Philly Cheesesteak sliders

Born on the streets of Philadelphia, the cheesesteak thrives on paper-thin ribeye seared hard with onions and peppers. These slider-size versions tuck the same savory stack under melted provolone for easy sharing at dinner or game day.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 32g protein
• 28g carbs
• 31g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb ribeye steak
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion
• 1 green bell pepper
• 8 oz button mushrooms
• 3 garlic cloves
• 12 slider buns
• 4 tbsp unsalted butter
• 12 provolone cheese slices
• 1/4 cup mayonnaise
• 1 tsp hot sauce
• 2 tbsp fresh parsley

Instructions

1. 1Place the ribeye in the freezer for 20 minutes until firm, then slice it as thinly as possible against the grain into ribbons; season the meat generously with salt and pepper.
2. 2Heat a large cast-iron skillet or griddle over high heat until smoking, add half the oil, and sear the steak in batches without crowding so it browns and stays tender, about 60–90 seconds per batch; transfer cooked meat to a plate.
3. 3Reduce heat to medium, add remaining oil, and cook the thinly sliced onion, bell pepper, and mushrooms with salt, stirring often until deeply caramelized and soft, 10–12 minutes.
4. 4Add minced garlic for the last minute until fragrant, then return all the steak to the skillet and toss everything together so the meat soaks up the vegetable juices and fat.
5. 5While the filling finishes, split the slider buns and brush the cut sides lightly with melted butter; toast them cut-side down in a clean skillet or under the broiler until golden.
6. 6Stir mayonnaise with hot sauce and spread a thin layer on the bottom buns.
7. 7Pile the hot cheesesteak mixture evenly onto the bottom buns, then drape a full slice of provolone over each mound so the residual heat starts the melt.
8. 8Cap with the top buns, brush the tops with remaining melted butter, and return the assembled sliders to a 375°F oven for 4–5 minutes until the cheese is fully melted and stretchy and the tops are glossy.
9. 9Scatter chopped parsley over the tray, serve immediately while the cheese still pulls in long strings and the buttery toasted buns soak up every drop of steak fat and onion sweetness.