Philly Cheesesteak Sliders Recipe
These Philly Cheesesteak Sliders bring the iconic flavors of a classic Philly cheesesteak to a perfect slider-sized bite. Tender, thinly sliced ribeye steak is cooked with sautéed onions and green bell peppers and topped with melted American or provolone cheese on mini Hawaiian rolls. Brushed with a garlic-parsley butter and baked to golden perfection, these sliders make a delicious crowd-pleasing appetizer or casual meal.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 sliders 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Steak and Veggies
- 1 1/2 lb. boneless ribeye steak (about 2 steaks, 3/4″ thick)
- 3 Tbsp. vegetable oil, divided
- 1 medium yellow onion, sliced into half-moons (about 1 1/2 cups)
- 1 large green bell pepper, seeds and ribs removed, thinly sliced
- 1 1/2 tsp. kosher salt, divided, plus more to taste
- 1/4 tsp. freshly ground black pepper, plus more to taste
Garlic-Parsley Butter
- 2 Tbsp. unsalted butter, melted
- 1 Tbsp. chopped fresh parsley leaves
- 1 clove garlic, finely chopped
- Pinch of salt and pepper
Assembly
- 12 mini Hawaiian rolls
- 1/4 cup mayonnaise
- 8 slices American or provolone cheese
Instructions
- Freeze and Slice Steak: Freeze the ribeye steaks just until they are firm and very cold but not fully frozen, about 20 minutes. Once chilled, thinly slice the steak against the grain for tender pieces.
- Prepare Garlic-Parsley Butter: Preheat the oven to 350°F. In a small bowl, mix together the melted butter, chopped parsley, finely chopped garlic, and a pinch of salt and pepper. Set aside until ready to use.
- Sauté Onions and Peppers: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the sliced onion and green bell pepper, seasoning with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions are tender and just starting to turn golden, about 10 minutes. Transfer the vegetable mixture to a plate.
- Cook Steak and Combine: In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the thinly sliced steak and season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally, until the steak is just cooked through and browned, about 5 minutes. Return the cooked vegetables to the skillet and toss everything together to warm through. Remove from heat.
- Assemble Sliders: Using a serrated knife, carefully slice the Hawaiian rolls horizontally in half. Arrange the bottom halves on a small baking sheet. Spread mayonnaise evenly on the bottoms, then layer on the steak and vegetable mixture. Top with slices of American or provolone cheese and close the sandwiches with the top halves of the rolls. Brush the tops with the reserved garlic-parsley butter.
- Bake Sliders: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cheese is melted and the buns are golden brown. Serve warm.
Notes
- Freezing the steak slightly before slicing helps achieve paper-thin slices for optimal texture.
- You can substitute provolone cheese with American cheese for a classic Philly cheesesteak flavor.
- Mini Hawaiian rolls add a slightly sweet contrast that balances the savory filling.
- For an extra kick, add sliced hot peppers or serve with your favorite hot sauce.
- These sliders can be assembled ahead of time and baked just before serving.
Keywords: Philly cheesesteak, sliders, ribeye steak, mini sandwiches, appetizer, party food, American cheese, savory sliders
Find it online: https://miarosetti.com/philly-cheesesteak-sliders-recipe/
