Ingredients
1 lb sirloin steak, thinly sliced
(I used shaved roast beef from the deli)
2 tbsp bacon grease
4 cloves garlic, minced
1/2 medium yellow onion, sliced
2 oz mushrooms, minced (optional)
1/2 large green bell pepper, sliced
Salt & pepper to taste
1/2 tsp smoked paprika
1 tbsp Worcestershire sauce
12 keto dinner rolls
1/2 cup mayo
6 slices provolone cheese
3/4 cup Velveeta (half the carbs of cheese whiz)
Garlic Butter Topping:
3 tbsp melted butter
1 tsp garlic powder
1 tbsp parsley (fresh or dried)
Instructions
Prepare the garlic, onion, mushrooms, and bell pepper.
Mince the garlic & mushrooms.
Slice the onion & pepper.
Slice the steak as thin as possible, against the grain, keeping the fat for flavor.
Heat bacon grease in a large skillet and sauté garlic, onion, mushrooms, and bell pepper for about 10 minutes, until softened. Set aside.
Add steak, salt, pepper, smoked paprika, and Worcestershire sauce to the skillet. Cook until the meat is almost done.
Return the veggies to the skillet and simmer until fully cooked.
Slice the keto rolls in half as one whole sheet (tops separate from bottoms).
Place the bottom half in a foil-lined baking dish sprayed lightly with oil.
Spread the bottoms with mayo.
Add a layer of provolone cheese.
Pile on the meat and veggie mixture—don’t skimp!
Add a dollop of melted cheese (Velveeta/whiz) to each slider.
Place the top layer of rolls on.
Mix melted butter, garlic powder, and parsley. Brush it over the tops.
Cover with foil to prevent over-browning. Bake at 350°F for 10–15 minutes, until the cheese melts.
Uncover and bake an additional 5–10 minutes.
Serve warm and enjoy!