A fun, bite-sized twist on the classic Philly cheesesteak, these sliders are packed with juicy steak, sautéed onions and peppers, and melted provolone cheese, all nestled in soft, buttery rolls. They’re the perfect party snack or easy weeknight dinner.
Why You’ll Love This Recipe
I love how these sliders bring all the bold, savory flavors of a traditional Philly cheesesteak into a mini, shareable form. They’re super easy to prep, great for feeding a crowd, and completely satisfying. Whether I’m making them for game day, a family dinner, or just because I’m craving a cheesy sandwich, these sliders always hit the spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 package Hawaiian sweet rolls
2 tablespoons olive oil, divided
1 pound steak, shaved or thinly sliced
½ large onion, thinly sliced and divided
1 green bell pepper, thinly sliced
8 slices provolone cheese
3 tablespoons butter, melted
2½ teaspoons concentrated beef stock
directions
Preheat the oven to 350°F and line a baking sheet with foil. Lightly grease it with cooking spray.
Keeping the rolls connected, slice them in half horizontally to make a top and bottom layer. Place the bottom layer on the baking sheet.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the steak with salt and pepper, then cook until browned and fully cooked. Remove from the skillet and spread evenly over the bottom layer of rolls.
Reserve about 10 thin onion slices for topping. Add the remaining 1 tablespoon of olive oil to the skillet and sauté the bell pepper and the rest of the onion slices until soft.
Spread the sautéed vegetables over the cooked steak.
Layer the provolone cheese slices over the vegetables.
Place the top half of the rolls over the cheese to complete the sandwiches.
Mix the melted butter with the concentrated beef stock, then brush this mixture over the tops of the rolls.
Finely chop the reserved onion slices and sprinkle them on top.
Bake for about 10 minutes, or until the cheese melts and the tops are golden. If the tops start to brown too quickly, cover loosely with foil.
Cut into individual sliders and serve warm.
Servings and timing
Servings: 12 sliders
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
Swap the steak for thinly sliced chicken or turkey for a lighter version.
Use mushrooms instead of meat for a vegetarian option.
Try different cheeses like mozzarella, Swiss, cheddar, or even Cheez Whiz.
Substitute the Hawaiian rolls with ciabatta, hoagie rolls, or regular slider buns.
Add extras like sautéed mushrooms, spinach, jalapeños, or roasted red peppers.
For a low-carb version, serve the filling in lettuce wraps or use low-carb bread alternatives.
Add a dash of Worcestershire sauce, garlic powder, or smoked paprika for extra flavor.
storage/reheating
Make ahead: I often assemble the sliders up to the baking step and store them covered in the fridge overnight.
In the fridge: Leftover sliders can be kept in an airtight container for up to 3 days.
Freezer: I like to wrap each slider individually in plastic wrap and freeze them for up to 2 months. I thaw them in the fridge before reheating.
Reheating:
Oven: 350°F for 10–15 minutes
Skillet: Covered on medium heat for a few minutes
Air fryer: 350°F for 3–4 minutes
Microwave: 30–60 seconds (not ideal for texture)
FAQs
Can I freeze these sliders before baking?
Yes, I can assemble the sliders, wrap them tightly, and freeze. When I’m ready, I thaw in the fridge and bake as usual, adding a few more minutes to the bake time.
What kind of steak should I use?
I usually go for ribeye because it’s tender and flavorful, but top sirloin, skirt, or flank steak also work well if sliced thin.
Can I use a different kind of roll?
Absolutely. I’ve used slider buns, dinner rolls, and even ciabatta. I just look for something soft that holds the filling well.
How do I keep them from getting soggy?
I try not to overload with too much moisture and bake the sliders soon after assembling. Brushing the tops with butter just before baking also helps.
Are these good for meal prep?
Yes, I make them ahead often. They reheat well and make great leftovers for lunch or another quick dinner.
Conclusion
These Philly cheesesteak sliders are one of my go-to recipes for simple, hearty comfort food. They’re easy to make, full of bold flavor, and perfect for sharing. Whether I’m entertaining or just want something satisfying without much fuss, these sliders always deliver.
A mini version of the classic Philly cheesesteak with juicy steak, sautéed onions and peppers, melted provolone, and buttery Hawaiian rolls—perfect for parties or an easy dinner.
Ingredients
1 package Hawaiian sweet rolls
2 tablespoons olive oil, divided
1 pound steak, shaved or thinly sliced
½ large onion, thinly sliced and divided
1 green bell pepper, thinly sliced
8 slices provolone cheese
3 tablespoons butter, melted
2½ teaspoons concentrated beef stock
Salt and pepper, to taste
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with foil and grease lightly.
Slice the rolls in half horizontally, keeping them connected. Place bottom half on prepared baking sheet.
Heat 1 tablespoon olive oil in a skillet. Season steak with salt and pepper and cook until done. Transfer steak to bottom half of rolls.
Reserve about 10 onion slices. In same skillet, heat remaining 1 tablespoon olive oil and sauté bell pepper and rest of onion until tender. Spread over steak.
Layer provolone cheese over meat and veggies. Top with upper roll half.
Mix melted butter with beef stock. Brush over roll tops. Dice reserved onion slices and sprinkle over top.
Bake for 10 minutes, until cheese melts and tops are golden. Cover with foil if browning too fast.
Slice into individual sliders and serve warm.
Notes
Ribeye, sirloin, skirt, or flank steak work well—slice thinly for best results.
To avoid soggy rolls, assemble and bake promptly.
Sliders can be made ahead, stored in fridge, or frozen for later use.
Try other cheeses like mozzarella, Swiss, cheddar, or Cheez Whiz for variety.
Use chicken, turkey, or mushrooms as alternative fillings.
