What comes to mind when you think about Philly cheesesteak? Succulent steak and melted cheese are the main staples in this recipe, but the dish is taken to the next level by including not only mushrooms and onion, along with a splash of Worcestershire sauce, but chicken broth too! Yes, that’s right, chicken broth is the special ingredient which gives these Philly cheesesteak sliders a touch of magic!
This is a pretty easy recipe to follow so, if you’re in the mood for something meaty, cheesy and comfort food style, this is the recipe to choose. You might think the chicken broth is a strange ingredient since this is a beef-based dish, but don’t worry, because the flavor is perfect. You might like to serve this with a green salad or other simple side dish, although the addition of mushrooms means you can just have the sliders by themselves if you want.
Philly cheesecake sliders are so simple to make and this recipe is perfect. The chicken broth adds a special element and flavor and this recipe might well become a regular feature in your meal rotation.
Why You’ll Love the Recipe:
This is hands down the best ever Philly cheesesteak slider recipe. The delicious steak (finely sliced boneless ribeye is best, by the way, because of its even marbling) and cheese are so juicy and tasty. And then the toasted buns are great, and the mushrooms, onion and Worcestershire sauce taste amazing. The special ingredient, chicken broth, only makes it better!
How to Serve It:
Either have the sliders just as they are or add some salad on the side. This is kind of messy to eat, so don’t forget the silverware and plenty of napkins.
Ingredients:
- Slider buns
- Philly cheesesteak meat
- Mushrooms
- Worcestershire sauce
- Shredded mozzarella cheese
- Olive oil
- Yellow onion
- Chicken broth
- Salt and black pepper, to taste
How to make Philly Cheesesteak Sliders:
Heat the oil in a skillet and add the meat.
Sauté until cooked through.
Set the meat aside and cook the onion and mushrooms in the same skillet.
Put the meat back in with the onion and mushrooms.
Add the broth, salt, pepper, and Worcestershire sauce.
Sauté until the liquid is thick and has cooked down.
Meanwhile, toast the slider buns under the broiler.
Spoon the meat mixture over the toasted bun bottoms.
Add mozzarella over before adding the tops.
Now, ready to serve!
Philly Cheesesteak Sliders
Philly cheesecake sliders are so simple to make and this recipe is perfect. The chicken broth adds a special element and flavor and this recipe might well become a regular feature in your meal rotation.
- 12 slider buns
- 1½ pounds Philly cheesesteak meat
- 6 ounces sliced mushrooms
- 1 tablespoon Worcestershire sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- ½ sliced yellow onion
- ¼ cup chicken broth
- Salt and black pepper to taste
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Heat the oil in a skillet and add the meat.
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Sauté until cooked through.
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Set the meat aside and cook the onion and mushrooms in the same skillet.
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Put the meat back in with the onion and mushrooms.
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Add the broth, salt, pepper, and Worcestershire sauce.
-
Sauté until the liquid is thick and has cooked down.
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Meanwhile, toast the slider buns under the broiler.
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Spoon the meat mixture over the toasted bun bottoms.
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Add mozzarella over before adding the tops.
Can You Make It Ahead?
You could, but it’s so much nicer served as soon as it’s made.
Storage Instructions:
If you have leftovers, keep the buns, meat mixture and cheese separate, refrigerate in airtight containers, and eat within 3 days.
Variations and Substitutions:
You can use another kind of steak if you can’t get boneless ribeye. Just have the butcher slice it very thinly for you, and choose something evenly marbled if you can, as this will come out juicier. You can also swap the mozzarella for half cheddar and half mozzarella. Or use regular buns in place of sliders.
