Philly Cheesesteak Sliders with Everything Bagel Topping

5. Preheat the oven: Heat the oven to 350°F (175°C). Position a rack in the centre of the oven for even melting and browning. Set out a rectangular baking pan that snugly fits the 12 rolls.
6. Sauté the vegetables: Warm a small amount of the melted butter in a large skillet over medium heat. Add the chopped onion and green bell pepper with a sprinkle of the kosher salt. Cook, stirring occasionally, until the vegetables are tender, glossy, and lightly translucent with a few golden edges—about 5–8 minutes. Season with more kosher salt as needed (Everything Bagel Seasoning can be salty, so keep overall seasoning balanced). Transfer the vegetables to a plate and set aside.
7. Warm the roasted beef: In the same skillet, add a light film of olive oil. Add the sliced roasted beef and toss just until warmed through and lightly steamy—about 1–2 minutes. Avoid browning or drying the meat; you’re simply reheating it so it stays tender. Remove from the heat.
8. Prepare the rolls: Keeping the sheet of dinner rolls intact, slice horizontally so you have a connected “slab” of tops and bottoms. Place the bottoms in the baking pan. Spread the mayonnaise evenly from edge to edge; this creates a light moisture barrier and helps the bread stay soft under the filling.
9. Layer the filling: Arrange half of the provolone slices over the roll bottoms, shingling to the edges so the cheese acts as a base. Spoon the warmed roasted beef evenly over the cheese, followed by the sautéed onions and peppers. Top with the remaining provolone to create a melty “lid,” then place the roll tops on to close.
10. Brush with seasoned butter: Stir the Everything Bagel Seasoning into the remaining melted butter so the seeds and spices are evenly suspended. Brush the mixture generously over the tops of the rolls, letting a little run down the sides for flavour.
11. Bake: Cover the pan with foil, tenting it slightly so it doesn’t touch the rolls. Bake for 15 minutes, until the cheese is fully melted and the centres are hot. Remove the foil and bake an additional 5 minutes for a golden, lightly crisp top if desired. The seasoning should smell toasty and the tops should feel slightly firm to the touch.
12. Finish and serve: Remove from the oven, garnish with chopped parsley, and let the sliders stand briefly so the cheese settles. Use a serrated knife to cut into 12 sliders, sawing gently for clean edges. Serve warm.

These sliders are at their best right from the oven—soft, cheesy centres with a buttery, well‑seasoned crust on top.

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