Philly Cheesesteak Sliders
Tender ribeye steak, sautéed peppers, onions, and mushrooms layered on toasted slider buns with melted mozzarella, creating irresistible Philly Cheesesteak Sliders perfect for gatherings or casual meals.
12 Servings
Ingredients
- 12 slider buns or small dollar rolls
- 1 ½ pounds ribeye steak thinly sliced
- 2 tablespoons olive oil
- 1 green bell pepper sliced into thin strips
- ½ large onion sliced into thin strips
- 6 ounces mushrooms sliced
- Salt to taste
- Ground black pepper to taste
- 1 tablespoon Worcestershire sauce
- ¼ cup chicken broth
- 1 cup mozzarella cheese shredded
Instructions
Prepare the Buns
- Preheat the oven to the low broil setting. Slice the slider buns and arrange them, cut-side up, on a baking sheet. Lightly toast under the broiler until golden, monitoring closely to avoid over-browning.
Cook the Steak
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced ribeye steak, season with salt and pepper, and cook until browned. Remove from the skillet and set aside.
Sauté the Vegetables
- Using the same skillet, add the onion, green pepper, and mushrooms. Sauté until softened and fragrant, stirring occasionally to ensure even cooking.
Combine and Season
- Return the steak to the skillet with the vegetables. Add the Worcestershire sauce and chicken broth. Continue cooking until the liquid has reduced and the mixture is well combined.
Assemble the Sliders
- Evenly distribute the steak and vegetable mixture over the bottom halves of the toasted buns. Top with shredded mozzarella cheese.
Melt the Cheese
- Place the sliders back under the broiler for 1–2 minutes, or until the cheese is melted and bubbly.
Serve
- Cover with the top halves of the buns and serve immediately while hot.
Notes
To make this recipe gluten-free, use certified gluten-free slider buns and a gluten-free Worcestershire sauce. Ensure the chicken broth is also labeled gluten-free, as some brands may contain hidden gluten.