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Surf or turf sliders: Philly cheesesteak and crabcake sliders

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Small but mighty!

Wrap your hands around one — or both — of these super sliders! Whether you're a surf lover or turf is more your thing, you'll enjoy the flavors packed into these small-but-mighty sliders.

Small but mighty!

These small-but-satisfying sliders are perfect for final gatherings of the summer and the upcoming football and tailgate seasons, too! Make one or the other, or whip up a batch of each to give guests options.

Small but mighty!

Philly cheesesteak sliders recipe

These sliders are perfect for the traditionalists in your group. We've turned this classic sandwich into a smaller option. But heaped with onions, peppers, and melting provolone cheese, your guests will be fans! If you'd prefer, used thinly sliced beef sirloin instead of tenderloin.

Yields 6 sliders


  • 2 tablespoons olive oil, divided
  • 1/2 red bell pepper, seeds and membrane removed, cut into 2-inch thin slices
  • 1/2 green bell pepper, seeds and membrane removed, cut into 2-inch thin slices
  • 1/2 onion, diced
  • 1 pound beef tenderloin, sliced thin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 slices provolone cheese, cut into halves
  • 6 slider buns, split and lightly toasted


  1. Add 1 tablespoon of oil to a pan and saute the onions over medium heat for about 4 minutes, or until they turn translucent.
  2. Add the peppers to the pan and cook the mixture for about 4 minutes longer or until the peppers are soft. Remove the onion and peppers and set aside.
  3. Season the beef with the salt and pepper. Add the remaining 1 tablespoon oil to the pan over medium-high heat. Work in batches so you don't crowd the beef and cook, stirring, for about 8 minutes or until done.
  4. Evenly divide the beef between the bottom halves of the buns, then evenly divide the onion-pepper mixture and spoon over the beef, and top with the provolone cheese.

Small but mighty!

Crabcake sliders recipe

These crabcake sliders might have you thinking of the beach, but after one bite, your focus will be on your meal! We use Old Bay seasoning in this recipe, but if you don't have any, simply mix together celery salt, dried red pepper, black pepper, paprika and salt to create your own seasoning.

Yields 5 (3 inch) sliders


  • 8 ounces lump crabmeat
  • 1-1/2 teaspoons Old Bay seasoning, based on your taste
  • 1-1/2 tablespoons mayonnaise
  • 1 egg, lightly beaten
  • 2 green onions, diced, both the white and green parts
  • 1 teaspoon fresh thyme
  • 1 teaspoon Worcestershire sauce
  • 1/4-1/2 cup breadcrumbs, based on consistency of the cakes
  • 2 tablespoons butter
  • 5 slider buns, split and lightly toasted
  • Salad greens or shredded cabbage as garnish
  • Lemon wedges for garnish
  • Tarter sauce for garnish


  1. Combine the crabmeat, Old Bay seasoning, mayonnaise, egg, green onion, thyme, Worcestershire sauce and 1/4 cup of breadcrumbs.
  2. Stir to combine the mixture. If it seems a bit wet, add more breadcrumbs and mix until combined.
  3. Form the mixture into 3-inch patties, about 1-inch-thick.
  4. In a large saute pan over medium-high heat, add the butter to the pan. When hot, place the crabcakes in the pan and cook for 6-8 minutes, or until golden. Flip and cook the other sides for about 6 minutes more.
  5. If using, place the salad greens or cabbage on the bottom halves of the buns, add the crabcakes, top with tarter sauce and serve the lemon wedges on the side.

Slide into fun with these sandwiches!

More sandwich recipes

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