Cheez whiz lovers, these Philly cheesesteak sliders are for you! Anybody that turns their nose up to ‘whiz on a sandwich will find their lives transformed when they take a bite of a slider stacked with griddled ribeye, golden onions, and plenty of homemade Cheez Whiz. These party sandwiches follow the preferences of Philly purists by keeping things simple. Leave the lettuce, tomato, and mayonnaise in the refrigerator and get ready to bite into Philly’s new favorite slider!
What goes into Philly cheesesteak sliders?
Bread: These pull-apart sliders were made to closely resemble a classic Philly cheesesteak. But instead of a crusty hoagie roll softened over steaming griddled meat, here, un-toasted dinner rolls get to soak up any residual beef and onion juices while the sliders bake. They are also brushed with a garlicky Worcestershire butter for even more flat-top flavor.
Beef: Cheesesteaks are typically made using boneless ribeye or bottom round sliced as thinly as possible. For these, ribeye is preferred for its unbeatable flavor and scrumptious fat marbling. Freezing the beef makes it much easier to slice; do not skip this step if there is time. For a more economical but still delectably fatty cut, use skirt steak. The beef is cooked up with chopped onions for an extra layer of flavor; they thrive in beef fat!
Cheese: Folks love to argue over which cheese is best, whether it’s provolone, white American, or Cheez Whiz from a jar. Because it doubles as a flavorful spread (again, put the mayonnaise away!), this recipe opts for Cheez Whiz. Whether store-bought or homemade, it will blanket the beef beautifully!
Optional additions: Depending on which shop is making it, a Philly cheesesteak will have some optional add-ons. They often include grilled peppers, grilled mushrooms, pickled peppers, ketchup, or hot sauce. Keep things simple or add on your favorites!
