Cheese Steak Sliders

Heather Jurczyk from  shares her recipes with Shinddigz

Heather Jurczyk from shares her recipes with Shindigz

I love mini anything. Something about big sized foods made small makes me want to eat them ALL. I don’t like carrots all that much but put a bowl of the mini ones in front of me and I just have to eat them. Same with mini peanut butter cups. CRAZY RIGHT?

The slider is the perfect mini food. Its small size makes it perfect for parties where you want to load up your plate with a bunch of other goodies. It is also easy to eat with one hand leaving your other one available to hold your tasty cold beverage of choice.  Serve these on some stylish seasonal baseball themed plates from Shindigz. These also come with a delicious horseradish sauce, which makes them awesome to serve for your National Horseradish Month celebration!

Cheese Steak Sliders (serves 4)

Cheese Steak Sliders

These Cheese Steak Sliders are served on Baseball Plates from Shindigz, both are a Home Run!

Horseradish Sauce (make first)

  • 1 cup sour cream
  • 1/4 cup horseradish
  • squeeze of lemon
  • salt & pepper (to taste)


  • 1 ribeye steak, sliced thin against the grain.
  • 1 sweet onion sliced thin
  • 2 tablespoons butter
  • 4 slider rolls, toasted
  • 4-6 slices of Provolone cheese

In a small glass bowl combine all the ingredients for the sauce and set aside for 30-60 minutes so that the flavors can develop.

Slice the steak into thin slices and set aside. Do the same with the onion. In a heavy bottomed pan melt the butter. Add the onions and over low heat cook the onions till they are golden brown & caramelized. Remove from pan and cover. Set aside.

In the same pan cook the strips of steak in a few small batches till browned over medium heat. About 2 minutes per side.

Once all the steak is cooked add it all back to the pan with the onions. Stir to combine. Lower heat. Cover the steak with the slices of cheese. Cover the pan and let the cheese melt for 5 minutes.

Remove cover and stir to combine everything and get everything coated well in the cheese.

Smear horseradish sauce on the top half of the roll, pile up the steak on the bottom half and serve.

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

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