Philly Cheese Steak Sliders Recipe

I can’t wait to share my Philly Cheese Steak Sliders that use a little-known technique and one unexpected ingredient that will have people asking where the recipe came from.

I knew I was in trouble the first time I saw the pan load up with thinly sliced ribeye or top round and a big pile of thinly sliced yellow onion. This is not diet food, and I don’t pretend otherwise.

My Philly Cheese Steak Sliders are loud, greasy, exactly the kind of thing you want when you quit caring about calories for a night. People call them Cheesesteak Sliders and they never leave my table uneaten, which says something.

I like the mess, the sizzle, the way folks argue over who gets the last one, and I promise a surprise or two inside.

Ingredients

• Slider rolls: soft, slightly sweet, add carbs and comfort, crisp edges soak up juices.
• Ribeye/top round: rich in protein and iron, fattier cuts give more flavor but also calories.
• Provolone or American cheese: adds creamy fat, calcium and sodium, melts into gooey goodness.
• Yellow onion: sweet when caramelized, gives fiber and flavor, helps balance the savory beef.
• Green bell pepper: adds crunch, vitamin C, slightly bitter-sweet note, optional but tasty.
• Mushrooms: earthy umami, low calorie, absorb sauces and beef juices for extra depth.
• Butter and mayo tops: browning adds richness, mayo brings tang, both add fat and salt.

Ingredient Quantities

• 12 slider rolls, Hawaiian style works great
• 1 to 1 1/2 pounds ribeye or top round, thinly sliced against the grain
• 8 to 12 slices provolone or American cheese, your choice
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced, optional but tasty
• 8 ounces mushrooms, sliced, cremini or white
• 2 tablespoons vegetable oil or olive oil
• 2 tablespoons Worcestershire sauce
• 3 tablespoons butter, melted for cooking and brushing tops
• 1 clove garlic, minced or 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise for brushing tops, optional
• 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley, optional

How to Make this

1. Preheat your oven to 350 F and line a baking sheet with foil or parchment. If your meat isn’t very thin slice it after freezing 20 to 30 minutes so it cuts paper thin, always slice against the grain.

2. Separate the 12 rolls into tops and bottoms and set them on the baking sheet so they are ready. Melt 3 tablespoons butter and set aside, save about 2 tablespoons for brushing the tops later.

3. Heat 1 tablespoon vegetable oil and 1 tablespoon of the melted butter in a large skillet over medium high heat. Add the thinly sliced large yellow onion and cook until soft and starting to brown, about 8 to 10 minutes.

4. Add the sliced mushrooms and the optional green bell pepper to the onions, cook another 5 to 7 minutes until everything is browned and most of the moisture is gone, season with half teaspoon kosher salt and quarter teaspoon black pepper. Remove veggies to a bowl.

5. Wipe the pan if it’s too crowded then add the remaining 1 tablespoon vegetable oil and increase heat to high. Add the 1 to 1 1/2 pounds thinly sliced ribeye or top round in a single layer in batches, sprinkle with the 2 tablespoons Worcestershire sauce and cook quickly 1 to 2 minutes per side until browned, dont overcook since the slices are thin.

6. Reduce heat to medium, return the veggies to the pan with the steak, add the garlic clove minced or 1/2 teaspoon garlic powder and toss everything for 30 seconds more to combine and warm through.

7. Pile the meat and vegetable mix onto the bottom halves of the rolls, lay 8 to 12 slices of provolone or American cheese over the filling (use more cheese if you want it gooey), place the roll tops back on.

8. Mix the reserved melted butter with the optional 1/4 cup mayonnaise and the optional 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley, brush that all over the roll tops. This is the trick to get a rich golden top.

9. Bake the sliders at 350 F for 8 to 12 minutes until warmed through and the tops are golden, or put under the broiler 1 to 2 minutes watching close so they dont burn. Let rest a couple minutes, cut between the rolls if needed and serve while melty.

Equipment Needed

1. Rimmed baking sheet plus foil or parchment for lining, to assemble and bake the sliders
2. Large heavy skillet (12 inch if you got it) for caramelizing veggies and searing the steak
3. Sharp chef’s knife for slicing the meat thin and chopping onion, pepper and mushrooms
4. Cutting board, sturdy enough for meat prep
5. Tongs or a spatula to flip the steak and pile filling onto the rolls
6. Measuring spoons and a 1/4 cup measure for butter, Worcestershire and seasonings
7. Small heatproof bowl to hold melted butter and mix with mayo and parsley
8. Pastry or basting brush to brush the buttery topping on the roll tops
9. Oven mitts and a serrated knife to slice between rolls if needed before serving

FAQ

Philly Cheese Steak Sliders Recipe Substitutions and Variations

• Beef (ribeye or top round): swap for thin-sliced sirloin, flank or skirt steak, or even thin chicken thighs for a lighter take, just slice against the grain and cook fast.
• Cheese (provolone or American): try mozzarella, fontina, Monterey Jack or sharp cheddar, they all melt nice and give different flavors.
• Rolls (Hawaiian slider rolls): use small brioche rolls, dinner rolls, kaiser rolls halved, or split hoagie rolls for bigger sandwiches, youll lose the sweet top note but it still works.
• Mushrooms / peppers / onion: replace cremini with sliced portobello or canned mushrooms, swap green pepper for roasted red pepper or poblano, or skip mushrooms and add extra caramelized onions for sweetness.

Pro Tips

1) Freeze the meat for 20 to 30 minutes so it firms up, then slice real thin against the grain with a very sharp knife or mandoline. Dont freeze it solid or you will be hacking away, just firm enough to get paper thin slices.

2) Cook the onions and mushrooms low and slow until they are deep brown, thats where the flavor is. A little pinch of sugar or a splash of balsamic or Worcestershire near the end really helps caramelize without burning, and it makes the filling taste way more complex.

3) Pat the steak slices dry and sear in a screaming hot pan in batches, dont crowd it or the meat will steam not brown. Quick cook 1 to 2 minutes per side, and toss the garlic in at the very end so it doesnt burn and turn bitter.

4) For neater, melty sliders brush the tops with the butter mayo mix and watch them under the broiler or bake then broil briefly, keep an eye so they dont burn. Let them rest a couple minutes before cutting so the cheese and juices settle and the sliders dont fall apart.