Philly Cheesesteak Sliders
Day 2 of my 12 Days of Super Bowl Recipes calls for something close to my heart- cheesesteaks, but in slider form. I am a huge fan of cheesesteaks and have had my fair share, therefore I know a good cheesesteak when I see one. I even went to the Philly Cheesesteak Festival back in 2015, where there were tons of cheesesteak vendors. As we all know, cheesesteaks are filling and make a great meal, so for gameday, they need to be made in smaller portions. After all, the Super Bowl is meant for multiple appetizers, not just one. My cheesesteaks are simple, no need for peppers or other odd toppings. American wit, whiz wit, or provolone wit is how these should be made!! (wit meaning onions)
the details of cheesesteak sliders
When it comes to a cheesesteak there a three things that matter, the roll, the meat, and the cheese. Lets start with the roll. Personally, I think cheesesteaks should only be put on Amoroso steak rolls, or other fresh rolls that are similar. There’s something about the texture and the taste that puts them over the top. A kaiser roll or a traditional slider roll will not cut it. Neither of them have the right taste and are too soft for a delicious cheesesteak.
Next up is the meat. In Philly, the most common meat to use is beef steak. Some businesses use rib meat, but I find that a classic, thin steak meat is what is meant to be in a cheesesteak. You can typically find steak meat at a butcher or at an Italian bakery. Another thing to note is that you shouldn’t cut the meat too small, where it’s shredded or too big, where it’s chunks of meat. You have to find the happy medium.
Finally, the cheese is a crucial part of a cheesesteak, after all it’s in the name. Personally, my favorite cheese to get is American, but a classic in Philly is Cheese Whiz. Provolone is also a classic cheese to use for cheesesteaks. What you should avoid is cheddar, swiss, pepper jack, or anything that is not traditional. While they may pair well with beef steak, they are not cheeses that go on a real cheesesteak.
If you don’t like beef, you can make chicken cheesesteaks. My favorite chicken cheesesteak variation is a buffalo chicken cheesesteak, which is perfect for gameday.
If you want to add more toppings to your cheesesteak, you can make it a cheesesteak hoagie, which means it would have lettuce, tomato, and onion, or you can add peppers to it. Both kinds are sold in Philly, but like I previously stated, are not traditional.
Overall, if you make this recipe, please leave a comment below, tag me on Instagram, pin it, or go like my page/share on Facebook! Be sure to sign up for my newsletter, 4 Secret Recipes of the Month, for other, never before seen, recipes!
Philly Cheesesteak Sliders
Ingredients
- 2.5 lbs beef steak
- 12 slices American Cheese
- 2 large white onions
- 3 steak rolls
- salt and pepper to taste
Instructions
- Preheat a griddle to 300.
- Slice the onions and start to cook them as the griddle is preheating.
- Once preheated, add the steak and chop up with two spatulas. After 5 minutes add salt and pepper, then flip the meat. Cook for about 3 more minutes.
- Once cooked, divide the meat into thirds and put 4 slices of cheese on each.
- Once melted, put the meat on each roll then cut the rolls into fourths. Serve immediately.
3 Comments
Love these cheesesteaks! My only change would be to use Cheez Whiz! Otherwise, these are legit.
These are the real deal! I grew up in Philly and know my way around a cheesesteak. The Amaroso roll is a must and the way kneadmorefood cooks the meat is spot on. Highly recommend these to people who want a good cheesesteak but can’t get to Philly.
Very tasty!