These Philly Cheesesteak Sliders are the ultimate crowd-pleaser, combining all the classic flavors of a traditional cheesesteak into a quick and easy, bite-sized sandwich. Perfectly seasoned steak, melted cheese, and sautéed peppers and onions are loaded into sweet slider buns. They are perfect for game day, parties, or a simple family dinner.
While a classic cheesesteak uses a long hoagie roll packed with thinly sliced shaved steak, melted cheese, and sautéed onions and peppers, this slider recipe simplifies it into bite-sized portions with soft slider rolls. No more grilling or fussing; just layer, bake, and enjoy.
Whether it’s a game-day gathering, a potluck with friends, or simply lunchtime at home, these Philly Cheese Steak Sliders are always a hit.
If you are a slider lover like I am, be sure to try our Big Mac Sliders, Crack Chicken Sliders, White Castle Sliders or our Pizza Sliders too!
Ingredients Notes
- Hawaiian rolls : I have found that Hawaiian sweet rolls work great when making sliders. This is because they are easy to slice in half without separating the buns, almost as if you have a sheet of bread for the top and bottom of your sliders. You could use any type of buns that come connected like this. Sometimes bakery buns will work as well.
- Olive oil
- Thinly sliced steak: A classic Philly Cheesesteak always uses a Ribeye steak. Ribeye is marbleized and is known for its tenderness and rich flavor, making it ideal for a juicy, flavorful slider. If ribeye is not available, sirloin is a good alternative that still provides great taste and texture. Just make sure to slice the steak as thinly as possible for the best results! (We usually ask our butcher to slice it for us.)
- Onion, thinly sliced: I prefer using yellow onion, but white will also work. Yellow onions have a nice balance of sweetness and sharpness that works well with the steak and cheese.
- Green bell pepper
- Provolone cheese: This is what is used in your classic sandwich. If you want to go authentic Philly, add some Cheese Whiz on top! Swiss cheese, mozzarella, Colby, American or even cheddar would be a tasty substitute.
- Melted butter
- Concentrated beef stock
How to Make Philly Cheesesteak Sliders
- Using a serrated knife, slice the rolls in half horizontally to create a top and bottom slab. Keep the rolls connected. Place the bottom half on a baking sheet (you can also bake them in a baking dish).
- Heat 1 tablespoon of olive oil in a skillet, season the steak with salt and pepper, and cook over medium heat until done. Remove and place on top of the bottom slab of rolls.
- Set aside 10 slices of onion. In the same skillet, heat the remaining 1 tablespoon of olive oil and cook the green pepper and remaining onion until tender.
- Layer the pepper and onion mixture over the steak, then top with 8 slices of provolone cheese. Place the top half of the rolls over everything.
- In a small bowl, melt butter and concentrated beef stock together, then brush the butter mixture over the top of the rolls. Sprinkle the reserved diced onion over the rolls.
- Bake in a preheated oven for 10-15 minutes (I usually go closer to 10 minutes) or until the cheese melts and the tops are golden. Cover with foil if the tops brown too quickly.
- Slice into individual sliders and serve warm.
Ingredient Substitutions
Veggies: A classic Philly cheese steak would have green pepper and onion. However, you can leave this out or add any veggies you like. I added mushrooms, and it was delicious!
Steak: If you prefer, you could make what’s known as a “chicken cheese steak” and use sliced chicken instead of beef. You could even make one pan of each cheese steak style if you’re serving a large group.
What to Serve with Cheesecake Sliders
We love to serve our sliders with our Air Fryer French Fries, tater tots or onion rings. Some other great sides to pair with them are our Copycat KFC Coleslaw and our Homemade Baked Mac and Cheese.
Making Philly Cheesesteak Sliders Ahead of Time
This is such an easy recipe to prep ahead of time for easy cooking when you’re ready to serve. I don’t recommend assembling the sliders completely, until right before you will cook them.
However, you can prep all of the ingredients and store them in separate containers in the fridge. Then, when you’re ready to cook your sliders, simply assemble them and pop them into the oven! It’s that easy.
Proper STorage
- Refrigerator: Store leftover sliders in an airtight container in the fridge for up to 3-4 days.
- Freezer: For longer storage, wrap assembled but unbaked sliders in aluminum foil or plastic wrap, then place them in a freezer bag. They can be frozen for up to 2-3 months.
- Reheating: To reheat, thaw frozen sliders overnight in the fridge. Bake at 350°F for 15-20 minutes until heated through and cheese is melted.
More Easy Appetizer Recipes
- Blooming Quesadilla Ring
- Pull-Apart Pigs in a Blanket
- Buffalo Chicken Pinwheels
- Jalapeño Popper Dip
- Cheesy Pull-Apart Bread
- French Dip Sliders
- Chicken And Waffle Sliders
If you tried this Philly Cheesesteak Sliders Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Philly Cheesesteak Sliders
Ingredients
- 1 package Hawaiian rolls
- 2 tablespoons olive oil divided
- 1 pound steak thinly sliced
- ½ large onion thinly sliced and divided
- 1 green bell pepper thinly sliced
- 8 slices provolone
- 3 tablespoons butter melted
- 2.5 teaspoons concentrated beef stock
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
- Slice the rolls in half horizontally to separate the top and bottom, keeping them together as one slab. Do not break into individual rolls.
- Place the bottom half on the baking sheet.
- Heat 1 tbsp olive oil in the skillet. Season the steak with salt and pepper and cook over medium heat until done, remove from skillet and place on top of the bottom slab of rolls.
- Take about 10 pieces of your sliced onion and set aside. In the same skillet heat the remaining 1 tbsp olive oil and cook green pepper and remaining onion together until tender.
- Place the green pepper and onion on top of the steak.
- Top everything with 8 slices of provolone cheese. Place the other half of rolls on top.
- Melt butter and concentrated beef stock together. Stir to combine. Brush mixture over top of rolls. Finely dice reserved onion slices and sprinkle over top of rolls.
- Bake in preheated oven for 10 minutes, or until cheese is melted and tops have started to brown. If necessary, cover rolls with aluminum foil to prevent them from browning too much.
- Slice into individual sliders and serve warm.
Jenn’s Notes
- When shopping for the meat for your sliders, if your grocery store doesn’t carry thinly sliced steak in the meat section, you can ask the butcher to slice it thin for you. If you prefer to slice it yourself at home, place the meat in the freezer. It makes it easier to slice! Just don’t let the meat freeze all the way through.
- If you find that the tops of your rolls are cooking too fast you can cover the rolls with aluminum foil to prevent them from browning too much. You can put the foil on for the entire bake time, or add it when you notice them getting a little bit too brown while baking.
- Refrigerator: Store leftover sliders in an airtight container in the fridge for up to 3-4 days.
- Freezer: For longer storage, wrap assembled but unbaked sliders in aluminum foil or plastic wrap, then place them in a freezer bag. They can be frozen for up to 2-3 months.
- Reheating: To reheat, thaw frozen sliders overnight in the fridge. Bake at 350°F for 15-20 minutes until heated through and cheese is melted.
