Philly Cheesesteak Sliders are made with thinly sliced steak, sauteed peppers and onions, melted Provolone cheese, and are all wrapped up on deliciously soft Hawaiian rolls!
Easy Homemade Sliders
This Philly cheesesteak slider recipe is an easy weeknight dinner or delicious game-day appetizer! They come together in a snap and can feed a crowd!
A lot of the recipes I saw for similar sliders all used mayonnaise – and while I don’t necessarily mind this condiment on my sandwiches, there is something not quite right about putting it on a Philly cheesesteak! I tried it out anyway, just to see if I was missing something, but the mayonnaise was almost the only flavor you could taste!
Instead, I came up with the idea to use butter and garlic salt… and I think I hit the flavor jackpot! The butter keeps everything from drying out, and the garlic salt adds just enough flavor to the meat and veggies that isn’t overpowering at all! I’m convinced that if heaven has Philly Cheesesteaks on their menu, THIS is how they will serve them – no mayo needed!
Ingredients For Philly Cheesesteak Sliders
- Steak: Philly Cheesesteaks are made with thinly sliced steak, such as ribeye, skirt steak, or New York Strip. I can always find thinly sliced steak in the meat section at my grocery store, usually next to the roasts and ground beef.
- Salt + Pepper: To flavor the meat
- Hawaiian Rolls: Other slider rolls from the bakery section of the store will work, but we LOVE using Hawaiian rolls in all our slider recipes. Not only are they soft and delicious, but they are easier to put together since you can bake them together and pull them apart just before serving.
- Butter: You will need softened butter for the insides, and melted butter to brush on the outside.
- Bell Pepper + Onion: I used 1/2 a pepper and onion for a dozen sliders, but you can adjust this to your liking.
- Provolone Cheese: This recipe calls for cheese under and over the meat mixture for an extra gooey, delicious masterpiece!
- Garlic Salt: Our secret ingredient! Totally optional, but you’ll be glad you tried it!
How to Make Philly Cheesesteak Sliders
Prep – Preheat your oven to 350° F. Next, split your Hawaiian rolls in half by cutting them down the center while they are all still stuck together. Then place the bottom “sheet” of rolls in a casserole dish or on a baking sheet.
Cook The Steak – Cook the steak in a skillet until it has browned and add salt and pepper to taste.
Slice – Cut the steak into strips so they fit on each individual roll. This step is necessary so you don’t have to cut the rolls apart and so you can make sure each slider has it’s own share of meat. Set the meat aside.
Veggie Prep – Sauté the pepper and onions for about 5 minutes, or until they are nice and tender.
Compile – Spread a layer of softened butter on the bottom of the rolls and then sprinkle with garlic salt. Add a layer of provolone cheese, overlapping as needed. Place as much steak as you want onto each roll. Then cover the steak with peppers and onions. Place another layer of provolone cheese over the peppers and onions.
Butter Them Up – Spread some softened butter on the inside of the tops of the rolls, then place them on top of the last layer of cheese. Brush the tops of the bread with melted butter.
Bake – Cover the dish with foil and bake for about 10 minutes. Then remove the foil and continue baking Philly cheesesteak sliders for another 5 minutes, or until the cheese has completely melted.
All Done – Cut the slides so they’re not stuck together and serve!
Best Meat – Philly cheesesteaks are typically made with ribeye steak. However, ribeye was significantly more expensive so I opted to use sirloin. Regardless of which cut you use, just make sure to use very thin slices.
The Right Cheese – The most popular cheese (and my favorite) to use is provolone. I think it has a subtle flavor that doesn’t take over the rest of the slider. White American cheese is another popular choice for these sandwiches.
Double It – My advice is to make twice as many Philly cheesesteak sliders as you think you’ll need. These suckers are delicious and they go suuuuuper fast!!!
More Easy Sandwich Recipes
- Oven Baked Pastrami Sandwiches
- Best Caprese Sandwich Recipe
- Crock Pot French Dip
- Hawaiian Ham Sandwiches
- Open-Faced Turkey Sandwiches
Philly Cheesesteak Sliders
- 12 Hawaiian rolls
- 3/4 lb steak, thinly sliced
- salt + pepper, to taste
- 1/2 green bell pepper, diced
- 1/2 onion, diced
- 6-8 tbsp butter, softened
- garlic salt, to taste
- 12 slices Provolone cheese
- 2 tbsp butter, melted
- Preheat oven to 350°F.
- Split your Hawaiian rolls in half by cutting down the center while they are all still stuck together.
- Place the bottom "sheet" of rolls in a casserole dish or on a baking sheet.
- Cook the steak in a skillet until browned, adding salt and pepper to taste.
- Cut your strips of meat to fit on each individual roll. This step is necessary so you don't have to cut the rolls apart and so you can make sure each slider has it's own share of meat. Set the meat aside.
- Saute the pepper and onions for about 5 minutes, or until they are tender.
- Spread a layer of softened butter on the bottoms of the rolls, then sprinkle with garlic salt.
- Add a layer of cheese, overlapping as needed.
- Place a piece of steak onto each roll, then cover the steak with peppers and onions.
- Place another layer of provolone cheese over the peppers and onions.
- Spread some softened butter on the inside of the tops of the rolls, then place them on top of the last layer of cheese.
- Brush the tops of the bread with melted butter.
- Cover with foil and bake for 10 minutes, then remove the foil and continue baking for another 5 minutes, or until the cheese is completely melted.
- Cut and serve!