Tender sliced beef & warm gooey cheese on a buttery garlic roll! Game day isn’t complete without these craveable Philly Cheesesteak Sliders!
From the first bite of these phenomenal Philly Cheesesteak Sliders, your party guests will be hooked! Thinly-sliced ribeye, provolone, green bell peppers, and mushrooms, served on seasoned slider buns. These are fantastic and, OH, SO easy!
A Spin on Philadelphia’s Famous Cheesesteak
Maine is known for lobster rolls, Austin for tacos, Chicago for deep-dish pizza, and Philadelphia – of course – for cheesesteaks!
The classic Philly Cheesesteak is street food at its finest! Piled high with sliced ribeye and cheese on a huge hoagie. This recipe twist trades the big bun for small slider rolls, turning the legendary Philly cheese steak sandwich from food truck treasure to party food favorite!
Other Fun Philly Cheesesteak Recipes
- If you love all the flavors of this classic Philly sub, you’ll love these Cheesesteak Potato Skins!
- And Philly Cheesesteak Quesadillas take all the same tasty ingredients and make them fantastic finger food!
Ingredients
Meat: Sliced steak. Ribeye is king here, but other steak cuts work very well!
Cheese: Generous slices of provolone have the perfect mild flavor. Mozzarella or white American are also delicious – you don’t want to go with a strong cheese that will overpower the flavor of the meat.
Veggies: We’re using green bell pepper and mushrooms and seasoning the buns with minced garlic and parsley for this recipe.
Oils: Butter makes the buns yummy, and olive oil is used to cook the veggies and steak.
Bread: You’ll need eight slider rolls sliced horizontally.
How to Make Philly Cheesesteak Sliders
STEP ONE: Start by freezing the beef for about 45 minutes so it’s easy to slice very thin. Melt the butter in a medium microwave or skillet bowl over medium heat. Then add the garlic and parsley to the butter and stir to combine.
STEP TWO: Brush the slider roll tops with garlic butter. Set them aside for now.
STEP THREE: Heat the olive oil in a non-stick pan or skillet. Add the mushrooms and green peppers and sauté until golden. Remove from pan and set aside.
STEP FOUR: Sear the beef in the same pan until the edges are browned and the meat is cooked. Add cooked beef to the veggies and toss together.
STEP FIVE: Place the lower half of the rolls on a baking sheet. Pile each roll with a generous portion of the meat and veggies until it’s all used. Top with lots of cheese.
STEP SIX: Broil for 4 to 5 minutes until the cheese has melted. Remove the pan from the oven, add the tops of the buns, and serve them warm!
Tips for Success
- The key to tender beef with ever-so-crispy edges is in the thin slices. Try freezing the raw meat to make slicing much easier!
- DO NOT skimp on the cheese! This is not a one-slice-and-done sandwich. Pile on two or three slices to achieve the perfect ooey, gooey, melty goodness!
- Onions? Mushrooms? Peppers? There is no right or wrong regarding your Philly cheesesteak toppings. Use some, none, or all of them – it’s your call!
- For a street-food feel, wrap these sliders in a layer of parchment paper, then again with foil. This will also keep them warm and toasty!
What Meat Makes the Best Philly Cheesesteak?
As the name implies, this sandwich needs steak, and ribeye is the beef cut of choice. However, if ribeye is too pricey, other steak cuts will work! Top sirloin or top rounds are great substitutes. Even though they’re a bit less marbled than ribeye, they still make a delicious cheesesteak sandwich! The key is to slice the steak very thin and cook it hot and fast.
What Cheese is Best on a Philly Cheesesteak?
Well, HERE is the real controversy regarding the best cheesesteak sandwich recipe, right? The cheese that has won all the awards is…Cheese Whiz. So, if that’s your jam, no judgment here! Personally, I’m just not a fan of canned cheese food. So, instead of the liquid cheese, white American, mozzarella, and provolone – or a combination of the three – make for a FINE Philly Cheesesteak!
Other Game Day Favorite Recipes!
- Chili Cheese Potato Bites
- Buffalo Fried Okra
- Grilled Honey Hot Wings
- Game Day Bacon Cheese Balls
- Slow Cooker Honey Garlic Lil’ Smokies
- Ultimate Bacon-Wrapped Jalapeno Poppers
*This post was originally posted on 02/02/2019
Ingredients
- 1 pound ribeye steak
- ½ cup butter
- 1 clove garlic minced
- ½ cup parsley chopped
- 8 slider rolls cut through the middle into tops and bottoms
- 2 tablespoons olive oil
- 1 ½ cups button mushrooms cleaned and sliced
- 1 small green bell pepper cored and chopped
- 2 cups provolone cheese shredded
Instructions
- Place the steak in the freezer for about 1 hour so that it is easy to slice thinly. Once the ribeye is firm slice it into very thin strips, about 1/8-inch thick.
- In a small saucepan, melt the butter over medium heat. Add the garlic and parsley and stir. Brush the tops of the rolls with garlic butter and set aside.
- Heat the olive oil in a large non-stick skillet. Add the mushrooms and bell pepper and sauté until golden. Transfer the veggies to a medium mixing bowl and set aside.
- Add the sliced ribeye to the same skillet and sear until browned on the edges and cooked through. Add the steak to the same bowl as the peppers and mushrooms and toss to combine.
- Place the bottom half of the rolls on a parchment paper-lined baking sheet. Using tongs, divide the steak and veggie mixture between the roll bottoms. Top generously with shredded provolone.
- Broil for 4-5 minutes in the oven to melt the cheese. (Keep an eye on them! You don't want the rolls to burn.) Remove the sliders from the oven, place the tops on the rolls, and serve warm.
Leave a Reply