If you want to feed a crowd, these Philly Cheesesteak Sliders are a perfect option made with thinly sliced ribeye steak, caramelized onions and peppers, and provolone cheese. You can layout additional toppings for everyone to enjoy.
What type of meat do you use for Philly Cheesesteak Sliders?
So, I tested this recipe twice. The first time I made this recipe, I used shaved beef that you may know as “Steak Umm’s”. This is a great source if you are on a strict budget and they make these sliders taste pretty darn good. But I wanted to try them again with a more expensive cut of beef like ribeye and there is simply no comparison. The ribeye has more fat and it makes the beef flavor more pronounced and the fat from the ribeye takes the sandwich to another level. You can buy the ribeye and cut it thinly yourself or ask your butcher to cut it for you.
What do I put on the sliders?
In my recipe, I kept it really simple because I know there are a lot of picky eaters out there. But there is still room in my recipe for you to add red peppers and mushrooms if you want. You would just cook them with the onions and green peppers. Once you finish making these Philly Cheesesteak Sliders, I would set out some toppings for people to add to their preference such as lettuce, banana or hot peppers, mayo, or even pickle and sliced jalapeno.
This slider recipe is perfect for several occasions:
- Bridal/ Bachelor Parties
- Baby Showers
- Graduation Parties
- Tailgate Parties
- Pay-Per-View Events (is that still a thing?)
Any occasion where you are feeding for a crowd, these Philly Cheesesteak Sliders are always a good option!
- 2 French Bread Loaves
- 5 tbsp. Unsalted butter, room temperature
- 1 tbsp. Olive oil
- 3 lb. Ribeye Steak, thinly sliced
- 2 tsp. Salt
- 1 tsp. Pepper
- ½ tsp. Smoked paprika
- ½ tsp. Garlic powder
- ½ tsp. Onion powder
- 1 ½ tbsp. Worcestershire Sauce
- 1 tbsp. Olive oil
- 1 medium yellow onion, thinly sliced
- 1 Green Bell Pepper, thinly sliced
- 16 Provolone Slices
- 4 tbsp. Melted butter
- 2 tsp. Garlic Powder
- Toppings: shredded lettuce, banana peppers, hot peppers, and mayo
- Preheat the oven to 325 Degrees.
- Take the French Bread and slice them into 10 pieces of 2 inch wide buns. Slice the buns in half. Spread the insides of the buns with butter on the top and bottom. Set aside.
- In a large saute pan on medium-high heat, warm the olive oil. And allow the pan to get very hot. Add the ribeye to the pan and season with salt, pepper, smoked paprika, garlic, and onion powder. It should begin to sizzle right away. Cook until there is no more pink and the meat is starting to slightly brown, this should take about 10 minutes. Add the Worcestershire sauce to the steak and toss and allow to cook for another 5 minutes. Turn down to low.
- In a separate medium saute pan, heat an additional tablespoon of olive oil on medium heat. Add the sliced onion and bell pepper and cook until softened and slightly caramelized, about 15 minutes. Add the onions and veggies to the steak and toss evenly.
- Take the bottoms of the bread and place them in a 9X13 casserole dish side by side. Add the steak mixture to the tops of the bread evenly. Place 2 slices of the provolone cheese on top of each sandwich. Place the tops on the cheese and steak mixture; brush and coat with the melted butter and garlic powder mixture, and place in the oven to bake for 10-15 minutes until cheese has completely melted.
- Remove from the oven and serve as desired.
- NOTES: Layout shredded lettuce, banana pepper, and mayo as toppings.