Philly Cheesesteak Sliders


1 package Hawaiian rolls
1/4 cup mayonnaise or Miracle Whip
1 tablespoon olive oil
1 green pepper, diced
1 onion, diced
1 pound steak, thinly sliced (You can substitute ground beef)
Salt and pepper, to taste
12 slices provolone cheese
3 tablespoons butter, melted


1) Preheat oven to 375 degrees Fahrenheit.

2) Cut the sheet of Hawaiian rolls horizontally with a serrated knife. Place bottoms in a parchment-lined, oven-safe baking dish. You want the parchment to hang over a bit. Spread mayonnaise or  Miracle Whip on rolls.

3) Heat olive oil in a skillet over medium-high heat. Add onions and green peppers. Cook for 5 minutes until tender. Add steak or ground beef. Season with salt and pepper. Cook steak until tender. Remove from heat.

4) Top rolls with 6 slices of provolone cheese, cooked steak, green peppers, onions and 6 more slices of provolone cheese. Place roll tops over steak and brush with melted butter.

5) Bake for 20 minutes, or until top has browned and cheese has fully melted.

6) Remove from oven, serve and enjoy!

Nacho Chicken



  • 1½ pounds boneless skinless chicken breasts (pounded thin, or thinly sliced)
  • 2 tablespoons taco seasoning
  • 2 cups shredded Mexican blend cheese
  • 1 cup salsa Toppings:
  • Lettuce, chopped
  • Tomatoes, chopped
  • Onion, chopped
  • Sour cream
  • Guacamole
  • Tortilla chips, crushed


Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick spray or brush lightly with oil. Place chicken in a single layer on baking sheet. Sprinkle taco seasoning over chicken. Sprinkle cheese over chicken then spoon salsa over chicken.

Bake chicken at 400 degrees for about 20-25 minutes or until cooked through. Top with your favorite toppings.

Cheese-Filled Chicken Breast

 We made half with Jalapeños and half without for the kids. Then all you do it top with sour cream and guacamole.

We made half with Jalapeños and half without for the kids. Then all you do it top with sour cream and guacamole.


Cheese-filled chicken

  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 1 red bell pepper
  • 1 garlic clove
  • 2 tablespoons pickled jalapeños, finely chopped
  • ½ teaspoon ground cumin
  • 3¼ oz. cream cheese
  • 1⁄3 lb shredded cheese
  • salt and pepper
  • 4 tooth picks


  • 2 ripe avocados
  • 1 – 2 garlic cloves
  • ½ lime, the juice
  • 3 tablespoons olive oil
  • ½ white onion
  • 51⁄3 tablespoons fresh cilantro
  • 1 diced tomato
  • salt and pepper

For serving

  • 2⁄3 cup sour cream
  • ½ lb leafy greens or lettuce


  1. Preheat your oven to 350°F (175°C).
  2. Chop bell peppers and garlic finely. Sauté in oil until soft. Place in a bowl and let cool for a while.
  3. Add jalapeños, spices and both cheeses. Mix well.
  4. Cut partway, lengthwise through, along the thinnest part of the chicken so that you can open it like a book.
  5. Place a big dollop of cheese batter and close with a tooth pick. Salt and pepper. Fry golden in oil or butter. Place in a baking dish.
  6. You can place the remaining cheese batter on top or just in the baking dish.
  7. Bake in oven for 15 minutes or until the chicken breasts are thoroughly cooked. Remember to remove the tooth pick before serving.
  8. Serve with leafy greens, a generous amount of guacamole and sour cream.


  1. Peel the avocados and mash with a fork, grate or chop the onion finely, squeeze the lime and pour in the juice.
  2. Add tomato, olive oil and finely chopped cilantro. Salt and pepper and blend well.