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!
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.
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 9x13-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.