Philly Cheesesteak Game-Day Sliders

How to Make Philly Cheesesteak Game-Day Sliders

1. 1

   Step 1: Slice and caramelize onions and peppers

   Active 10 min

   Thinly slice the yellow onion and bell pepper. Heat a large skillet over medium-high heat, add 1 tbsp vegetable oil and 1 tbsp unsalted butter, then add the sliced onion and bell pepper. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper and cook, stirring occasionally, until softened and golden (about 8–10 minutes). Reduce heat to medium and keep the vegetables in the pan.

   For this step

   • 1 mediumyellow onion
   • 1 mediumbell pepper
   • 1 tbspvegetable oil
   • 1/2 tspblack pepper
   
2. 2

   Step 2: Sear the thinly sliced beef

   Active 6 min

   Increase heat to high and push the onions and peppers to the side of the skillet. Add the thinly sliced beef in an even layer (no crowding — work in two batches if needed). Sprinkle the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper over the beef and cook, stirring and breaking the meat apart, until just browned and no longer pink, about 4–6 minutes. Stir in 1 tbsp Worcestershire sauce and toss to coat.

   For this step

   • 1 lbthinly sliced beef (ribeye or sirloin)
   • 1 tbspWorcestershire sauce
   
3. 3

   Step 3: Combine meat with vegetables

   Active 2 min

   Mix the cooked beef with the caramelized onion and bell pepper in the skillet and reduce heat to medium. Cook together 1–2 minutes so the flavors meld; then remove the skillet from heat and keep the mixture warm.
   
4. 4

   Step 4: Assemble sliders and melt the provolone (stovetop or broiler)

   Active 4 min · Passive 2 min

   Separate the 12 slider buns. Brush the cut sides of the buns with the remaining 1 tbsp unsalted butter. Option A — Stovetop: heat a clean large skillet over medium, arrange the buttered bun bottoms in the skillet, divide the beef mixture among them (about 3 level tablespoons per slider), top each portion with a provolone slice, then place the tops on and cover the skillet tightly for 1–2 minutes until the cheese melts. Option B — Broiler: arrange the buttered bun bottoms on a rimmed baking sheet, divide the beef mixture and top each with a provolone slice, broil on high 1–2 minutes until cheese bubbles and melts (watch closely), then top with toasted bun tops. Serve immediately (2 sliders per person).

   For this step

   • 12 slicesprovolone slices
   • 12 countslider buns
   

1. Thinly slice the yellow onion and bell pepper. Heat a large skillet over medium-high heat, add 1 tbsp vegetable oil and 1 tbsp unsalted butter, then add the sliced onion and bell pepper. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper and cook, stirring occasionally, until softened and golden (about 8–10 minutes). Reduce heat to medium and keep the vegetables in the pan.
2. Increase heat to high and push the onions and peppers to the side of the skillet. Add the thinly sliced beef in an even layer (no crowding — work in two batches if needed). Sprinkle the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper over the beef and cook, stirring and breaking the meat apart, until just browned and no longer pink, about 4–6 minutes. Stir in 1 tbsp Worcestershire sauce and toss to coat.
3. Mix the cooked beef with the caramelized onion and bell pepper in the skillet and reduce heat to medium. Cook together 1–2 minutes so the flavors meld; then remove the skillet from heat and keep the mixture warm.
4. Separate the 12 slider buns. Brush the cut sides of the buns with the remaining 1 tbsp unsalted butter. Option A — Stovetop: heat a clean large skillet over medium, arrange the buttered bun bottoms in the skillet, divide the beef mixture among them (about 3 level tablespoons per slider), top each portion with a provolone slice, then place the tops on and cover the skillet tightly for 1–2 minutes until the cheese melts. Option B — Broiler: arrange the buttered bun bottoms on a rimmed baking sheet, divide the beef mixture and top each with a provolone slice, broil on high 1–2 minutes until cheese bubbles and melts (watch closely), then top with toasted bun tops. Serve immediately (2 sliders per person).