Philly sliders with beef broth dip is the kind of sandwich we like to make when we are running through errand after errand and just want to come home and whip up something fast and savory! Each bite packs a seasoned punch that goes well with some healthy greens on the side. Done in less than 30 minutes.

Philly Sliders with Beef Broth Dip (serves 3-4)


1lb Thinly Sliced Beef Steak
2 tbsp grass fed butter, softened
1 tsp Better than Bouillon Beef Base
1 cup hot water
4 hoagie rolls
½ tsp sea salt, fine
½ tsp ground black pepper
8 slices cheese
1 Tbsp olive oil

Cooking Steps

Bring one cup of water to a boil, and take a teaspoon of Better than Bouillon Beef Base and add to hot water. Mix thoroughly and set aside.

Preheat the oven to 350 degrees. Slice ¾ into hoagie rolls with a serrated knife and spread open. Butter each open side and place on a medium sized baking tray face up, lying flat. Place in the oven for 10 minutes, just enough to toast for a golden brown finish.

Put 1 Tbsp of olive oil into a large skillet and preheat to medium high heat. Take the thinly sliced beef steak and place in the skillet in one layer. As the meat begins to brown, use a fork to hold the meat in place near the top of the slice, and then use a spatula to push away from the fork to shred the meat. Continue this method as you work your way down the slice. You want to do this quickly so the meat does not toughen too much, and this allows for more bite-sized pieces of meat.

Allow the meat brown for four minutes, undisturbed, and then flip them to the other side. Season with salt and pepper and let it continue to cook through for another 5 minutes.

Dividing the meat into four even sections, turn off the heat and place two slices of cheese on each, allowing the cheese to melt without over cooking the steak.

With a spatula place one of the divided portions onto each of the toasted hoagie rolls. Serve warm and don’t forget the dip! Letting the bread soak in each bite is how I like to enjoy it!

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