pull apart caramelized mushroom philly "cheesesteak" sliders
A cheesepull only for the serious.
Ingredients
- 8 oz shiitake mushrooms, roughly torn
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp fresh thyme
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 1 large green bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 package slider buns
- 1 cup shredded low moisture mozzarella cheese
- 4-5 slices provolone cheese
- 2-3 tbsp everything seasoning
Instructions
- Preheat oven to 400 degrees.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Toss in the mushrooms and cook undisturbed for 5 minutes. Add the butter, garlic, thyme, Worcestershire, soy sauce, brown sugar, and a big pinch of salt and pepper. Cook 4-5 minutes longer until the butter browns and the mushrooms are tender. Move the mushrooms to a plate.
- Drizzle the other tablespoon of mushrooms into the skillet. Saute the pepper and onion slices for 2-3 minutes until slightly softened but still crunchy.
- Slice the slider buns in half, trying to keep them intact. On the bottom half, layer the mushrooms, then the peppers and onions, the provolone, and finishing with the mozzarella. Top with the other half of the buns. Brush with butter and sprinkle with everything seasoning.
- Wrap the buns in foil and bake 10 minutes, then remove the foil and finish baking for 8-10 minutes until golden and melty. Break each bun apart and enjoy!
Notes
*To store: Wrap the sliders in foil and store for up to 2 days.
*To reheat: Warm the sliders in the oven at 350 for 8-10 minutes.