Philly Cheesesteak Sliders are thinly sliced steak and perfectly cooked peppers and onions smothered in Provolone cheese on a soft slider bun. It’s the perfect football party food for feeding a hungry crowd on game day!

cheesy Philly Cheesesteak Sliders

Philly Cheesesteak Sliders

Our Philly Cheesesteak Sliders were our first slider recipe on HMI and they remain the reigning champion followed closely by our Copycat Big Mac Sliders and Chicken Parmesan Sliders.

From the melted Provolone cheese to that delicious steak these Philly Cheesesteak Sliders are pure awesomeness! They’re also super easy to make for a party. Instead of making individual sandwiches all of the ingredients got together in a casserole dish or on a baking sheet and everything is baked together. Then the sandwiches are pulled apart when they are served.

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How to Make Philly Cheesesteak Sliders

How to Make Philly Cheesesteak Sliders:

  1. Preheat oven to 350°F
  2. Separate the tops and bottoms of your rolls and place the bottoms in an 11″ x 7″ baking dish or on a baking sheet.
  3. Cook the steak meat in a skillet, adding salt and pepper to taste. When done cooking set aside.
  4. Saute the pepper and onions until they are tender.
  5. Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls.
  6. When the meat, onions and green peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish.
  7. Place a layer of provolone cheese over the peppers and onions.
  8. In a small bowl combine melted butter and 1 tablespoon of finely diced raw onions.
  9. Place the top pieces of bread on top of the cheese and then brush the tops of the bread with the butter mixture.
  10. Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).
  11. Cut and serve.
cheesy pan of Philly Cheesesteak Sliders

When they come out of the oven use a knife to cut between the top pieces of bread and you have Philly Cheese Steak Sliders for everyone! All of the flavor from the meat and peppers soaks into that soft sweet bread, and the cheese is all melted and gooey. I’m telling you now, make two batches because these things are going to go fast.

What Kind of Steak Should I Use for Philly Cheesesteak Sliders?

Traditionally Philly cheesesteaks use thinly sliced ribeye steak but you can also use skirt steak, or New York strip. My grocery store carries thinly sliced steak in the meat section right next to the ground beef.

If your grocery store doesn’t carry thinly sliced steak in the meat section you can ask your butcher to thinly slice it for you or you can buy your cut of meat, bring it home and place it in the freezer for about 1 hour. This firms up the meat and makes it easier to thinly slice the steak yourself. Don’t let the meat freeze completely!

You can also find pre-packaged thinly sliced steak, such as Steak-Ums, in the freezer section.

What to do if the Tops of Rolls are Browning too Quickly?

If you find that your top buns are getting brown faster than the sliders are heating up you can leave them covered in foil for the entire cook time. This will keep the bread from burning on to.

cheesy Philly Cheesesteak Sliders appetizer

Can Philly Cheesesteak Sliders be Made Ahead of Time?

Sort of…I wouldn’t recommend assembling and baking ahead of time however you can cook your meat, onions, and peppers the day before and store in the refrigerator.

When you are ready to bake the sliders first heat the meat and veggies in the microwave so they are slightly warm (just 2-3 minutes should do) and then assemble the sliders and bake according to the instructions.

pan of Philly Cheesesteak Sliders

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Easy Recipes and Simple Entertaining Ideas!

Servings: 12
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Philly Cheesesteak Sliders

These Philly Cheesesteak Sliders are filled with peppers, onions and stringy provolone cheese. Perfect for game day!
These sliders make great party food, especially during football season. Make everyone happy at your next game day party with Philly Cheesesteak sliders!
Print Recipe
4.78 from 18 votes

Ingredients

  • 12 Slider rolls
  • 1 pound Thinly sliced steak
  • 1 Green pepper, diced
  • 1 Onion, diced
  • 6 slices Provolone cheese
  • 2 tablespoon Mayonnaise
  • 3 tablespoon Butter, melted
  • 1 tablespoon Onion, finely diced
  • Salt & Pepper to taste

Instructions

  • Preheat oven to 350°F
  • Separate the tops and bottoms of your rolls and place the bottoms in an 11" x 7" baking dish or on a baking sheet.
  • Cook the steak meat in a skillet, adding salt and pepper to taste. When done cooking set aside.
  • Saute the pepper and onions until they are tender.
  • Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls.
  • When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the baking dish.
  • Place a layer of provolone cheese over the peppers and onions.
  • In a small bowl combine melted butter and 1 tablespoon of finely diced raw onions.
  • Place the top pieces of bread on top of the cheese and then brush the tops of the bread with the butter mixture.
  • Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).
  • Cut and serve.

Nutrition

Serving: 1slider, Calories: 266kcal, Carbohydrates: 17g, Protein: 11g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 54mg, Sodium: 305mg, Potassium: 130mg, Sugar: 5g, Vitamin A: 200IU, Vitamin C: 0.8mg, Calcium: 110mg, Iron: 1.4mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dinner

This recipe was published on January 1, 2018. It was republished on September 23, 2019 with updated photos.