Super Bowl Cheesesteak Sliders (Ground Beef + Homemade Slider Rolls)

• Stand mixer with dough hook (or a big bowl + your hands)
• Digital scale (for consistent slider rolls)
• Sheet pan + parchment paper
• Bench scraper or sharp knife
• Silicone pastry brush (egg wash)
• Large skillet, cast iron, or flat-top/griddle
• Sturdy spatula (for smashing + browning beef)
• Foil (optional, to tent rolls while cooling)

Base recipe makes 12 sliders12 sliders. The servings control keeps everything in sync so the recipe still feels balanced when you scale.

• bread flour
• warm water (78–82°F / 26–28°C)
• sugar
• instant yeast
• kosher salt
• neutral oil (vegetable/canola)
• egg, beaten with water (egg wash)

• ground beef (80/20) (juicy + cheesesteak-like)
• large yellow onion, thinly sliced
• green bell pepper, thinly sliced
• mushrooms, sliced (optional but great)
• oil or beef tallow (for the pan)
• kosher salt, divided (season in layers)
• black pepper
• garlic powder
• Worcestershire sauce

• provolone slices
• American cheese slices (extra melt)
• Cheez Whiz, warmed until pourable (optional drizzle)

• butter, melted
• minced garlic (or ½ tsp garlic powder)
• Optional sesame seeds

• Protein: 80/20 ground beef
• Produce: yellow onion, green bell pepper, mushrooms (optional)
• Dairy: provolone, American cheese, butter, 1 egg
• Pantry & Spices: bread flour, sugar, instant yeast, kosher salt, neutral oil, black pepper, garlic powder, Worcestershire, optional Cheez Whiz, optional sesame seeds

1. 1. Make the dough. In a mixer bowl, combine warm water, sugar, and instant yeast. Rest 5 minutes until lightly foamy. Add bread flour, salt, and oil. Mix until shaggy, then knead 6–8 minutes (10 by hand) until smooth and elastic.
2. 2. First rise. Place dough in a lightly oiled bowl, cover, and rise ~60 minutes until doubled.
3. 3. Shape slider rolls. Turn dough onto a lightly floured surface. Divide into 12 equal pieces (about 75–80 g each). Shape into tight rounds (smooth tops), pinch seams, and place seam-side down on a parchment-lined sheet pan.
4. 4. Proof + bake. Cover loosely and proof 40–50 minutes until puffy. Preheat oven to 375°F (190°C). Brush with egg wash. Bake 14–16 minutes until deep golden and hollow-sounding when tapped. Cool 15–20 minutes before slicing.
5. 5. Prep the veg (right order). Heat a large skillet/griddle over medium-high. Add 1 Tbsp oil/tallow. Add mushrooms (if using) and cook until their moisture cooks off and you get browning. Add onions with a pinch of salt and cook until soft + lightly golden. Add peppers last and cook 2 minutes just to soften. Scrape veg to a bowl.
6. 6. Brown the ground beef like a cheesesteak shop. Turn heat to high and add remaining oil/tallow. Add ground beef in large chunks and press flat. Do NOT stir for 90 seconds — let it brown hard. Flip/smash again and brown the other side. Then break into small craggy pieces (not sand).
7. 7. Season late + fold back veg. Sprinkle in black pepper and garlic powder. Add Worcestershire and toss. Add the cooked veg back in and mix briefly. Taste and adjust salt if needed. Keep heat medium-low so it stays juicy.
8. 8. Melt the cheese into the meat. Form the beef mixture into 12 small piles. Top each with provolone/American (or both). Cover 30–60 seconds until melted into the meat. If using Cheez Whiz, warm it separately until pourable (low heat).
9. 9. Assemble sliders. Split the rolls. Optional: toast cut sides quickly in a dry pan for grip. Spoon cheesy beef into each roll. Drizzle with warm Cheez Whiz if using.
10. 10. Serve like it matters. Pile on a tray and crush immediately while the rolls are warm and the cheese is molten. These disappear fast — double it if you’re feeding a crowd.

Store leftover filling airtight in the fridge up to 3 days. Reheat gently in a skillet over medium with a splash of water (or beef drippings) so it stays juicy, then melt cheese again. Rolls keep wrapped at room temp 1–2 days or freeze up to 2 months. Refresh rolls in a 325°F oven for 5–7 minutes.

These are rough estimates based on 12 servings and typical ingredients. Actual values will change with your brands, exact portions, and sides. Use this as a general guide, not medical or diet advice.