Philly Cheese Steak Sliders

January 29, 2013Katie

Philly cheesesteak sliders

Sliders are such a great inspiration to play with.  First off, you can have a small appetite and have just one or be ravenous and have 4.  The recipes can vary from Buffalo Chicken to Portabello Mushroom  or you can offer your guests or family a choice and do several, including this latest one I whipped up last night….The Philly Cheese Steak Slider.

Flash grilled thin strips of beef topped with a creamy Provolone cheese sauce make these a great little addition to anyones’ Superbowl table of goodies this year!

Start out by picking a steak selection.  I wanted to keep things reasonably priced so I picked sirloin.  You could go as expensive or inexpensive as you like by picking New York Strip or even beef round steak if you like…but whichever one you use, freeze ir for about 20 minutes before you try to slice it.  It makes slicing it thinly, ever so much easier!

sirloin steak

Slice it across the grain as thinly as you can.


This was about the best I could do but it was perfect!


I also used 2 decent sized sirloin steaks to make 25 sliders.


Salt and pepper your steak generously to give it flavor.


Then toss them on a lightly oiled or sprayed pan or griddle that you’ve heated up over medium high heat.


This will happen pretty quickly so don’t walk away! Turn the steak after about a minute to get the other side browned.


Then remove it to a platter.


Now let’s make the Provolone cheese sauce.  There are two schools of thought on authentic Philly cheese sauce….many purists believe it should be this. cheesewhiz

Others believe Provolone or Provolone cheese sauce is the way to go…so here is how you make it…

Add 3 tablespoons of butter to a medium saucepan.  Once that melts, add in 3 tablespoons of flour and whisk for about 2 minutes to cook out the flour taste.

Pour in two cups of milk.  Whisk it right into the roux you just made.  Then add in 1/2 teaspoon of salt and 1 tablespoon of  Dijon mustard.  Dump in one cup of grated Provolone cheese.


Incidentally, I used this Provolone and it is addictive.


I bought mine at Sam’s Club.

After stirring just until the cheese melts, you’ll have a nicely thickened cheese sauce.  Remove it from the heat to keep it from burning.

We also grilled some sliced mushrooms and onions in separate pans as well (cooked in a little olive oil).


Seeing as Mr. Wonderful is half Hawaiian, it is no great surprise that we love this stuff.


These little sub rolls are perfect if you cut them in half to make little square buns (they are already cut for subs).  Otherwise you can buy the Hawaiian rolls but you’ll have to slice them each individually as they aren’t cut at all.  We’ve also used dinner rolls or potato rolls for slider buns.

Open one bun up and pile on some steak.


Then ladle on some Provolone sauce.


Also pile on some mushrooms and onions, if you prefer them.


Serve these with a bowl of pepperoncini pepper rings, which is delicious as well on them!



Aren’t they cute and the  perfect thing to serve for your Superbowl party?  They’re a nice change from burgers!


And for a delicious side for these, serve them with my Skillet Chili Queso!


I hope your Superbowl dreams come true this year and your team wins…but above all…I hope you consume and serve some great Superbowl recipes like these Philly Cheesesteak Sliders!


I know I may reside in Oklahoma, but this food blogger and writer is sure liking Philly and their cheese steak sandwiches tonight!

Philly Cheese Steak Sliders
Prep time
Cook time
Total time
  • 1 sirloin steak
  • Hawaiian Rolls (or potato rolls - dinner size)
  • 2 large onions sliced thinly
  • 1 8 oz. package cremini mushrooms
  • 4 T. olive oil
  • 3 tablespoons unsalted butter
  • 3 T. all-purpose flour
  • 2 c. milk
  • ¾ c. Provolone cheese, grated
  • 1 t. kosher salt
  • ¼ t. pepper
  • Pepperoncinis (for garnish)
  1. Freeze steak for 30 minutes, then remove and slice as thinly as possible (or have your butcher slice it). Salt and pepper steak pieces well.
  2. Heat frying pan or griddle to medium high heat and add olive oil.
  3. Sear steak pieces in pan until browned and done on both sides. This happens very quickly (one minute)
  4. Make sauce.
  5. Add butter to skillet over medium heat. When melted, stir in flour to form roux. Stir for about 2 minutes, cooking out flour taste.
  6. Add milk and whisk well, stirring out lumps for about 4-5 minutes, until thickens.
  7. Add in cheese

Look what other fabulous food bloggers made today while participating in Food Network’s Lets Pull Up a Chair: Comfort Food Fest!

Jeanette’s Healthy Living: Gluten-Free Maryland Crab Cake Sliders
The Heritage Cook: Italian Sliders with Fried Polenta and Marinara Sauce
Feed Me Phoebe: Thai Chicken Sliders with Sriracha Mayo
Elephants and the Coconut Trees: Shredded Beef Sliders
Haute Apple Pie: Easy Pan Cheeseburger Sliders
Devour: Pick Your Slider Stuffing for Super Bowl
Dishin & Dishes: Philly Cheesesteak Sliders
Blue Apron Blog:
Weelicious: Mexican Chicken Sliders
Taste With The Eyes: Classic Chicago-Style Polish Sausage Sliders
Virtually Homemade: Meatball Sliders
Napa Farmhouse 1885: Buffalo Sliders with Bacon & Cheddar
Red or Green: Buffalo Chicken Sliders with Bacon & Celery
The Sensitive Epicure: Arepas — The Ultimate Gluten-Free Slider with South American Flair
Domesticate Me: Cheesy Buffalo Chicken Meatball Sliders
Daily*Dishin: Italian Roast Beef-Smoked Almond Creamy Cheesy Sliders
FN Dish: Super Sliders


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