A Spicy Perspective

Philly Cheesesteak Sliders

Philly Cheesesteak Sliders – These handheld sandwiches are loaded with tender steak, peppers, and two types of ooey-gooey cheeses. A perfect recipe for game days and parties!

Plate of two philly cheesesteak sliders.

Why We Love This Beef Sliders Recipe

We love classic Philly cheesesteak sandwiches, but they are even more fun in a smaller single-hand version.

These Philly Cheesesteak Sliders are made with thinly sliced juicy steak, sweet and crisp bell peppers, smoky onions, and – of course – lots of melty cheese, all sandwiched between Hawaiian sweet rolls. So they’re loaded with all of the traditional goodies you know and love, and are the perfect size for parties and game day gatherings. Win!

It should be stated that the original most authentic version of Philly cheesesteaks uses Cheez Whiz as the cheese of choice. However, we are including both provolone cheese and Cheez Whiz to make these little beauties completely irresistible.

Top down two beef sliders on a plate with chips.

Ingredients You Need

  • Steak – thinly shaved, ribeye if possible
  • Butter – unsalted
  • Onion – peeled and diced
  • Bell peppers – seeded and diced
  • Hawaiian-style butter rolls – or other small slider-size rolls
  • Provolone cheese – adds fantastic extra ooey-gooey cheesy goodness
  • Cheez Whiz – traditional on classic Philly cheesesteaks
  • Italian seasoning – store-bought or homemade Italian seasoning
  • Spices – garlic powder, salt, and pepper
Package of unopened sliced ribeye steak.

How to Make Philly Cheesesteak Sliders

First, preheat the oven to 350 degrees F. Set out a large baking sheet and line it with parchment paper. 

Use a serrated knife to cut the rolls in half to make tops and bottoms. You can leave each package of rolls attached to make the cutting faster. Then move both “bottom sheets” of rolls to the prepared pan.

Save the tops for later.

Package of King's Hawaiian rolls.

Cut the provolone slices into quarters and place a quarter-slice of cheese on top of each roll’s bottom half.

Bottom of rolls with pieces of cheese.

Place a large 12-14 inch skillet over medium-high heat. Add 3 tablespoons of butter to the skillet. Once melted, add in the onions. Sauté for 3-5 minutes, moving around the pan.

Once the onions are partially cooked, add in the chopped bell pepper. Sauté and stir for another 3-5 minutes. Then move the sautéed vegetable to a holding plate.

Skillet with sauteed peppers and onions.

Add the remaining 3 tablespoons of butter to the empty skillet. Place the shaved steak in the skillet, along with the Italian seasoning, garlic powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and sear the steak, for 3-5 minutes until fully cooked.

Pro Tip: The shaved steak will stick together as it cooks, so make sure to move it around the pan and break it up a bit, if needed.

Cooking steak in a skillet.

Then turn off the heat and add in the onions and peppers. Taste, then salt and pepper as needed.

Get the Complete (Printable) Philly Cheesesteak Sliders Recipe + Video Below. Enjoy!

Cooked steak and peppers in a skillet.

Scoop the steak mixture evenly over the roll bottoms and cheese.

Steak and pepper mixture on the bottom rolls.

Place 24 dollops of Cheez Whiz over the steak mixture, one dollop per roll.

Topped with dollops of Cheez Whiz.

Then place the two “top sheets” of roll over the Cheez Whiz. 

Bake in the oven until the tops are slightly crusty and the cheese is melted.

Baked steak sliders on a pan.

Recipe Variations

  • Sprinkle crushed red pepper into the steak and peppers mixture for a kick of heat.
  • For some tangy bite, smear a bit of creamy horseradish or spicy mustard on the underside of the top rolls before placing them on top of the sliders.
  • This recipe makes 24 steak sliders. Halve the recipe to make a dozen for smaller gatherings.
  • Make gluten-free beef sliders with your favorite GF-friendly rolls.
  • Sub the steak with thinly sliced portobello mushrooms or chopped cremini mushrooms for vegetarian Philly sandwiches. You can even prepare it as an entirely vegan dish by using your favorite dairy-free cheese alternative.
Sliders in background, two philly cheesesteak sandwiches on a plate.

What to Serve with Philly Cheesesteak Sliders

These meaty cheesy delights are great at casual gatherings alongside other game-day favorites like Buffalo Wings, Sausage Balls, and Pulled Pork Nachos.

Or let them shine as a main dish for dinner! Cheese and steak sliders are delish with a fresh green salad and potato chips or french fries… We love Shoestring French Fries and healthier Baked Turnip Fries.

Top view plate of philly beef sliders.

Frequently Asked Questions

What kind of meat is used for Philly cheesesteak?

Ribeye is preferred, but Philly cheesesteak sliders can also be made with ground beef. Brown the meat first in the skillet, drain, and move to a holding plate. Then cook the veggie per the recipe.

Can you make beef sliders ahead of time?

Partially. Make the beef and pepper mixture ahead of time, cool, and store in an airtight container in the fridge for a day or two. Then assemble and bake the sandwiches when ready to enjoy!

How long do leftovers last?

The beef sliders are definitely best when enjoyed fresh and warm from the oven. Leftovers can be stored in an airtight container in the fridge for up to 2 days; note that the bread will become softer and soggy the longer it sits.

I recommend reheating in a 350-degree F oven for 5-10 minutes, or 5 minutes in a toaster oven to get a nice crisp roll again.

Hand holding a mini philly cheese steak sandwich to camera.

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Philly Cheesesteak Sliders

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
These handheld sandwiches are loaded with tender steak, peppers, and two types of ooey-gooey cheeses. A perfect quick and easy recipe for game days and parties!
Servings: 24 sliders

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Set out a large baking sheet and line it with parchment paper.
  • Use a serrated knife to cut the rolls in half to make tops and bottoms. You can leave each package of rolls attached to make the cutting faster. Then move both “bottom sheets” of rolls to the prepared pan. (Save the tops for later.)
  • Cut the provolone slices into quarters and place a quarter-slice of cheese on top of each roll's bottom half.
  • Place a large 12-14 inch skillet over medium-high heat. Add 3 tablespoons butter to the skillet. Once melted, add in the onions. Sauté for 3-5 minutes, moving around the pan.
  • Once the onions are partially cooked, add in the chopped bell pepper. Sauté and stir another 3-5 minutes. Then move the sautéed vegetable to a holding plate.
  • Add the remaining 3 tablespoons butter to the empty skillet. Place the shaved steak in the skillet, along with the Italian seasoning, garlic powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and sear the steak, for 3-5 minutes until fully cooked. Then turn off the heat and add in the onions and peppers. Taste, then salt and pepper as needed.
  • Scoop the steak mixture evenly over the roll bottoms and cheese. Place 24 dollops of Cheez Whiz over the steak mixture, one dollop per roll. Then place the two “top sheets” of rolls over the Cheez Whiz.
  • Bake in the oven until the tops are slightly crusty and the cheese is melted. Serve warm.

Video

Notes

You can find packages of pre-shaved steak in the meat department of most major grocery stores.
The shaved steak will stick together as it cooks, so make sure to move it around the pan and break it up a bit, if needed.
Make-Ahead Tip: Make the beef and pepper mixture ahead of time, cool and store in an airtight container in the fridge for a day or two. Then assemble and bake the sandwiches when ready to enjoy!
The beef sliders are definitely best when enjoyed fresh and warm from the oven. Leftovers can be stored in an airtight container in the fridge for up to 2 days; note that the bread will become softer and soggy the longer it sits.

Nutrition

Serving: 1slider, Calories: 246kcal, Carbohydrates: 18g, Protein: 12g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 51mg, Sodium: 447mg, Potassium: 163mg, Fiber: 0.4g, Sugar: 6g, Vitamin A: 288IU, Vitamin C: 9mg, Calcium: 109mg, Iron: 1mg
Course: Appetizer, Main, Main Course, Snack
Cuisine: American
Author: Sommer Collier

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4 comments on “Philly Cheesesteak Sliders”

  1. My husband says “thank you!” I made these for him for lunch today and he is STILL talking about them.

  2. I love the idea of Philly Cheesesteaks in sliders form. So juicy and they’re prefect when I’m serving them at a party. Easier to eat and serve!

  3. Regular cheesesteak sandwiches are too big for some of my kids, so these were perfect! We subbed out the Cheese Whiz for more provolone, and they were so good! I’m already thinking about when I can make them again!

  4. this is the perfect thing for me to make this weekend! thank you for sharing!