What is a classic Philly cheesesteak?

This is largely debated, but most agree it's thinly sliced ribeye, caramelized yellow onion, and provolone cheese.

Can I use other cuts of beef?

I like to use boneless ribeye but you can use almost any grilling steak (sirloin, t-bone, porterhouse). I would skip flank, or skirt steak as they tend to be tougher cuts.

Do I have to freeze the beef?

No. Partially freezing the beef just makes for easier shaving. You can skip this by carefully slicing it as thin as possible with a very sharp knife.

What does Cheese Whiz taste like?

Cheese Whiz tastes similar to processed Kraft Singles American Cheese.

Philly Cheesesteak Sliders Recipe

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, thinly shaved; 12 slider buns; 1/2-3/4 yellow onion, chopped; 3-6 slices mild Provolone cheese; 3-6 slices American Deli cheese; 2 tablespoons canola or vegetable oil; 1 tablespoon butter, melted; Salt and pepper to taste; Kraft Cheese Whiz, warmed (optional)

Description

The classic Philly cheesesteak sandwich, turned slider. Shaved ribeye, melted American and provolone cheese, and sauteed onions.

Ingredients

Scale

1 1/2 – 2 pounds boneless ribeye steak, thinly shaved
12 slider buns
1/2–3/4 yellow onion, chopped
3–6 slices mild Provolone cheese
3–6 slices American Deli cheese
2 tablespoons canola or vegetable oil
1 tablespoon butter, melted
Salt and pepper to taste
Kraft Cheese Whiz, warmed (optional)

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Instructions

Place steaks in the freezer for 30-40 minutes to partially freeze. This will make thinly shaving steaks very easy. Cut 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 over medium heat. Add chopped onions and saute until starting to brown and tenderize (5 minutes). Season with salt and pepper.
Add a dash 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.
Arrange the bottom buns of the sliders on a greased 11×17 pan (no need to break apart attached buns). Top with a layer of either American or Provolone cheese or a combination of the two. You want a complete sheet of cheese coverage with no overlap. Place in the oven for 5 minutes or until cheese is starting to melt.
Top sliders with an even layer of beef/onion mix. If using Cheeze Whiz, warm it up in the microwave and drizzle it over the top of the beef to taste (pictured above are 6 sliders with American/Provolone and 6 sliders with Cheese Whiz only).
Add the top buns and baste with a light layer of melted butter. Return to the oven for about 5 more minutes. Cut slider boarders with a knife if needed and serve immediately.

Notes

I prefer my sliders made with a combo of American and Provolone cheese. Feel free to choose one or the other.

Cheese Whiz is 100% optional and a matter of personal preference. Look for jarred Kraft Original Cheese so it can be easily warmed and spread/drizzled. You can use Whiz as the only cheese topping or even combine it with American or Provolone.

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.

Look for labeled slider buns for best results. They’re usually 3 inches in diameter. You can use pull apart dinner rolls or Hawaiian sweet rolls but they’re much smaller.

Nutrition

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