Philly Cheesesteak Sliders
Hearty, cheesy mini sandwiches from Twin Cities food blogger greens & chocolate. Great for a crowd!
If we live in Minnesota, can we really have an opinion on what makes a good Philly Cheesesteak? I mean, it would kind of be like someone from Florida telling us what the best hotdish recipe is or where to go for the best Juicy Lucy. There are just some territories we know not to cross into.
Regardless, I’m going to put it out there that these Philly Cheesesteak Sliders are pretty dang good. Authentic? Probably not. Delicious? Absolutely.
From what I’ve heard, one of the biggest debates when it comes to Philly Cheesesteaks is the cheese. Cheez Whiz is a common “cheese” used, while others choose American or provolone cheeses. Along with cheese, people argue about the type of bread, the toppings and the kind of meat. There’s so much passion when it comes to food!
For these sliders, I opted for provolone cheese, slider buns (definitely not authentic), thinly sliced sirloin steak, onions and peppers. Simple and delicious. To top it off, I made a butter mixture with melted butter, Dijon, minced onion and garlic powder to brush on top of the buns before baking, which really makes these sliders even more delicious.
We had these for dinner along with some sweet potato fries, but I think they would make great little appetizers or game day food, too! You could certainly prep these ahead of time, sautéing the onions and peppers and cooking the steak in advance. All you would have to do to assemble is layer it all between some slider buns, top with that butter mixture and bake. Super simple!
Makes 8 sliders
Preparation time: 15 minutes
Cook time: 35 minutes
1 tablespoon canola oil
1 yellow onion, sliced
1 green bell pepper, diced
2 cloves garlic, minced
Salt & pepper
16 ounces boneless rib eye or New York strip steak, thinly sliced
¼ cup beef broth
1 tablespoon Worcestershire
8 slices provolone cheese
2 tablespoons butter
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon minced onion
¼ teaspoon kosher salt
8 slider buns
- Heat oven to 375 F.
- In a large skillet, add oil and heat over medium-high heat.
- Add onion and bell pepper; cook until they are well cooked and softened, about 10 minutes.
- Add garlic and cook one more minute.
- Season with salt and pepper.
- Remove veggies from pan.
- Add thinly sliced steak to the same pan over medium-high heat and cook until no longer pink.
- Add beef broth and Worcestershire; cook another 8-10 minutes, until the broth has reduced.
- Meanwhile, make the butter topping by combining melted butter, Dijon, garlic powder, minced onion and salt.
- Place bottom of the slider buns in a 9×13 pan.
- Distribute beef among the buns; top with veggies.
- Top veggies with cheese and bun tops.
- Brush thoroughly with butter topping.
- Cover with foil and bake for 12-15 minutes, until cheese is melted.
Serve and enjoy!