Philly Cheesesteak Sliders
Game Day Gold: The Ultimate Cheesy, Meaty Philly Cheesesteak Sliders!
Let’s be honest: is there any sandwich more iconic than the Philly Cheesesteak? That combination of thinly sliced ribeye, caramelized onions, peppers, and gooey cheese is the stuff of legends.
But what if you want to feed a crowd? Or what if you just want that savory goodness in a pull-apart, finger-licking format?
Enter the Philly Cheesesteak Slider.
These aren't just mini sandwiches; they are buttery, cheesy, meaty flavor bombs. Whether you are prepping for the Super Bowl, a potluck, or just a fun Friday night dinner, these sliders are guaranteed to be the first thing to disappear from the table.
Here is how we achieve slider perfection!
The "Cheat Code" for Perfect Meat: Shabu Shabu!
The hardest part of making a cheesesteak at home is usually getting the meat thin enough so it’s tender, not chewy. You usually have to freeze a ribeye and struggle to slice it paper-thin.
My Secret Hack: Buy Shabu Shabu meat! This is pre-sliced, paper-thin ribeye or sirloin found at most Asian grocery stores (and many regular supermarkets now). Because it’s so thin, it cooks in seconds and remains incredibly tender. I just roughly chop it up, sear it in the pan, and it’s ready to go. No stress, no knife struggle!
The Flavor Foundation: The Veggies & The Spread
A cheesesteak isn't a cheesesteak without the "trinity." We sauté sliced onions, mushrooms, and green bell peppers until they are golden brown and sweet.
The Secret Weapon: Before we pile on the meat, we spread a mixture of mayonnaise and minced garlic onto both sidesof the cut rolls.
Flavor: It adds a zesty, creamy kick.
Function: It creates a barrier so the bread doesn't get soggy from the meat juices!
The Assembly: The "Cheese Blanket" Technique
To ensure these sliders don't fall apart and are cheesy in every bite, we use a double-layer cheese strategy using sharp, melty Provolone.
The Base: We start with a layer of Provolone right on the garlic-mayo slathered bottom buns.
The Filling: Pile on that juicy, seasoned beef and the golden veggie mixture.
The Topper: We finish with another layer of Provolone before putting the top buns on.
This melts from the top and bottom, sealing all the ingredients together in a hug of melted cheese.
The Bake: Two-Step Perfection
We brush the tops generously with melted butter (because why not?) and use a two-step baking method:
First 10 Minutes (Covered): We cover the dish with foil. This traps steam and melts the cheese thoroughly without burning the bread.
Last 10 Minutes (Uncovered): Off goes the foil! This crisps up the tops of the rolls and turns them a beautiful golden brown.
Ready to Serve!
When you pull these out of the oven, brush them with a little more melted butter for that glossy finish. Serve them immediately while the cheese is stretching and the meat is hot.
Trust me, you can’t eat just one. Grab a napkin and dig in!
@littlebbanghouse Philly Cheesesteak Sliders 🍔 perfect for sharing, these pull apart cheesesteak sliders are so easy to make! 😋 Ive seen cheesesteak recipes where you thinly slice frozen ribeye/sirloin, but i didnt want to potentially cut myself so I used thinly sliced Shabu Shabu meat instead! It made things a lot easier for me to make this. A helpful tip 👉 You can chop up the Shabu Shabu meat instead of leaving it whole like i did. That way you dont have to go through the trouble with breaking it up in the pan as youre cooking it. Makes 9 sliders Ingredients For the Cheesesteak Mixture: * 1-2 tbsp olive oil * 1/2 large yellow onion sliced * 1/2 lb mushrooms sliced * 1 green bell pepper small diced * 2 tbsp olive oil * 1 1/2 lb. thinly sliced ribeye or sirloin (i used thinly sliced Shabu Shabu meat to make it easier) * salt & pepper * 1 tsp onion powder * 9 dinner rolls or hawaiian rolls For the Filling: * 1/3 cup mayonnaise mixed with 3 minced garlic cloves * 10-12 slices provolone cheese, sliced * the steak mixture from above For Brushing on Top of the Sliders: * 2 Tbsp. melted butter * pinch of garlic salt #phillycheesesteak #sliders #sandwich #cheesesteak #dinnerideas ♬ Loop | Cafe, Lofi Game Style Bossa Nova(1549594) - komiya hairu
Philly Cheesesteak Sliders
Created by Sue Mun
Serves 9
Ingredients:
For the Cheesesteak Filling:
1-2 tbsp olive oil
1/2 large yellow onion sliced
1/2 lb mushrooms sliced
1 green bell pepper small diced
2 tbsp olive oil
1 1/2 lb. thinly sliced ribeye or sirloin (i used Shabu Shabu meat to make it easier)
salt & pepper to taste
1 tsp onion powder
For the Bread Rolls:
9 dinner rolls or hawaiian rolls (My Favorite Dinner Roll Recipe: Click Here)
For the Slider Sauce/Extra Fillings:
1/3 cup mayonnaise mixed with 3 minced garlic cloves
10-12 slices provolone cheese, sliced
For Brushing on Top of the Sliders:
2-3 tbsp melted butter
Instructions:
Cook the Cheesesteak Filling:
To thinly slice the ribeye or sirloin meat at home, pop the meat in the freezer for an about one hour. This will make it easier for you to thinly slice when they are semi-frozen. Slice the meat against the grain. To make things easier, I just bought Shabu Shabu meat from the store and roughly chopped them up.
Preheat the oven to 350°F.
In a a large pan, heat the pan on medium high heat and add in 1-2 tbsp of olive oil. Add in the sliced onion, mushrooms and bell peppers and sauté them until they turn golden brown and the onions begin to soften. Try not to overcook it to the point where they are mushy. Remove from the pan and set aside.
In the same pan, add in more olive oil. Add in the sliced beef and season with onion powder and salt and black pepper. Cook the meat in batches to make it easier. Cook the meats until browned.
Assemble the Sliders:
Cut the dinner bread rolls in half horizontally without separating the rolls. Place the bottom half of the rolls in a baking dish or on a baking sheet lined with parchment.
Spread the garlic mayo mixture on both sides of the cut rolls. Top with about 6 slices of the provolone cheese on the bottom half of the rolls.
Evenly place the cooked meat on top Then, add the onion/mushroom/bell pepper mixture on top after that.
Then layer the remaining provolone cheese slices on top. Top with the other half of the cut rolls. Brush the tops of the rolls with some melted butter.
Cover the silders with some foil and bake for 10 minutes. Then remove the foil on top and bake for another 10 minutes. Remove fro the oven and brush with more melted butter.
Serve immediately while they’re still hot!
