Philly Cheesesteak Sliders

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Philly Cheesesteak Sliders

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!

Prep Time15

Cook Time20

Total Time35

Course: Sandwich

Cuisine: American

Keyword: cheesesteak sliders, philly cheesesteak sliders

Servings: 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