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