Philly Cheesesteak Sliders

Why You’ll Love This Recipe

I love this recipe because it’s simple, delicious, and makes a big impression with minimal effort. The combination of juicy steak, melty cheese, and golden buns is everything I want in a hot sandwich, but in a shareable slider format. Whether I’m feeding a hungry crowd or prepping dinner for the family, these sliders come together quickly and always disappear from the plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced ribeye or sirloin steak

• Olive oil

• Onion, thinly sliced

• Green bell pepper, thinly sliced

• Red bell pepper, thinly sliced

• Salt and pepper

• Provolone cheese slices

• Slider buns

• Melted butter

• Garlic powder

• Dried parsley

Directions

1. I preheat the oven to 350°F (175°C).

2. In a large skillet, I heat olive oil over medium-high heat and sauté the onions and bell peppers for 6–8 minutes until soft and caramelized. I remove them from the skillet and set them aside.

3. I add the sliced steak to the same skillet, season with salt and pepper, and cook for 3–4 minutes until browned and just cooked through.

4. I slice the slider buns horizontally (keeping the top and bottom halves connected) and place the bottom half in a baking dish.

5. I layer the cooked steak evenly over the bottom buns, then spread the sautéed peppers and onions on top.

6. I lay the provolone cheese slices over the vegetables and cover everything with the top halves of the buns.

7. In a small bowl, I mix melted butter with garlic powder and parsley, then brush it over the tops of the buns.

8. I cover the dish with foil and bake for 10 minutes. I remove the foil and bake for another 5 minutes until the cheese is fully melted and the tops are golden brown.

9. I serve the sliders warm, straight from the pan.

Servings and timing

This recipe makes 12 sliders (about 6 servings) and takes 30 minutes total—15 minutes to prep and 15 minutes to cook. Each serving is approximately 330 kcal.

Variations

I sometimes add mushrooms to the sautéed vegetables for an extra savory layer. For a spicy kick, I mix crushed red pepper or sliced jalapeños into the veggie mix. When I want a more traditional Philly twist, I swap provolone for American or Cheez Whiz. I’ve also tried this with chicken or ground beef for a different spin.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 325°F until warmed through or microwave for a quick fix. They stay surprisingly tasty even the next day.

FAQs

Can I use a different type of cheese?

Yes, I often swap in American cheese or mozzarella. Provolone gives that classic flavor, but most melty cheeses work well.

What kind of steak should I use?

Ribeye is the most flavorful, but sirloin is a great lean option. I always slice it thin against the grain for tenderness.

Can I make these ahead of time?

Yes, I assemble the sliders (without baking), cover them tightly, and refrigerate for up to 24 hours. I bake them just before serving.

Can I use a griddle instead of a skillet?

Absolutely. A flat-top griddle works great for cooking larger batches of steak and veggies at once.

What sides go well with these sliders?

I usually serve them with fries, coleslaw, a green salad, or roasted potatoes for a complete meal.

Conclusion

These Philly Cheesesteak Sliders are everything I love about a hearty sandwich—melty, savory, and loaded with flavor—shrunk down into the perfect party-sized bites. They’re quick to prepare, fun to eat, and totally customizable. Whether I’m hosting or just feeding my crew at home, these sliders are always a win.