Philly Cheesesteak Sliders
Ingredients
Meat And Veggies
- 2 lbs American Lamb boneless leg of lamb or lamb sirloin
- 1 yellow onion , large size, thinly sliced
- 2 cups mushrooms sliced
- 1 red pepper large, thinly sliced
- 1 teaspoon each of salt and pepper
- 1 teaspoon onion powder
- 3 tablespoon olive oil
- 1 tablespoon fresh thyme leaves optional
Sliders
- 1 large slider loaf 12 units
- 1/3 cup mayo
- Season to taste: salt pepper, fresh thyme and chilli flakes
- 12 slices of cheese use you favorite
- 2 tablespoon melted butter
- Season to taste: salt pepper, fresh thyme and chilli flakes
Instructions
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Pre-freeze your meat for at least 2 hours to allow it for easy slicing
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Thinly slice the pre-frozen piece of lamb into thin slices and the veggies too
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Season to taste: salt, pepper, fresh thyme and chilli flakes and prepare the veggies.
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Season the lamb with spices and olive oil.
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Preheat the griddle (flat or perforated grill pan) for 10 minutes while the lamb is seasoned.
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Now add the lamb and veggies all at once and toss to cook on the grill.
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You can alternatively use a perforated Grill pan as well.
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The meat and veggie mixture is ready in 15-20 minutes.
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Cut through the slider bread in half and spread the mayo on both sides of the bread. Liberally season over the mayo.
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Now layer thinly sliced cheese and go ahead with the cooked lamb meat and veggies.
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Top that with more cheese, cover the bread and push it down.
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Brush the tops of the sliders with melted butter and season liberally again on top.
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Place the sliders on the grill and make sure to cover the lid on. 5 minutes later, the cheese will be melted and your Philly cheesesteak Sliders are ready to devour!
Recipe Video
Recipe Notes
Tips for Philly Cheesesteak Recipe
- Choose the right cut of meat. For the most authentic flavor, use thinly sliced ribeye steak—it’s tender, juicy, and cooks quickly. If ribeye is too pricey, flank steak or sirloin can be a great alternative, just slice thinly against the grain.
- Use LAMB as an alternative as we did today! Support local ranchers and try a new flavor to your meals, you'll LOVE THEM.
- Keep the meat thin and tender. Partially freeze the meat for 30 minutes before slicing. This makes it easier to get those paper-thin strips that mimic the texture of a true Philly cheesesteak.
- Season generously! The meat and veggies use simple seasoning so be generous with them!
- Use a soft cheese. Provolone is classic and melts beautifully, but for a creamier slider, use a combination of provolone and Havarti. Avoid pre-shredded cheese.
- Pick the perfect bread. Hawaiian rolls are the most popular, but potato rolls or homemade dinner rolls work well too. The bread should be sturdy enough to hold the filling without falling apart.
- Layer well with enough cheese so it melts and binds the recipe together.
- A brush on the slider top with melted butter, seasoning and herbs adds so much flavor.
- Make sure your sliders are covered in aluminum foil when grilling at the end to stop any burning.
- Serve immediately for best texture. If making ahead, reheat in the oven wrapped in foil to avoid drying out.
- You can reheat in the microwave but we prefer not to use that!
- While this is a great main dish, you can also serve it as an appetizer.
Can I use deli roast beef instead of raw steak?
Yes, but it will have a different texture and most likely the meat won't be as juicy. In that case, you don't need to cook or saute the meat, so just add it with the assembly.
What kind of meat is best for Philly cheesesteak sliders?
Traditionally, thinly sliced ribeye steak is used. It’s tender, flavorful, and cooks quickly. If unavailable, flank steak or sirloin works well if sliced thinly against the grain. Our favorite by far is LAMB Shoulder Meat.
What cheese should I use?
Provolone is the traditional choice for an authentic Philly flavor, it melts beautifully with a mild flavor.
Do I need to toast the bread first?
It’s optional, but lightly toasting the bottoms before assembling prevents sogginess and adds texture.
Can I make Philly cheesesteak sliders ahead of time?
Yes! Try assembling the sliders and cover them tightly with aluminum foil. Place them in the fridge for up to 24 hours. Bake or grill them and add in 5 extra minutes to cooking time.
Can I freeze them? How to Store Leftovers?
You can bake, cool completely, wrap the sliders in foil, and freeze up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through. Leftovers can be stored the same way.
Do I have to use peppers and onions?
Authentically yes. We love adding mushrooms as well and herbs.
How do I keep sliders from getting soggy?
Toast the bread lightly, drain excess liquid from the beef and veggies, and assemble right before baking.
How long should I bake Philly cheesesteak sliders?
Typically, 12–15 minutes at 350°F (175°C) covered with foil, then an additional 5–7 minutes uncovered to brown the tops
What goes on a Philly cheesesteak?
The main ingredients of a Philly cheesesteak are thinly sliced steak (lamb or beef) grilled or fried with onions and optionally mushrooms or/and peppers.
You can add spices and seasoning to give it extra flavor. You can also put sauces on your Philly cheesesteaks such as mayonnaise or any other sauces you like.
What goes with Philly cheesesteak?
There are lots of great sides that go really well with a Philly cheesesteak. Some of the most popular side dishes with cheesesteak are fries, coleslaw, salad, wedges, or onion rings.
How to cook Philly cheesesteak?
Philly cheesesteak is really very easy. You can cook the meat under the grill or on the stove. The meat is then layered onto sandwiches or sliders with cheese and may and placed under the grill to melt the cheese.