All the ingredients and flavors of a Philly Cheesesteak converted into sliders, with a buttery sauce that coats the buns as they bake. These Philly Cheesesteak Sliders are a great crowd pleaser for parties or game day, or serve with a salad for an easy family-friendly weeknight dinner!

Philly Cheesesteak Sliders Recipe

If you love a Philly Cheesesteak, you’ll love these sliders. With classic cheesesteak ingredients including ribeye, onions, and Provolone, between buns that are basted with a rich buttery sauce, they’re baked until golden and the cheese is all melted and glorious. Every bite is so yummy!

These are perfect for serving a small group if you’re having people over for game day, or great for dinner with the family. They’re quick and easy and always a hit.

Ingredients Needed

Here’s what you’ll need to make these yummy, cheesy sliders.
(Scroll below to the printable recipe card for details and measurements.)

Ribeye beef steak – Ribeye is my favorite choice for these sliders because it’s well marbled and tender when cooked. It should be very thinly sliced for ideal tenderness. See note below.
Onion and Green Bell Pepper – Thinly sliced.
Olive oil – Used to sauté the veggies and meat.
Salt and Pepper – For flavor, to taste.
Mayonnaise – This creates a barrier so the rolls don’t get soggy and also makes the filling nice and creamy.
Provolone cheese – Thin slices, cut in half.
Melted Butter – If using unsalted butter, add in a pinch of coarse salt.
Garlic – Fresh minced garlic gets mixed with the butter and basted on top of the rolls before baking.
Slider rolls – You can use sweet or savory rolls depending on your taste.

Process shots of how to make philly cheesesteak filling

How to Make Philly Cheesesteak Sliders

These sliders are super easy to make in just a few steps.
(Scroll below to the printable recipe card for details and measurements.)

Sauté the veggies. Sauté the onions and peppers in olive oil until soft and browned. Season with a bit of salt and pepper, to taste. Remove from heat.
Cook the beef. In the same skillet, add the remaining olive oil and the beef steak. Season with salt and pepper. Cook until browned, about 3-5 minutes. Remove from heat.
Cut the rolls. Use a large serrated knife to slice the entire package of rolls in half (like you would a bagel.)
Assemble the sliders. Place the bottom slab of rolls into a greased 9×13 baking dish and spread with the mayonnaise. Layer with the cooked veggies, cooked beef, and cheese slices. Place the other slab of rolls on top.
Bake. Stir together the melted butter and garlic. Brush or pour over the top of the sliders. Cover with foil and bake at 350F for 10 minutes. Remove foil and bake for 5 to 10 more minutes until the cheese is melted and the rolls are lightly browned. Let rest for a few minutes then serve and enjoy!

Process shots of how to make philly cheesesteak sliders

Tips and Variations

For the best cheesesteak sliders, keep these tips in mind.

Use the right beef. While Ribeye is my preference, sirloin or flank steak work great too. Either way, it should be very thinly sliced for ideal tenderness. The best way to slice it thin is by freezing for 30 to 40 minutes (depending on the steak thickness) before slicing with a sharp knife.
Add more toppings. Feel free to sauté some chopped mushrooms and/or jalapeños along with the onions and bell pepper.
Try a different cheese. Instead of Provolone, try using mozzarella, Swiss, cheddar, or Monterey Jack.
Swap the fresh garlic. For convenience, the fresh minced garlic can be swapped with 1 teaspoon garlic powder, if needed.
Use another roll. Dinner rolls, Hawaiian rolls, or mini ciabatta rolls all work.
Do not pull the rolls apart. The rolls should all still be connected when you slice them in half. Do not pull each roll apart separately.
Wait a few minutes before cutting. With almost any sliders I make, I like to let them rest for 5 minutes or so for the cheese to firm up just a bit. It makes cutting so much easier.

Servings Suggestions

French Fries or Sweet Potato Fries are a classic and beloved pairing for sandwiches.
Coleslaw adds a crunchy and tangy element to balance the richness of the sliders.
Potato Salad or Macaroni Salad are creamy and hearty comfort food sides that complement the sliders.
A Garden Salad is light and fresh which balances the heaviness of the meat and cheese.

Make Ahead and Proper Storage

These sliders are best enjoyed hot and fresh, but you can store leftovers for a bit.

Make the filling ahead. You can cook the meat and vegetables the day before you’ll be making the sliders and refrigerate in an airtight container. Assemble and bake the sliders when ready to serve.
Assemble ahead. You can assemble the sliders a few hours before you need them, cover tightly, and refrigerate. Bake just before serving.
Leftovers. Any leftover Philly Cheesesteak Sliders should be stored in an airtight container in the refrigerator for up to 2 days.
Reheat. Place them in a 350°F oven for about 10 minutes or the microwave in 30 second intervals until warmed through.

Philly Cheesesteak Sliders

5 from 1 Rating

All the ingredients and flavors of a Philly Cheesesteak converted into sliders, with a buttery sauce that coats the buns as they bake. These Philly Cheesesteak Sliders are great for game day or an easy family-friendly weeknight dinner!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 sliders

Ingredients

3 tablespoons olive oil , divided
1 large onion , thinly sliced
1 medium green bell pepper , seeded and thinly sliced
salt and pepper , to taste
1 pound ribeye beef steak , thinly sliced (see note)
1 package (12 count) slider buns
1/4 cup mayonnaise
6 slices provolone cheese , cut in half
2 tablespoons butter , melted
1 clove garlic , finely minced

Instructions

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
In a large skillet, heat half of the olive oil over medium-high heat. Add the onion and bell pepper, season with salt and pepper, and sauté until soft and lightly browned. Remove from skillet and set aside.
In the same skillet, add the remaining olive oil and the beef steak. Season with salt and pepper. Cook until browned, about 3-5 minutes. Remove from heat.
Do not pull the rolls apart. Instead, using a large serrated knife, slice the rolls in half (like you would a bagel) so you have a top and bottom "slab."
Place the bottom layer into the prepared baking pan, cut side up, then spread with the mayonnaise.
Distribute the cooked steak evenly over the roll bottoms. Top with the cooked onion and bell pepper.
Place a piece of provolone cheese on each slider, then cover with the top slab of rolls.
Combine the melted butter and garlic. Brush over the top of the rolls.
Cover the dish with foil and bake for 10 minutes. Remove foil and bake for another 5-10 minutes, until the cheese is melted and the rolls are lightly browned. Let rest for a couple minutes then serve hot.

Notes

Use the right beef. While Ribeye is my preference, sirloin or flank steak work great too. Either way, it should be very thinly sliced for ideal tenderness. The best way to slice it thin is by freezing for 30 to 40 minutes (depending on the steak thickness) before slicing with a sharp knife.

Add more toppings. Feel free to sauté some mushrooms and/or jalapeños along with the onions and bell pepper.

Try a different cheese. Instead of Provolone, try using mozzarella, Swiss, cheddar, or Monterey Jack.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Sandwich

Cuisine: American

Keyword: cheesesteak sliders, philly cheesesteak sliders

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Reader Questions and Reviews

Miriam Carey says:

March 28, 2024

I really liked this recipe. I added a parmesan garlic aioli, added sauté green and red bell peppers, onions, and mushrooms. Added garlic and Worcestershire sauce to the butter for the topping! It was amazing!