Philly Cheesesteak Sliders

Ingredients

Ingredient notes & substitutions

Shaved ribeye:

Ask your butcher to shave it fresh, or freeze a whole steak for about 30 minutes so it firms up enough to slice paper-thin at home.

Sweet slider rolls:

Hawaiian-style rolls are key here — their sweetness balances the savory beef and butter glaze, and their softness is what makes these truly pull-apart.

Provolone cheese:

Splitting it between the bottom and top of the filling isn't just for flavor — the bottom layer waterproofs the buns so they don't turn soggy under the meat.

Crispy fried onions:

The canned French-fried kind (like you'd use on a green bean casserole) work perfectly and stay crunchy even after baking.

Green bell pepper:

Slice it thin so it cooks through in the same time as the onion; a red or yellow pepper works too for a slightly sweeter bite.

Garlic-Dijon butter:

Don't skip the brown sugar and smoked paprika — they round out the Dijon's sharpness and give the tops a deep golden color as they bake.

Method

1. 1

   Preheat the oven to 350°F (175°C).

   
2. 2

   Heat the olive oil in a large skillet over medium-high. Cook the onion and green pepper, stirring often, until softened.

3. 3

   Add the shaved steak, Worcestershire, garlic powder, salt and pepper. Break the meat apart with two forks as it cooks and sauté until no pink remains. Set aside.

4. 4

   Keeping the rolls connected, slice the whole slab in half horizontally. Set the bottom half in a 9x13 baking dish and cover with half the provolone.

5. 5

   Spread the steak mixture evenly over the cheese, top with the remaining provolone and scatter over the crispy fried onions. Set the tops of the rolls in place.

6. 6

   Melt the butter in a small saucepan and whisk in the garlic, Dijon, Worcestershire, brown sugar and paprika.

7. 7

   Brush about half the garlic butter generously over the tops and bake 17–20 minutes, until golden and the cheese is fully melted.

8. 8

   Sprinkle with parsley, slice into sliders and serve warm with the remaining garlic butter for dipping.

9. 9

   Bon appetit..

   

Variations to try

• Swap provolone for thin slices of white American cheese for that classic cheesesteak shop 'Cheez Whiz' vibe.
• Add sautéed mushrooms along with the onion and pepper for extra depth.
• Use ground beef or thinly sliced chicken breast instead of ribeye for a budget-friendly or lighter version.
• Spice it up with a few shakes of hot sauce or sliced pickled banana peppers mixed into the steak filling.

Storage & make-ahead

Leftover sliders keep well covered in the fridge for up to 3 days — reheat them right in the baking dish, loosely tented with foil, at 300°F until warmed through so the tops don't over-brown. You can fully assemble the tray (steak, cheese, onions, rolls) a day ahead, cover and refrigerate, then brush with the garlic butter and bake straight from the fridge, adding a few extra minutes to the bake time. Freezing isn't recommended once assembled, since the rolls can turn gummy after thawing, but the cooked steak-and-pepper filling freezes well on its own for up to 2 months.

Frequently asked questions

Can I make these ahead for a party?

Yes — assemble the whole tray (minus the final butter brush) up to a day in advance, cover tightly and refrigerate. Brush with the garlic butter and bake when you're ready, adding about 5 extra minutes since it'll be going in cold.

My tops are browning before the cheese melts, what do I do?

Tent the tray loosely with foil for the last 5 minutes of baking — this lets the cheese finish melting without the buns getting too dark.

Do I really need to slice the whole slab of rolls at once?

Yes, keeping the rolls connected and slicing the entire slab in half horizontally is much faster than separating and cutting each roll individually, and it keeps the filling neatly contained.

What can I use instead of shaved ribeye?

Thinly sliced sirloin, flank steak, or even deli roast beef chopped up all work well if shaved ribeye isn't available — just make sure it's cut thin so it cooks quickly and stays tender.