If I live in Minnesota, can I really have an opinion on what makes a good Philly Cheesesteak? I mean, it would kind of be like someone from Florida telling us what the best hot dish recipe is or where to go for the best Juicy Lucy. There are just some territories we know not to cross into.
From what I’ve heard, one of the biggest debates when it comes to Philly Cheesesteaks is the cheese. Cheez Whiz is a common “cheese” used, while others opt for American or provolone cheeses. Along with cheese, people argue about the type of bread, the toppings, and the kind of meat. There’s so much passion when it comes to food!
For these sliders, I opted for provolone cheese, slider buns (definitely not authentic), thinly sliced sirloin steak, onions, and peppers. Simple and delicious. To top it off, I made a butter mixture with melted butter, dijon, minced onion, and garlic powder to brush on top of the buns before baking, which really makes these sliders even more delicious.
We had these for dinner along with some sweet potato fries, but I think they would make great little appetizers or game day food, too! You could certainly prep these ahead of time, sauteeing the onions and peppers, and cooking the steak in advance. All you would have to do to assemble is layer it all between some slider buns, top with that butter mixture, and bake. Super simple!