Philly Cheese Steak Sliders

5 from 2 votes

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Messy little Philly cheese steak sliders are irresistibly cheesy and flavorful, perfect for your game day menu!

Messy little Philly cheese steak sliders are irresistibly cheesy and flavorful, perfect for your game day menu!

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.

Messy little Philly cheese steak sliders are irresistibly cheesy and flavorful, perfect for your game day menu!

And here is step-by-step photo instructions to make the sliders.

Philly Cheese Steak Sliders

Loaded with tender thin steaks, sautéed mushrooms and peppers, and topped with lots of cheese, these sliders are simply irresistible!

Messy little Philly cheese steak sliders are irresistibly cheesy and flavorful, perfect for your game day menu!


5 from 2 votes

Philly Cheese Steak Sliders

Messy little Philly cheese steak sliders are irresistibly cheesy and flavorful, perfect for your game day menu!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 8 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

Calories: 351kcal, Carbohydrates: 17g, Protein: 20g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 521mg, Potassium: 276mg, Fiber: 1g, Sugar: 5g, Vitamin A: 365IU, Vitamin C: 12mg, Calcium: 156mg, Iron: 1mg
Course: Main Course
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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152 Comments

  1. I would really like a nice, new sharp knife…it’s been so long…lol. But what I really want to know is what did you use as a toothpick on your sliders? Way too cute!!!

  2. I picked out a sushi knife at a local kitchen shop… I wanted my husband to stop on his way home and purchase the knife. That way he could make sure he like the knife as well as I did seeing that he was always the one cutting the sushi. He bought the knife and several weeks later we had friends over for sushi. When we pulled out the sushi knife he had purchased it was a tiny little pairing knife. The sales clerk had sent my husband home with the wrong knife! We laugh about it every time we make sushi! 🙂

    1. OMG, that’s so funny, Jan! Your story actually reminded me of the importance of sharp knife for sushi! I used to make sushi rolls in college. Back then I didn’t have any good knives at all, and I always had the hardest time to cut my rolls. That’s probably the reason why I stopped making them. Better start making the sushi rolls again. 🙂 Thanks for sharing your story and entering the giveaway. Good luck!

  3. I Love using a santoku knife. I love the way it feels and cut, slices and chops. I have one right now that was endorsed by a famous chef…. I’m not very happy with it so I need to get a new one. I would LOVE to have this knife. Now as far as this sandwich goes….OMG!!!! YUM!!!!! I’m making this for dinner and am so excited about it!!!

    1. Lisa, thank you for the compliments! Hope you enjoyed the sliders tonight. Thanks for entering the giveaway as well. Good luck!

  4. The philly cheese sandwiches look great. I am going to try these this weekend. I love to cook and I certainly would love the addition of this great looking knife to my collection of not so great knives.

  5. Oooohhh yummy!! These look delish. Can’t wait to make em and try them!! And yeah I don’t think I have one good knife. All the knifes we got are so dull it just squished everything instead of cut. Lol gee not that bad. Lol true story though. Lol thanks for the recipe though. Have a great day!!

  6. My knives are dull and old 🙁 Having one if these knives would make it fun and easy again when working in the kitchen. I’ll be crossing my fingers hoping to win.. Thanks!!

  7. Thanks for the delicious recipe and the “freeze your meat a little” tip! The holidays are around the corner and that means a lot of chopping and slicing. My knife story involves just that. We often gather to prepare holiday meals and a few years ago it was quite embarrassing to realize I only owned one decent sharp knife! My collection was so pitiful that my family members said the dull side was just as good as the so-called sharp side. They now come with their own knives. This Santoku knife would brighten our family holiday time!