You are here: Home » Recipes » Maui Cheesesteak Sliders Maui Cheesesteak Sliders Recipe by King's Hawaiian Bread Yield 12 servings Prep 20 mins Cook 20 mins Steak, onions, mushrooms and peppers—all piled high on a sweet sandwich roll. PrintEmail Ingredients Sautéed Onions:1 large Maui onion (or two medium), sliced3 tablespoons unsalted butter1 tablespoon olive oilSautéed Mushrooms:2 tablespoons olive oil1 tablespoon unsalted butter1-1/2 pound (3 8-oz. Pkgs.) sliced white or crimini mushrooms1/2 teaspoon garlic salt3/16 teaspoon Freshly ground black pepperSautéed Peppers:2 tablespoons olive oil1 red bell pepper, thinly sliced1 green bell pepper, thinly sliced1-1/4 teaspoon salt3/16 teaspoon freshly ground black pepperSteak & King's Hawaiian Bread:2 teaspoons olive oil1 pound lean beef tenderloin or sirloin, sliced very thin1 teaspoon garlic salt1/4 teaspoon freshly ground black pepper8 slices provolone cheese1 (12-pack) King's Hawaiian Sweet dinner rolls Instructions Sautéed Onions Heat butter and oil in large sauté pan over medium heat. Add onions. Once onions are translucent, reduce heat to medium-low and cook slowly until golden brown and caramelized, about 45 minutes; stir occasionally. Sautéed Mushrooms While onions are cooking, heat oil and butter in another large sauté pan set over high heat. Add mushrooms and cook until the mushrooms are golden brown and liquid has evaporated. Season with garlic salt and pepper to taste. Then, remove from pan and set aside. Sautéed Peppers In same large sauté pan, heat oil over high heat. Add peppers and cook until soft. Season with salt and pepper to taste. Combine peppers, mushrooms and onions into one pan and stir until well mixed. Keep other pan to cook steak. Steak & King’s Hawaiian Bread Heat a heavy griddle pan over medium heat. Wipe griddle with a drizzle of oil using a paper towel. Cook thinly-sliced steaks until brown but not crisp, about 2 minutes on each side. While browning, sprinkle them with garlic salt and pepper. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. Carefully remove the entire 12-pack of rolls from the packaging without separating rolls. Make one horizontal slice through the entire dozen, separating the tops from the bottoms. Brush the insides with olive oil. Under the broiler, toast both sides until golden brown, about 1-2 minutes. When all of the meat is cooked, cover each bread slice with provolone cheese. Combine the mushrooms/onions/peppers mixture with the meat in the griddle and mix together with your spatula. Pile the filling on top of the cheese on each bread slice. The heat from the meat and onions will melt the cheese.