I first fell in love with Philly cheesesteaks years ago when I was in high school. There was a little hole-in-the-wall joint just down the street from our school where my girlfriends and I would escape during lunch. We would individually throw down foot-long Phillies, fries and large Cokes like it was nothing — far too often than I care to admit. Weren’t those teenage metabolisms everything?


Obviously I don’t eat cheesesteaks nearly as often as I used to, but the Philly has remained one of my most beloved sandwiches to this day, both for nostalgic reasons and because they’re just so darned good. I mean, what’s not to love about juicy, chopped steak and peppers, nestled in a buttered, toasted hoagie and slathered with copious amounts of cheese? How could anyone not be on board with something so irresistible?

Of course, we have to address the age-old debate when it comes to this ever-so-popular sandwich: What is the “correct” way to consume your Philly? With gooey melted provolone or with Cheese Whiz?

I grew up eating my cheesesteaks primarily with provolone cheese, but I’ve had my fair share of finger lickin’ variations with Cheese Whiz too. I’ll dabble in either method, but if I had to choose, I’d go with a combination of the two – a provolone cheese sauce. It combines all the flavor of tangy provolone with the gooey factor of the Cheese Whiz, minus the can and the artificial ingredients. It’s the best of both worlds.


For this recipe, I condensed the foot-long roll into an adorable slider, perfect for entertaining while watching hotly contested sporting events. The chosen cut of steak is typically a rib eye, but I like to use a more pocket-friendly cut like a sirloin or strip when I’m entertaining a crowd. In my experience, the key to making the perfect Philly is to cut the steak as thin as possible, so I pop each steak into the freezer for 15 minutes or so until it’s partially frozen. Then I use a super-sharp knife to thinly cut and chop the meat. From there, the meat is seasoned liberally with plenty of salt and pepper and thrown into a screaming hot skillet with a little canola oil until it’s cooked through. I add a little beef broth at the last minute to make sure each slider has infinite juiciness, then I pile the meat high on toasted slider buns. Each slider is slathered with sautéed green peppers and onions, and mushrooms would be great as well. Add provolone cheese sauce and they’re ready to serve!

I can’t think of anything better to watch a game with than these guys…


Philly Cheesesteak Sliders
Prep time
Cook time
Total time
Serves: 6 sliders
  • 1 lb. sirloin steak
  • 6 slider buns
  • 3 tsp. canola oil, divided
  • 1 large green pepper, thinly sliced
  • 1 small onion, thinly sliced
  • ¼ cup beef broth
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1 cup hot milk
  • ¼ tsp. salt
  • ½ tsp. garlic powder
  • ¼ lb. provolone cheese, shredded
  1. Directions:
  2. Preheat the oven to 350°F. Pop the steaks in the freezer for 15 minutes or until they're partially frozen.
  3. Cut the slider buns in half. Place them face down on a large baking sheet. Cook for 4 to 5 minutes until they're toasted and golden brown.
  4. Heat a large non-stick skillet to medium-high heat while the steaks chill. Add 1 teaspoon canola oil. Add the peppers and onions and season with plenty of salt and pepper. Cook until the vegetables are slightly softened, about 5 minutes. Set aside.
  5. Use a very sharp knife to thinly cut the meat, then chop it. Season liberally with salt and pepper. Using the same pan you cooked the veggies in, adjust the burner to medium-high to high heat. When the pan is hot, add oil. Swirl the pan to coat and add the chopped beef. Cook until the beef is seared a golden brown and cooked through, about 4 to 5 minutes. Add the beef broth last and turn the heat off.
  6. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk, salt and garlic powder. Bring to a boil, then reduce to a simmer until thickened, about 3 to 4 minutes. Turn the heat off when it's thickened and slowly stir in the shredded provolone cheese. Season to taste with salt and pepper.
  7. Pile the meat on slider buns, top with the veggies and spoon the sauce over.

This content was created in partnership with Kroger Family Stores using free products provided by Kroger.


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