It’s no secret that philly cheesesteak sandwiches are one of my all-time favorite foods. Period. The thought of thinly sliced ribeye, sautéed onions and green peppers (not a mushroom fan : just FYI), and cheese sauce makes my mouth water any time, any day.
I’ve been on a bit of a slider kick lately. Buffalo chicken sliders, pork carnitas sliders (carnitas recipe link here!)
, etc. I understand that they are simply a miniature version of typical sandwiches, but I love them. They’re fun to make, they’re fun to eat, and they’re easy for slipping into a party food mix. Right?
Philly cheesesteak sliders are AWESOME. This particular version, that I made up last week, is insanely good and a little spicy. Maybe like medium spicy … so just be aware of that going into it. OF COURSE, the jalapeños are completely optional … I happen to LOVE minced jalapeños in a lot of recipes to add an extra kick. If you don’t, I totally respect that. Just leave them out – these sliders are still going to be excellent without them.
To start, focus your attention on sautéing the green peppers and onion before anything else. Personally, I like all the vegetables in a philly cheesesteak slider to be tender and juicy. Throw the chopped green pepper into the pan first, let them sauté a bit, then add the onion. Cook both of them down until you can feel them becoming more tender before you add the jalapeño and the minced garlic.
The cheese sauce I made for these is easy and quick. You don’t have to start it until you’re about to add your shaved ribeye to your vegetable pan. In a separate saucepan, melt down butter, add flour, and whisk together to create a roux. Slowly add a bit of milk, and whisk it to combine with the roux. Bring this to a quick boil, but then immediately turn it down to low heat. Considering there isn’t much milk to boil, it will thicken quickly. Add freshly grated sharp cheddar cheese, a little salt and pepper, and whisk until fully combined. Keep this warm until you’re ready to pour it on top of your philly cheesesteak sliders.
The aroma coming from the vegetables and steak is mouth-watering. This recipe can easily transition into two larger versions of philly cheesesteak sandwiches; simply divide the meat and veggie combination and serve on a sub or hoagie roll. Just don’t forget the cheese sauce. 😃
These are best served fresh and hot. To me, steak (or any red meat) never holds the same appealing flavor and texture once it’s cooled and been re-heated. If you don’t mind it, these will easily keep for a couple of days and reheat however you please. This particular recipe serves four sliders; just enough for two people. (Trust me, I could easily eat all four by myself.)
[my additional tips!]:
Actual Prep / cook time: 20 minutes
Clean-up difficulty: 3
Overall difficulty to make: 2
Overall satisfaction: 9
Price range? This dish is under $10 for four sliders.
What I would change next time? Nothing!
For your own version, I recommend:.
- Omit the jalapeño if you prefer them to not be spicy.
- If you would prefer to use garlic powder rather than minced garlic, simply add about a teaspoon directly on top of the ribeye as you are sautéing it! 🙂
© 2016 : a flavor journal : by sara alvord
philly cheesesteak sliders (makes four sliders)
These Philly cheesesteak sliders are a little spicy and so delicious. Made with sautéed ribeye, green pepper, onion, jalapeño, and topped with cheese sauce!
- 1 T. unsalted butter
- 1/2 green pepper, roughly chopped
- 1/2 white or yellow onion, roughly chopped
- 2 cloves garlic, minced
- 1/2 jalapeno, minced, remove seeds for less heat
- salt to taste
- pepper to taste
- 8 oz. boneless ribeye (shaved as thinly as you can)
- 4 slider buns
- 1 Tbsp. unsalted butter
- 1 Tbsp. flour
- 1/3 cup milk (I use 2%)
- 1/2 cup extra sharp cheddar, grated
- salt and pepper, to taste
- Melt butter in a large saute pan over medium heat.
- Add green pepper, cook 7-8 minutes until starting to soften. Add salt and pepper to season.
- Once the green pepper starts to soften, add onion. Cook 5-7 minutes until it becomes translucent and also starts to soften.
- Turn the heat down to low-medium, and add jalapeño and garlic. Mix in well with the peppers and onions.
- Cook 2-3 minutes, continuing to mix all ingredients into one another. Then push the entire veggie mixture to one side of the sauté pan.
- On the empty side, add the shaved ribeye, a little more salt, and pepper. Cook 1-2 minutes until mostly browned. Combine with veggies, and you're ready to serve!
- Melt butter over medium-low heat. Add flour, and whisk until fully incorporated.
- Add milk slowly, and whisk to combine fully.
- Bring to a quick boil, then immediately turn down to a simmer a couple of minutes minutes, until it starts to thicken. Sprinkle in the cheese and whisk until blended.
- Add salt and pepper to taste.
- Slice the slider buns in half. Top with meat and veggies, then cheese sauce. Serve hot and enjoy!
- 1. Put the ribeye in the freezer for 30-45 minutes before you're ready to slice it. This helps it hold together better, and makes slicing easier!
- 2. Seriously, slice it as thin as you possibly can. Or better yet, have your butcher do it for you. (You'll be so thankful for him/her!)
- 3. Omit the jalapeño if you do not like it spicy.
- 4. Substitute about a half to a full teaspoon of garlic powder for minced garlic if you like!
- 5. THIS RECIPE MAKES (4) SLIDERS THAT HAVE 2 OZ. EACH OF RIBEYE. Simply double the recipe to make more! 🙂
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