Tuesday, August 20, 2019

Baked Philly Cheesesteak Sliders – Go Giants!

The Philly Cheesesteak is a simple sandwich to make, as long as you’re making them in a restaurant. To make a proper one, you need a professional meat slicer, and a very hot flattop grill, which aren’t things most people have at home. 

That’s why I loved this baked slider method so much. It’s really close in taste and texture, plus, as I mentioned in the video, the small rolls make me feel like a big man.

I love the combo of provolone and cream cheese here, but if you’re a Cheese Wiz head, you can easily switch in some mild orange cheddar, and you’ll swear you’re at Pat’s. Of course, you could just skip the cream cheese, and actually use Cheese Whiz, but I really hope you don’t. 

Speaking of feeling like a giant, football season is upon us, and I can’t think of a better sandwich to make for your buddies coming over to watch the game. Especially if they’re from Philly, and don’t like the Giants, since you can share my theory with them. Regardless, I really do hope you give these baked Philly cheesesteak sliders a try soon. Enjoy!

Ingredients for 10 Baked Philly Cheesesteak Sliders:
10 mini sandwich rolls, or crusty not-sweet dinner rolls
1 tablespoon olive oil
1 pound top sirloin steak
salt, freshly ground black pepper, and cayenne to taste
1/2 cup diced onion
1/2 cup sliced, or chopped pickled peppers
1/2 cup soft cream cheese
1 1/2 cups provolone cheese for filling, plus at least 1 cup more for tops
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Note: Be sure to taste your filling for salt before stuffing rolls

- Bake at 425 F. for about 15 minutes.


Unknown said...

Never had a Philly steak before, they looked good, worth a try.

Kalibaski said...

Chef John, can you tell me where you got those particular mini sandwich rolls? The texture looks perfect. I live in the Bay Area and would love to pick some up wherever you got them.

Unknown said...

Steak with wiz!

tinac said...

How do you make pickled peppers?

Richard S. said...

Oh, I am sooooo making these this weekend!

cris said...

Looks yummy. Can’t wait to try

Polkar Man said...

I like simple and quick recipes like yours.
healthy recipes

David Krueger said...

I live in Philly, any reference to Giants is blasphemy. Loved recepie variation will try with a variation of scapple. LOL

Anonymous said...

Making it for my crew at the fire hall for lunch today. They are already drooling!

Robert Ludwig said...

I've got our first batch of this ready to go. But I'm confused by "pickled peppers". I looked at my Italian grocery store at a bunch of bottles that were likely candidates for this ingredient but none were explicitly called that. So I'm going to skip it this time.

On the upside, my 15-year-old son suggested we use the cut outs from the rolls to make croutons to go with the salad we're having with dinner tonight. So all the time he's spent staring at the computer has not been a waste--he's picked up some good ideas from chef John.

Pat said...

These are so cool !!!!

Food_Meistar said...

Hey Chef John! Been a fan since 2013! Just wondering if you ever made or taste a Filipino Food before. YOU SHOULD TRY!

Food_Meistar said...

Wow that looks AMAZING! Hey Chef John big fan since 2013! Just wondering if you ever try Filipino Cuisine! You should try and make instruction how to make it!

Anonymous said...

Following up. The lads at the fire hall loved them as snacks, and have asked me to do a bunch of them as a full meal next week. Bravo on the recipe Chef John!

Brad said...

Tried these tonight...Chef John does not remember what a philly cheesesteak tastes like. They were good, tasty, but the cream cheese flavor was strong and tasted exactly nothing like a typical cheesesteak.

AnonyMomma said...

Anyone had any luck finding pickled peppers at the grocery store? Are they the roasted bell pepper strips in the jar?

gail said...

These look pretty darn good, but if I make them for my family, all Pennsylvania natives, they're gonna shout, "these aren't cheese steaks, there's no tomato sauce!" Cheese steaks have tomato sauce, always!

Unknown said...

I did these with cheap Gouda instead of Provolone (can't stand provolone) and they were awesome.

Doing them again tonight with extra old white cheddar instead of provolone.

These things are awesome, the leftovers get frozen and taken to work in lunches. Yum!

Does Chef John ever answer questions? I've seen many questions in the comments but no answers.

Kalibaski said...

I’m guessing your relatives aren’t from Philly, because that’s definitely not the standard.