Introduction
These Philly Cheesesteak Sliders pack all the savory, melty, cheesy goodness of a traditional Philly cheesesteak—just in slider form! Perfect for game day, gatherings, or a fun family dinner, these mini sandwiches are made with juicy seared beef, sautéed onions and peppers, and gooey provolone, all nestled in soft slider buns.
Ingredients
1 lb thinly sliced beef (ribeye or sirloin)
1 green bell pepper, thinly sliced
1 onion, thinly sliced
1 tablespoon olive oil
Salt and pepper, to taste
6–8 slices provolone cheese
12 slider buns (Hawaiian rolls or dinner rolls work well)
3 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley (optional, for garnish)
How to Make
Preheat oven to 350°F (175°C). Line a baking dish or sheet with parchment paper or lightly grease it.
In a skillet, heat olive oil over medium heat. Add sliced onions and bell peppers. Sauté until soft, about 5–7 minutes.
Add the thinly sliced beef to the skillet. Season with salt and pepper, and cook until browned and cooked through, about 4–5 minutes.
Slice the slider buns in half horizontally (keeping the tops together). Place the bottom halves in the prepared dish.
Layer the cooked beef and pepper mixture evenly over the buns. Top with provolone cheese slices.
Place the top halves of the buns over the cheese layer.
Brush melted butter over the tops of the buns. Sprinkle with garlic powder and parsley (if using).
Cover with foil and bake for 10 minutes. Remove foil and bake another 5–7 minutes until the tops are golden and the cheese is melted.
Let cool slightly, then slice and serve warm.
Serving and Storage Tips
Serve with potato wedges, chips, or a simple side salad.
These sliders are best eaten fresh, but leftovers can be stored in the fridge for up to 3 days.
Reheat in the oven at 300°F (150°C) for about 10 minutes to keep the buns crisp.
Variations
Spicy version: Add sliced jalapeños or a drizzle of hot sauce.
Different cheese: Try white American cheese, mozzarella, or Swiss.
Add mushrooms: Sautéed mushrooms go great with the steak and onions.
Use chicken: Thinly sliced cooked chicken can replace the beef for a lighter version.
FAQ
Can I use deli roast beef instead of raw steak?
Yes! Deli roast beef works in a pinch. Just sauté the peppers and onions, then warm the roast beef in the pan before assembling.
Do I have to use provolone cheese?
Provolone is classic, but you can use any good melting cheese like mozzarella, cheddar, or Monterey Jack.
Can I make these ahead of time?
Yes, assemble them fully (without baking), cover, and refrigerate for up to 24 hours. Bake when ready to serve.
