If you love classic Philly cheesesteaks and bite-sized party food, Philly cheesesteak sliders are your new go-to recipe. Savory ribeye, caramelized onions, sautéed peppers, and melted provolone get tucked into soft slider rolls for a dish that’s equally at home at game-day gatherings and casual weeknight dinners. Whether you’re planning a family picnic or just looking for something different for dinner, this recipe has you covered.
Why Make Philly Cheesesteak Sliders?
- Crowd-pleasing: These sliders always disappear fast. Kids and adults love them, making them ideal for potlucks and tailgates.
- Quick and simple: Minimal prep and short cook times mean you’ll spend less time in the kitchen and more time enjoying the moment.
- Customizable: Swap out steak cuts, use your favorite cheese, or toss in extra veggies to suit every palate.
Essential Ingredients for Authentic Flavor
Every element in these sliders brings classic cheesesteak goodness in a portable package. Here’s the breakdown:
| Ingredient | Purpose and Recommendations |
|---|---|
| Ribeye steak | Tender, marbled, and full of flavor. Slice as thin as possible. |
| Olive oil | Helps brown the steak and veggies, adding a subtle richness. |
| Salt, pepper, garlic | Simple seasoning that lets the main flavors shine. |
| Yellow onion | Adds sweetness and deep flavor. Vidalia or white onions work, too. |
| Green bell pepper | Traditional choice for Philly cheesesteaks; offers color and crunch. |
| Provolone cheese | Classic and creamy. Alternate options: American or mozzarella. |
| Slider buns | Soft, slightly sweet rolls like King’s Hawaiian are perfect. |
| Butter | Brushed over the buns, making them golden and flavorful. |
| Worcestershire sauce | Adds depth and slight tang, echoing Philly cheesesteak tradition. |
Optional add-ins: Mushrooms, jalapeños, or even a dash of hot sauce.
Step-by-Step Instructions
1. Prep Your Ingredients
- Slice the steak: Freeze the ribeye for 30 minutes for easier slicing. Cut it very thin against the grain.
- Chop vegetables: Dice the onions and slice the peppers into thin strips for even cooking.
2. Cook the Steak
- Heat a large skillet over medium-high. Drizzle in olive oil.
- Spread the steak in a single layer and season with salt, pepper, and garlic powder.
- Sear for 2-3 minutes per side, flipping once. Avoid overcooking. Transfer to a plate and keep warm.
3. Sauté the Vegetables
- In the same pan, add a bit more oil if needed.
- Add onions and peppers. Sauté over medium, stirring often.
- Cook until onions get soft and golden, and peppers are just tender (about 7 minutes).
- Scrape up any browned bits from the steak for extra flavor.
4. Prepare the Slider Buns
- Slice slider rolls horizontally (keep them attached if possible for easy layering).
- Arrange the bottoms on a lined or greased baking tray.
5. Assemble the Sliders
- Layer steak slices evenly over the buns.
- Spread sautéed onions and peppers over the steak.
- Top with an even layer of provolone cheese slices.
6. Add the Bun Tops and Butter Glaze
- Place the bun tops on.
- Melt butter with Worcestershire sauce and a pinch of garlic powder. Brush generously over each slider.
- If you like, sprinkle with a bit of dried parsley or sesame seeds.
7. Bake Until Golden
- Preheat oven to 400°F (200°C).
- Bake sliders for 8-10 minutes, until cheese is melted and tops are golden brown.
- If the buns brown too quickly, cover with foil for the last few minutes.
8. Serve Warm
- Use a sharp knife or serrated bread knife to separate the sliders.
- Serve immediately, with plenty of napkins.
Pro Tips and Variations
- Steak substitutes: Flank or skirt steak works well if ribeye is hard to find. For a budget version, thinly sliced roast beef or even ground beef will do the trick.
- Cheese options: Try sliced white American for extra creaminess or sharp provolone for a bolder bite.
- Veggie swap: Add sautéed mushrooms or roasted red peppers for extra flavor.
- Spicy sliders: Mix in minced jalapeño or a little chipotle powder to the veggie sauté for heat.
- Vegan alternative: Use plant-based beef substitutes, dairy-free cheese, and dairy-free butter for similar results.
Storing and Reheating Leftovers
You might not have many left after a party, but if you plan ahead or want to meal prep, here’s how:
- To store: Cool completely and transfer to an airtight container. Store in the fridge up to 4 days.
- To freeze: Wrap individual sliders in plastic and group in a freezer bag or airtight container for up to one month.
- To reheat: Thaw overnight in the fridge (if frozen). Cover and bake at 350°F for 15-20 minutes, or until hot throughout. For quick reheats, a microwave works, but bread may get a bit soft.
Serving Suggestions
These sliders are big enough to satisfy, especially paired with classic side dishes. Try these crowd-pleasers:
- Potato chips or fries: Crispy sides balance the gooey sliders.
- Coleslaw: The tangy crunch cuts through the richness.
- Pickles: For bite and freshness.
- Salad: A simple garden or Caesar salad rounds out the meal.
For social gatherings, pair alongside mini hot dogs, onion rings, or even buffalo wings for a feast everyone enjoys.
Philly Cheesesteak Sliders: Tips for Perfect Results
- Slice thin: Whether steak or onions, thinner means quicker, more even cooking.
- Don’t overcook: Steak should remain tender. Pull it off the heat just as it’s browned.
- Customize: Add extra cheese on top if you love a gooier finish, or tuck a little cheese under the steak, too.
- Watch the buns: If they start to brown before the cheese is fully melted, tent them with foil.
Frequently Asked Questions
What kind of bread is best?
Soft, pull-apart rolls like King’s Hawaiian or potato buns hold together well and soak up the juices without falling apart.
Can I make these ahead?
Yes. Prep the sliders ahead and refrigerate before baking. When ready to serve, brush with butter and bake until hot and melty.
Do I need to use ribeye?
Ribeye’s marbling makes it classic, but thinly sliced sirloin, flank, or even leftover roast beef can work.
How thin should I slice the steak?
Aim for pieces less than 1/8-inch thick. Freezing the steak first firms it up for easier slicing.
Nutrition Snapshot (per slider, approximate)
- Calories: 240
- Protein: 12g
- Fat: 14g
- Carbohydrates: 18g
Values will vary based on ingredients and portion sizes.
Philly cheesesteak sliders are proof that big flavors come in small packages. They blend all the best aspects of the original sandwich—tender steak, caramelized veggies, melty cheese—into a grab-and-go form perfect for any occasion. Quick to make and easy to adapt, these sliders belong at every party or family table. Try them once, and you’ll find yourself craving that savory, cheesy bite again and again.
Philly Cheesesteak Sliders
These Philly cheesesteak sliders are as good as it gets! They’re stuffed with tender steak and peppers. Gooey cheese melts over everything. All of it is piled onto bite-sized buns.
Ingredients
- 1 green pepper, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder, divided
- 8 slices provolone cheese
- 1/2 onion, thinly sliced
- 12 slider rolls
- 1 pound ribeye steak, thinly sliced
Instructions
- Preheat the oven to 400°Fahrenheit (200°Celsius). Prepare a baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium-high heat. Add the steak and season with salt, pepper, and 1/2 teaspoon of garlic powder. Cook for 2-3 minutes per side, or until desired doneness. Transfer the steak to a plate and set aside.
- In the same skillet, add the onions and peppers. Cook for 5-7 minutes, or until softened and slightly browned. Remove from heat.
- Slice the slider rolls in half horizontally. In a small bowl, whisk together melted butter, Worcestershire sauce, and 1/2 teaspoon of garlic powder.
- Place the bottom halves of the rolls on a baking sheet. Spread a thin layer of the cooked vegetables on each roll. Top with cooked steak and a slice of cheese. Place the top half of the rolls over the cheese.
- Brush the tops of the rolls with the butter mixture. Bake for 8-10 minutes, or until the cheese melts.
- Top with the remaining buns and enjoy immediately!