.
Place the onions and peppers into a large skillet or pot with the olive oil and sauté until cooked through. Add salt and pepper.
Remove to a platter, add a little more oil to your pan if necessary and sauté the beef. Since this is already cooked you’re basically just warming it through. Add garlic powder, salt and pepper.
 Preheat your galley oven to 350º. Line a cookie sheet or jelly roll pan with non-stick aluminum foil. Next, prepare your slider rolls.
Using an extremely sharp serrated bread knife, slice the rolls in half as shown below.
My skipper had recently bought a great set of William Sonoma knives for me. Seven total, all complete with sleeves. I knew there was the perfect knife to do this job. Yup. That second picture above was taken right before I sliced my finger. You can just see it can’t you? Thankfully Galley Pirates keep bandaids close at hand.  
Lay the bun bottoms on the non-stick foil-lined pan. Spread the roast beef across both sets of rolls. (some people add mayo to the buns; your call). 
Next lay on the onions and peppers.
Then top with the provolone cheese. This recipe uses a full pound of provolone, so you should have more than what is shown here.
While the chaps are anticipating lunch…
…lay the tops on and brush with melted butter. Some recipes cover these in foil, but I didn’t and they turned out fine. Place in your 350º oven and bake for 20 minutes or until cheese has melted. The great thing about this recipe, along with any baked sandwiches like Baked Ham and Swiss is that you can just turn off the oven and let them hang there (literally, on their gimbal!) while you take the helm. They don’t have to be served piping hot.
When you remove them from the oven you’ll need to cut them each apart so each slider can stay in tact. I like to use scissors for that. You can use a sharp knife as well.
Time for lunch and a dip in the creek. We grabbed a friend’s mooring in Weem’s Creek and set up lunch. These all-American sandwiches were a big hit with the Brits…flavorful, filling and fantastic with ice cold beer. Cheers!

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