Messy little Philly cheese steak sliders are irresistibly cheesy and flavorful, perfect for your game day menu!
While pumpkin-everything are popping up everywhere (including my blog), let’s take a break for a moment and enjoy some savory goodness, like this Philly cheese steak sliders. On PRETZEL rolls! These cheesy, meaty sliders are perfect for game day menu, as well as weekday dinner.
As you know, Philly cheese steak sandwich is known for its super thinly sliced (or should I say, shaved?) meat, which is a little hard to achieve without a meat slicer.
But I have a trick that my mom taught me early on. (One of my chores was to help mom to cook dinner, and for some reason, slicing and mincing the meat was my job.)
Anyway, first, you’ll need a good sharp knife. Second, the meat has to be semi-frozen, just firm enough to shave off the thin slices. If you’ve got fresh meat from the store, simply place the meat in the freezer for 30-45 minutes to firm up.
And here is step-by-step photo instructions to make the sliders.
Loaded with tender thin steaks, sautéed mushrooms and peppers, and topped with lots of cheese, these sliders are simply irresistible!
Philly Cheese Steak Sliders
Ingredients
- 1 lb ribeye steak or any kind of steak, semi-frozen
- 4-5 white or cremini mushrooms about 2 cups chopped
- 1 medium green bell pepper about 1 cup chopped
- ¼ red onion about ¼ cup chopped
- 3 tablespoon unsalted butter
- 2 tablespoon olive oil
- ¾ teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 8 Pretzel slider buns
- 8 slices Provolone cheese
Instructions
- Using a very sharp knife, slice the steak into very thin slices. (I’m using rib eye steak, because it’s the most flavorful steak, but you can use any tender cut.) It’s easier to shave off thin slices, if the meat is semi-frozen. Simply place the fresh meat in the freezer for 30-45 minutes to firm up. Slice the mushrooms, bell pepper and onion into thin slices/strips as well.
- In a skillet, heat 1 tablespoon of olive oil and melt 1 tablespoon of butter over medium high heat. Stir in the onion and cook until fragrant, about a minute. Add mushrooms and bell pepper and cook until tender, 4-5 minutes, stirring occasionally. Sprinkle ¼ teaspoon of salt. Transfer the vegetables onto a clean plate. Set aside.
- Add the remaining 1 tablespoon of olive oil and thinly sliced steak into the skillet. Season the meat with remaining ½ teaspoon of salt, black pepper and Worcestershire sauce. Cook the steak for about 3 minutes, until nicely browned. Transfer to a clean plate and set aside.
- Slice the pretzel rolls in half crosswise and spread the remaining 2 tablespoons of butter on each cut side of the buns. Place the buns buttered side down on the hot skillet and toast for about a minute.
- To assemble the sliders, divide the meat among 8 slider buns, place half of the cheese, then veggie mixture and the remaining cheese.
- Right before serving, broil until the cheese melts, 1-2 minutes.
- Replace the top of the slider buns and serve!
Nutrition Facts:
Gayle Costner Martinson says
Hi! I have enjoyed following you for some time now. Your food is delightful and the photography is perfect.
These sliders look delicious! If you ever decide to make it Pinterest accessible, I will definitely have to try it! (When I click on my Pinterest button you do have recipes popping up, but none of them are of this).
Thank you for sharing!
Alyssa | EverydayMaven says
What a fun twist on a Philly Cheesesteak!
Shinee says
Thanks, Alyssa!
Lexy says
I just “found” you and I’m spending too much time trying to take in all your great recipes. You will find me here very often I can honestly say. I do have a question about the sliders above. On the video you end by broiling the entire sandwich. Doesn’t that just toast the very top (maybe you don’t put it high in the oven as you would for “broiling”. Anyway, you previously toasted the rolls in the beginning and I assume the main job of the final 1-2 min. broil is to melt the cheese and with the top put on I wonder how the cheese melts in one minute????
Am I being too daft to questing this???? Can’t wait to make these. Thanks for sharing all your talents.
Shinee says
Hi, Lexy! Welcome!! So glad you’re here. 🙂 You asked very good question, something that’s vague in the recipe that I should correct. I broil the sliders with top off, so cheese melts faster. (I hired someone to make the video for me, and because the recipe doesn’t specify it, they must have broiled them with top on, which doesn’t hurt either.) Thank you for noticing it, and I’ll update the recipe right away. And please don’t hesitate to ask any questions, and let me know if you make any of my recipes. Enjoy!
Karly says
This looks like an incredible dinner! Thanks for linking up with What’s Cookin’ Wednesday!
Jhuls says
These are lovely looking sliders. I hope you don’t mind if I take two. 😀 Have a fab weekend. xx #FoodieFriDIY
Tianna says
these look delicious and so gourmet!Â
Amanda @ The Anti Mom Blog says
love everything about these sliders! especially the pretzel bun – heavenly! pinning and sharing!!Â