These cheesesteak sliders are the perfect warm and savory snack for those cold fall football tailgating parties! Beefy and cheesy, they can feed a crowd. Made on the griddle, it’s an easy and fast recipe to make on the spot.

Hack on how to thinly slice steak.

For this recipe, I went with a pre-sliced ribeye steak. If your local grocer does not have any, ask the guys behind the meat counter to slide it for you. The other option is to get a whole stake and slice yourself. The trick to getting thinly sliced steak is to harden the meat. Place it in the freezer for 20 -30 minutes, remove and slice right away. Works every time.

Next, chop up a yellow onion and set aside while you preheat the griddle.

Prepare and grill the cheesesteak sliders

Preheat the griddle to a medium heat and spread olive oil on the flat top. Pour the freshly chopped onions on the griddle and start flipping. Once they get to a crunchy soft texture, turn the heat to low while the stay warm.

On the other side of the griddle, over high heat, add in the thinly sliced ribeye. Using griddle spatulas, separate the slices and start slicing the ribeye into small bite size pieces. Season with Dad’s Steak Seasoning. It has great garlic and herb flavors that enhance the natural taste of beef. Continue to flip making sure to cook all side.

Next mix in the sautéed onions. Separate the meat evenly into your serving sizes and cover each with slices of provolone cheese.

While the cheese is melting, slice the slider buns in half, and place the top over the beef. Spread some mayo on the bottom half and place it on the flat top face down to toast up for 1 minute and remove off the griddle.

Next, using wide spatula’s, pick up the entire block of beef and top buns and slide it onto the toasted bottom. Slice smaller pieces of the cheesesteak sliders and enjoy!

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