The best recipe for Philly cheesesteak sliders, an approachable way of making this delicious sandwich at home. Just a few key ingredients on toasted garlic butter buns give you the ultimate sandwich right in the comfort of your own home!
What makes these philly cheesesteak sliders so good?
A few key delicious factors!
The toasted garlic butter bun for starters. You can use the bun of your choice (I used potato buns and loved how tender they were), but spread a thin layer of softened garlic butter on them and toast them till golden brown and it’ll completely up your Philly game!
How easy it is to make Philly cheeseseteaks. You just need a handful of ingredients and about 10 minutes in a skillet.
The extra flavor from the soy sauce and Worcestershire really elevates the meat. I haven’t seen this done in other recipes but I’ll never make it without!
What kind of meat to use to make Phillys?
Ribeye is the best cut of meat to use in this case. It’s traditionally used because it’s tender and delicious. It can be pricey though, so you can try and substitute flank steak or sirloin steak.
You can even sub thinly sliced chicken breasts if you’d like for a chicken version of the dish!
What ingredients do you need for Philly cheesesteaks?
Steak as discussed above
Butter and Oil to cook the meat and veggies
Sliced onion and green bell peppers
Mushrooms are optional- I left them out because my husband is a mushroom hater (sigh. I know).
Worcestershire and Soy Sauce: These are the perfect way to flavor the meat! The soy sauce gives a salty umami flavor, and the Worcestershire is the best compliment to the meat.
Salt and pepper to taste, after adding the above sauces
Slider buns and garlic butter for the bread. I used potato buns which were soft and fluffy and made these into sliders. You could also use regular burger buns, hoagie rolls, french bread, whatever you like.
The garlic butter is a great trick to adding so much flavor the bread, along with toasting the bread, it’s a great little step that gives big impact.
How to prepare Philly cheesesteaks:
The first step is making sure the meat is prepared by cutting it very thinly with a sharp knife. It’s easiest to do this when you freeze the meat for 30-40 minutes first. Next, slice very thinly until you have shaved meat.Alternately, you can have your butcher do this. Check this video out if you want to see how it’s done visually.
Most recipes call for cooking the veggies in a skillet, setting aside, then cooking the steak.
I flip it here, because I think cooking the vegetables in the same skillet the meat was cooked in gives them great flavor.
We heat butter and oil in a skillet large enough to fit all the meat and veggies, and add the meat on medium high heat, cooking until browned and crispy in bits.
Set meat aside, then in the same skillet add a little more oil and add the onions. Cook until onions start to char and caramelize, then add the green bell peppers and cook for a few minute more. Once veggies have cooked enough, add the beef back in to warm through, and add the slices of provolone cheese till they are melted enough that you can stir them into the steak.
While this is all going on, you can toast the buns by mixing softened butter with the crushed garlic cloves, and spreading generously on both sides of the buns. Toast on a hot skillet or griddle until golden brown. Delicious!
What to serve phillys with:
We had these with oven baked sweet potato fries and loved them. You can also serve with Air fryer sweet potato fries, or just plain old potato chips.
Leftover philly cheesesteak:
Once you fill the sliders to your hearts content, you might end up with some leftover philly cheesesteak filling. This is never a bad thing!
You can toss some with some creamy sauced pasta for a very indulgent meal.
Leftover philly is perfect for topping a pizza (recipe for this coming very soon).
You can even mix some in with some eggs for a cheesy meaty breakfast skillet, or use the mix to stuff some bell peppers or portobello mushrooms.
Philly Cheesesteak Sliders
- 1 tbsp butter
- 1 tbsp oil
- 1.5 lb ribeye or sirloin or other cut of beef, sliced thinly see post for tips
- 1 large yellow onion, sliced
- 2 green bell peppers, sliced
- 2 tsp Worcestershire sauce
- 2 tsp soy sauce
- 6 slices provolone cheese
- pinch salt and pepper, to taste
For the buns:
- 2 tbsp butter, softened
- 1-2 crushed garlic cloves
- 6-8 buns of choice, slider sized or normal
- Heat a large skillet over medium high heat, and add the butter and oil. Once the butter melts, add the steak and cook until brown and fully cooked through, preferably with some crispy dark brown bits. Once meat cooks, drain the fat, and season with soy sauce and Worcestershire as well as salt and pepper.
- Remove steak to a plate, and in the same pan that the steak was cooked in, drizzle a little more oil in if needed and add the sliced onions. Cook for a few minutes until onions start to caramelize, then add the green bell peppers and cook for a couple minutes further. I like my bell peppers to still have some crunch to them.
- Add the steak back in and stir to combine, then add the slices of provolone cheese and stir until melted.
- Spread the buns with the softened garlic butter and toast in a skillet or a griddle until golden brown, then pile high with the Philly cheesesteak. You can add some mayo to the sandwiches if you like, as well as any other condiments.