Philly cheesesteak sliders are made with tender juicy thin sliced ribeye steak, sauteed peppers and onions, garlicky cheez whiz and provolone on soft brioche slider buns. Perfect for game day or the kids!
Preheat the oven to 350°F. Sautee peppers and onions in a large skillet over medium heat. Season veggies with ¼ teaspoon kosher salt and a pinch of black pepper. Cook 5-7 minutes until soft but not mushy, stirring occasionally. Remove the veggies from the pan and place in a bowl
Season the steak with the remaining ¾ teaspoon kosher salt and pinch of black pepper. Place steak in the same hot pan the veggies were in, keeping the heat at medium. Leave the steak undisturbed for 1 minute then begin moving it around with tongs so that it breaks up a bit. Cook until desired doneness
While the steak cooks, stir the minced garlic into the Cheez Whiz then spread cheese mixture over the bottom of the slider buns
Melt butter in a pan over low heat, add minced garlic and cook an additional 20 seconds until fragrant. Turn heat off and stir in salt
Stir the peppers and onions into the steak then evenly place the steak mixture over the bottoms of the slider buns
Cover the top of the steak with provolone, place tops of buns on, brush the tops with garlic butter then bake 5 minutes until cheese is melty. Serve while hot
Notes
Slice bell pepper to desired thickness. The thinner they are, the softer they'll be when cooked. I like a little texture to mine so I slice them slightly thicker.Philly Cheesesteak Sliders can be assembled ahead of time then baked when ready to serve. Wrap with foil and bake 10-12 minutes instead of 5.Thin sliced ribeye steak is best for this recipe. This can be found at most local grocery stores, you can also ask your local butcher for it. If you're slicing your own ribeye, freeze it first, then slice with a mandolin, meat slicer or very sharp chef's knife for best results.