Cheesesteak Sliders Kerry Simon   From Every Day with Rachael Ray June-July 2008 SERVES 8 Prep Time: 15 min Cook Time: 20 min 7 tablespoons extra-virgin olive oil 1 pound beef tenderloin, cut into thin strips Salt and pepper 2 large bell peppers, cut into thin strips 2 onions, halved and thinly sliced 16 dinner rolls, split 6 ounces provolone cheese, shredded (about 1 1/2 cups) 1. Preheat the oven to 375°. In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl. 2. In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over mediumhigh heat, stirring, until softened, about 8 minutes. 3. Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.

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