This post may contain affiliate links. Please read our disclosure policy.
These easy Philly Cheesesteak Sliders come together in about 45 minutes and are everything you love about a Philly cheesesteak packed into bite-sized, pull-apart sandwiches. Tender beef, melted provolone, and buttery slider rolls make this a favorite weeknight dinner or game day snack everyone will devour.
Whether I’m serving them up for my family on a busy night or making a batch for a football party, these sliders disappear fast. They’re easy to prep, simple to bake, and deliver big flavor without the mess of individual sandwiches.
This recipe is delicious as written, but it’s also easy to make it more exciting for adventurous eaters. I like to customize half the batch for my husband and me. My favote is adding sautéed mushrooms for extra richness You can also add banana peppers for tangy heat, or swapping in pepper jack cheese for a little kick.
Why You’ll Love These Philly Cheesesteak Sliders
- Family-friendly – Even picky eaters love these cheesy, savory sliders.
- Philly Flavor Classic – Authentic cheesesteak flavor meets buttery, pull-apart texture for the ultimate bite.
- Perfect for parties – A crowd-pleaser for game day or family gatherings.
- One-pan prep – Everything bakes together for easy cleanup.
- Customizable – Swap the meat, cheese, or veggies to match your tastes.
Ingredients You’ll Need
- Thinly sliced steak (ribeye or sirloin) – Classic for cheesesteaks. Sirloin is leaner, but ribeye adds extra richness.
- Bell pepper and onion – Add sweetness and texture. Use green for a traditional Philly flavor, or mix colors for variety.
- Worcestershire sauce – Small boost of flavor for garlic butter.
- Garlic – Enhances the flavor and aroma.
- Provolone cheese – Melts beautifully for that classic gooey pull. You can also try white American or mozzarella.
- Mayonnaise – A creamy spread that keeps the bottom layer from getting soggy.
- Slider buns – Soft, slightly sweet rolls work best, such as hawaiian sweet rolls.
- Butter & garlic powder – Brushed on top for that golden, flavorful finish.
- Fresh parsley – Adds color and a touch of freshness to balance the richness.
How to Make Cheesesteak Sliders
Let’s make these sliders with simple steps anyone can follow. Here’s how to bring Philly flavor straight to your kitchen!
- Prep the oven – Preheat to 350°F and line a baking sheet with aluminum foil or parchment. Make sure the oven rack is in the center for even baking.
- Cook the steak – Heat oil in a large skillet over medium-high heat. Add the sliced beef in batches so the pan isn’t crowded. Let it brown undisturbed for about 2 minutes before flipping. It’s okay if some pieces are slightly pink in the center, they’ll finish cooking in the oven. Remove the beef with a slotted spoon and set aside.
- Sauté the veggies – In the same skillet, add the bell pepper and onion with a pinch of salt and pepper. Stir occasionally until softened and slightly golden, about 5–6 minutes. Stir in the garlic and cook for 30–60 seconds, just until fragrant (don’t let it brown).
- Assemble the sliders – Use a serrated knife to slice the slider buns in half horizontally, keeping each set of rolls connected. Spread the mayo evenly on one or both halves. Then on bottom half, layer with 6 provolone cheese slices, the cooked steak, and the onion mixture. Add the remaining cheese and top with the upper buns, gently pressing down.
- Brush & bake – Mix the melted butter, garlic powder, and a dash or Worchestershie sauce, then brush over the tops of the rolls. Cover the pan tightly with foil and bake for 10 minutes to melt the cheese. Remove the foil and bake another 10 minutes until the tops are golden brown and slightly crisp.
- Garnish & serve – Let the sliders cool for a couple of minutes to make slicing easier. Sprinkle with parsley, then cut into individual sliders and serve warm. Use a very sharp knife or serrated knife when slicing through melted cheese for clean edges They’re best enjoyed fresh while the cheese is still gooey.
Expert Tips & Substitutions
- Make it ahead: Assemble the sliders up to a day early, cover, and refrigerate. Bake just before serving.
- Tip for Slicing Steak: If slicing steak at home, freeze it for 15 minutes first. It’s easier to cut thin and get even slices.
- Don’t overcrowd: Sear steak strips in small batches to get that perfect browned edge.
- Different types of cheese: Use provolone for mild flavor, Cheez Whiz for authentic Philly flavor, or pepper jack for a spicy kick.
- Veggie add-ins: Sauté sliced mushrooms with the onions and peppers for extra richness, or toss in mild banana peppers for tang. Combining these adds layers of flavor without too much spice.
- Leftovers: Reheat in the oven wrapped in foil to keep the rolls soft and cheese melty.
- Flavor boost: A dollop of horseradish mayo or a drizzle of cheese sauce takes these sliders to the next level.
Storing & Making Ahead
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Freeze: Wrap individual sliders tightly in foil, then place in a freezer bag for up to 2 months.
- Reheat: Warm in a 325°F oven (covered) until heated through, about 10–15 minutes for best results
- Meal prep: Cook the filling in advance and assemble fresh for fast weeknight baking.
FAQs
What kind of mean works best for Philly sliders?
Ribeye steak is traditional for its marbling and flavor, but shaved steak, or thinly sliced sirloin steak or top round steak also works well.
Can I make cheesesteak sliders ahead of time?
Yes. Assemble them the day before, cover tightly, and refrigerate. Bake right before serving.
What’s the best cheese for Philly cheesesteak sliders?
Provolone is classic, but American cheese or Cheese Whiz melts beautifully too. Pepper jack adds a subtle kick. Try mixing cheese slices for gooey layers.
Can I use ground beef instead of sliced steak?
Yes, but the texture will differ slightly. Use lean ground beef and season it well before assembling.
How do I keep sliders from getting soggy?
Make sure the beef and veggies are well-drained and avoid adding extra liquid to the pan.
What should I serve with cheesesteak sliders?
Pair them with tater tots, French fries, onion rings or sweet potato fries for the perfect game day combo. Or for a balanced dinner, a salad or roasted vegetables on the side makes a fresh and light complement.
More Fun Party-Worthy Recipes
If you loved these sliders, try these easy favorites that make the perfect party side or fun dinner:
- Chipotle Chicken Sliders – Smoky, cheesy sliders with a hint of spice.
- Bacon Ranch Chicken Sliders – Creamy, crispy, and perfect for parties.
- Asian Chicken Lettuce Wraps with Mango Slaw – Fresh, crunchy, and full of flavor.
- Easy Homemade Taco Pizza – Everything you love about tacos on a pizza crust.
- Cheeseburger Egg Rolls – Crispy wrappers filled with classic burger goodness.
Enjoyed these Cheesesteak Sliders? Leave a quick review below and tell us how yours turned out!
Easy Philly Cheesesteak Sliders
Ingredients
- 1 ½ pounds thinly sliced steak, ribeye or sirloin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 bell pepper, diced (any color)
- 1 yellow onion, diced
- 1 ½ teaspoons garlic, minced
- ½ cup mayonnaise
- 10-12 slices provolone cheese
- 1 12-count package slider buns
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon garlic powder
- Dash of Worcestershire sauce
- Fresh parsley, minced, for garnish
Instructions
- Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper and set aside.
- Place the sliced steak in a bowl and season well with salt and pepper.
- Heat half of the oil in a large skillet set over medium-high heat. Cook the beef in batches, browning it undisturbed for about 2 minutes on each side. Remove with a slotted spoon to a plate. Add more oil between batches if necessary.
- To the same pan, add the pepper and onion. Season with a bit of salt and pepper, then saute for 5-6 minutes until softened. Add the garlic and saute for 30-60 seconds, until fragrant. Remove from heat and set aside.
- Place the slider buns on the prepared baking sheet, setting the top halves aside. Spread the mayonnaise evenly over the surface of the bottom buns. Layer with 6 slices of provolone.
- Place the meat over the cheese in an even layer, then distribute the peppers and onions on top of the meat. Layer the remaining slices of cheese, then place the top half of the buns.
- Stir the garlic powder and dash or worchestershire into the melted butter, then brush over the tops of the buns. Cover with foil and bake for 10 minutes, then remove the foil and bake for an additional 10 minutes. Sprinkle with parsley, cut, and serve.
Notes
- Make sure the veggies are soft and drained before layering to avoid soggy rolls.
- If slicing steak at home, freeze it for 15 minutes first. it’s easier to cut thin.
- Don’t skip covering with foil during the first bake; it helps the cheese melt evenly.
- For more flavor, try mixing in sautéed mushrooms or mild banana peppers for extra flavor without spice.
- These sliders are best eaten fresh but reheat well wrapped in foil at 325°F for about 10 minutes.
- For more tips, details, and step-by-step instructions, scroll up to the full recipe above
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As a lifelong South Jersey resident (Camden and Cherry Hill as a child) I have no problem telling you that ‘ ‘pillowy and soft’ will never cut it in this part of the world for a steak sandwich. They should always be served on a STEAK roll that has a firm crust and an interior that is strong with lots of air pockets. And you dare not rip out the interior. Got that?
Haha, fair point! I totally get it. Nothing beats an authentic steak roll for the real deal. My kids just love sliders on Hawaiian rolls, so this version is our fun, family-friendly twist!