These Mini Portobello Sliders are a delightful vegetarian option for your burger cravings. Grilled Portobello mushrooms with provolone cheese are the star of these sliders, complemented by a flavorful aioli sauce and fresh toppings. Perfect for a summer barbecue or any casual get-together.

Ingredients: 8 mini Portobello mushrooms, stems removed. 1/4 cup olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 8 small slider buns. 1 cup arugula. 1/2 cup roasted red pepper strips. 1/2 cup sliced red onion. 8 slices provolone cheese. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon balsamic vinegar. 1 teaspoon honey. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon paprika.

Instructions: Warm up the grill over medium-high heat. Put olive oil, garlic that has been minced, salt, and pepper in a bowl. Spread this on both sides of the Portobello mushrooms. They should be grilled for four to five minutes on each side, or until they are soft and have grill marks. Put a slice of provolone cheese on top of each mushroom to melt in the last minute of grilling. Make the slider buns a little toasty on the grill while the mushrooms are cooking. To make the aioli sauce, mix the honey, dried thyme, dried rosemary, Dijon mustard, mayonnaise, and paprika in a small bowl with a whisk. Spread the aioli sauce on the toasted buns to make the sliders. Toast a Portobello mushroom and melt some cheese on it. Place it on the bottom bun. A handful of arugula, strips of roasted red pepper, and slices of red onion should be put on top of each mushroom. Last, put the top bun on top of each slider. Feel free to eat your Mini Portobello Sliders right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Philly Cheese Steak Egg Rolls are a delicious fusion of the classic Philly cheesesteak and crispy egg rolls. They are filled with thinly sliced ribeye steak, sautéed bell peppers, onions, and provolone cheese, then fried to crispy perfection. Perfect for game day or as a tasty appetizer!

Ingredients: 1 lb thinly sliced ribeye steak. 1/2 cup sliced bell peppers any color. 1/2 cup sliced onions. 2 cloves garlic, minced. 1 cup shredded provolone cheese. 8 egg roll wrappers. Vegetable oil for frying. Salt and pepper to taste.

Instructions: Put some vegetable oil in a large skillet and heat it over medium-high heat. Add the sliced ribeye steak and break it up as you cook it until it's browned. Cut the onions, bell peppers, and garlic into small pieces and add them to the pan. Cook the steak and vegetables in a pan until the steak is fully cooked. If you want, you can add salt and pepper to taste. Take the pan off the heat and let it cool down a bit. One corner of the egg roll wrapper should face you when you put it on a clean surface. Put some of the steak and vegetable mix in the middle of the wrapper. Add some chopped provolone cheese on top of the mix. Fold the bottom corner of the wrapper up over the filling, then fold the sides in. Roll it up like a burrito, and use a little water to seal the edges. Do this again with the rest of the egg roll wrappers and filling. Set aside a big pot or skillet that is deep. Heat the vegetable oil to 350F 175C. Watch out as you put the egg rolls into the hot oil. Fry them for about two to three minutes on each side, until they are golden brown and crispy. Put the egg rolls on a paper towel-lined plate to drain the extra oil after taking them out of the pan with a slotted spoon. Serve the Philly Cheese Steak Egg Rolls hot with the sauce of your choice.

Prep Time: 20 minutes

Cook Time: 15 minutes

This Cleveland twist on the classic cheesesteak features thinly sliced ribeye steak grilled to perfection, topped with melted provolone cheese, caramelized onions, and bell peppers, all nestled in a delicious pretzel hoagie roll. It's a savory, hearty sandwich that's sure to satisfy your cravings!

Ingredients: 4 pretzel hoagie rolls. 1 lb thinly sliced ribeye steak. 1 large onion, thinly sliced. 1 green bell pepper, thinly sliced. 8 slices provolone cheese. 2 tablespoons olive oil. Salt and pepper to taste. Optional toppings: mayonnaise, mustard, hot sauce.

Instructions: Preheat your grill or stovetop grill pan over medium-high heat. Slice the pretzel hoagie rolls in half lengthwise, but do not slice all the way through. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers, season with salt and pepper, and cook until softened and slightly caramelized, about 8-10 minutes. Remove from heat and set aside. Season the thinly sliced ribeye steak with salt and pepper. Brush the grill or grill pan with the remaining olive oil. Grill the ribeye slices for 2-3 minutes on each side until cooked to your desired level of doneness. While the steak is still on the grill, place two slices of provolone cheese on top of each steak slice. Allow the cheese to melt slightly. To assemble the sandwiches, spread desired toppings mayonnaise, mustard, hot sauce on the inside of each hoagie roll. Divide the cooked steak and cheese among the hoagie rolls. Top with the cooked onions and bell peppers. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Italian beef that is soft and full of flavor that is cooked slowly in a crockpot and then put on toasted hoagie rolls with melted provolone cheese. Great for a hearty and comforting meal.

Ingredients: 3 lbs beef chuck roast. 1 packet Italian dressing mix. 1 cup beef broth. 1/2 cup pepperoncini peppers, sliced. 1/4 cup pepperoncini juice. 1 onion, sliced. 4 cloves garlic, minced. Salt and pepper to taste. 8 hoagie rolls. 8 slices provolone cheese.

Instructions: Place beef chuck roast in the slow cooker. In a bowl, mix together Italian dressing mix, beef broth, pepperoncini peppers, pepperoncini juice, onion, and garlic. Pour over the beef. Cover and cook on low for 8-10 hours or until beef is tender and falls apart easily. Remove beef from the slow cooker and shred using two forks. Return beef to the slow cooker and mix with the juices. Preheat the oven to broil. Slice hoagie rolls in half and place them on a baking sheet. Toast the rolls under the broiler for 1-2 minutes until lightly golden. Using a slotted spoon, fill each roll with the shredded beef mixture. Top each sandwich with a slice of provolone cheese. Return the sandwiches to the broiler for another 1-2 minutes until the cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

You can change up the classic patty melt sandwich and make Italian Sausage Patty Melts instead. Putting Italian sausage, caramelized onions, and provolone cheese between two slices of Italian bread makes a tasty and filling meal.

Ingredients: 4 Italian sausage patties. 8 slices of Italian bread. 8 slices of provolone cheese. 1 large onion, thinly sliced. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste. Butter for grilling.

Instructions: Preheat a skillet over medium heat. Add olive oil to the skillet and saut the onions until caramelized, about 10 minutes. Add balsamic vinegar to the skillet and continue cooking for another 2 minutes. Remove the onions from the skillet and set aside. In the same skillet, cook the Italian sausage patties until browned and cooked through, about 5-7 minutes per side. Remove the sausage patties from the skillet and set aside. Spread butter on one side of each slice of bread. Place a slice of provolone cheese on the unbuttered side of 4 bread slices. Top each cheese slice with a cooked sausage patty. Divide the caramelized onions evenly among the patties. Top the onions with another slice of provolone cheese. Cover each sandwich with the remaining bread slices, buttered side up. Return the skillet to medium heat and grill the sandwiches until golden brown and the cheese is melted, about 3-4 minutes per side. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Sloppy Joes are a tasty take on the traditional Philly cheesesteak. They are full of savory flavors and melty provolone cheese. Great for a quick and filling dinner.

Ingredients: 1 lb ground beef. 1 small onion, chopped. 1 green bell pepper, chopped. 2 cloves garlic, minced. 1/4 cup ketchup. 2 tablespoons Worcestershire sauce. 1 teaspoon Italian seasoning. Salt and pepper to taste. 4 hamburger buns. 1 cup shredded provolone cheese.

Instructions: Over medium-high heat, cook the ground beef in a large skillet until it is browned and done. If you need to, drain the extra fat. Cut up the onion, green bell pepper, and garlic and add them to the pan. After two to three minutes, the vegetables should be soft. The ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper should all be mixed in. Add two to three more minutes of cooking to let the flavors blend. Put the hamburger buns on a baking sheet and cut them in half. Put them in the oven and broil them until they get a little brown. Spread the beef mixture on the bottom half of each toasted bun. Then, sprinkle shredded provolone cheese on top of each one. Put the sandwiches back under the broiler and melt and bubble the cheese for one to two minutes. Add the last half of the toasted bun to the top of each sandwich. Enjoy your Philly Cheese Steak Sloppy Joes while they're still hot!

Prep Time: 15 minutes

Cook Time: 20 minutes