Philly Cheesesteak Gougère Sliders

ByJeff Chudakoff
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I made gougères as a component of my dish on Next Level Baker, and Gordon Ramsay nudged me a few times to consider filling them with something… which got me thinking – what would be delicious inside of this cheese puff? Well, I went to college in Philadelphia, and I still have major love for a good Philly cheesesteak. What better way to marry one of my favorite comfort foods with classic French technique? See, Gordon! I finally decided to fill my gougères!

Light, airy cheese-filled gougères replace the traditional roll, stuffed with thinly-sliced ribeye, sautéed onions, mushrooms, and melty cheese for a perfect bite that beats the original (in my opinion). The texture is special because the gougères have a crisp, golden outside but are soft and airy inside… perfect for holding in all that cheesesteak goodness.

They’re especially perfect for game days, casual entertaining, or cooler-weather gatherings when warm, handheld food just hits better.

Why You’ll LOVE these Philly cheesesteak sliders

  • Amped up flavor on the original. Classic Philly cheesesteak filling tucked inside light, cheesy gougères adds even more punchy cheese flavor.
  • Incredible texture. Crisp, airy pastry with a soft center and melty, savory filling.
  • Feels fancy, but actually approachable: Looks impressive, but the components are simple.
  • Perfect party food: Warm, handheld, and ideal for game days, holidays, or casual gatherings.

Here’s what you’ll need:

  • Kitchen staples – All-purpose flour, butter, eggs
  • Fresh cheese – This is your main flavor! Go for block cheeses and do the work to grate it fresh
  • Thinly-sliced ribeye – Many grocery stores stock this, and most Korean grocers do. It’s worth the effort to find this pre-done because cutting it this thin is difficult without a meat slicer

Philly Cheesesteak Gougère Slider Tips

How to tell your choux is ready. Adding eggs to your choux dough can feel tricky at first because the actual amount needed can vary based on moisture evaporated, your flour, humidity, etc. In reality, the visual cue is easiest to follow. The dough is ready when you pull your paddle out, and the dough falls off the paddle leaving a “v” shape hanging. After you add the 3rd egg, if you haven’t achieved the “v” yet, I suggest adding partial eggs (vs. a whole egg at a time) by simply scrambling the egg with a fork and adding it in parts, mixing as you go. This allows you to fine-tune the moisture added and avoid adding too much.

Baking your gougères. Make sure the oven is fully preheated to 425°F before putting these in. We need that initial blast of heat to cause evaporation of the water in the dough, which is what results in a light, airy interior. Do not open your oven during this first 15 minutes! We drop the temperature after the structure sets and continue at 375°F to avoid browning too much while we dry out the interior. The gougères are done when they are a deep golden brown color and are light and airy on the inside.

How to make Philly cheesesteak gougère sliders:

  1. Make the gougères: Create the choux dough by combining water, butter, and salt in a pot over heat until boiling before adding flour. Move to a stand mixer with a paddle and cool down dough before adding eggs and cheeses. Pipe into rounds on a lined pan and bake.
  2. Make the Philly cheesesteak filling: Heat oil in a pan and then add mushrooms, then onions, then garlic. Season with salt and pepper. Remove into a heat-proof bowl and add seasoned ribeye to pan until browned. Add back mushrooms, onions, and garlic and mix. Add cheese and cover to melt.
  3. To serve: Cut gougères horizontally like a hamburger bun and add 1-2 tbsp of filling. Optional: Serve with your favorite hot sauce.

FAQ

I highly recommend it. There is a noticeable flavor and texture difference between freshly grated cheeses and what you might find in the bags or shaker containers at the grocery store.

Assembled sliders will last for up to 3 days if kept in an airtight container in the fridge, though the gougères will soften. Ideally, keep the cheesesteak filling in an airtight container separate from the gougères in the fridge. To reheat, I recommend baking the gougères in the oven at a low temperature to re-crisp them before assembly.

Gougère dough can be made weeks ahead of time if piped and then tightly wrapped and frozen. Bake the same as instructed, but add a few minutes to the period at 425°F.

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Philly Cheesesteak Gougère Sliders

Philly cheesesteak on the inside and crisp, cheesy gougère on the outside – for an elevated (and miniature!) take on the classic sandwich.
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Prep Time:25 minutes
Cook Time:40 minutes
Total Time:1 hour 5 minutes
Servings: 24 Sliders

Ingredients

Gougères

  • 230 grams water
  • 113 grams unsalted butter
  • 6 grams salt
  • 180 grams all-purpose flour
  • 3-5 Whole eggs
  • 30 grams gruyère, grated
  • 60 grams parmesan, grated

Philly Cheesesteak Filling

  • 1 tbsp vegetable oil
  • 85 grams portabella mushrooms, finely chopped (~1 cup)
  • 85 grams yellow onion, finely chopped (~1/2 onion)
  • 1 Clove garlic, minced
  • 454 grams ribeye, thinly-sliced (1lb)
  • Salt + pepper, to taste
  • 125 grams provolone, grated
  • Optional: Hot sauce for serving

Instructions

Gougères

  1. Preheat oven to 425°F and line a half sheet pan with parchment.
  2. In a medium pot (use stainless steel and avoid nonstick pans), bring water, unsalted butter, and salt to a boil over high heat. Remove from heat and stir in flour with a wooden spoon, and then return to heat and cook while mixing until a skin forms on the bottom of the pot.
  3. Remove from heat and transfer dough to a stand mixer fitted with a paddle attachment. Mix on medium speed until dough stops steaming and bowl is no longer hot to touch.
  4. Add eggs one at a time, fully incorporating after each. The exact amount of egg you need will vary based on how much moisture was evaporated. Continue until dough falls off the paddle and leaves a "v" shape hanging from the paddle. Add the gruyère and parmesan and mix to incorporate.
  5. Transfer dough to a piping bag fitted with a large round tip. On the lined sheet pan, pipe dough into large rounds (approx. 1 1/2in-2in across). Use a wet finger to smooth out and rough tops.
  6. Bake at 425°F for 15 minutes, then drop the temperature to 375°F and continue for another 20 minutes, until deeply golden brown. Remove and set aside to cool.

Philly Cheesesteak Filling

  1. In a large pan, heat vegetable oil until shimmering over medium-high heat.
  2. Add mushrooms and cook until they release water and brown. Add onions and cook until translucent. Add minced garlic and continue cooking for ~2 minutes over medium heat. Add salt + pepper to taste, and pour into a heat-proof container.
  3. Season ribeye with salt and pepper. Return the pan to medium-high heat, and cook ribeye until browned all over. Add back the mushrooms and onions mixture and mix. Add grated provolone over top and cover pan with a lid for ~1 minute until cheese is melted.

To Serve

  1. Cut cooled gougères in half horizontally (like a hamburger bun). Fill with 1-2 tbsp of filling. Enjoy!
  2. Optional: Not a classic for Philly cheesesteaks, but serve with a bit of your favorite hot sauce.

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