Philly cheesesteak sliders are of course inspired by the classic philly cheesesteak sandwich. I tried to stick to authenticity as much as possible. Caramelized onions, melted American and Provolone cheese, and shaved ribeye steak. Served on a warm, buttered slider bun instead of a hoagie. They’re, cheesy, savory, and ready for game day.
I’ve never been to Philadelphia and I’ve never had a true Philly cheesesteak (gasps, how dare you). But guess what? I can appreciate tradition and the internet has been to Philly and bitten into authentic cheesesteaks. Would you guess the city of brotherly love is passionate about their cheesesteaks? I did a lot of research to find out exactly what makes a true Philly cheesesteak.
How to Thinly Slice Beef for Cheesesteaks
Cheesesteaks are known for their thinly shaved strips of beef. Ribeye is the beef of choice thanks to its well-marbled cuts, tenderness and flavor. The beef is much easier to slice if it’s slightly frozen. If you place ribeye steaks in the freezer for 30-40 minutes before preparing, it’s really easy to thinly shave. Shave into 1/8 inch thick strips using a sharp knife. This allows for juicy tender bites that easily pull apart when biting into the sliders. Remember, just frozen…not frozen solid.
This one is important. Cheesesteaks are traditionally made with three cheese options. American, provolone, or Cheese Whiz. Yes, actual Cheese Whiz. For this recipe, I opted for a layer of both American and provolone cheese because they melt beautifully and taste phenomenal on steak. Look for mild provolone cheese—you don’t want sharp or strong provolone.
Assembling the Cheesesteak Sliders
Sliders are really easy to make. We’ll precook the onions and beef and mix together in a cast iron skillet. Cast iron or a griddle is the ultimate pan to make the most authentic philly cheesesteaks. It will give the steak and onions the perfect desired sear.
Spread the beef and onions evenly over the slider bottoms and top with a single layer of American then provolone cheese. To ensure we get the classic melted layer of cheese, we’ll first bake the sliders open-faced so the cheese fully melts over the beef. The final touch is butter-brushed slider bun tops, slightly toasted for a warm finish.
These sliders are the ultimate gameday snack/appetizer. Your fans will be clawing for more.
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The classic Philly cheesesteak sandwich, turned slider. Shaved ribeye, melted American and provolone cheese, and sauteed onions.
- 1 1/2 – 2 pounds boneless ribeye steak, shaved
- 12 slider buns
- 1 yellow onion, thinly sliced
- 6 slices provolone cheese
- 6 slices American cheese
- 2 tablespoons canola or vegetable oil
- 1 tablespoon butter, melted
- Salt and pepper to taste
- Place steaks in the freezer for 30-40 minutes before slicing. This will make shaving steaks thinly very easy. Cut partially frozen ribeyes in half widthwise and shave into 1/8 inch thick strips. Keep some fat and discard some fat as desired.
- Preheat oven to 350 °F.
- Heat 1 tablespoon of oil in a cast iron skillet on medium heat. Add thinly sliced onions and saute until golden and tender. Season with salt and pepper and transfer to a small bowl.
- Add a touch more oil to the pan and add shaved ribeye steak. Season liberally with salt and pepper. Saute until fully cooked through and no longer pink, about 5-7 minutes. Use the tip of a metal spatula to break up long strips into small bite-sized chunks. Return the onions to the skillet and mix with the beef.
- Arrange the bottom buns of the sliders on a greased 11×17 pan (no need to break apart attached buns). Spread an even layer of beef/onions over the buns. Top with a layer of American cheese slices and then a layer of provolone slices. You want a complete sheet of cheese coverage with no overlap.
- Bake sliders without the top buns for 5 minutes or until cheese is nice and melted. Remove from the oven, place top slider buns on cheesesteaks, and lightly brush with melted butter. Return to the oven for about 5 more minutes.
- Cut slider boarders with a knife if needed and serve immediately.
You can probably fit about 15 sliders (depending on size) on a single 11×17 baking sheet. 2 pounds of boneless ribeye is adequate for this many sliders.
- Serving Size: 2
- Calories: 603
- Sugar: 4.3g
- Sodium: 491mg
- Fat: 42.3g
- Saturated Fat: 17g
- Carbohydrates: 19g
- Fiber: 1.2g
- Protein: 37.3g
- Cholesterol: 121mg
Keywords: sliders, cheesesteak sliders, philly cheesesteak sliders