Philly Cheesesteak Sliders
Savor the sizzling flavors of shaved ribeye, caramelized onions, and melty cheese with this mouthwatering Philly cheesesteak sliders recipe.
Philly Cheesesteak Sliders
Rated 5.0 stars by 1 users
Category
American
Cuisine
Dinner
Servings
12
Prep Time
15 minutes
Cook Time
35 minutes
Calories
450
Imagine you and your buddies are gathered around a flat-top griddle, listening to the sizzle-pop of shaved ribeye hitting the hot surface and inhaling the tangy aroma of caramelizing onions...
Is your mouth watering yet? Good. I have just the cure.
My Philly cheesesteak sliders aren’t just a meal. They’re an experience best shared with friends around a crackling fire or after a long day hunting in the backcountry.
Author:This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and friend of Montana Knife Company.
Ingredients
- Flat-top griddle (though an oven will do just fine)
- Pellet grill or conventional oven
- Your favorite well-seasoned spatula
- A sharp, reliable knife for precise slicing
- 12 King’s Hawaiian slider rolls (kept together, not separated)
- 1 lb. shaved ribeye steak
- 1 onion, carefully sliced
- 1 bell pepper, sliced with precision
- Assault & Pepper Seven Pepper Seasoning Blend (season to your heart’s content)
-
YAMA Ghost & Garlic Soy Sauce (the secret weapon)
- 3 Tbsp. melted butter
- 16 oz. cheese of your choice (I’m traditionally a “whiz wit” enthusiast, but shredded mozzarella works well here, too)
The Essential Gear for Philly Cheesesteak Sliders
Ingredients for Philly Cheesesteak Sliders
Directions
How to Make Philly Cheesesteak Sliders
Get that pellet grill or oven humming at 350°F. Your flat-top griddle needs two zones: medium heat on one side and high on the other.
Lay the peppers and onions on the medium-heat side. Add a splash of YAMA sauce and a generous dusting of Assault & Pepper. Let them sizzle until they’re tender and the onions turn golden brown.
Throw that shaved ribeye on the hot side and hit it with YAMA sauce and Assault & Pepper. Mix in those caramelized veggies when you see that perfect brown crust forming.
Keep those rolls connected. If you’ve got the griddle space, give those cut sides a quick toast (trust me on this one). Lay down your bottom layer on a greased baking sheet. Stack that seasoned meat and veggie mixture and blanket it all with cheese.
Crown your creation with the top layer. Brush that melted butter over every inch and bake it for 20–25 minutes in your preheated oven. Once the cheese is melted and the tops are golden, slice with your favorite kitchen knife and serve.
Recipe Note
Trail Notes
For an extra touch of outdoor authenticity, try these sliders after they’ve rested in a foil wrap for about five minutes. The flavors meld together in a way that’ll remind you of the best trail-side meals you’ve ever had.
Remember, whether you’re feeding a hungry crew after a day in the field or gathering around the backyard griddle, these Philly cheesesteak sliders will remind you that the best meals are best shared in good company.
