Philly Cheesesteak Sliders are the perfect family dinner or party fare. Loaded with juicy ribeye steak, bell peppers, onions, and mushrooms baked in slider rolls with creamy provolone cheese, they’re a fun and tasty finger food that’s sure to be a crowd favorite!
We’ve fallen hard for sliders in our house, and we’ve been eating nothing but these mini sandwiches for breakfast, lunch, and dinner this past week. We love them so much, I decided to start a series of slider recipes.
Check out these cheeseburger sliders I already have on the blog, and stay tuned for the ham and egg breakfast sliders and chicken ranch sliders coming up in the next few days.
First on our lineup is Philly cheesesteak sliders, which happen to be my favorite of the bunch we’ve made so far. No offense to our scrumptious slider lineup, but juicy ribeye, caramelized bell peppers, mushrooms, and onions, and creamy Provolone cheese in warm bread rolls are pretty hard to beat.
Ingredients for Philly Cheesesteak Sliders
- Bread– mini bakery rolls, Hawaiian sweet rolls, or slider buns work well in this recipe.
- Meat – These cheesesteak sliders are made with ribeye steak, which I hand-cut myself, but if your local butcher can do it for you, the better. They have commercial meat slicers that can slice the meat to paper-thin, which is almost impossible to achieve at home with just a knife.,
- Vegetables– sliced cremini mushrooms, green bell peppers, and onions add bulk, texture, and extra nutrients. Sauté them until nice and tender to bring out their natural sweetness.
- Cheese- Provolone is a classic choice, but you can also use American cheese or Cheez-Whiz for a more gooey option.
How to Make Cheesesteak Sliders
- Prepare the filling– Cook the sliced ribeye in a hot pan with a bit of oil until nicely seared. Turn as needed to brown on all sides. Remove from the pan and set aside. Add another tablespoon of oil to the pan if needed. Sauté bell peppers, onions, and mushrooms until tender. Return beef to the pan. Season with salt and pepper to taste.
- Prepare the bread– Cut the bread rolls in half horizontally and spread a thin layer of mayonnaise on the top and bottom halves. Place the bottom slab of bread in a 9 x 13 baking dish.
- Assemble the sliders– Arrange cheese slices to cover bread, and spoon the beef cheesesteak mixture evenly on top of the cheese. Make sure to drain the meat well, as the excess juices and grease can make the bread soggy. Top with the remaining cheese slices, and then place the top slab of the bread over the cheese. Brush the rolls with melted butter and then cover with foil.
- Bake in a preheated 350°F oven until cheese is melted. Uncover halfway through cook time to toast the rolls slightly.
Quick tip
Use a serrated knife to slice the bread rolls to prevent tearing.
Serving suggestions
- These Philly cheesesteak sliders are a must on any party menu. Fun to eat and scrumptious, they’re sure to be a crowd favorite. Cut the whole slab of sliders into individual mini sandwiches. Serve with warmed Cheesewhiz or cheese sauce for dipping, if desired.
- And they’re perfect for weeknight dinners, too! Pair with creamy broccoli soup and salad for a hearty meal that’s sure to be a winner with kids and adults alike. Enjoy!
Reheating Instructions
Wrap the sliders in aluminum foil and warm in a 325°F oven for about 10 to 15 minutes or until the rolls are soft and the filling is hot.
Frequently Asked Questions
Do I need to cook the vegetables first?
Yes, the mushrooms, onions, and bell peppers should be sauteed first to bring out their natural sweetness and ensure that they’re tender.
How do I keep the sliders from being soggy?
You can toast the bread briefly before assembling. Drain the meat mixture well to remove excess grease and moisture. Do not overload the bread with filling.
Ingredients
- 1 pound ribeye steak
- 3 tablespoons oil
- 1 large green bell peppers cored and sliced thinly
- 1 medium onion peeled and sliced thinly
- 1/2 pound mushrooms sliced thinly
- salt and pepper to taste
- 1 package (12-count) slider buns or mini bakery rolls
- 1/4 cup mayonnaise
- 12 slices Provolone cheese
- 2 tablespoons butter melted
Instructions
- With a sharp knife, cut ribeye steak across the grain into thin slices.
- In a wide, heavy-bottomed pan over medium-high heat, heat oil until shimmering.
- Add sliced beef in a single layer and cook for about 2 to 3 minutes. Turn and continue to cook for another 2 to 3 minutes or until nicely seared. With a slotted spoon, remove from pan and set aside.
- Add another tablespoon of oil in the pan if needed. Add bell peppers, onions, and mushrooms. Cook, stirring regularly, for about 3 to 4 minutes or until tender.
- Return beef to pan. Season with salt and pepper to taste. Stir to combine. Remove from heat.
- Preheat oven to 350 F.
- Cut the rolls in half horizontally and carefully spread a thin layer of mayonnaise on the top and bottom halves.
- Place the bottom slab of bread in a 9 x 13 baking dish. Spread with mayonnaise.
- Arrange 6 cheese slices over bread to cover.
- Spoon the beef cheesesteak mixture evenly on top of the cheese and arrange the remaining 6 cheese slices over meat.
- Place the top slab of the bread over the cheese. Brush the rolls with melted butter and then cover with foil.
- Bake for about 15 to 20 minutes or until the cheese is melted. Remove foil halfway through cook time to slightly toast the rolls.
- Remove from the oven and cut into individual rolls. Serve with warmed Cheesewhiz or cheese sauce for dipping, if desired.
Notes
- Use a serrated knife to slice the bread to keep from tearing it apart.
- Nutritional information calculated at 2 sliders per serving.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Laura says
Making these for the Super Bowl tonight. Easy list of ingredients and the ribeye will make it an authentic “Philly style” sandwich. Thanks for the recipe!