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 absolutely love your blog. I can’t wait to try these sliders but before i can, I need that knife, lol. My knife set is pretty much steak knives. Oh how i’d love to have a real knife to cut up my veggies and meats. (Desperate Dull girl in the kitchen)

  2. My past fail was cutting some meat with a porcelain knife and it came out very uneven and I cut my finger. I know that was very amateurish but there is a limit to how sharp those knives can get. A santoku knife would be an awesome addition to the kitchen and I would work to develop better cutting skills

    1. I also need to work on my cutting skills, it’s so important for our safety! Jess, thank you for entering the giveaway. Good luck!

  3. My husband loves a sharp knife it’s just hard to find a good one. I hate to pick up a knife and end up having to saw through what ever I am cutting it drives me crazy!!! Oh and this recipe is definitely being made TomorrowFor

    1. Yeah, shopping for good knives is a challenge. I’m still educating myself on this subject. This Santoku knife hasn’t disappointed me. Thank you for entering the giveaway, Morgan. Good luck!

  4. Would love to have a really good knife mine are rather old and have been sharpened too many times. Will make these sliders this week, they look great!

    1. Thanks, Pam! Hope you enjoy the sliders. Let me know how they turn out. And thank you for entering the giveaway. Good luck.

  5. I’m making these sliders today they look so yummy! Think I’m going to put them on the grill. I could use a really good knife, mine are not as good as I would like..

  6. To own a sharp knife would be pure heaven. I still have the knifes I got a a wedding present in 1962—-the only one that still works good is a long saw edge bread knife. The Philly steak looks

  7. I am so tired of sawing everything with the knives that I have. It would be so helpful to have a quality knife for easy cutting. Keeping my fingers crossed!

  8. I made these for dinner tonight, raves!! Even my daughter like them (slightly modified for her) Had to use white shrooms, local store did not have cremini. I have been living for years with some hand me down knives, the straight kind that you can sharpen (some are getting pretty thin:). I have done a couple of cooking competitions (only second in both 🙁 and received a Cutco knife as a gift. I have really enjoyed those, but they are small. I would love a larger good cutting knife! Cutting lots of home-grown veggies to can and freeze this time of year. Thanks for the great recipe idea!

    1. I’m so happy you and your family enjoyed this for dinner today! 🙂 Wow, you must be really good cook (Second place is pretty good!) Thanks for entering the giveaway and good luck!