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Recipe Friday: Philly Cheesesteak Sliders

As the heat of summer winds down and cooler fall weather moves in, that means football season is upon us! And with that, hello tailgating season! Are you a hardcore football fan that loves throwing tailgates with delicious foods? And what's more perfect for football season than cheeseburgers?

Tomorrow (September 18) is National Cheeseburger Day, and here a new twist on classic sliders from the American Lamb Board. Enjoy! 

Philly Cheesesteak Sliders

Yield: 12 


2 lbs American Lamb boneless leg of lamb or lamb sirloin
1 ea. yellow onion, large size, thinly sliced
2 cups mushrooms sliced
1 ea. red pepper large, thinly sliced
1 tsp salt
1 tsp pepper
1 tsp onion powder
3 T olive oil
1 T fresh thyme leaves (optional)

Ingredients for sliders

1 large slider loaf (12 units)
 cup mayo
12 slices of cheese, use your favorite
2 T melted butter
Season to taste: salt pepper, fresh thyme and chili flakes


  1. Pre-freeze your meat for at least 2 hours to allow it for easy slicing
  2. Thinly slice the pre-frozen piece of lamb into thin slices and the veggies too
  3. Season to taste: salt, pepper, fresh thyme and chili flakes and prepare the veggies.
  4. Season the lamb with spices and olive oil.
  5. Preheat the griddle (flat or perforated grill pan), on the grill, for 10 minutes while the lamb is seasoned.
  6. Now add the lamb and veggies all at once and toss to cook on the grill.
  7. The meat and veggie mixture is ready in 15-20 minutes.
  8. Cut through the slider bread in half and spread the mayo on both sides of the bread. Liberally season over the mayo.
  9. Now layer thinly sliced cheese and go ahead with the cooked lamb meat and veggies.
  10. Top that with more cheese, cover the bread and push it down.
  11. Brush the tops of the sliders with melted butter and season liberally again on top.
  12. Place the sliders on the grill and make sure to cover the lid on. 5 minutes later, the cheese will be melted and your Philly cheesesteak Sliders are ready to devour!



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