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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.