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You are going to love my Philly Cheesesteak Sliders recipe! It's easy and delicious, taking under 30 minutes to make using simple ingredients. Philly steak sliders are perfect for parties like game day, but make a fun family dinner, too!
Jump to:
- Philly Steak Sliders
- Tools to Make Philly Steak Sliders
- Philly Cheesesteak Sliders Recipe Ingredients
- Philly Cheesesteak Sliders Recipe
- Expert Tips
- Philly Steak Sliders Detailed Instructions
- FAQ
- What to Serve with Philly Cheesesteak Sliders
- Make-Ahead Instructions
- Storage Instructions
- Reheating Instructions
- Reviews
Philly Steak Sliders
I never get tired of visiting Philly with my family. Especially when it comes to the food! Even more than the hoagies, I love Philly cheesesteaks. (How about you… Pat's or Geno's?)
Let me show you how to make my Philly cheesesteak sliders recipe - if you're a cheesesteak fan like I am, you'll love it. These Philly steak sliders are easy to make in under 30 minutes, and the ingredients are simple but flavorful. Everything you want in a cheesesteak, whether you prefer yours with peppers and onions or without!
Came out perfect! I added Mrs Dash Steak Seasoning and a meat tenderizer to add flavor to the meat. Yum!
Tools to Make Philly Steak Sliders
- A serrated knife for cutting the rolls in half.
- A small mixing bowl for mixing the garlic butter sauce.
- A basting brush or soft spatula for brushing garlic butter on the sliders.
- The cardboard box the rolls come packaged in. Don't throw it away - this is what you will bake the Philly cheesesteak sliders in!
Philly Cheesesteak Sliders Recipe Ingredients
- Slider Rolls: I prefer Hawaiian rolls. The cardboard packaging they come in can be used as a baking sheet, making cleanup as easy as can be. Use your favorite rolls!
- Shaved Ribeye Steak: Shaved steak is the best meat for Philly steak sliders. It cooks quickly and easily and has the ideal texture for Philly cheesesteaks.
- Bell Pepper: You can use any color bell pepper you prefer; I tend to use green. You can leave out the peppers and onions, if you prefer. My husband Ron isn't a fan, but I personally can't imagine a cheesesteak without them.
- Onion: Use a yellow or white onion for best results. Onion, like bell pepper, is optional if you prefer your cheesesteaks without it.
- Worcestershire Sauce: My secret ingredient that really makes the flavors of these steak and cheese sliders pop.
- Italian Seasoning: I make my own homemade Italian seasoning, and recommend it if you have a little extra time.
- Salt and Pepper: Sea salt flakes are amazing, but you can use kosher salt, too.
- Garlic Butter: Optional, but this adds so much flavor to the sliders. You'll need garlic, parsley, and butter to make my garlic butter recipe.
- American Cheese: You can also use Provolone cheese, if you prefer. Some even use spray cheese for their steak sliders. Use what you like best!
- Olive Oil: Extra virgin olive oil, light olive oil, and avocado oil all work for making Philly steak sliders.
For detailed instructions with step-by-step photos, expert tips, answers to FAQ, serving suggestions, and more, scroll under the recipe card below!
Philly Cheesesteak Sliders Recipe
Video
Equipment
- Skillet
Ingredients
- 12 slider buns - I prefer Hawaiian rolls
- 1 pound shaved ribeye steak
- 1 bell pepper - your choice of color, sliced
- 1 large onion - sliced
- 1 Tablespoon worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 Tablespoon salt
- 1 Tablespoon black pepper
- 1 Tablespoon garlic butter - optional, for top of buns
- 8-10 slices American cheese - or provolone
- 2 Tablespoons olive oil
Instructions
- Preheat your oven 350°F (180°C). Add 2 Tablespoons olive oil to your pan over medium-high heat.
- Toss in your sliced 1 bell pepper and 1 large onion and saute until they begin to brown and caramelize, about 10 minutes.
- Pour in the 1 Tablespoon worcestershire sauce and season with 1 Tablespoon salt, 1 Tablespoon black pepper, and 1 teaspoon Italian seasoning. Stir to combine everything together.
- In the same pan, add the 1 pound shaved ribeye steak. Cook until it begins to break down.
- Once the shaved steak has browned, add 4-6 American cheese slices (out of 8-10 slices American cheese; reserve the rest for the next step) and allow it to melt. Continue mixing everything together thoroughly.
- Using a knife, carefully halve your 12 slider buns and line the inside of the tops and bottom buns with the remaining American cheese slices.
- Use a spoon and carefully transfer all of the cheesesteak filling to the bottom half of the rolls. All of the meat should fit perfectly in your rolls. Add the top half of the buns back to the sliders.
- Place the sliders back into the original cardboard packaging and wrap with aluminum foil.
- Place the sliders in your preheated oven for 25 minutes. If you do not want to add 1 Tablespoon garlic butter, bake for 30 minutes.
- Optional: For an even richer taste and crisper finish, brush the tops of the buns with homemade garlic butter after baking for 25 minutes. Pop them back in the oven for a remaining 5 minutes after.
- Once done, remove from the oven and let them sit for 5 minutes. Carefully unwrap from the foil and slice into individual sandwiches. Enjoy!
Notes
- Season after the peppers and onions begin to caramelize for best results.
- To prevent the meat from getting clumpy, use two forks to separate the shaved ribeye slides until it all falls apart.
- Cover as much of the bread as you can with the cheese slices to prevent the sliders from getting soggy.
- Hawaiian roll sliders cardboard packaging is safe up to 350°F in the oven, so you can bake these Philly steak sliders in the rolls packaging.
- Wrap the sliders in aluminum foil twice to prevent any leaks in your oven.
Nutrition
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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Expert Tips
- Once your peppers and onion begin to brown and caramelize, now is the perfect time to add salt and pepper! They are nice and warm and will absorb the flavor from the salt and pepper better than if you season them beforehand.
- The key to a good cheesesteak is that you don't want there to be any chewy steak in there. You want the bites to be fall-apart tender! Always purchase shaved ribeye if you can. This is usually found at any local grocery store in the meat section. It's shaved super thin and perfect for my Philly cheesesteak sliders recipe!
- To prevent your meat from getting clumpy in the pan, use 2 forks and begin to separate all of the ribeye slices until it all falls apart. Just be careful if you're using metal forks and a non-stick pan not to scrape the bottom of the pan at all, as metal can scratch the non-stick surface of your pans.
- I love how versatile this dish is. If anyone you're serving prefers their cheesesteaks without peppers and onions, you can either leave them off entirely or off of just one half of the sliders! And, you can use any kind of cheese you love. I always make these cheesesteak sliders with American cheese, but you can use the traditional provolone, or even cheez-wiz. You can even add extra cheese if you like it super cheesy! Do what you like and what your family likes!
- Cover most of the bread with American cheese slices to help prevent these sliders from becoming soggy. I can guarantee you my Philly steak sliders will not get soggy if you line the bread with cheese first.
- Did you know you can bake these sliders right inside of the original paper packaging? You can, up to 350°F (180°C)! This saves on cleanup.
- Prevent your oven from getting messy by wrapping your sliders in aluminum foil. I do this twice in two different directions to prevent any leaks.
- One of my favorite things about this recipe is that you can make everything the day before, then just pop them right into the oven when guests are arriving!
Philly Steak Sliders Detailed Instructions
Step 1: Preheat your oven 350°F(180°C). Slice peppers and onions into evenly-sized pieces. You can also dice them, if you prefer the texture of diced peppers and onions.
Step 2: Heat a pan over medium-high heat and add olive oil. Once hot, toss in your sliced peppers and onions and saute until they begin to brown and caramelize, about 10 minutes or so.
Step 3: Once the onions and peppers begin to caramelize, add your Worcestershire sauce, salt, pepper, and Italian seasoning, and stir everything together to combine. Seasoning once the pepper and onions have already cooked somewhat allows them to better absorb the flavor of the seasoning, so I recommend you always season at this step and not before.
Step 4: In the same pan, add the shaved ribeye steak. Cook until it begins to break down. Sometimes I will use two forks to help separate the meat so it doesn't form a big clump, but be careful if you're using metallic utensils in a non-stick pan not to touch the bottom of the pan, or you may scratch it. This should only take a few minutes.
Step 5: Once the shaved steak has browned, add 4-6 slices of American cheese (not all of your cheese) and allow it to melt. Continue mixing everything together thoroughly.
Step 6: Using a serrated, carefully halve your Hawaiian slider rolls. This can be tricky at first! Make sure to be very careful when cutting the rolls. Once halved, line the inside of the tops and bottom buns with the remaining American cheese slices.
Step 7: Use a spoon and carefully transfer all of the cheesesteak filling to the bottom half of the rolls. All of the meat should fit perfectly in your rolls. Add the top half of the buns back to the sliders.
Step 8: Place the sliders back into the original cardboard packaging and wrap with aluminum foil. I like to wrap them twice so they do not leak in the oven.
Step 9: Place the sliders in your preheated oven for 25 minutes. If you do not want to add garlic butter, bake for 30 minutes.
But, for an even richer taste and crisper finish, brush the tops of the buns with homemade garlic butter after baking for 25 minutes. Pop them back in the oven for a remaining 5 minutes after.
Step 10: Once done, remove from the oven and let them sit for 5 minutes. Carefully unwrap from the foil and slice into individual sandwiches. Enjoy!
FAQ
Both American cheese and Provolone cheese are common choices of cheese for Philly cheesesteaks. I prefer American cheese, but use what you like best. Some people prefer cheese from a spray can - you can use that, too, if that's your preference! If you're not concerned about that "classic" cheesesteak flavor, then you can experiment with other cheeses, too, like Swiss.
Use shaved ribeye for best results. The texture of shaved ribeye is perfect for Philly steak sliders as it will always be so tender and never chewy.
Absolutely. My husband Ron and son Riley prefer these sliders without peppers and onions, but I can't imagine them any other way. So, what I do is make the sliders so half have the peppers and onions mixture and half does not. You can do this by preparing the peppers and onions separately from the cheesesteak ribeye.
What to Serve with Philly Cheesesteak Sliders
Make-Ahead Instructions
To make Philly cheesesteak sliders ahead of time, follow these instructions:
- Prepare the steak and cheese sliders filling as instructed.
- Store the filling for up to 3 days in the refrigerator in an airtight container.
- When ready to serve, remove from the fridge and spread over Hawaiian slider rolls. Bake as instructed.
Storage Instructions
Store leftovers of this Philly cheesesteak sliders recipe in an airtight container in the refrigerator for up to 3-4 days.
Reheating Instructions
Reheat sliders in the oven at a low temp in a baking dish wrapped with foil, in the microwave, or in the air fryer until heated through.
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