Philly Cheesesteak Sliders

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I make these Philly cheesecake sliders anytime I need something for a quick weeknight meal or a crowd-friendly appetizer. I love how the soft rolls filled with shaved steak, peppers, onions, and plenty of melted cheese bake together to create the perfect pull apart bite for game days and parties.

Plate of golden Philly cheesesteak sliders topped with peppers and cheese.

What I love most about these sliders is how effortless they are and how fast they disappear. Everything bakes in one pan, the rolls soak up all that savory flavor, and each bit tastes like a classic Philly cheesesteak, but in slider form. It is the kind of recipe I can rely on when I want something filling and guaranteed to be a hit.

Why I Love This Recipe

Simple, everyday ingredients come together quickly
Everything bakes in the oven so there’s no grill to fuss with
Soft Hawaiian rolls hold their shape and slice into perfect portions
Ideal for game day spreads, casual parties, or an easy family meal
Can be prepped ahead to make busy days run smoother

If you’re putting these sliders out for a party, try adding my Rotel dip and BBQ sausage bites to the table for the perfect pairing.

Ingredients Notes

Hawaiian rolls: Soft connected rolls work best, but slider buns or dinner rolls are also great options.
Olive oil: Avocado or vegetable oil can be substituted.
Steak: I used ribeye steak for its tenderness and flavor, but thinly sliced sirloin or shaved steak works too. For thicker cuts, freeze for 15-20 minutes first to make slicing easier.
Onion: Yellow onion is ideal, though white onion can also be used.
Green bell pepper: Adds that classic cheesesteak flavor.
Provolone cheese: Traditional for cheesesteaks, but Swiss, mozzarella, Colby, cheddar, or American cheese are all tasty alternatives.
Butter: Brushed on the top of the buns. Both salted and unsalted work.
Concentrated beef stock: Adds a savory punch. Worcestershire sauce can be used as a substitute.

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Chicken cheesesteak sliders: Swap the steak for thinly sliced chicken and cook the same way for a lighter twist.

Extra cheesy sliders: Add an additional layer of cheese before placing the top rolls on for an ultra gooey bite.

Mushroom cheesesteak sliders: Sauté sliced mushrooms with the green peppers and onions for a savory, earthy flavor.

Slow cooker option: For a hands-off approach, try my Crockpot Philly Cheesesteak to enjoy the same classic flavors made in the slow cooker.

Hand lifts a Philly cheesesteak slider with melted cheese stretching over shredded beef and green peppers.

How to Make Philly Cheesesteak Sliders

Prepare the rolls: Preheat the oven to 350°F. Line a baking sheet with foil and spray with cooking spray. Slice the slider rolls in half horizontally, keeping them connected, and place the bottom half on the baking sheet.
Cook the steak: Heat olive oil in a skillet over medium heat. Season the steak with salt and black pepper, cook until done, and spread evenly over the rolls.
Cook the vegetables: In the same skillet, sauté the peppers and onions until softened. Layer them over the steak.
Assemble the sliders: Top with provolone cheese and place the top half of the rolls over everything.
Brush and bake: Stir the melted butter and concentrated beef stock together, then brush over the tops of the rolls. Sprinkle with the reserved diced onion. Bake for about 10 minutes, until the cheese melts and the tops start to brown. Cover loosely with foil if needed.
Serve: Slice into individual sliders and serve warm.

Recipe Tips

Small steps make a big difference with these sliders. Slicing the steak thin, layering the cheese evenly, and brushing the tops with a buttery, flavorful mixture make them melt-in-your-mouth delicious.

Cut the steak as thin as you can for the most tender, flavorful bites. A deli slicer or very sharp knife helps you get clean, even slices every time.
Bake the rolls together to keep the sliders soft and moist.
Cover loosely with foil if the tops start to brown too quickly.
Let the sliders rest for a few minutes before slicing to create neater portions.

Stack of golden Philly cheesesteak sliders topped with melted cheese and peppers.

Frequently Asked Questions

Can I use frozen steak for this recipe?

Yes! Just make sure it’s fully thawed before cooking and slice it very thin so it cooks quickly and stays tender.

Can I use pre-sliced steak from the store?

Absolutely. Look for shaved steak or sandwich steak in the meat section. It’s a real time-saver and cooks fast.

How do I keep the tops from getting too brown?

If your Philly cheesesteak sliders Hawaiian rolls start to brown too quickly, loosely cover them with aluminum foil for the rest of the baking time. This will keep the tops soft, golden, and perfectly melty.

Why are my sliders soggy?

Too much liquid from the steak or vegetables can make them soggy. Make sure any extra moisture cooks off in the skillet before you layer everything onto the rolls.

How do I keep sliders warm for a party?

Cover the sliders loosely with foil and place them in a warm oven until you’re ready to serve. They’ll stay soft and melty.

Make Ahead & Storage Instructions

Make ahead: Cook the steak and vegetables in advance and store them in separate containers in the refrigerator. Assemble the sliders right before baking for best results.
Store: Keep any leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat: Warm the sliders in a 350°F oven for 10-15 minutes, or until heated through. If the tops start browning too quickly, cover them loosely with foil. I don’t recommend reheating in the microwave, as the buns can become soggy.
Freeze: Assemble the sliders without baking, wrap tightly, and freeze for 2 to 3 months. Thaw in the fridge overnight before baking.

Author — Jennifer Fishkind

Serves —

Philly cheesesteak sliders with tender steak, melty provolone, and sautéed peppers on soft Hawaiian rolls. Easy oven-baked sliders that are perfect for game day, parties, or a quick family dinner.

Print Rate Pin Save

Prep Time 15

Cook Time 30

Total Time 45

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.
1 package Hawaiian 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.
2 tablespoons olive oil, 1 pound steak
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.
½ large onion, 1 green bell pepper
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.
8 slices provolone
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.
3 tablespoons butter, 2.5 teaspoons concentrated beef stock
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

TIPS & 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.

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.

Nutrition Info