Philly Cheese Steak Sliders are the best!! With tender beef, melted cheese & garlic butter buns, these sandwiches a party favorite, especially on game day!
These Philly Cheese Steak Sliders are a perfect quick recipe to make for an easy weeknight dinner or a Sunday game day. Cheesesteaks commonly made with thinly sliced beef seared with mushrooms and green peppers then topped with gooey melted cheese. Brush the tops of the rolls with herb garlic butter to make them even better! It’s added to my list of favorite dinner recipes that are a breeze to make and something I know everyone loves!
PHILLY CHEESE STEAK SLIDERS
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There are a couple of essential things you need to know about making the perfect slider.
How to Make Philly Cheese Steak
Traditionally beef is used for a Philly Cheese Steak sandwich. But, not just any beef. It needs to be a tender cut that will sear very quickly. Thinly sliced ribeye is the perfect cut, but it can be a little pricey. So, quick searing skirt steak or even a top sirloin are both great alternatives.
A pro tip is to freeze the beef for about 45 min- 1 hour so that the beef is easy to slice very thinly.
Cheese best used for a Philly Philly Cheese Steak
Provolone is the perfect cheese to use in Philly Cheese Steak recipes. It’s melting properties mean that you’ll get gooey strings of cheese and it’s quick to melt, but it’s also got a mild flavor that won’t overpower the beef. Some other favorites are mozzarella, white American cheese, and cheese whiz.
I’m personally not a fan of the cheese whiz route, but if you love it, then it will work like a dream.
Extra Toppings for Philly Cheese Steak Sliders
Okay. For me, cheese toppings are just the starting point. I’m a girl who loves ALLLLL the extras. So, if you’re not content with just cheese, then you can jazz up your cheesesteaks with green peppers and mushrooms as I did here, or you can go a bit further with some of my favorites.
- banana peppers
- fried onions
- marinated artichokes
What to serve with Philly Cheese Steak Sliders
You can pretty well pair these with whatever you want. But some of my preferences are:
So, this game day I know you’ll be whipping up these Philly cheese steak sliders and making them every chance you get!
I love recipes that can be used as an appetizer or main dish!
Add these other football party favorites to your menu!
- Sausage Cream Cheese Dip
- Classic 30 Minute Chili Recipe
- Chicken Parmesan Sliders
- Bacon Jalapeno Deviled Eggs
- Slow Cooker Honey Garlic Little Smokies
- 7 Layer Dip
- Game Day Bacon Cheese Balls
- More Appetizer Recipes…
Tools used to make this Philly Cheese Steak Sliders recipe
Small Saucepan: While I use bigger saucepans for everyday cooking, having a small saucepan lets me make syrups, toppings, and sauce add-ins without taking over the stovetop.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
Tongs: A good pair of tongs is a kitchen essential. I like having a couple sizes – a longer set for grilling and a shorter set for stovetop cooking.
- 1/2 cup butter (1 stick)
- 1 clove garlic minced
- 1/2 cup parsley chopped
- 8 slider rolls cut through the middle into tops and bottoms
- 2 tablespoons olive oil
- 1 1/2 cups sliced mushrooms
- 1 small green pepper chopped
- 1 pound ribeye steak
- 2 cups provolone cheese shredded
- Before getting started; place the beef in the freezer for about 45 minutes so that it is easy to slice thinly. Once the meat is firm, slice into very thin strips (3mm or 1/8-inch).
- In a small saucepan melt butter. Add garlic and parsley. Brush the tops of the rolls with melted butter mixture and set aside.
- Heat the olive oil in a non-stick frying pan. Add the mushrooms and green peppers and sauté until golden. Place in a medium-sized bowl and set aside.
- Add the beef to the pan and sear until browned on the edges and cooked through. Place into the same bowl as the peppers and mushrooms and toss well.
- Place bottom half of rolls on a baking sheet. Using a spoon or tongs, divide the beef mixture between all the roll bottoms. Top generously with cheese and place under the broiler for 4-5 minutes to melt the cheese. (Keep an eye on them!) Place the tops on the rolls and serve warm.
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