These golden, buttery sliders are a perfect blend of juicy steak, melty provolone cheese, and sautéed peppers and onions. Served on soft rolls and brushed with a savory garlic butter topping, they’re baked to gooey, golden perfection. Whether you’re preparing for game day, a casual gathering, or just a flavorful dinner, these sliders deliver hearty comfort and bold taste in every bite.
Why You’ll Love This Recipe
These Cheesy Philly Cheesesteak Sliders combine all the classic flavors of a Philly cheesesteak in a convenient, party-friendly format. You’ll appreciate how easily they come together, using just a skillet and a baking dish. They’re customizable, perfect for a crowd, and irresistibly cheesy and savory. With minimal prep and maximum flavor, this recipe is a go-to for weeknights or events.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 12 slider rolls or Hawaiian sweet rolls
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 tablespoon olive oil
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small onion, sliced
- 8 slices provolone cheese
- 2 tablespoons mayonnaise (optional)
For the Garlic Butter Topping:
- 4 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 1 tablespoon chopped parsley
- 1 teaspoon onion flakes
- 1/2 teaspoon black sesame or poppy seeds (optional)
Directions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, add the olive oil. Sauté the onions and peppers until soft and caramelized. Remove from the skillet and set aside.
- In the same skillet, cook the thinly sliced steak until browned and cooked through. Combine it with the sautéed peppers and onions.
- Slice the slider rolls in half horizontally, keeping the halves connected. Place the bottom half into the baking dish.
- If using, spread a thin layer of mayonnaise on the rolls. Add half the cheese, then the steak and vegetable mixture, followed by the remaining cheese. Place the top half of the rolls over the filling.
- In a small bowl, mix the melted butter with garlic, parsley, onion flakes, and sesame or poppy seeds. Brush this mixture generously over the tops of the rolls.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5–7 minutes until the tops are golden and the cheese is melted.
- Slice and serve hot.
Servings and timing
This recipe serves approximately 6–8 people. Total preparation and cooking time is about 35–40 minutes.
- Prep time: 15 minutes
- Cook time: 20–25 minutes
Variations
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the steak mixture.
- Cheese Swap: Substitute provolone with mozzarella, American, or cheddar for different flavor profiles.
- Bread Options: Use ciabatta or mini hoagie buns instead of slider rolls for a heartier version.
- Mushroom Addition: Add sautéed mushrooms for an extra umami boost.
- Vegan Version: Replace steak with sautéed mushrooms and onions, and use vegan cheese and butter.
Storage/Reheating
Storage:
Store leftover sliders in an airtight container in the refrigerator for up to 3 days.
Reheating:
To reheat, place the sliders on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes. Alternatively, microwave individual portions for 1–2 minutes until heated through.
FAQs
How do I thinly slice steak for this recipe?
Place the steak in the freezer for 30 minutes before slicing—it firms up and makes thin slicing easier.
Can I make these sliders ahead of time?
Yes, assemble them ahead of time and refrigerate until ready to bake. Wait to add the garlic butter until just before baking.
What is the best steak cut to use?
Ribeye and sirloin are both great choices because they’re tender and flavorful when thinly sliced.
Can I use frozen peppers and onions?
Yes, just be sure to sauté them until all moisture has evaporated to avoid soggy sliders.
Are these sliders freezer-friendly?
It’s best to enjoy them fresh, but you can freeze the assembled (unbaked) sliders and bake them directly from frozen—just add a few extra minutes to the bake time.
What can I serve with these sliders?
Serve with potato wedges, coleslaw, or a fresh green salad for a complete meal.
How do I keep the sliders from becoming soggy?
Don’t overdo the mayo and make sure any veggies are well-cooked to release excess moisture before assembly.
Can I make these in a toaster oven?
Yes, as long as your toaster oven can accommodate the baking dish, follow the same baking instructions.
Can I use cheese slices instead of shredded cheese?
Absolutely. Sliced cheese works well and melts evenly across the sliders.
Is there a gluten-free option?
Yes, use gluten-free slider rolls and ensure all other ingredients (like condiments) are certified gluten-free.
Conclusion
Cheesy Philly Cheesesteak Sliders are a crowd-pleasing favorite that pack big flavor into a small, handheld form. With juicy steak, melty cheese, and buttery rolls, they’re ideal for entertaining or satisfying weeknight cravings. Make them once, and they’ll quickly become a staple in your rotation.
Print
Cheesy Philly Cheesesteak Sliders
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 sliders 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Golden, buttery sliders filled with juicy steak, melty provolone, and sautéed peppers and onions, baked in soft rolls and brushed with a savory garlic butter glaze. Perfect for parties or game day.
Ingredients
- 12 slider rolls or Hawaiian sweet rolls
- 1 lb thinly sliced steak (ribeye or sirloin)
- 1 tablespoon olive oil
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small onion, sliced
- 8 slices provolone cheese
- 2 tablespoons mayonnaise (optional)
- 4 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 1 tablespoon chopped parsley
- 1 teaspoon onion flakes
- 1/2 teaspoon black sesame or poppy seeds (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium-high heat. Add onions and peppers, cooking until soft and caramelized. Set aside.
- In the same skillet, sear the steak until browned and cooked through. Combine with the sautéed peppers and onions.
- Slice the rolls in half horizontally (keep them connected), and place the bottom half in the prepared baking dish.
- Spread a thin layer of mayonnaise on the bottom rolls if using.
- Layer with half the cheese, the steak and veggie mixture, then the remaining cheese. Cover with the top half of the rolls.
- Mix melted butter with garlic, parsley, onion flakes, and sesame or poppy seeds. Brush over the tops of the rolls.
- Cover with foil and bake for 15 minutes. Remove foil and bake an additional 5–7 minutes, until the tops are golden and cheese is bubbly.
- Slice and serve hot.
Notes
- Use ribeye for extra flavor and tenderness.
- Substitute provolone with mozzarella or American cheese if preferred.
- Make ahead and reheat before serving.
- Optional mayo can be replaced with garlic aioli for extra flavor.
Nutrition
- Serving Size: 1 slider
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg
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