Philly Cheesesteak Sliders
These Philly cheesesteak sliders are super simple but super tasty. I just love the flavor combination of caramelized onions and peppers with thin slices of melty Provolone cheese tender steak. The cooked vegetables provide plenty of moisture for these cheesesteak sliders without making them soggy, so the leftovers taste great, too.
If you love the flavors of Philly cheesesteaks, you’ll love my Philly Cheesesteak Pasta and Philly Cheesesteak Sloppy Joes. For more savory sliders, check out my Ham and Cheese Sliders and Breakfast Sliders recipes.
Why This Recipe Works
- Easy Philly cheesesteak sliders. Everything you love about a Philly cheesesteak in an easy-to-make, easy-to-hold, easy-to-eat form. Cheesesteak sliders on rolls are perfect for a game day, party appetizer, or weeknight dinner.
- No soggy leftovers. Cooked and seasoned green peppers and onions, alongside melty cheese and steak, provide all the moisture this cheesesteak sliders recipe needs. Not adding additional moisture with a sauce or spread means leftovers won’t get soggy, but don’t worry, they aren’t dry, either!
- A classic recipe. There are a few differing opinions on what goes on a “traditional” Philly cheesesteak. Based on my research, my slider filling is pretty close to the original, authentic cheesesteak sandwich, which includes “frizzled” beef and onions. Cheese came a little later, with Provolone, American cheese, and Cheese Whiz all being used, and peppers and occasionally mushrooms were also added. That being said, the only truly “non-traditional” part of this recipe is putting the filling on dinner rolls instead of a hoagie roll or another sandwich bread.
Ingredient Notes
- Bell pepper and onion: Thinly sliced white onion and green bell pepper are cooked together with butter, salt, and pepper until they start to caramelize. I don’t recommend using red bell pepper because it’s sweet, but if you like that sort of thing, you can certainly include it.
- Ribeye steak: This cut of meat works best for Philly cheesesteaks because even when sliced thinly, the fat in the steak melts and helps make the steak very tender.
- Provolone cheese: While you can certainly use American cheese or another option for this Philly cheesesteak sliders recipe, Provolone is perhaps the most traditional (existing before American cheese or Cheese Whiz), and I like the sharpness and savoriness contrasted with the beef and vegetables.
- Rolls: Hawaiian rolls make great slider rolls and would work for this recipe, but you can use any kind of packaged rolls that you like!
- Seasonings: All I use is salt and black pepper. All of the components have great flavor on their own, and simple seasonings really allow them to shine!
How to Make Philly Cheesesteak Sliders
- Prep ingredients. Thinly slice 1 large green bell pepper, peel, halve, and thinly slice 1 large white onion, and thinly slice and chop 1.5 lbs of ribeye steak.
- Prep oven and pan. Preheat your oven to 400°F and spray a 9×13 inch baking dish with nonstick spray.
- Cook vegetables. Melt 2 tablespoons of butter (salted or unsalted is fine) in a large skillet over medium heat. Once the butter has melted, add the thinly sliced green bell pepper and onion. Season with salt and pepper and cook, stirring often, until the onions and green bell peppers cook down and start to brown. This took me about 10 minutes. Put the sauteed onions and green bell peppers on a plate and set them aside.
- Cook steak. Melt 2 more tablespoons of butter in the now empty skillet then add your 1.5 lbs of sliced and chopped ribeye steak. Season with salt and pepper and cook until the steak is browned. This will happen very quickly, it only took me 5 minutes.
- Slice rolls. While your vegetables and meat cook, use a serrated knife to slice your rolls or slider buns in half horizontally. Place the bottom layer of the rolls in your prepared 9×13 pan.
- Layer the sliders. Add your cooked steak to the rolls, then the cooked pepper and onion mixture, and finally, a single layer of Provolone cheese over the top (8-12 cheese slices, or however many you need to cover your meat and veggies). Add the top part of the rolls.
- Cover and bake. Cover the pan with the sandwiches with aluminum foil and bake them in your preheated oven for 15-20 minutes, or until the cheese is melted and the sliders are warmed all the way through.
- Enjoy! Serve sliders while still warm.
Recipe Tips
If you like mushrooms, add mushrooms! I think 1 lb of thinly sliced mushrooms would be a good amount. Cook them along with the peppers and onions. They will make the sliders thicker. You can also try making these vegetarian by substituting thinly sliced mushrooms for the steak. If you want to do that, use 1.5-2 lbs.
Experiment with different kinds of cheese. American cheese and Cheese Whiz are other classic Philly cheesesteak additions, but pepper Jack or sharp cheddar would also be tasty options!
Ribeye steak is the best meat, as well as the traditional choice, for authentic Philly cheesesteaks. However, it’s typically a more expensive cut of steak. The most important part is the marbling because that helps keep the steak tender as it cooks. You can try substituting another type of steak such as flat iron steak or chuck roast, both of which also contain a lot of marbling that helps make steak tender when cooked. Sirloin steak is also a popular choice, but you have to be careful not to overcook it. I’ve also seen recipes that use sliced roast beef as a shortcut!
Thinly slice your steak by partially freezing it. This makes it easier to cut. 20-30 minutes in the freezer is plenty of time.
Make these chicken Philly cheesesteak sliders and use thinly sliced chicken breast or chicken thighs.
I like to keep the seasonings simple with these sandwiches—just basic salt and pepper—but you can certainly add any additional seasonings you like, such as garlic powder or Worcestershire sauce. You can also add some banana peppers or hot peppers before or after baking to add a little heat and crunch!
Make Ahead, Storing, and Freezing
Make Ahead: While you can assemble these completely and store them before serving, I personally don’t love reheated sliders as much as fresh. Instead, cook all of the meat and veggies beforehand, store them in the fridge for a day or two, then assemble your sliders and bake. You may need to increase the baking time slightly so everything heats through.
Storing: Store leftover cheesesteak sliders in an airtight container in the fridge for 3-4 days. Reheat them in the oven at 400°F for 10-15 minutes or in the microwave for 1 minute.
Freezing: You can cook and freeze the vegetables and meat for 2-3 months in advance. Then, just thaw them in the fridge overnight, assemble your sandwiches and bake like normal. You can also freeze individual sandwiches. Wrap them individually, then store them in an ziptop bag or freezer safe container for up to 3 months. I can’t promise they will be as good when they’re thawed, but they will still be tasty when reheated.
Recipe FAQs
You can serve a variety of things with this cheesesteak sliders recipe. Keep it light and fresh with Broccoli Caesar Salad or Fruit Salad Cocktail, or keep it cozy with comfort foods like Pepper Jack Mac and Cheese or maybe even Tomato Basil Soup for dipping!
Yes! These sliders can be frozen for up to 3 months. Let them thaw in the fridge overnight, then reheat in the oven or in the microwave.
Ribeye steak is the most common choice for Philly cheesesteak, but you can also substitute flat iron steak, sirloin, or even chuck roast. Just try to choose a cut of meat that has a decent amount of marbling because the fat will help the meat stay tender when cooked.
More Sandwich Recipes
- Beef Stroganoff Sandwiches
- Slow Cooker French Dip Sandwiches
- Italian Meatball Subs
- BBQ Chicken Sandwiches
- Homemade Sloppy Joes
Philly Cheesesteak Sliders
Ingredients
- 4 tablespoons butter - divided
- 1 large green bell pepper - thinly sliced
- 1 large white onion - peeled, halved, and thinly sliced
- 1.5 lbs ribeye steaks - thinly sliced, then roughly chopped
- salt and pepper - to taste
- 8-12 slices provolone cheese - thinly sliced
- 15-16 rolls - or slider buns
Equipment
Instructions
- Preheat oven to 400°F. Spray a 9"x13" pan with nonstick cooking spray.
- To a large skillet add the 2 T butter. Once melted add the onions and sliced peppers, season with salt and pepper. Cook, stirring often until the onions and peppers are cooked down and starting to brown, about 10 minutes. Remove to a plate and set aside.
- To the now empty skillet add the remaining 2 T butter and allow it to melt. Add the steak, season with salt and pepper, and cook until browned, about 5 minutes.
- While that’s cooking, slice the rolls or slider buns in half horizontally. Place the bottom half of the rolls in the 9×13 pan. Spread the chopped meat over the rolls then add the onion/pepper mixture over the meat, then place thin slices of cheese over top. Add the top bun pieces over the cheese. Cover the pan with foil and bake in the oven for 15-20 minutes or until cheese is melted and sliders are warmed through. Serve immediately.
Welcome to this delicious corner of the internet! Here I share the recipes my family loves.
