Philly cheesesteak sliders are the perfect appetizer for game days or an easy dinner. Thinly sliced steak with cheese and veggies sandwiched between soft Hawaiian rolls. They’re hearty, cheesy, and all-around satisfying.
Philly Cheesesteak Sliders
Philly cheesesteak sliders are a variation of the popular Philly cheese steak. Seared steak is topped with sauteed peppers, onions, and mushrooms. The mixture is topped with provolone cheese and is sandwiched between fluffy Hawaiian rolls and baked until golden and gooey from the melted cheese.
Why You’ll Love this Recipe
- Easy to scale. The sliders recipe can be adjusted for a large gathering or for a smaller family needing only a few sliders for dinner.
- Kid approved. Younger kids tend not to finish larger-sized sandwiches and burgers. Mini sliders are the solution to reducing half-eaten sandwiches.
- Crowd-pleasing recipe. The sliders are a great recipe for game days or any party. They make a delicious light meal or filling appetizer that all your guests will love.
- Freezer-friendly. The sliders can be assembled and frozen until ready to bake and serve.
Philly Cheesesteak Slider Ingredients
Here is what you’ll need to make the Philadelphia cheesesteak sliders.
- Steak- Thinly sliced or shaved ribeye or flank steak.
- Seasonings- kosher salt, black pepper, garlic powder, and ground paprika.
- Veggies- green peppers and onions are typically found in Philly cheesesteaks. We also add mushrooms for flavor but they may be left out.
- Hawaiian rolls- our favorite rolls to use for sliders are Hawaiian rolls but you can use what you like.
- Cheese- provolone is the classic cheese used.
For a full list of ingredients and quantities, see the recipe card below.
How to Make Philly Cheesesteak Sliders
The sliders require a few steps before assembling, but the result is worth the effort!
- Combine seasonings: In a small bowl, combine the salt, black pepper, garlic powder, and ground paprika.
- Cut ingredients: Thinly slice the beef, slice the onions and green bell peppers and slice the mushrooms.
- Sear beef: In a large skillet, add a tablespoon of oil and butter over medium-high heat. Add the beef in a single layer, season with half the seasoning, and sear until almost cooked through. Be sure to toss often to prevent the beef from sticking. Remove the beef from the skillet and cover to keep warm.
- Saute veggies: Add the remaining oil and butter. Add the vegetables and saute until desired softness. Add the steak back to the skillet and season with the remaining seasoning.
- Slice rolls: Cut the slider buns in half and remove the top half of the rolls. Add the bottom half to a baking dish or casserole pan. Spread the mayo over the bottom of the rolls.
- Add toppings: Top the rolls with the beef and vegetable mixture. Top with the slices of provolone cheese and close with the top half of the rolls.
- Prepare butter spread: Melt the butter in a small bowl. Add the Italian seasoning and garlic powder to the bowl and mix to combine.
- Brush tops: Brush the tops of the buns with the melted butter mixture. Cover the dish with aluminum foil to prevent the tops from browning too quickly.
- Bake: Bake the rolls for 15 minutes at 375°F. Remove the foil and bake for another 5 minutes until the cheese fully melts. Once baked, cut the sliders before serving.
- Serve and enjoy, friends!
|How to cut thin beef slices? To get the beef to cut into thin slices, you’ll want to freeze the beef for 30 minutes. The meat will then be easier to slice.|
Substitutions and Variations
Here are some variations you can make to the sliders recipe if needed:
- Different cheese: Provolone is the classic cheese used in Philly cheesesteaks but Swiss, American, and Mozzarella are all good options. Another popular choice is Cheez Whiz.
- Different buns: Picking a soft roll like Hawaiian rolls makes for the best sliders, but you can substitute it with whatever buns you and your family enjoy. Even homemade rolls will work for the recipe.
- Spicy mayo: To add a kick of heat to the sliders, use spicy mayo in place of regular mayo in the sliders.
The sliders pair with most party foods and with most appetizers. Here are some great options:
- Onion rings: Serve with the sliders with a side of onion rings.
- Potatoes: Any crispy potato side is a great complement to sliders. Parmesan-crusted potatoes, your favorite type of french fries, or even tater tots are wonderful options.
- Dips: Serve the sliders with a side of chips and a dip such as our buffalo chicken dip.
- With a dipping sauce: Dip the sliders into spicy mayo or homemade Chick-fil-A sauce!
- Pickles: Homemade or store-bought dill pickles add a salty kick on the side.
Thinly sliced ribeye steak yields the most tender and juicy meat for Philly cheesesteaks and sliders. Flank steak or New York steak can also be used with great results as long as it is cut thinly. However, just about any steak will work if you don’t want to run out to the store.
To prepare in advance, we recommend cooking the meat, preparing the veggies, preparing the butter mixture, and storing it in the fridge until ready to bake. When you’re ready to enjoy, slice the buns, assemble them with prepared toppings, re-melt the butter, and brush the tops. Then, bake per instructions. This way, the buns won’t get soggy in the fridge.
You can use leftover beef tenderloin or leftover steak in the recipe. There is no need to sear the beef if it has already been cooked. Just add to the sauteed veggies to warm them and layer them onto the sliders.
Store & Reheat
- Storage. Store the sliders refrigerated in an airtight container or wrapped in foil for up to 3 days, keeping in mind that they will be more soggy the longer they are stored.
- Freeze. To freeze, cook the beef and veggies, assemble the sandwiches, wrap them in foil, and place them in a freezer-safe bag. Thaw, brush with butter, and bake per instructions when ready to serve.
- Reheat. To reheat, place the sliders in a preheated oven for a few minutes until warmed to your liking.
More Sliders Recipes
Philly Cheese Steak Sliders Recipe
- ¾ tsp salt
- ¼ tsp ground black pepper
- ¾ tsp ground paprika
- ¾ tsp garlic powder
- 3/4 lb beef sliced thinly
- 1/2 red pepper thin strips
- 1/2 green pepper thin strips
- 1/2 onion sliced
- 12 oz Hawaiian buns
- 4 oz mushrooms sliced
- 8 slices provolone cheese
- 3 Tbsp mayonnaise
- 2 tsp oil
- 2 Tbsp unsalted butter
- butter spread ingredients:
- 3 Tbsp unsalted butter melted
- ¼ tsp italian seasoning
- ¼ tsp garlic powder
- In a small bowl, combine the salt, pepper, paprika, and garlic for the seasoning.
- Cut the beef into thin strips. Slice the mushrooms and cut the onions and peppers into thin strips.
- In a skillet, heat 1 tsp oil with 1 Tbsp butter over medium-high heat. Add the beef, saute until almost fully cooked. Season with half of the prepared seasoning. Remove from the skillet and cover to keep warm.
- Add the remaining 1 tsp oil and 1 Tbsp butter to the same skillet. Add the sliced peppers, mushrooms and onions. Cook over medium heat until the vegetables are tender. Add the steak back into the skillet and season with remaining seasoning, tossing to combine.
- Slice the Hawaiian rolls in half lenghtwise, remove the tops and set to the side. Add the bottom of the buns to a casserole dish. Spread the mayonnaise over the bottom of the buns.
- Add the cooked beef and vegetables to the bottom part of the buns and spread evenly. Top with the sliced cheese. Close the buns with the top side.
- To prepare the butter spread, combine the melted butter, Italian seasoning, and garlic powder in a small bowl and mix. Generously brush the tops of rolls.
- Cover the dish with foil and bake for 15 minutes at 375°F. Uncover and bake for another 5 minutes or until the cheese completely melts. Cut the sliders.
- Serve and enjoy, friends!
Steak: For best results, use thinly sliced ribeye, flank, or New York strip steak. Be sure to slice thinly for easy-to-eat sandwiches.
Storage: Store leftovers refrigerated for up to 3 days wrapped tightly in foil or in an air-tight container.