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. Great looking sandwich and take on philly cheese steak. I just made its big brother in a stuffed burger form. Great Pics.. :))

  2. My hubby would LOVE these! PINNED to make! Wow! This is mouthwatering amazing! I would love for you to share this at my party Making Memories Mondays that is going on now! Hope to see you there! 🙂
    Cathy

  3. OMG, those look amazing Shinee!! I have never owned a really good knife, and I think it’s about time that I get one! 😉

  4. Great recipe! I’m going to make it this weekend. I want the Santoku knife because I treated my boyfriend to the Wolfgang Puck restaurant last weekend appropriately named “CUT” and spent the most I’ve ever spent on a meal: nearly $600 including tip!! *faint* I’m not made of money by any means but it was the best meal ever and he’s worth it.
    Here is the receipt: http://imgur.com/Prb7CoF
    Now I’m obssesed with all things steak and want to learn how to perfect cooking steak and all meats. I’m 30 and just learning to cook for the first time. The right tools would go a long way. : ) Pleaaaase help a rookie girl out. Love the blog and will be tuning in to learn more recipes! Thanks!

    1. $600?? Wow, your bf is a lucky guy! And the meal must have been delicious too! I agree steaks are the best! Thanks for visiting and sharing your story! Good luck, Parisa!

  5. thanks for the opportunity to win! I’m still hacking away with the inexpensive knives from my wedding (many many years ago) – would love to have something decent in my kitchen 😀