Beef and cheese is such a great combination.  Hello, Philly cheesesteaks!  But if you don’t live in the central northeast (think Pennsylvania and New Jersey),  they are hard to come by…at least if you’re talking about a proper cheesesteak (I’m a “whiz with” kind of girl—translation: steak with cheese whiz and sautéed onions).  But I digress.  Back to discussing the recipe.  During football season, I like to come up with a variety of fare for us to enjoy while watching games.  Cheesesteaks are always a popular option, but rather than make full-sized sandwiches, I like to serve sliders.  As queso dip is a game day staple, I thought it would be a delicious substitute for traditional cheese whiz.  Due to the incredible flavor of the cheese sauce, I opt to omit the sautéed onions, but you could definitely include them if you desire.  To replicate the chopped beef found in Philly cheesesteaks, I get shaved roast beef at the deli counter, then sauté it in butter with a little Worcestershire sauce mixed in.  My husband, who lived in Philadelphia for a number of years, approves.

4 Tbsp unsalted butter, softened and divided

2 lbs roast beef, shaved thin

2 Tbsp Worcestershire sauce

1 lb Velvita cheese, cut into 1/2-inch cubes

1 (10 oz) can of Rotel tomatoes with chilis

1 (4.5 oz) can diced green chilis

1/4 tsp cayenne pepper

24 party rolls, cut in half horizontally

1. Pre-heat the oven to broil.

2. Combine the Velvita, Rotel, green chilis, and cayenne pepper in a 3-quart slow-cooker.  Set the slow-cooker to low and allow the cheese to melt, stirring occasionally.  This step can also be completed by melting the cheese mixture in the microwave, stirring every 30 seconds.

3. Melt 1 Tbsp butter in a large skillet.  Once the butter has melted, swirl it around to coat the pan.  Add the roast beef to the skillet and sauté it until it’s no longer pink.  Using a wooden spoon, break up the meat as best you can.  Stir in the Worcestershire sauce and continue to cook the meat for one more minute.  Remove from heat.

4. Spread the cut-sides of the rolls with the remaining softened butter and place them on a baking sheet, cut-sides up.  Place the baking sheet under the broiler for 30-seconds to toast the rolls, then remove immediately.

5. Pile spoonfuls of the beef on the bottom half of each roll.  Spoon the queso over the meat, then top with the top half of each roll.  Serve immediately.

Makes 24 sliders

🥖 For a full-sized cheesesteak, load the meat and cheese onto hoagie rolls.