Philly cheesesteak sliders combine shaved ribeye steak with caramelized peppers and onions, topped with creamy homemade cheese sauce and served on garlic-buttered pretzel buns. The homemade cheese sauce and quality beef make these sliders stand out from typical versions.
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In a large skillet over medium heat, melt butter. Add sliced peppers and onions and sauté until they begin to soften.
Add a splash of water to the pan to help steam and caramelize the vegetables. Cook, stirring occasionally, until deeply caramelized. Remove from the pan and set aside.
In the same skillet, add the shaved ribeye. Season with kosher salt and black pepper.
Use a spatula to chop and break up the steak as it cooks. Once browned, stir in the Worcestershire sauce.
Return the caramelized peppers and onions to the skillet with the steak and stir to combine.
To make the cheese sauce, combine evaporated milk and dry mustard powder in a small saucepan over medium-low heat.
Add the white American cheese and whisk continuously until the cheese is fully melted and the sauce is smooth and creamy. Set aside.
Pour about half of the cheese sauce over the steak and pepper mixture in the skillet. Stir until everything is well-coated. Reserve the other half of the sauce for dipping.
Slice the sheet of pretzel buns in half horizontally. Place both halves on a parchment-lined baking sheet and toast them lightly under the broiler.
Spread the creamy steak mixture evenly over the bottom half of the toasted buns.
Top the steak mixture with slices of provolone cheese. Place the top half of the buns back on.
In a small bowl, combine the melted butter, minced garlic, and chopped parsley to create the garlic butter topping.
Brush the garlic butter generously over the tops of the assembled sliders.
Using a sharp knife, slice the sliders into individual portions.
Serve immediately with the remaining warm cheese sauce for dipping.
Store assembled sliders wrapped tightly in foil in the refrigerator for up to 2 days; reheat covered in a 350°F oven for 8-10 minutes until warmed through. Cheese sauce and beef can be made separately and refrigerated for up to 3 days.
Yes. Thinly sliced sirloin, flank steak, or deli roast beef work well. Shaved ribeye is preferred for its marbling and flavor, but any tender, thinly sliced cut will work.
Cook them low and slow in butter over medium heat for 15-20 minutes, stirring occasionally, until deeply golden and very soft. Add water to deglaze the pan and lift browned bits for extra flavor.
Yes. Make it up to 2 days ahead and reheat gently on the stovetop or in a microwave, stirring frequently, until smooth. Add a splash of milk if it thickens too much.
Slider buns, brioche buns, or small hoagie rolls are good substitutes. Toast them with butter for the best texture and flavor.
This recipe typically yields 8-10 sliders depending on bun size. One slider per person as an appetizer, or 2-3 per person for a main course.
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