FREQUENTLY ASKED QUESTIONS
What Kind of Steak Should I Use for Philly Cheesesteak Sliders ?
Traditionally Philly cheesesteaks use thinly sliced ribeye steak but you can also use skirt steak, or New York strip. My grocery store carries thinly sliced steak in the meat section right next to the ground beef.
If your grocery store doesn’t carry thinly sliced steak in the meat section you can ask your butcher to thinly slice it for you or you can buy your cut of meat, bring it home and place it in the freezer for about 1 hour. This firms up the meat and makes it easier to thinly slice the steak yourself. Don’t let the meat freeze completely!
You can also find pre-packaged thinly sliced steak, such as Steak-Ums, in the freezer section.
What to do if the Tops of Rolls are Browning too Quickly ?
If you find that your top buns are getting brown faster than the sliders are heating up you can leave them covered in foil for the entire cook time. This will keep the bread from burning on to.
Can Philly Cheesesteak Sliders be Made Ahead of Time ?
Sort of…I wouldn’t recommend assembling and baking ahead of time however you can cook your meat, onions, and peppers the day before and store in the refrigerator.
When you are ready to bake the sliders first heat the meat and veggies in the microwave so they are slightly warm (just 2-3 minutes should do) and then assemble the sliders and bake according to the instructions.
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