To be honest—I didn’t grow up as a huge football fan. HOWEVER, when my cousin Lexi recently made it onto the Philadelphia Eagles Cheer Team, I suddenly had a reason to watch and pay attention. As I got more into football Sundays, I quickly learned that the real MVP of any game day is the food…and that is something I could easily have COVERED!!!
Once I realized that the Eagles (and thus Lexi via the cheer team) made it into the Super Bowl, I knew I needed to create a next-level game day dish to celebrate. And what better way to celebrate the city of Philly than with a bite-sized twist of its iconic sandwich ~ the Philly Cheesesteak?
These sliders have everything we love about a classic Philly cheesesteak—thinly sliced ribeye steak, sauteed onions, and melty cheese—but rather than eating on a roll, they get layers on top of a buttery brioche slider bun, brushed with a garlic-parsley butter. The real kicker here? A spicy & creamy Calabrian chili mayo and a generous topping of Mezzetta’s hot cherry peppers for that perfect balance of heat and tang.
These are easy to make, packed with flavor, and are satifying AF…. thus it is guaranteed to make you the MVP of any football party. Let’s get into it!
My Pro Tip
Recipe Tip
Place the steak into the freezer 20-30 minutes before hand. This will make the steak more firm and easier to cut into thin pieces.
Ingredients You’ll Need
For the Sliders:
- 2 lb ribeye steak
- 1 medium onion, roughly chopped
- 12 slider buns
- ½ lb thinly sliced provolone cheese
- Mezzetta sliced hot cherry peppers, to taste
- Olive oil
- Salt & pepper
For the Spicy Mayo:
- ¼ cup mayo
- 2 tsp Calabrian chili paste
For the Garlic Butter:
- 3 tbsp butter, melted
- 1 clove garlic, grated
- 1 tsp fresh chopped parsley
How to Make Philly Cheesesteak Sliders
Step 1: Prep the Steak
- Place the steak in the freezer for 20-30 minutes to firm up, making it easier to slice.
Step 2: Caramelize the Onions
- Heat a drizzle of oil in a pan over medium heat.
- Add chopped onions with a pinch of salt and cook for 10-15 minutes until golden. Remove from heat.
Step 3: Make the Spicy Mayo & Garlic Butter
- Mix mayo with Calabrian chili paste and set aside.
- Combine melted butter, garlic, and chopped parsley for the garlic butter.
Step 4: Cook the Steak
- Remove the steak from the freezer and thinly slice against the grain.
- Heat oil in a large pan over medium-high heat.
- Cook steak in batches until slightly charred but still pink in spots (it will continue cooking).
- Toss in the caramelized onions, mix, and remove from heat.
Step 5: Assemble & Bake
- Preheat oven to 375°F.
- Slice open slider buns and toast in the oven for 10 minutes.
- Spread the spicy mayo on both sides of the buns.
- Add a layer of steak and onions, then top with provolone cheese and hot cherry peppers.
- Place the top buns on and brush them with garlic butter.
- Bake for 5-8 minutes, until the cheese melts and the buns are golden.
- Remove, brush again with garlic butter, and serve hot with extra cherry peppers.
Philly Cheesesteak Sliders
Ingredients
For the Sliders:
- 2 lb ribeye steak
- 1 medium onion, roughly chopped
- 12 slider buns, brioche or Hawiian
- ½ lb thinly sliced provolone cheese
- Mezzetta sliced hot cherry peppers, to taste
- Olive oil
- Salt & pepper
For the Spicy Mayo:
- ¼ cup mayo
- 2 tsp Calabrian chili paste
For the Garlic Butter:
- 3 tbsp butter, melted
- 1 clove garlic, grated
- 1 tsp fresh chopped parsley
Instructions
Step 1: Prep the Steak
- Place the steak in the freezer for 20-30 minutes to firm up, making it easier to slice.
Step 2: Caramelize the Onions
- Heat a drizzle of oil in a pan over medium heat.
- Add chopped onions with a pinch of salt and cook for 10-15 minutes until golden. Remove from heat.
Step 3: Make the Spicy Mayo & Garlic Butter
- Mix mayo with Calabrian chili paste and set aside.
- Combine melted butter, garlic, and chopped parsley for the garlic butter.
Step 4: Cook the Steak
- Remove the steak from the freezer and thinly slice against the grain.
- Heat oil in a large pan over medium-high heat.
- Cook steak in batches until slightly charred but still pink in spots (it will continue cooking).
- Toss in the caramelized onions, mix, and remove from heat.
Step 5: Assemble & Bake
- Preheat oven to 375°F.
- Slice open slider buns and toast in the oven for 10 minutes.
- Spread the spicy mayo on both sides of the buns.
- Add a layer of steak and onions, then top with provolone cheese and hot cherry peppers.
- Place the top buns on and brush them with garlic butter.
- Bake for 5-8 minutes, until the cheese melts and the buns are golden.
- Remove, brush again with garlic butter, and serve hot with extra cherry peppers.
📍 Tried it? Tag me @flavorsbyalessandra on Instagram!
