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philly cheesesteak sliders.

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Philly cheesesteak sliders are a little spicy and so delicious! Made with sautéed ribeye, green pepper, onion, jalapeño, and topped with cheese sauce!
Philly cheesesteak sliders are a little spicy and so delicious! Made with sautéed ribeye, green pepper, onion, jalapeño, and topped with cheese sauce!
Philly cheesesteak sliders are a little spicy and so delicious! Made with sautéed ribeye, green pepper, onion, jalapeño, and topped with cheese sauce!
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.
 
Philly cheesesteak sliders are a little spicy and so delicious! Made with sautéed ribeye, green pepper, onion, jalapeño, and topped with cheese sauce!
 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 a little spicy and so delicious! Made with sautéed ribeye, green pepper, onion, jalapeño, and topped with cheese sauce!
 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.
 philly cheesesteak sliders are a little spicy and so delicious! Made with sautéed ribeye, green pepper, onion, jalapeño, and topped with cheese sauce!
 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.
 philly cheesesteak sliders | a flavor journal
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.)
 
Enjoy!
 

[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
Print Recipe
5 from 2 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2
Author: sara rose : aflavorjournal.com

Ingredients

For meat and veggies

  • 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

For cheese sauce

  • 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

Instructions

For sliders

  • 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!

For cheese sauce

  • 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, 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!

Notes

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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  1. Reply

    Philly Cheesesteak sliders are comfort food around our house. Perfect for football season which is just around the corner. I’m talking high school football where we are on Friday nights.

    1. Reply

      Absolutely!! They’re some of my favorite comfort food and game day food!

  2. Reply

    ohh this is right up my street! sounds lush! 😀

    1. Reply

      thanks, Sarah! it’s quite tasty if I can say so! 🙂

  3. I love philly cheesesteaks. There’s this one place that sells it that’s about 30 minutes away from us and we drive all the way there when the craving hits. So excited to see this recipe and try to make them at home 🙂

    1. Reply

      I totally get the craving and driving thing! There’s one place in my city that has the best ones … not quite thirty minutes away, but nothing satisfies like that specific cheesesteak!

  4. Love philly cheesesteaks! Looks fantastic!

    1. Reply

      Thank you, Jessica! Me too!

  5. Reply

    Love Philly cheese steaks! Saved to try. Thanks for posting!

    1. Reply

      My pleasure, Miranda!

  6. Reply

    These sliders look so tasty and easy! And I wouldn’t dare to omit the jalapenos 😀

    1. Reply

      Haha. Right? I’m such a sucker for spicy stuff! And thank you, Ahu!!

  7. Reply

    WOW!!! Philly cheesesteaks are one of my favorite foods too. These are adorable and look incredible. Your photos are perfect!

    1. Reply

      HUGE compliment, Rahcel! Thank you so much!! They are super adorable, but they don’t last long 🙂

  8. Reply

    Philly cheesteaks are my favorite! This recipe gives me the same big taste with a small bite. Pinned!

    1. Reply

      Thank you so much, LaKisha!!

  9. Reply

    Yum yum! I enjoy cooking but have never made these. How do you shave the ribeye or can you purchase it that way?

    1. Reply

      I freeze mine for just a bit, then thinly slice it using a chef’s knife. BUT, before going that route, ask your butcher to shave it for you … this will save you a ton of time and effort! Just purchase an 8 oz. ribeye from the butcher shop, then ask them to do it. Hopefully they will!

  10. Reply

    This looks amazing and something my husband would really enjoy. The cheese sauce recipe alone would be useful for certain dished we make too. Great recipe.

    1. Reply

      Thank you, Lisa! I really could use cheese sauce on maybe everything. Good thing it’s so easy to make!

  11. Reply

    I’m a Philadelphian who can’t WAIT to try this recipe! Looks delicious!!E

    1. Reply

      That’s awesome, Erika! Thank you for such a great compliment! Is it bad that I thought about booking a flight to Philly recently just so I could maybe binge on cheesesteaks for a few days? 🙂

  12. Reply

    This looks delicious! We’d love to have you share this over at this week’s Dishing It and Digging It party! http://www.angiethefreckledrose.com/dishing-it-digging-it-108 Hope to see you there! 🙂

    1. Reply

      Hi Angie! For some reason, your comment was just hanging out in my spam folder! 🙁 I would love to join your Dishing It and Digging It party soon if you’d like!

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