This recipe shows you how to make Philly Cheese Steak Sliders. These sliders are small, tasty sandwiches. They are perfect for parties or a quick dinner.
I remember the first time I tried a real Philly cheesesteak. I was in Philadelphia for a food convention. The sheer amount of meat and cheese, all packed into a soft roll, was incredible. These sliders capture that same great taste, but in a smaller, easier-to-manage size. They’re always a hit whenever I make them.
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Reasons to Try Philly Cheese Steak Sliders
These sliders offer a big taste in a small package. Thinly sliced beef cooks quickly. Melted cheese adds a creamy texture. The soft slider buns make them easy to hold and eat. These sliders combine classic Philly cheesesteak flavors.
Where did Philly Cheese Steak come from?
The Philly cheesesteak has a simple history. Pat and Harry Olivieri, hot dog vendors in Philadelphia, created it in the 1930s. They wanted a change from hot dogs. One day, Pat grilled some thinly sliced beef. He put it on an Italian roll. A taxi driver smelled the sandwich and asked for one. The cheesesteak quickly became popular. Cheese was added later, possibly by Joe “Cocky Joe” Lorenza, a manager at Pat’s Olivieri’s Ridge Avenue. The sandwich is now a Philadelphia icon. Many restaurants and food trucks serve their version.
Essential Ingredients Selection for Philly Cheese Steak Sliders
- Beef: Use ribeye steak. Ribeye offers good marbling. Marbling means small streaks of fat. This fat melts during cooking. It makes the beef tender and juicy.
- Cheese: Provolone cheese is a classic choice. It melts well. It also has a mild, slightly tangy flavor. White American cheese is another good option.
- Onions: Yellow onions are best. They caramelize beautifully. This means they turn sweet and brown when cooked slowly.
- Slider Buns: Choose soft slider buns. These small rolls hold the filling well.
- Bell Peppers (Optional): Some people like green bell peppers. They add a slight crunch and a bit of bitterness.
- Butter: Butter helps to toast the buns. It also adds flavor.
- Salt and Pepper: These are essential seasonings.
Instructions
- Prepare the Beef: Freeze the ribeye for 30 minutes. This makes it easier to slice thinly. Slice the beef against the grain.
- Cook the Onions: Slice the onions. Heat a large skillet or griddle over medium heat. Add a little oil or butter. Cook the onions until they are soft and golden brown. This takes about 15-20 minutes.
- Cook the bell peppers: if you decide to use it, at the same time of the onions.
- Cook the Beef: Increase the heat to medium-high. Add the sliced beef to the skillet. Cook for 2-3 minutes. The beef should be cooked through but still tender. Season with salt and pepper.
- Melt the Cheese: Place slices of cheese on top of the beef. Allow the cheese to melt.
- Toast the Buns: Spread butter on the slider buns. Place them cut-side down on the griddle or in a separate pan. Toast until golden brown.
- Assemble the Sliders: Place a generous portion of the beef and cheese mixture on the bottom half of each bun. Top with the other half of the bun.
What You Must Know About Philly Cheese Steak Sliders
- Don’t Overcrowd the Pan: Cook the beef in batches. This ensures even cooking.
- Slice the Beef Thinly: Thin slices cook quickly. They also absorb flavor better.
- Control the Heat: If the pan gets too hot, reduce the heat. You don’t want the beef to burn.
- Don’t leave the ribeye in the freezer for much longer than 30 minutes.
Serving Suggestions for Philly Cheese Steak Sliders
Serve these sliders hot. Ketchup is a common condiment. You can also serve them with a side of extra cheese sauce. Potato chips or fries are good side dishes. A simple salad also works well.
Storage
Store leftover sliders in an airtight container. Keep them in the refrigerator. They will last for 2-3 days.
Reheating
You can reheat the sliders using several easy methods. For best results, use the oven or a skillet to restore their warmth and texture.
Oven:
Preheat your oven to 350°F (175°C).
Wrap the sliders in aluminum foil to keep them moist.
Heat for 10-15 minutes, or until warmed through.
Skillet:
Place the sliders in a skillet over medium heat.
Add a tablespoon of water to the skillet to create steam.
Cover and heat for 5-7 minutes, until the cheese is melted and the sliders are heated through.
FAQ
Can I use a different type of cheese?
Yes. Other good options include American cheese or Cheez Whiz.
Can I add other vegetables?
Yes. Mushrooms are a popular addition.
Can I make these ahead of time?
You can cook the beef and onions ahead of time. Assemble the sliders just before serving.
Can I use a different cut of beef?
Ribeye is best, but you can also use sirloin.
What kind of bread should I use if I can’t find slider buns?
You can use small dinner rolls or even cut larger hoagie rolls into smaller portions.
How can I prevent the sliders from becoming soggy?
Toast the buns well and avoid adding too much sauce or liquid to the filling.
Is it necessary to freeze the steak before slicing?
Freezing the steak for about 30 minutes makes it firmer and easier to slice thinly, which is crucial for this recipe.
Can I prepare the meat mixture in advance?
Yes, you can cook the steak, onions, and peppers ahead of time and store them in the refrigerator. Reheat and assemble the sliders when ready to serve.
Philly Cheese Steak Sliders
Ingredients
- 1 pound ribeye steak
- 1 large yellow onion sliced
- 1 green bell pepper optional, sliced
- 12 slider buns
- 6 slices provolone cheese or cheese of your choice
- 2 tablespoons butter
- Salt and pepper to taste
- Olive Oil
- Kecthcup
Instructions
- Freeze ribeye for 30 minutes, then thinly slice against the grain.
- Cook onions (and bell peppers, if using) in a skillet with oil/butter over medium heat until caramelized (15-20 minutes).
- Increase heat to medium-high, add beef, and cook for 2-3 minutes, seasoning with salt and pepper.
- Place cheese slices over beef and melt.
- Butter and toast slider buns until golden brown.
- Assemble sliders with beef and cheese mixture on buns.