This recipe for Philly Cheesesteak Sliders is made with a delish pot roast. It’s a great addition to your next holiday party or Superbowl Sunday! I used to think that this was a difficult sandwich to make, but I quickly learned that it’s actually pretty simple. I like to use leftover pot roast to make the Philly Cheesesteak Sliders. I’ve included my pot roast recipe in the instructions. You can make the sliders as soon as the pot roast is ready, or you can make the Philly Cheesesteak Sliders the next day. It’s up to you.
- 3-5 lbs chuck roast
- 2 tbsp olive oil
- 3 tbsp butter
- 2 tbsp minced garlic
- chili lime seasoning
- black pepper
- seasoning salt
- 2 tbsp Worcestershire Sauce
- 1 envelope Lipton onion soup mix
- 1 cup water
- 2 tbsp butter
- 1 large green bell pepper
- 1 large red bell pepper
- 1 large yellow or orange bell pepper
- 1/2 cup chopped mushrooms
- 1/2 medium onion
- 1 12-pack Hawaiian Sweet Rolls
- 6-8 slices pepper jack or provolone cheese
- 3 tbsp melted garlic butter
- 2 tbsp grated parmesan cheese
- dried parsley
Bake Pot Roast
- Preheat oven to 375°F.
- Rinse off chuck roast, and place on a cookie sheet and pat dry.
- Sprinkle the following seasoning on both sides of the chuck roast - chili lime, thyme, black pepper, seasoning salt, paprika and rosemary. No exact measurement, but just enough to cover.
- Turn on stove to medium heat. In a large cast iron skillet, add butter and olive oil. Once melted, add minced garlic.
- Next sear both sides of the chuck roast for about 5 minutes each.
- Once brown on both sides, turn off stove and add Worcestershire sauce, 1 cup of water, and 1 envelope of the Lipton onion soup mix.
- Once brown, cover the roast with aluminum foil, and add the chuck roast to the center of oven, and bake for 2 hours.
- Let stand for 20 minutes and shred the meat for sandwiches.
- Dice bell peppers, mushrooms, and onion.
- On medium heat, add butter to a skillet. Once melted add diced pepper, mushrooms and onions, and cook for 7 minutes (not burning).
- In a 9x13 casserole dish, add the bottom half of a 12-pack of Hawaiian sweet rolls horizontally.
- Place the shredded pot roast on top of the bottom-half of hawaiian rolls.
- Next, add the cooked vegetables on top of shredded pot roast.
- Add several slices of pepperjack or provolone cheese.
- Add the top half of the Hawaiian sweet rolls.
- Brush the tops with melted garlic butter and sprinkle with parmesan cheese and dried parsley.
- Cover baking dish with aluminum foil and bake for 10 minutes. Remove foil, and bake for 5 minutes or until the cheese is melted.