Philly Cheesesteak Sliders

Is there anything more satisfying than biting into a warm, cheesy, flavor-packed sandwich? These Philly Cheesesteak Sliders take the iconic flavors of the classic Philly cheesesteak and shrink them down into perfectly poppable, party-friendly bites. Perfect for game day, casual get-togethers, or even a fun weeknight dinner, these sliders are guaranteed to disappear fast. The secret? Tender, thinly sliced steak, caramelized onions and peppers, and plenty of melted cheese all nestled in soft, sweet Hawaiian rolls. Get ready to be the MVP of your next gathering!

I’ve been tweaking and perfecting this recipe for years, drawing on my experience both in the kitchen and as a self-proclaimed cheesesteak aficionado. I’ve tested different cuts of meat, cheese varieties, and cooking techniques to bring you the absolute best version. Plus, with football season in full swing, now’s the perfect time to bust out these crowd-pleasing sliders. They’re easy to make, customizable to your preferences, and seriously addictive. Let’s get cooking!

Ingredients for the Best Philly Cheesesteak Sliders

Here’s what you’ll need to create these delectable Philly Cheesesteak Sliders. Don’t skimp on quality – it makes a huge difference!

• Slider Buns: 12 Hawaiian sweet rolls, or similar slider buns. The sweetness complements the savory filling perfectly.
• Steak: 1 pound thinly sliced ribeye or sirloin steak. Ribeye is more flavorful due to its higher fat content. Ask your butcher to slice it for you! The thinner the slice the better for tenderness and that authentic texture.
• Onion: 1 large yellow onion, thinly sliced. Yellow onions caramelize beautifully, adding a sweet and savory note. Red onion can also be used but note it will add a less sweet and sharper taste.
• Bell Pepper: 1 green bell pepper, thinly sliced. Green bell peppers provide that classic Philly cheesesteak flavor. You can substitute with red or yellow bell peppers for a sweeter taste.
• Cheese: 8 ounces provolone cheese slices. Provolone is the traditional choice, offering a mild, creamy flavor. You can use white American cheese or even a cheese sauce for a gooey variation.
• Oil: 2 tablespoons vegetable oil or olive oil. Vegetable oil has a neutral flavor, allowing the other ingredients to shine. Olive oil adds a bit of richness.
• Seasoning: Salt, black pepper, garlic powder, onion powder. These simple seasonings enhance the natural flavors of the steak and vegetables.
• Optional Toppings: Cheese sauce, hot peppers, mushrooms. These are great for customizing your sliders to your liking.

Ingredient Science and Substitutions

Steak Selection: The type of steak you use is crucial. Ribeye is preferred for its marbling and rich flavor, which yields the most tender and juicy result. Sirloin is a leaner option that still works well if thinly sliced. Avoid tougher cuts like flank steak unless you marinate them extensively and cook them carefully.

Onion Caramelization: Caramelizing the onions is a key step. The process involves slowly cooking the onions over low heat to break down their natural sugars, resulting in a sweet and savory flavor that enhances the overall taste. Don’t rush this step! Low and slow is key to avoid burning.

Cheese Choices: Provolone provides a mild, slightly tangy flavor that complements the steak and vegetables without overpowering them. White American cheese offers a meltier, creamier texture. For a bolder flavor, consider using a sharp provolone or even a pepper jack cheese.

Slider Bun Alternatives: If you don’t have Hawaiian sweet rolls, you can use other types of slider buns, such as potato rolls or brioche rolls. These options offer a similar soft texture and slightly sweet flavor. Cut hoagie rolls can also work for individual sized cheesesteaks.

Expert Tips for Perfect Cheesesteak Sliders

These tips come straight from my kitchen, after many iterations of this recipe. Follow these for slider success!

Look at that cheese pull! This could be you!

• Slice the Steak Thinly: The key to tender and juicy cheesesteak is thinly sliced steak. If you’re slicing it yourself, partially freeze the steak for about 30 minutes to make it easier to slice. Or ask your butcher to do it for you.
• Don’t Overcrowd the Pan: Cook the steak and vegetables in batches to avoid overcrowding the pan. Overcrowding lowers the temperature and steams the ingredients instead of searing them.
• Season Generously: Don’t be afraid to season the steak and vegetables generously with salt, pepper, garlic powder, and onion powder. This will enhance the flavors and make the sliders more delicious.
• Melt the Cheese Properly: Cover the pan while the cheese is melting to trap the heat and ensure that it melts evenly and quickly. You can also add a splash of water to the pan and quickly cover to create steam.
• Toast the Buns (Optional): Toasting the slider buns before assembling the sliders adds a nice texture and prevents them from getting soggy.
• Use a Griddle or Flat Top: If you have a griddle or flat top, use it! These are perfect for cooking large batches of cheesesteak quickly and evenly.

I always make a double batch because these disappear so fast! One trick I’ve learned is to partially assemble the sliders ahead of time – cook the steak and veggies, then store them separately from the buns and cheese. When you’re ready to serve, just heat everything up and assemble. This saves a ton of time, especially when entertaining.

FAQ: Your Philly Cheesesteak Slider Questions Answered

Can I make these sliders ahead of time?

Yes, you can prepare the steak and vegetable mixture ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the mixture and assemble the sliders.

What kind of cheese is best for Philly Cheesesteak Sliders?

Provolone is the classic choice, but white American cheese is also a great option. For a bolder flavor, try sharp provolone or pepper jack cheese.

Can I use different vegetables?

Absolutely! Feel free to add mushrooms, banana peppers, or other vegetables to your liking. Just be sure to cook them until they are tender before adding them to the sliders.

How do I keep the sliders warm for a party?

You can keep the sliders warm in a slow cooker on the “warm” setting. Alternatively, you can wrap them in foil and keep them in a preheated oven at 200°F (93°C) for up to an hour.

Can I freeze Philly Cheesesteak Sliders?

It’s not recommended to freeze fully assembled sliders, as the buns may become soggy. However, you can freeze the cooked steak and vegetable mixture separately. Thaw it overnight in the refrigerator and reheat before assembling the sliders.

What can I serve with Philly Cheesesteak Sliders?

Philly Cheesesteak Sliders pair well with a variety of sides, such as french fries, onion rings, coleslaw, or a simple salad.

Can I use ground beef instead of steak?

While not traditional, you can use ground beef if you prefer. Brown the ground beef and drain off any excess fat before adding it to the sliders. Be sure to season it well to mimic the flavor of steak.

Slider success! Get ready to make the best sliders ever!

Slider Showdown Success!

These Philly Cheesesteak Sliders are a guaranteed crowd-pleaser, perfect for any occasion from game day gatherings to casual weeknight dinners. With their irresistible combination of tender steak, caramelized vegetables, and melted cheese, all nestled in sweet Hawaiian rolls, these sliders are sure to be a hit. I hope you enjoyed this delicious recipe. Now it’s time to put it to the test. Do you have what it takes to create the ultimate slider? Let me know in the comments below! And if you love this recipe, be sure to share it with your friends and family. Don’t forget to tag me in your culinary creations!

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