$12 Philly Sliders Recipe

Prepare Buns

Slice the 12 brioche slider buns in half. Spread a thin layer of the 2 tbs unsalted butter on the cut sides (or brush with 1 tsp olive oil). Set aside on a tray for toasting.

About 5 minutes before serving, heat a large skillet or griddle over medium heat. Toast the buttered cut sides of the buns until golden and slightly crisp, 1–2 minutes. Keep toasted halves warm.

Caramelize with Pilsner

Heat 1 tbs unsalted butter in a medium skillet over medium heat. Add 2 cups thinly sliced yellow onions and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

Add 1 cup pilsner beer, 1 tsp brown sugar, 1 tsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and reduce the beer until the onions are sticky and coated, about 6–8 minutes. Taste and adjust seasoning. Keep warm.

Prep and Sear Beef

If the ribeye is not already very thinly sliced, partially freeze for 20–30 minutes and then slice across the grain as thin as possible. Toss the 2 lb shaved ribeye with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a large cast-iron skillet or flat-top over high heat. Add 2 tbs vegetable oil and let it shimmer. Work in batches to avoid overcrowding: spread a single layer of shaved beef and sear for 45–60 seconds, stir and continue to cook until just browned but still tender, another 30–45 seconds. Remove each batch to a warm plate. Total cook time for all batches ~6–8 minutes.

Return all beef to the skillet for 30 seconds to reheat and collect any fond, then remove from heat. Keep warm.

Make Roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Sprinkle in 2 tbs all-purpose flour and whisk constantly for 1–2 minutes to cook the flour but not brown it.

Slowly whisk in 1 cup whole milk and 1/4 cup heavy cream until smooth. Bring to a gentle simmer, whisking, until slightly thickened, about 2–3 minutes.

Reduce heat to low and whisk in 2 oz softened cream cheese until smooth. Add 1 cup shredded provolone and 1/2 cup shredded white cheddar in small handfuls, stirring until fully melted and incorporated. If the sauce becomes too thick, whisk in up to 2 tbs additional milk.

Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp hot sauce (optional). Taste and adjust seasoning. Keep sauce warm over the lowest heat or transfer to a small thermo container.

Assemble Sliders

Layer: bottom half of each toasted bun, a small handful (about 1.5 oz) of shaved ribeye, 1–2 heaping teaspoons of pilsner onions, then 1–2 tablespoons of warm Philly cheese sauce. Top with the other bun half.

If desired, add a few pickled jalapeño slices for heat and finish with a light sprinkle of chopped fresh parsley.

Serve immediately while cheese sauce is warm. Makes 12 sliders.