Philly Cheesesteak Sliders
These Philly Cheesesteak sliders are made just like the infamous Philly sandwich, but mini-sized for party appetizers! With thinly sliced ribeye steak, two types of cheese, diced onion, and King's Hawaiian rolls, these Philly sliders are sure to please at your next get-together or your family's dinner table.
Servings: 12 sliders
Ingredients
- 1½ - 1¾ lb ribeye steak shaved or very thinly sliced
- 1 medium onion diced
- 1 tablespoon cooking oil
- 1 pack King's Hawaiian rolls
- 6 slices American cheese
- 6 slices provolone cheese
- 2 tablespoons butter plus more for toasting the rolls
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic minced
- salt and pepper *Or substitute all-purpose seasoning of your choice. See notes.
Instructions
- Heat griddle to about 375-425℉ over medium heat. *If using a skillet, heat a large skillet over medium heat. At the same time, preheat oven to 400℉.
- Add about 1 tablespoon of cooking oil to the heated griddle surface and spread it around with your spatula. Add the diced onions to the oiled griddle and sauté until translucent. Season onions with salt and pepper, and move them to the cooler zone on your griddle to keep warm while the steak cooks. *For skillet cooking - sauté diced onions over medium heat until translucent. Season with salt and pepper, then transfer to a bowl while you cook the steak.
- Add the thinly sliced ribeye steak to the griddle in a thin even layer. Allow to cook on the first side for about 1-2 minutes to develop a bit of crust. Then, using your spatula with one hand, hold a few pieces of steak in place as you use the bench scraper in the other hand to "chop" the steak slices. As you're chopping the meat, you will use the scraper to kind of pull the steak away from the spatula in one fluid motion. *NOTE - If you're making cheesesteaks in a stovetop skillet, I recommend cutting the sliced ribeye into bite-sized pieces before adding it to the skillet to cook.
- When the steak is all chopped, continue to cook on the griddle stirring often, just until all of the pink is gone from the meat. Do not overcook.
- While the steak finishes cooking, add 2 tablespoons butter, 2 cloves minced garlic, and 1 tablespoon Worcestershire sauce to a small saucepan. Heat until butter is melted, stirring occasionally. Set to the side.
- Season the steak with salt and pepper or your favorite all purpose seasoning. Add the sautéed onions to the steak. Mix together briefly, then transfer to the cooler side of the griddle. Or for skillet cooking, remove from the heat.
- Leave King's Hawaiian rolls in one large sheet of 12 rolls, and cut in half horizontally using a serrated knife. Butter the cut sides of the sheets of rolls, and toast on the griddle until golden brown.
- Transfer the bottom of the toasted rolls to a baking sheet. Place the provolone cheese slices evenly across the bottom buns, overlapping the cheese a bit if needed. Top the cheese slices with the cooked steak and onion mixture. Place the sliced American cheese on top of the steak layer, and then top with the tops of the rolls.
- Brush the tops of the sweet rolls with the butter, garlic, Worcestershire mixture from step 5. Bake in the oven at 400℉ for about 12-15 minutes, or until the tops of the rolls are golden brown and the cheese is melted.
- Serve Philly cheesesteak sliders warm. Optional toppings include sliced banana peppers, pickled jalapeños, mayo, etc.
Notes
- Seasoning notes - We used Smash That Burger Seasoning (our own beef and burger blend) to season the ribeye steak. You may substitute your favorite all-purpose seasoning for beef, or use a simple blend of salt and black pepper.
- Cheese choices - For authentic Philly cheesesteaks, you have 3 main cheese options: provolone, American, and Cheez Whiz. We prefer a blend of both mild provolone slices and American cheese slices. If using Cheez Whiz, we recommend heating it with a bit of half & half to thin it out so as not to overpower the steak.
- Slicing the steak - I recommend getting your ribeye steaks freshly sliced from the meat counter at your local grocery store. Most stores are happy to do this for you. Tell them you want it slightly larger than shaved. Some stores also sell shaved ribeye steak in the meat case. If you must slice it yourself, freeze the ribeye steak for about 45 minutes before slicing to make it easier to cut into very thin slices.