Lamb Cheesesteak Sliders

Oct 30

Game day eats just got a serious upgrade. In this class, we’ll reimagine the beloved cheesesteak in slider form, swapping in juicy, seasoned ground lamb for a rich, savory twist. Piled high with melty cheese, sweet peppers, and onions, these sliders deliver all the savory goodness of the classic, miniaturized for easy sharing.

Lamb Cheesesteak Sliders

Servings: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Print the Recipe

The USDA recommends a minimum internal temperature of 160ºF for ground lamb, and 145ºF (with a 3-minute rest) for all other cuts.

Ingredients:

For the Lamb:
- 1 1/2 lb boneless leg of lamb or lamb shoulder, thinly sliced (freeze for 20 minutes to ease slicing)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce or tamari
- 1/2 tsp baking soda
- Salt and freshly cracked black pepper, to taste
For the Veggies:
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- Pinch of salt
For Assembly:
- 8 slider buns
- 4 slices provolone or white American cheese, halved
- 2 tbsp melted butter
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Optional garnish: pickled banana peppers

Instructions:

Cook the Lamb:
In a bowl, toss sliced lamb with olive oil, balsamic vinegar, soy sauce, baking soda, salt, and pepper. Heat a large skillet or griddle over medium-high. Sear lamb in batches for 2–3 minutes until browned but tender. Remove and set aside.
Sauté the Peppers and Onions:
In the same pan, add olive oil. Cook onions and bell peppers with a pinch of salt until soft and caramelized, about 8–10 minutes.
Assemble the Sliders:
Preheat oven to 375°F. Slice slider buns in half horizontally, keeping the sheet intact. Place the bottom half in a baking dish. Layer with lamb, sautéed vegetables, and cheese. Add the top buns back on.
Finish and Bake:
Mix melted butter with garlic powder and oregano. Brush the tops of the buns with the mixture. Cover with foil and bake for 12 minutes. Uncover and bake another 5 minutes until cheese melts and buns are golden.
Serve:
Cut into individual sliders. Garnish with banana peppers if desired. Serve hot.

The USDA recommends a minimum internal temperature of 160ºF for ground lamb, and 145ºF (with a 3-minute rest) for all other cuts.