My Philly Cheesesteak Sliders are so ridiculously easy-to-make. They are the definition of comfort food made easy. Gather all your ingredients in one baking dish and the sandwiches will be pulled apart when served!
Looking for a low carb recipe? Try our FAMOUS Philly Cheesesteak Stuffed Peppers!
Much like my recipe for Easy Philly Cheesesteak, these sliders contain thinly sliced beef, provolone (or Sliced White American) and your choice of sauteed veggies. The main difference is that your end result will be handheld and adorable! When your guests grab a sandwich, they will “ooooo” and “ahhhhhh” at the sight of stretchy cheese and tender beef.
These Philly Cheesesteak Sliders are one of my go-to recipes when I am hosting a party. These morsels are always a crowd pleaser and sure to disappear quickly at your next get together. If you throw a big Super Bowl party each year, make sure to add these mini sandwiches to your menu!
What Makes a Traditional Philly Cheesesteak?
In Philadelphia, there is much debate as to what constitutes an “authentic” Philly Cheesesteak. Simply put, this sandwich always contains thin-sliced beef and cheese. Ribeye is the go-to choice due to its tender texture. Provolone, Sliced American White or Cheez Wiz sauce are typically melted on top. It is also common to include sauteed bell peppers, mushrooms or onions.
Do Philly Cheesesteak Sandwiches Need Sauce?
If you like it saucy, don’t be afraid to slather on some mayo to your rolls. I’ve also used chipotle mayo, which adds a kick and a unique deliciousness!
Making Philly Cheesesteak Sliders
I can’t stress this enough — slice your beef thinly! This will ensure that your sandwich is easy to bite. If you are planning to serve this dish at a party, feel free to prep the beef early. You can saute different colors of bell peppers ahead of time too. Assemble your baking sheet of sandwiches, refrigerate them, and then pop them in the oven to bake when the timing is just right!
Meat to use for Philly Cheesesteak Sliders
Like I said before, Philly Cheesesteak Sliders are best made with ribeye. However, you can use the following beef cuts if needed:
Top Sirloin: Since this is a cheaper and tougher cut, it’s imperative that you slice the beef as thinly as possible. Try marinating the meat overnight to tenderize it.
Skirt Steak: Skirt steak is a long and flat, which makes it easy to slice thin with a sharp knife. This tasty cut is also known for its tenderness, which is perfect for you sliders!
Ground Beef: While this is a bit unconventional, it is still a yummy substitute. Chances are you probably have some in your freezer, which saves you a trip to the grocery store! Season the ground beef with salt, pepper and a bit of garlic before browning it. Then, follow the recipe as directed.
How to Serve Philly Cheesesteak Sliders
When I eat beef, I like to balance it out with a yummy salad. These sliders are completed with a crunchy sidekick. I think that a coleslaw-y type salad or potato salad are the most appropriate, but feel free to pick any salad that suits your cravings.
How to Freeze Philly Cheesesteak Sliders
Take making it easy a step further by freezing your sliders for later use. Wrap the sandwiches tightly in foil or parchment paper and pop them in the freezer. When you aren’t in the mood to cook, bake them in the oven for a quick dinner. The frozen sandwiches should last up to two months.
Share Some Love ❤️
- In a preheated skillet with 1 tbsp of butter, add sliced onion, mushrooms and bell peppers and cook until they turn golden brown. Remove from the skillet.
- To the same skillet, add beef and cook until it turns golden brown. Season with salt and pepper and set aside.
- Place bread buns into a cooking sheet and top them with beef, followed by vegetables and cheese. Finish by covering with the bun tops.
- Melt 2 tbsp of butter and press garlic into it. Brush the tops of the buns with butter mixture.
- Bake Philly cheesesteak sliders at 350F for 15 minutes or until the outside is golden and cheese is all melted.
- Serve Philly cheesesteak sliders right away, while the cheese is all melted and still hot.