Hawaiian Philly Cheesesteak Sandwiches

Carne picada, peppers, onions and provolone on sweet toasted Hawaiian rolls.

Sweet rolls, salty beef. These are slider-sized, so they work for a crowd or a Tuesday night, and the whole batch is done in about twenty minutes. Our carne picada is shaved thin from the same dry-aged beef as our steaks, which is why it browns instead of steaming in the pan.

Shop the cut: Carne Picada — from $18, ships frozen Tuesday.

Ingredients

• 1 lb S Ranch Carne Picada
• 8–10 Hawaiian rolls (slider-sized)
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tablespoon olive oil (for sautéing)
• 2 tablespoons butter (for toasting the rolls)
• 1 cup provolone cheese (shredded)
• 2 tablespoons soy sauce (for added flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Optional: hot sauce or your preferred condiments

Instructions

1. Prepare the carne picada: Season the carne picada with salt, pepper, garlic powder and onion powder. Mix it thoroughly to ensure the meat is evenly coated with the seasonings. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the carne picada in batches to prevent overcrowding. Sear the meat for about 2–3 minutes until browned, stirring occasionally. Remove the meat from the skillet and set it aside.
2. Cook the vegetables: In the same skillet, add a bit more olive oil (or butter). Add the sliced onions and bell peppers, and sauté them over medium heat for about 5–7 minutes until softened and lightly caramelized. Season with a pinch of salt and pepper. Remove from the skillet and set aside with the carne picada.
3. Combine meat and veggies: Return the carne picada and vegetables to the skillet. Add the soy sauce and cook everything together for another 2–3 minutes, stirring frequently to combine and allowing the soy sauce to caramelize slightly into the mixture. Adjust seasoning to taste, then remove from heat.
4. Prepare the Hawaiian rolls: Preheat your oven to 375°F (190°C). Slice the Hawaiian rolls in half horizontally while keeping them attached, similar to slider buns. Spread a thin layer of butter on the cut sides of the rolls. Arrange the rolls, cut side up, on a baking sheet and toast them in the oven for about 5–7 minutes, or until golden and slightly crispy.
5. Assemble the cheesesteaks: After toasting the rolls, generously fill the bottom half of each roll with the carne picada and vegetable mixture. Top with a slice of cheese (or a handful of shredded provolone). If desired, cover the rolls with aluminum foil and return them to the oven for another 2–3 minutes to melt the cheese.
6. Serve: Once the cheese has melted, remove from the oven and place the top halves of the rolls on. Serve immediately.
7. Optional additions: For added richness, consider drizzling ranch dressing or your favorite hot sauce. If you want a spicier kick, top with pickled jalapeños or hot peppers.
8. Serving suggestions: Pair these Philly-style cheesesteaks with crispy fries or a simple salad. The sweet Hawaiian rolls combined with the savory carne picada make a fun twist on the classic Philly cheesesteak.

Cook 15–20 min · Serves 8–10 sandwiches

Every cut in this recipe is 100% Black Angus, born, raised and finished on the S Ranch outside Hardin, Montana, dry-aged and cut in our own USDA-inspected plant. Beef boxes ship frozen every Tuesday.

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