It’s almost time for Super Bowl LIX! This Sunday, the Kansas City Chiefs (yes, again) will play the Philadelphia Eagles. The Chiefs are hoping to make history and win their third consecutive championship, a feat that’s never been done in NFL history. The Eagles are looking to avenge their loss to the Chiefs from two years ago. Will Taylor Swift be there? Most likely.
Now that we’ve covered all the basics, let’s get to the most important part of the game – the snacks! I think about what snacks to make for the Super Bowl for weeks. My husband is a strict, no-Super-Bowl-party kind of guy because he wants to hear the game, so that means I’m just making snacks for our family, so I have to be intentional about what makes the cut.
In my Super Bowl blog last year, I explained that I try to focus some of the snacks to reflect the teams playing, in addition to having some standard fare like chicken wings, pizza, chips, etc. I paid homage to Kansas City last year and shared my recipe for my Taylor Swift-Travis Kelce inspired pigs in a blanket with chili cheese dip. This year, I’m switching teams, and focusing on some classic Philadelphia foods – cheesesteaks and soft pretzels. In fact, I found a way to combine the two in Philly Cheesesteak Pretzel Sliders.
The secret to a great Philly Cheesesteak is ribeye. After that, there are so many options that are completely personal. Just sauteed onions or sauteed peppers and onions? What type of cheese – provolone or Cheese Whiz or something else?
I was completely overwhelmed when I visited Philadelphia years ago and was on a mission to try the best of the best! Geno’s and Pat’s sit diagonally from eat other and are knows for their rivalry, but there are so many options like Jim’s and Dalessandro’s. I like peppers and onions, with provolone, and if hot peppers are an option, even better! I gew up in New Jersey and still dream about the steak and cheese sandwiches I enjoyed at White House Subs in Atlantic City. I’ve even made Philly cheesesteak loaded fries at home!
In Chicago, you can get a pretty delicious classic version at Monti’s and I recently had one of the best sandwiches I’ve ever had (I know that’s a bold statement!) at JTs Genuine Sandwiches. Their Steak and Potato is far from a classic cheesesteak, but it has a lot of similar elements with a twist – skirt steak, caramelized onion, chimichurri, fries, truffle mayo, and Manchego cheese. Highly recommend. It’s now on my list to recreate!
I decided these Philly cheesesteak sliders would be perfect for game day, served on pretzel bun slider rolls, for some extra Philadelphia umph. You could even dive in and make your own pretzel buns, but I don’t have time for that with a toddler! Add these to your Super Bowl snack table for a guaranteed win.
Philly Cheesesteak Pretzel Sliders
Scroll down for a printable version of this recipe
Serves: 4
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
1 package King’s Hawaiian Pretzel Sliders (or your favorite pretzel buns – you can even make your own!)
4 Tablespoons butter
2 garlic cloves, minced
2 Tablespoons grapeseed oil
1 onion, diced
1 green pepper bell, diced
12oz shaved ribeye
6oz sliced provolone (4 oz chopped, 2 oz sliced)
Salt and pepper, to taste
Giardinara, pickled jalapenos, chili crunch – or your favorite spicy add on
1. Preheat oven to 350 degrees F.
2. Melt butter and add minced garlic, set aside.
3. Heat a large skillet over medium high heat. Add oil.
4. Add diced onions to the pan and sauté until caramelized, about 8-10 minutes.
5. Add diced green peppers. Cook about 5 minutes.
6. Move the peppers and onions oven to one side of the pan. Add the shaved ribeye. Season generously with salt and pepper.
7. Cook on high for about 3 minutes, until some of the pink of the meat has started to disappear.
8. Add chopped provolone to the skillet and turn off the heat. Mix to combine and start to melt the cheese.
9. Split the pretzel rolls horizontally. Place on sheet tray, or in a baking dish.
10. Brush the bottoms with garlic butter.
11. Add the meat and cheese mixture to the bottom buns.
12. Top with sliced provolone (you can also add your spicy condiment of choice now, or let your guests do it later).
13. Top with top buns.
14. Brush tops with garlic butter.
15. Bake for 5-10 minutes to melt the cheese.
16. Serve and enjoy!
While I’m confident that these sliders are a guaranteed win and hope they have inspired you to get ready for some Super Bowl fun, don’t forget that Valentine’s Day is just around the corner, too! Cooking classes make for a fun and memorable activity with your partner, or a group of friends. I’ve never liked going out for dinner on Valentine’s Day – it’s typically an expensive prix-fixe menu, with subpar service because they’re trying to accommodate as many people as possible, so I’m always looking for something we can do together. Hurry and snag some of the last seats we have Valentine's week:
- Night in Spain Monday, February 10 6pm
- Steakhouse DIY Tuesday, February 11 6pm
- Culinary Adventure Trip to Morocco Wednesday, February 12 6pm
- Valentine’s Day – French Feast Thursday, February 13 6pm
- French Macarons Friday, February 14 11am
- Family Valentine’s Brunch Saturday, February 15 10am
If you can’t make it to Family Brunch, be sure to check out our upcoming teen classes (Breakfast and Brunch Pastries on Tuesday, February 25 at 10am, Asian Adventure on Monday, March 24 at 10am, Trip to Italy on Monday, March 25 at 10am and Indian Vegetarian on Wednesday, February 26 at 10am plus kids/teens summer camps which are open for enrollment and filling quickly!
Philly Cheesesteak Pretzel Sliders
Ingredients
- 1 package King’s Hawaiian Pretzel Sliders (or your favorite pretzel buns – you can even make your own!)
- 4 Tablespoons butter
- 2 garlic cloves, minced
- 2 Tablespoons grapeseed oil
- 1 onion, diced
- 1 green pepper bell, diced
- 12oz shaved ribeye
- 6oz sliced provolone (4 oz chopped, 2 oz sliced)
- Salt and pepper, to taste
- Giardinara, pickled jalapenos, chili crunch – or your favorite spicy add on
Instructions
- Preheat oven to 350 degrees F.
- Melt butter and add minced garlic, set aside.
- Heat a large skillet over medium high heat. Add oil.
- Add diced onions to the pan and sauté until caramelized, about 8-10 minutes.
- Add diced green peppers. Cook about 5 minutes.
- Move the peppers and onions oven to one side of the pan. Add the shaved ribeye. Season generously with salt and pepper.
- Cook on high for about 3 minutes, until some of the pink of the meat has started to disappear.
- Add chopped provolone to the skillet and turn off the heat. Mix to combine and start to melt the cheese.
- Split the pretzel rolls horizontally. Place on sheet tray, or in a baking dish.
- Brush the bottoms with garlic butter.
- Add the meat and cheese mixture to the bottom buns.
- Top with sliced provolone (you can also add your spicy condiment of choice now, or let your guests do it later)
- Top with top buns.
- Brush tops with garlic butter.
- Bake for 5-10 minutes to melt the cheese.
- Serve and enjoy!
