Due to the plethora of slider recipes loitering in our archives (most notably Cheeseburger Sliders, Mahi Mahi Sliders and Fajita Sliders), I think it’s safe to say that today’s Philly Cheesesteak Sliders will fit right in.
Philly Cheesesteak Sliders
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. 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?
So for today we are going to condense that foot-long sandwich into an adorable Philly Cheesesteak Slider you won’t feel as gluttonous about. We pile buttered, toasted Hawaiian buns with paper-thin slices of steak, tender peppers and onions and an out-of-this world cheese sauce that will make you weak in the knees. Let’s get started!
What sauce do you eat with Philly Cheesesteaks?
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 for today’s Philly Cheesesteak Sliders I am going 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 artificial ingredients. It’s the best of both worlds.
What kind of meat is used for Philly Cheesesteaks?
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. It doesn’t have as much fat marbled throughout the beef but I find it to be just as flavorful.
Other Ingredients in our Philly Cheesesteak Sliders
We’ve covered the cheese sauce and the meat so let’s talk about the other ingredients. Here’s what you’ll need:
- Bread: I like to use a Hawaiian Slider but any slider bun will work great.
- Veggies. My favorite combination of vegetables is green pepper, onion and mushroom. However my husband isn’t big on mushrooms so for this version I’m only using green peppers and onions.
- Butter or oil. You can use either to saute the veggies and cook the beef. I tend to go with olive oil when I’m trying to watch my fat and calories and butter when I want to indulge.
Let’s make Philly Cheesesteak Sliders!
Slice the beef: In my experience, the key to making the perfect Philly is to cut the steak as thin as possible. Pop each steak into the freezer for 15 minutes or so until it’s partially frozen. Use a super-sharp knife to thinly cut and chop the meat.
Saute the veggies: While the meat chills in the freezer, prep everything else. Add the peppers to a hot cast iron skillet coated with olive oil. Cook until softened and slightly blistered.
Make the sauce: Melt the butter in a small saucepan set over a medium heat. Whisk in flour. SLOWLY whisk in milk. Simmer the mixture until it’s slightly thickened. Turn the heat on low and whisk in cheese. Season to taste with salt and pepper.
Cook the beef. 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.
Assemble! Pile the cooked steak, peppers and onions on toasted slider buns. Slather with provolone cheese sauce and serve!
Can I make these in advance?
Yes! If you want to do this, you can make everything in advance. I’d suggest heat the peppers and steak together in a skillet. Gently reheat the sauce in a microwave safe bowl in 15 second increments. You make have to add a bit more milk to loosen it up.
Substitutions and Tips and Tricks for Recipe Success
- Don’t forget to freeze the steak so you can slice it VERY thin
- Feel free to use ribeye in place of sirloin
- Season the steak liberally with salt and pepper.
- DON’T overcrowd the pan when cooking the steak
- 1 lb sirloin steak or ribeye
- 6 slider buns
- 1 tbsp canola oil, divided
- 1 large green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1/4 cup beef broth
- 1 tbsp butter
- 1 tbso all purpose flour
- 1 cup warm whole milk
- 1/4 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 lb provolone cheese, shredded
- Cast iron skillet
- Preheat the oven to 350°F. Pop the steaks in the freezer for 15 minutes or until they are firm and chilled but not frozen.
- While the steak chills, slice the peppers and onions. Slice 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.
- Heat a large cast-iron skillet to medium-high heat. Add 2 teaspoons 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. Remove the veggies from the skillet and set aside.
- Remove the beef from the freezer. Use a very sharp knife to thinly slice the meat, then chop it into small pieces. Season the beef liberally on all sides 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 remaining two teaspoons oil or butter to the skillet. Swirl the skillet to coat and add the chopped beef. Do not over crowd the pan. If needed ,work in two batches. Cook until the beef is seared and golden brown on all sides, about 4 to 5 minutes. Add the beef broth last and turn the heat off.
- For the sauce: Melt the butter in a small saucepan set over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, making sure there are no lumps. Whisk in the 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 the milk mixture has thickened and slowly stir in the shredded provolone cheese. Stir until the cheese has melted. Season the sauce to taste with salt and pepper.
- Pile the meat on slider buns, top with the veggies and spoon the sauce over.