Name: Philly Cheesesteak Sliders Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 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

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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.

The Cheese

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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