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Mexican Philly Cheesesteak Sliders

Cook Time:
10 mins
Prep Time:
10 mins

Chef notes

This recipe is truly something else. It delivers on the melty, cheesy, savory gloriousness that a traditional cheesesteak delivers, while bringing in the warm, slightly spicy and comforting flavors of Mexican cuisine.

Swap options: You can swap proteins for other cuts of steak or poultry. Use whatever cheese your heart desires.


Pico de Gallo
  • 2 Roma tomatoes, small diced
  • 1/2 white onion, small diced
  • 1/2 medium jalapeño, seeds removed, minced
  • 1 teaspoon chopped cilantro
  • 1/2 lime, juiced
  • salt and freshly ground black pepper
Mexican Cheesesteak
  • 1 pound rib-eye steaks
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chipotle pepper
  • 6 tablespoons vegetable oil
  • 1/2 yellow onion, thinly sliced
  • 1 large jalapeño, seeds removed, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons tomato sofrito, preferably Goya
  • 1/2 cup beef stock
  • 5 ounces Oaxaca cheese, diced
  • 1/2 cup shredded Chihuahua cheese
  • 1 tablespoon chopped fresh cilantro
  • 6-8 slider buns
  • mayonnaise
  • pico de gallo (recipe above)


For the pico de gallo:

In a small bowl, mix all ingredients until well-incorporated. Season to taste with salt and pepper.

For the cheesesteak sliders:


Place rib-eyes in freezer for 30 minutes, remove and slice in 1/4-inch-thick slices crosswise. Season with
all dry seasonings.


Place vegetable oil in large saucepan and bring to medium-high heat.


Sauté onions, jalapeños and red bell peppers for 1 minute, then move to one side of pan.


Add thinly sliced rib-eye and sliced garlic into pan and sauté for about 1 minute until browned; mix vegetables and steak together and add a pinch of salt and pepper.


Add tomato sofrito to pan and sauté for an additional 10 seconds, then add beef stock, reduce in volume by half, about 90 seconds to 2 minutes.


Add all cheeses and cilantro to pan and fold everything together until melted and incorporated; season to taste if needed.


To toast buns, slather each side with about a teaspoon of mayonnaise, toast in a large pan on medium-high heat until golden brown, about 30 to 45 seconds.


To assemble, place a heaping spoonful of Mexican cheesesteak onto bottom slider bun, top with about a teaspoon of pico de gallo and top with top bun.