Philly Cheesesteak Sliders
This post may contain affiliate links. Please read our disclosure policy.
I think all of Philadelphia will judge me for these Philly cheesesteak sliders. 😆
In my defense, I am not claiming this is an authentic recipe. And honestly, I have never had a traditional Philly cheesesteak. As a California girl, I’ve only had access to the sandwiches we have here, which I assume are nothing compared to the real deal.
With that said, my Philly Cheesesteak Sliders are inspired by the cheese-laden, tender, thinly shaved beef sandwich in Philadelphia.
It’s layered with ribeye or sirloin, sauteed onions and bell peppers, and a generous amount of provolone cheese, all nestled between soft slider buns.
At their core, these sliders are pretty simple: meat, cheese, and slider buns. I like to add a little personality and color with sauteed onions and peppers and a touch of mayonnaise/garlic spread on the rolls to enhance the taste.
These bite-sized sliders are perfect for parties, game days, or as a hearty appetizer for casual gatherings and I know you’ll love them!
My Cheeseburger Sliders get rave reviews every time, and these Cuban Sliders, Buffalo Chicken Sliders, and Breakfast Sliders are all popular reader favorites.
What is a Philly Cheesesteak Sandwich?
- Tradition calls for thinly sliced tender steak and melty provolone cheese on a hoagie roll. Some people add caramelized or fried onions and bell peppers or personalize them further with mushrooms or pickled peppers.
FAQ
- What type of meat is best for Philly Cheesesteaks? Common choices include ribeye (usually ribeye for most traditional) or sirloin.
- What cheese is best for Philly Cheesesteaks? Thinly sliced mild provolone cheese, Cheez Whiz (yes, you read that properly!), or American cheese.
- What kind of sauce goes on a Philly Cheesesteak? There are not any fancy sauces that go on a Philly cheesesteak. My slider recipe uses a simple mayonnaise and garlic spread for the rolls.
Ingredients
(For the full recipe, scroll down to the recipe card below)
- Hawaiian Rolls: These sweet and fluffy rolls provide the perfect slider base. I usually use King’s Hawaiian, but any 12-count dinner roll works well.
- Beef: thinly sliced ribeye is the perfect choice. It’s tender, has excellent marbling, and a robust beefy flavor.
- Cheese: mild, thinly sliced provolone cheese melts beautifully on these sliders, but American cheese would also work well.
- Peppers and onions: I like to add a pop of color and enhance the flavor of these sliders with red and green bell peppers and onion.
- Mayonnaise and garlic: To spread on the rolls for extra creaminess and flavor. It is not traditional, but I love it!
Partially freeze meat for razor thin slices!
Place the cut of meat in your freezer for at least 30 minutes before slicing. This par-freezing period of time makes slicing thinly much easier. (I like to trim any excess fat off prior to freezing).
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Slice the meat!
Thinly slice the ribeye and season with Lawry’s Seasoned Salt and black pepper.
Cook meat in batches
Cook the beef in batches so it browns evenly, then transfer to a plate.
Saute
Saute the onions and peppers.
Assemble!
Add the mayo/garlic spread, the provolone cheese, beef, onions & peppers, another layer of cheese, then the top rolls.
Final step!
Brush rolls with a melted butter mixture & bake until everything is melty and delicious!
Expert Tips
- Layer Ingredients Evenly: When assembling the sliders, distribute the ingredients evenly. Each bite should have a balanced mix of beef, cheese, and peppers & onions.
- Serve Fresh: these Philly Cheesesteak Sliders are best enjoyed fresh and hot. Try to assemble and serve them as close to your guests’ arrival as possible to maintain their quality.
- Slicing the meat thin: if you have a deli slicer or meat slicer, use that to get very thin slices of beef. If not, place the cut of meat in your freezer for at least 30 minutes before slicing. This par-freezing period of time makes slicing thinly much easier.
Storage
- I love these sliders best on the same day they are made, but for any leftovers, store these Philly Cheesesteak Sliders in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the oven at 350°F for 10-15 minutes or the microwave for about 1 minute.
More recipes to love
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Philly Cheesesteak Sliders
Ingredients
- 2 lb. thinly sliced ribeye or sirlon
- 1 tsp. Lawry's Seasoned Salt
- black pepper
- 1-2 tsp. vegetable oil
- 1/2 large yellow onion, diced small
- 1/2 large green bell pepper, diced small
- 1/2 large red bell pepper, diced small
- kosher salt
- 12 count King's Hawaiian rolls
- 1/2 cup mayonnaise
- 3 cloves garlic, pressed through a garlic press or minced small
- 12-16 slices provolone cheese, mild, thinly sliced
- 3 Tbsp. melted butter
- pinch of garlic salt
- dash of worcestershire sauce
- fresh parsley, chopped for garnish (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Trim off any excess fat on the beef and freeze the beef for ~30 minutes so it's easy to slice thinly. Then slice against the grain, thinly slicing. Thin is key! Once the beef is sliced, season it all over with Lawry's seasoned salt and some black pepper.2 lb. thinly sliced ribeye or sirlon, 1 tsp. Lawry's Seasoned Salt, black pepper
- Preheat the oven to 350°F.
- Heat 1 tsp. oil in a saute pan 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. Do not overcrowd the pan or overcook the meat. Add more oil between batches if necessary.1-2 tsp. vegetable oil
- Add the onion, peppers, and a little kosher salt to the same pan and cook for ~7 minutes over medium heat, stirring occasionally. The bell peppers and onions should be fragrant and have softened a bit, but not mushy.1/2 large yellow onion, diced small, 1/2 large green bell pepper, diced small, 1/2 large red bell pepper, diced small, kosher salt
- Without separating the rolls, cut them in half horizontally with a serrated knife. Place the bottom half of the rolls in a 9×13-inch baking dish or on a baking sheet lined with parchment. Whisk together mayo and garlic. Spread on the cut sides of both the top and bottom rolls. Place HALF of the provolone cheese on top. ~6-8 slices.12 count King's Hawaiian rolls, 1/2 cup mayonnaise, 3 cloves garlic, pressed through a garlic press or minced small, 12-16 slices provolone cheese, mild, thinly sliced
- Place the meat on top in an even layer. Then, add the onion/pepper mixture in an even layer.
- Then another layer of the remaining cheese, 6-8 slices. Place the rolls on top. Melt the butter and stir in the garlic salt, and Worcestershire. Brush the tops of the rolls with some of this mixture. You don’t need to use it all.3 Tbsp. melted butter, pinch of garlic salt, dash of worcestershire sauce
- Cover with foil and cook 10 min foil on and 10 min foil off or until hot & melty. Brush with leftover butter for a glistened look and sprinkle with fresh parsley, optional. Cut and serve!fresh parsley, chopped for garnish (optional)
Notes
- Storage: I love these sliders best on the same day they are made, but for any leftovers, store these Philly Cheesesteak Sliders in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F for 10-15 minutes or the microwave for about 1 minute.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I have never gotten a krill’s recipe that we do t love always amazing