Philly Cheesesteak Sliders

My Philly Cheesesteak Sliders feature tender, thinly sliced beef, sauteed onions and bell peppers, and plenty of melty, gooey provolone cheese. All of this is nestled between soft slider buns with a garlic mayonnaise spread. Perfect for parties, casual gatherings, or game day!

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings sliders

Calories 322kcal

Author Tawnie Graham of Kroll's Korner

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)

Get Recipe Ingredients

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.

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