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Philly Cheesesteak Sliders

By: Author Tiana Thompson

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Categories American Recipes, Recipes

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When it comes to party food, sliders are the MVP—and Philly Cheesesteak Sliders? They’re the GOAT.

Imagine tender, juicy steak, caramelized onions, sweet bell peppers, and gooey provolone cheese, all snuggled between warm, fluffy slider rolls.

Oh, and did I mention the garlic butter topping? It’s like the touchdown dance of flavor.

Perfect for Super Bowl watch parties, football nights, or any gathering where finger foods reign supreme, these sliders are guaranteed to keep everyone huddled around the snack table.

I love them because they’re easy to make, wildly satisfying, and deliver all the iconic Philly cheesesteak flavors in a portable, party-ready package.

Ready to turn your kitchen into a stadium of deliciousness? Let’s get started!

A Little History: From Philly Streets to Your Plate

The original Philly cheesesteak sandwich hails from Philadelphia, Pennsylvania, where it was invented in the 1930s by brothers Pat and Harry Olivieri.

Legend has it they whipped up the first cheesesteak at their hot dog stand as a break from the usual menu. A passing cab driver took one bite and insisted they sell it as a menu item—and the rest is cheesy history.

Traditionally, Philly cheesesteaks feature thinly sliced ribeye, onions, and cheese (Cheez Whiz, provolone, or American).

While our slider version shrinks the sandwich down for easy sharing, it keeps the spirit alive: bold flavors, simple ingredients, and that irresistible combination of meat and cheese that’s been winning hearts for nearly a century.

Ingredients for Philly Cheesesteak Sliders

  • 1 pound thinly sliced steak (ribeye or sirloin works best)
  • 1 large onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 12 mini slider rolls (preferably Hawaiian rolls)
  • 6–8 slices provolone cheese
  • 3 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Optional: Sesame seeds for garnish

Ingredient Breakdown

  • Thinly Sliced Steak: Ribeye is classic for cheesesteaks thanks to its rich flavor and tenderness, but sirloin works in a pinch. Pop the steak in the freezer for 15 minutes before slicing for easier handling.
  • Onion and Bell Peppers: The holy grail of cheesesteak toppings. They caramelize beautifully, adding sweetness and depth. Feel free to use any color peppers you have on hand, but green and red provide a nice balance of flavor and visual appeal.
  • Slider Rolls: Hawaiian rolls add a subtle sweetness that complements the savory filling. Stick to soft, pull-apart rolls for the best texture.
  • Provolone Cheese: Creamy, melty, and mild—it’s the glue that holds this masterpiece together.
  • Garlic Butter: Melted butter with minced garlic is the final flourish, transforming these sliders from great to unforgettable. You could even sprinkle in some parsley for a pop of color.
  • Olive Oil, Salt, and Pepper: Simple seasonings that let the steak and veggies shine.

How to Make Philly Cheesesteak Sliders

Step 1: Prep Your Ingredients

Start by prepping everything: thinly slice your steak, onions, and peppers. If you’re feeling fancy, organize them on a cutting board like a pro chef—it’ll make you feel unstoppable.

Step 2: Sauté the Veggies

Heat olive oil in a large skillet over medium heat. Toss in the onions and bell peppers, sprinkle with a pinch of salt, and sauté until soft and caramelized, about 8–10 minutes. Stir occasionally to prevent sticking. You’re looking for golden, fragrant perfection. Remove the veggies and set them aside.

Step 3: Cook the Steak

In the same skillet, crank up the heat to medium-high and add the thinly sliced steak. Season generously with salt and pepper. Cook for about 3–5 minutes, stirring occasionally, until the steak is browned and just cooked through. Tip: Don’t overcrowd the pan; work in batches if needed. Once cooked, mix the steak with the sautéed veggies.

Step 4: Assemble the Sliders

Grab a 9×13-inch baking dish and split your slider rolls horizontally. Place the bottom halves snugly into the dish. Layer the steak and veggie mixture evenly across the rolls. Lay slices of provolone on top, making sure every slider gets its cheesy crown. Top with the upper halves of the rolls.

Step 5: Brush with Garlic Butter

In a small bowl, mix the melted butter and minced garlic. Brush this heavenly concoction over the tops of the rolls. If you want to be extra, sprinkle on some sesame seeds.

Step 6: Bake to Perfection

Preheat your oven to 350°F (175°C). Cover the sliders loosely with foil to prevent over-browning and bake for 10 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is melted and the tops are golden brown. Your kitchen will smell like victory.

Step 7: Serve and Devour

Remove the sliders from the oven and let them cool for a minute or two (if you can wait that long). Slice along the roll lines and serve warm. Warning: These will disappear faster than a plate of nachos at halftime.

Pro Tips for the Ultimate Philly Cheesesteak Sliders

  • Prep Ahead: You can sauté the veggies and cook the steak a day in advance. Store them in the fridge, then assemble and bake when ready.
  • Cheese Swaps: Not a provolone fan? Try mozzarella or Monterey Jack for a twist.
  • Toasty Tops: For an even crispier roll, broil the sliders for 1–2 minutes at the end (but keep an eye on them!).
  • Dipping Sauce: Serve with a side of au jus or garlic aioli for a fun dipping option.

Philly Cheesesteak Sliders Recipe

Philly Cheesesteak Sliders

These Philly Cheesesteak Sliders pack all the classic flavors of the iconic sandwich into bite-sized perfection! Juicy steak, sautéed onions, sweet bell peppers, and melted provolone cheese are layered onto soft slider rolls, then brushed with garlic butter and baked until golden brown. Perfect for game days, parties, or a crowd-pleasing dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 12 sliders
Calories 250 kcal

Ingredients
  

  • 1 lb thinly sliced steak ribeye or sirloin
  • 1 large onion thinly sliced
  • 1 large green bell pepper thinly sliced
  • 1 large red bell pepper thinly sliced
  • 12 mini slider rolls e.g., Hawaiian rolls
  • 6-8 slices provolone cheese
  • 3 tbsp butter melted
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Sesame seeds for garnish optional

Instructions
 

  • Thinly slice the steak, onion, and bell peppers.
  • Heat olive oil in a skillet over medium heat.
  • Add the onions and bell peppers, sprinkle with a pinch of salt, and sauté for 8–10 minutes until soft and caramelized. Remove from skillet and set aside.
  • In the same skillet, increase heat to medium-high. Add the thinly sliced steak, season with salt and pepper, and cook for 3–5 minutes until browned. Stir in the sautéed veggies and remove from heat.
  • Preheat your oven to 350°F (175°C). Slice slider rolls in half and place the bottoms in a 9×13-inch baking dish.
  • Spread the steak and veggie mixture evenly over the rolls.
  • Top with provolone slices and place the roll tops on.
  • Mix melted butter with minced garlic. Brush over the tops of the rolls. Sprinkle with sesame seeds if desired.
  • Cover with foil and bake for 10 minutes. Remove foil and bake for another 5 minutes, or until cheese is melted and tops are golden.
  • Let cool for 2 minutes, then slice along roll lines and serve warm.

Notes

Pro Tip: Serve with a side of garlic aioli or au jus for dipping. These sliders are best enjoyed fresh out of the oven but can be reheated in a toaster oven for a quick snack later!

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