Philly Cheesesteak Sliders

Philly Cheesesteak Sliders = so good, so easy! Perfect for dinner or game day.

In the Twin Cities, we’re getting all psyched about hosting the Superbowl this year, in our nifty new (ish) Stadium. It’s a big deal. There’s a new layout in our Meet Minneapolis guide. Every day there’s a new article and new happenings.

Philly Cheesesteak Sliders
Philly Cheesesteak Sliders

But what are we Minnesotans going to eat? (Unless you’re at the BIG party and Andrew Zimmern is cooking or you’re a diehard foodie.) We’ll be eating something do-able.

We’ll have wings and lots of them, dips and chips galore. Some kind of Meatballs. Maybe Chili. Pizza. Tacos. Wild Rice Soup. And bars. Lots of bars (they’re really a Minnesota thing) for dessert. And maybe these Sliders. Philly Cheesesteak Sliders.

Sliders are kind of ubiquitous for game day. They’re fun, you can pick them up, they’re easy and you can make a bunch. Heck, make trays ahead and just pop them in the oven for 15 minutes as needed. And people love them.

Philly Cheesesteak Sliders
Philly Cheesesteak Sliders

Get one of these little sliders in your hand, the cheese melding the peppers, steak, and buns together & you’ll go nuts. Honestly, I think the magic is in Hawaiian Rolls. They’re super soft, sweet & salty. Hawaiian Rolls can be pricey but are usually on sale around the Superbowl & you can sign up on King’s Hawaiian site for coupons.

As far as what’s inside a Philly Cheesesteak Slider? There’s a lot of options, but with a dish like this that anyone can make, you’ll want yours to stand out, right? But you still want them to be cheesesteaks. And you’re gonna want to hear that these are the BEST Philly Cheesesteak Sliders anyone has ever made or had.

The beef can be the packaged frozen kind, deli beef or you can use steak. It’s an extra step, but it gets my vote. The cheese can be sliced, shredded or hand cut. I cut my own so I can get a good cheesy layer. Then you just need bell peppers and onion, diced so the sandwiches are easy to eat. And a few little secret ingredients, subtle, so the Cheesesteak flavor shines out. (Don’t question that mayo – trust me on this.)

Philly Cheesesteak Sliders

  • Servings: 6, 2 each
  • Difficulty: easy
  • Print

  • 1 small green pepper, or two halves if you’d like more than 1 color, diced
  • 1 medium onion, diced
  • salt & pepper
  • a few dashes of Worcestershire sauce
  • 1 tablespoon olive oil
  • 6 to 8 ounces sirloin steak, sliced against the grain, wafer thin, or the equivalent amount of deli beef, or a prepackaged Philly Cheesesteak meat (see note)
  • 1 heaping tablespoon mayonnaise
  • 6 – 8 ounces (or more) Provolone cheese

Topping:

  • 2 tablespoons butter
  • few dashes of Worcestershire
  • 1/4 teaspoon (heaping) garlic powder
  • sea or kosher salt for sprinkling

Preheat oven to 350°F.  Spray an 11 x 7″ casserole lightly with cooking spray.

In a large skillet, add the oil, heat to medium high and add bell peppers and onions, and cook until almost soft. Add salt and pepper, then push them to the side. Be generous with the salt.

Salt and pepper the steak, generously. Add the steak in two batches to the skillet, pushing and cutting at it with a spatula until it’s broken down and just cooked through. Toss the first batch up on top of the veggies and add the second batch to the skillet. Set aside, off heat, when finished. If desired (and recommended) add a few dashes of Worcestershire sauce to the steak as it cooks.

Remove rolls from packaging, but don’t separate into individual rolls. Using a long, serrated knife, slice through them all at once, horizontally, about halfway through. Remove the top layer.

Spread the bottom layer with mayonnaise, then add the rolls to the casserole dish. Mix together the pepper, onion and steak mixture and distribute over the mayonnaise, as evenly as possible. Top with cheese. Add the top layer of the rolls.

In a microwave-safe cup, melt the butter (about 1 minute) then add garlic powder and a couple of dashes of Worcestershire. Brush the mixture over the rolls. Sprinkle with sea salt.Cover with foil and bake for 10 minutes. Uncover and bake another 5 to 10 minutes, until the tops appear a little dryer and the cheese inside is melted. Serve immediately, out of the dish or place on a platter and separate, if desired.

Note: Freeze the beef for 20 minutes to make it easier to thinly slice. If you use deli meat, just heat it through, briefly.

Put Your Own Spin On It:

Sliders are easy to customize:

  • Make these with layers of ham topped with cheese, or turn them into any type of slider you’d like.
  • Use Cheez-Whiz instead of Provolone.
  • Vary the butter topping. Go heavier on the Worcestershire or try using a finely chopped shallot or onion or fresh garlic in the butter. Just toss the butter in a pan instead of melting in the microwave and then add the aromatic.
  • Leave out the mayo – keeping in mind the mayo provides a protective layer so the meat doesn’t overly soften the bread and it all holds together.

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
  • Follow my 12 Strategies – You’ll see them on the upper drop-down menu of every page.
  • Don’t get discouraged. Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Shop well for the cheese and buy on special and use coupons on the cheese and rolls. Steak on special will generally be less than either the Deli meat or the Frozen Cheesesteak meat.

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I’ll be taking this recipe to Fiesta Friday #207, hosted this week by Lily @ Little Sweet Baker and Judi @ cookingwithauntjuju.com.

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