Hello, welcome everyone! I have a fun and simple recipe today that is perfect for any get together this summer; be it a cookout, watching a baseball game, or just having a few folks over for small bites and beers. Thinly sliced steak, peppers and onions get seared on a griddle, covered with provolone slices and sandwiched between super soft brioche buns; which get slathered in herby compound butter, all before being baked to toast the buns and melt the cheese. Have I got your attention? Let’s get right to it: Cheese Steak Sliders!
Start by putting your steak in the freezer for about 20-30 minutes. We are using sirloin for this recipe, but ribeye or flank steak would be great (perhaps better) choices.
Preheat the oven to 350 degrees. Slice your peppers and onions into thin strips. When the steak has stiffened up a bit, it will be easier to slice it very thinly. You want to slice the steak into 1/8″ thickness.
Get your buns ready because the steak, peppers and onions won’t take long. I have two packages of Brioche buns that I am going to leave connected to each other, but I am going to use a serrated knife to slice each package in half, horizontally. Arrange the two bottom halves on a rimmed sheet tray.
Spread a layer of a mayonnaise spread on the bottom. You can use whatever kind of spread you like. This one is about 3-4 tablespoons of mayonnaise mixed with 2 teaspoons of Worcestershire Sauce, and about 2 teaspoons of horseradish. Add more or less of any ingredient to suit your taste. Set this aside while we cook the steak, peppers and onions.
This is one of recipes that is easier on a griddle because of the volume, and also because you want to be able to move the steak, peppers and onions around as they cook. But if you don’t have a griddle, it’s still doable, you just need a large frying pan. You can do it in batches if you need to.
Get the griddle hot, we are cooking these on a griddle temp of 350 degrees. Lightly oil the surface with vegetable oil and add the beef. Spread the steak slices into a single layer and once it begins to brown, add the peppers and the onions.
Keep moving everything around as it cooks and when everything has a little bit of browning and the steak is no longer pink. Sprinkle with Kosher salt and pepper, give it a stir and bring the tray with the buns close to the griddle.
Build the Sliders
Turn off the heat and use a large spatula to transfer the steak, peppers and onions to the mayo-covered bun bottoms. Sprinkle a little more Kosher salt and fresh cracked pepper over this and then layer on the Provolone. I have very thinly sliced provolone, so I am overlapping the layers for extra cheesy coverage.
When the entire top is covered with Provolone slices, lay the top bun halves on the cheese. We will brush the tops generously with melted butter. I have a compound butter that is fresh garlic, fresh herbs and Kosher salt mixed with softened butter. I scooped about 3 tablespoons of that compound butter into a ramekin and melted it in the microwave.
If you don’t have a compound butter on hand, you can use plain salted butter. Or you can melt some butter and add some minced garlic and your favorite herbs, give it a good stir and brush that on.
Pop this tray in the oven and bake until the tops are toasted, and the cheese is melted, about 8-10 minutes.
Cheese Steak Sliders!
When they come out of the oven, you can slice them right in the tray; you want to cut straight down – avoid sawing or slicing and pulling – this way the steak, peppers, cheese and onions won’t get dragged through the center of the buns.
The flavors are just as you’d expect: savory steak and peppers, with slightly sweet onions; gooey, nutty, melted Provolone; the butter brushed Brioche buns really make these sliders, though – soft and pillowy, slightly toasted on top. Each little slider is about 4 bites of wonderful. I hope you give these Cheese Steak Sliders a try, they’re super-easy and perfect for a group – beers all around!
Thank you all so much for joining me today! If you’re looking for another crowd-pleasing recipe with peppers and onions, try my Beer Poached Bratwurst with Peppers and Onions. Remember, you can follow me on Pinterest to have all the Djalali Cooks recipes in one convenient spot! Take care and be well everyone, xo Kelly
Easy Cheese Steak Sliders
Savory steak and peppers, with slightly sweet onions; gooey, nutty, melted Provolone; the butter brushed Brioche buns really make these sliders, though – soft and pillowy, slightly toasted on top. Each little slider is about 4 bites of wonderful.
- Mayonnaise Spread
- 3-4 tbsp. Mayonnaise
- 2 tsp. Worcestershire Sauce
- 2 tsp. Horseradish
- 1 Red or Yellow Bell Pepper, sliced in thin strips
- 1 Green Bell Pepper, sliced in thin strips
- 1 Yellow or White Onion, sliced in thin strips
- ~ 2 lbs. Sirloin, Ribeye, or Flank Steak, sliced in thin strips about 1/8" thick
- 12-16 Slices of Thinly Sliced Deli Provolone
- 3-4 tbsp. Mayonnaise Spread
- 2 Packages of 8 Brioche Buns
- 3 tbsp. Melted Compound Butter, or Plain Salted Butter
Mix 3-4 tablespoons of mayonnaise with Worcestershire sauce and horseradish, taste and adjust accordingly.
Preheat oven to 350 degrees.
Leave the individual Brioche Buns connected to each other, and use a serrated knife to slice each package of 8 buns in half, horizontally. Arrange the two bottom halves on a rimmed sheet tray.
Spread 3-4 tablespoons of Mayonnaise Spread on the sliced bun bottoms. Set aside.
Sauté the steak on a hot griddle with a tablespoon of vegetable oil until steak slices begin to brown.
Add onions and peppers to the griddle.
Stir the onions, peppers and steak and cook until onions and peppers begin to soften and brown, and the steak is no longer pink.
Push the two bun bottoms together to create one large bun bottom and pile the steak, peppers and onions evenly on top.
Layer on the Provolone cheese and place the bun tops on top.
Brush the bun tops with melted butter and bake until the bun tops are toasted and the cheese is melted, about 8-10 minutes.
When they come out of the oven, slice them right in the tray; cut along each individual bun's edge, straight down – avoid sawing or slicing and pulling – this way the steak, peppers, cheese and onions won't get dragged through the center of the buns.