These Philly Cheesesteak Sliders concentrate everything you love about a classic Philly sandwich into soft, slightly sweet Hawaiian rolls. Tender shaved steak combines with sautéed onions and green pepper and is topped with melty provolone. A buttery onion-soup butter glaze on the tops of the rolls bakes to a golden finish, making these sliders an ideal choice for game day, potlucks, family dinners, or any casual gathering.
Philly Cheesesteak Sliders
These sliders are a fast, flavorful meal that comes together in about 40 minutes, making them perfect when you want something hearty without a long prep time. They’re crowd-pleasers because the ingredients are familiar and comforting: thinly shaved beef, sweet caramelized onions, crisp-green pepper strips, and provolone cheese all nestled in a tray of Hawaiian rolls. Make a full pan to feed a group, or scale the quantities down for a family weeknight dinner.
Pair the sliders with fries, a simple salad, macaroni salad, or chips and dip for an easy, complete meal.
Ingredients
- 12 Hawaiian sweet rolls
- 14 oz shaved beef steak (or thinly sliced ribeye/round)
- 8 slices provolone cheese
- 1 green pepper, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 4 tablespoons butter, melted
- 1 tablespoon dry onion soup mix
- Chopped parsley, optional for garnish
How to Make It
Note: The steps below give a clear, printable overview of the method. Adjust seasoning to taste and use thinly shaved steak for the best texture.
- Preheat the oven to 400°F (200°C).
- In a large skillet over medium-high heat, warm the olive oil. Add the sliced onions and green pepper. Cook, stirring occasionally, until the vegetables are soft and beginning to caramelize—about 6–8 minutes.
- Add the shaved steak to the skillet. Stir in Worcestershire sauce, garlic powder, salt, and pepper. Use a spatula or two forks to break the meat apart as it cooks so it stays evenly distributed. Cook until the beef is no longer pink—about 3–5 minutes—then remove the pan from the heat.
- Slice the sweet rolls in half horizontally, keeping the tray of rolls intact. Place the bottom half on a baking sheet lined with parchment or foil for easy cleanup.
- Spread the steak and vegetable mixture evenly over the bottom buns. Layer the provolone slices on top of the meat so the cheese covers the filling and will melt evenly. Replace the top half of the rolls.
- In a small bowl, combine the melted butter and the dry onion soup mix. Brush this mixture generously over the tops of the rolls—this creates the savory, glossy finish that allots extra flavor and browning.
- Bake the sliders for 17–20 minutes, or until the tops are golden brown and the cheese has fully melted. If you like extra browning, broil for 1–2 minutes at the end—watch carefully to avoid burning.
- Remove from the oven, let sit for a minute, then slice between each roll to separate. Garnish with chopped parsley if desired and serve warm.
How To Store Philly Cheesesteak Sliders
In the refrigerator: Place leftovers in an airtight container or wrap the pan tightly with foil or plastic wrap. Properly stored, sliders will keep for up to 3 days. Reheat in a 350°F oven for best texture, or microwave briefly for a quicker option.
In the freezer: Individually wrap each slider in plastic wrap, then store them together in a freezer-safe bag or container. Frozen sliders will keep up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.
Tips and Variations
- Use high-quality shaved beef for a tender bite—ribeye or sirloin works well when thinly sliced.
- Try swapping provolone for American or mozzarella for a different melt and flavor profile.
- For a spicier version, add sliced jalapeños or a drizzle of hot sauce to the filling before baking.
- If you prefer more caramelization on the veggies, cook them a few minutes longer before adding the beef.