Philadelphia Cheesesteak Sliders

The Philly cheesesteak is the most famous sandwich in Philadelphia — thinly sliced beef and onions griddled together, smothered in melted cheese, and piled into a soft hoagie roll. According to Wikipedia, the cheesesteak was developed in the early 20th century in Philadelphia, Pennsylvania; Philadelphians Pat and Harry Olivieri are credited with inventing the sandwich in the early 1930s by serving chopped steak on an Italian roll, and cheese was added later — American cheese was first added in 1951. Dinner, then Dessert provides a Pat's-style copycat, and Mashed breaks down the Pat's-vs-Geno's rivalry at the famous Passyunk Avenue intersection. The meat is traditionally rib-eye, thinly sliced and quickly browned on a griddle, then chopped with a spatula; the cheese is most commonly Cheez Whiz, provolone, or American; and the bread is invariably a soft, slightly salted Amoroso-style hoagie roll.

For a party, the slider version is the ideal hand-held form: the same chopped steak and onions, melted cheese, and soft roll, in a bite that captures all the griddled, melty genius of the original.

About the Ingredients

Beef — rib-eye or top round, frozen slightly and shaved paper-thin, then chopped on the griddle; the thin shave and the chop are essential.

Onions — sliced and slowly caramelized on the griddle until sweet and golden; "wit" (with onions) is the default in Philadelphia.

Cheese — Cheez Whiz is the classic choice; provolone and American are equally authentic. The cheese should melt into a glossy layer over the meat.

Rolls — soft hoagie-style slider rolls; the roll should be soft enough to yield but sturdy enough to hold the juices.

Ingredients (makes 12 sliders): - 1 1/2 lb rib-eye or top round, frozen 30 minutes and shaved very thin - 2 large onions, sliced - 2 tbsp vegetable oil - 1 tsp Worcestershire sauce - Salt and black pepper - 12 small soft hoagie-style slider rolls - 3/4 cup Cheez Whiz (or 8 slices provolone or American cheese)

Instructions: Heat 1 tablespoon oil on a griddle or large skillet over medium heat. Add the onions and cook, stirring, 12–15 minutes until soft and golden; season with salt. Push to the side.

Add the remaining oil to the griddle. Lay the shaved beef in a single layer and brown quickly, 1–2 minutes per side, season with salt, pepper, and Worcestershire. With a spatula, chop the beef into small pieces and mix in the caramelized onions.

Divide the meat-and-onion mixture into 12 portions on the griddle. Top each with a spoonful of Cheez Whiz (or a slice of cheese) and let melt. Lay a split roll over each portion, then scoop the whole assembly off the griddle with the spatula, inverting into the roll. Serve at once.

The Mimosa Pairing Logic: The rich beef, the sweet onions, and the glossy cheese want a bright, acid-driven drink to cut the richness. A classic Champagne mimosa is the safe and perfect choice — the citrus balances the rich meat and the melted cheese, and the wine's effervescence refreshes the palate. A grapefruit rosemary mimosa is equally lovely, the grapefruit's gentle bitterness a bright counterpoint to the caramelized onions. This pairing is, in its way, the brunch equivalent of a cheesesteak and a cold lager at Passyunk Avenue — a sparkling toast to Philadelphia.

Reference Links: - Cheesesteak (Pat and Harry Olivieri, 1930s, cheese added 1951): Wikipedia - Pat's Philly Cheese Steak (Copycat) recipe: Dinner, then Dessert - Pat's vs Geno's Cheesesteaks difference: Mashed

Make-Ahead: The onions can be caramelized up to 1 day ahead and refrigerated; reheat on the griddle. The beef can be shaved and held cold up to 1 day ahead. Cook the beef and assemble to order; the melty cheese and the hot, just-chopped beef are the point, and a cheesesteak does not hold. Reheated cheesesteak is a lesser thing.

Pro Tips: Freeze the beef slightly before shaving; firm meat shaves thinner. Chop the beef finely on the griddle — a cheesesteak is about small pieces in cheese, not whole slices. Do not overcook the beef; it should be just browned and still juicy. Let the cheese melt onto the hot meat before the roll goes on. Use soft rolls; a crusty roll fights the filling. Serve at once; a cheesesteak waits for no one.