Cheesesteak Sliders

Directions

1. Freeze steak just until firm and very cold, but not yet frozen, about 20 minutes. Very thinly slice steak against the grain.
2. Meanwhile, preheat the oven to 350°,. In a small bowl, combine 2 tablespoons of olive oil, parsley, garlic, a pinch of salt, and a pinch of pepper, set aside until ready to use. In another small bowl, combine the mayonnaise and balsamic and set aside.
3. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add onion and bell pepper, season with salt. Cook, stirring occasionally, until onion is tender and just turning golden, about 10 minutes. Transfer the onion mixture to a plate.
4. In the same skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil. Add steak, season with salt and pepper. Cook, tossing occasionally until steak is just cooked through and browned about 5 minutes. Return veggies to skillet and toss to combine with steak and warm through. Remove from heat.
5. Using a serrated knife, slice rolls in half horizontally. Arrange the bottom halves on a small baking sheet. Spread the mayonnaise mixture in an even layer on the bottom buns, then top with the steak mixture. Top with cheese, then close the sandwiches. Brush the reserved parsley mixture on the tops of the buns. Bake sliders until cheese is melted and buns are golden, 10 to 12 minutes.