Philly Cheesesteak Sweet Potato Sliders
{gluten free} Preheat Oven: 375 degrees
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 12 1x
Scale
Ingredients
- 1 lb of Flank steak (or a really economical cut of beef) – sliced into strips
- 1 small- medium Onion – sliced into thin strips
- 1 Green pepper – chopped
- 1/3 cup of Cream cheese
- 1 tbsp Worcestershire sauce
- 1 tsp. of Garlic powder
- 1/2 tsp. of Salt
- 1/2 tsp; of Pepper
- 2 Sweet potatoes – medium sized & thick
- 1/4–1/2 cup of Mozzarella cheese
Instructions
- Chop sweet potatoes into discs at about 1/4-1/2 inch pieces. You’ll want them thick enough so they can stand up to the amount of filling that will be piled high on top.
- Spray a baking sheet with olive oil, and arrange the slices accordingly.
- Spray them again with olive oil and roast in the oven for 20 minutes total, flipping halfway.
- Slice your beef into thin strips lengthwise & give them a rough chop horizontally. You’ll want to make sure the slices are small enough to fit comfortably on your sweet potato round.
- Add your beef
into a skillet heated with olive oil and cook until the meat is slightly browned. - Remove the meat from the pan.
- While the meat cooks, chop the onions into thin strip & dice the green peppers.
- Add these to the heated pan and cook until the onions are translucent and peppers are soft.
- Add the cream cheese, Worcestershire, garlic powder, salt & pepper and stir.
- Add the beef back into the mixture and coat it evenly with the sauce.
- Let this go until the meat is cooked all of the
way through – about 3 minutes. - Remove the pan from the heat and pull the sweet potatoes from the oven.
- Scoop about 1-2 tbsp. of the beef mixture on top of the sweet potatoes and sprinkle with 1 tsp of cheese. This was plenty of cheese for me, but feel free to add more if you want!
- Pop the pan back into the oven for 3-5 minutes until the cheese has melted.