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. In fact, 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, taco, chicken ranch, and Cuban versions coming up in the next few days.
First on our line up is Philly cheesesteak sliders which happen to be my favorite of the bunch we’ve made so far. No offense to our scrumptious slider line up but succulent 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
These cheesesteak sliders are made with ribeye steak, cremini mushrooms, green bell peppers, onions, Provolone cheese, and mini bakery rolls. You can also use Hawaiian sweet rolls or slider buns if you prefer.
I hand-cut the steak 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.
If you’re doing it yourself, freeze the beef for about 20 to 25 minutes or until firm for easier slicing. For a tender chew, make sure to cut across the grain as thinly as you can.
How to Make Cheesesteak Sliders
In a wide pan over medium-high heat, heat about 2 tablespoons of canola oil. Add sliced ribeye 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.
In the pan, add another tablespoon of oil if needed. Add bell peppers, onions, and mushrooms. Cook, stirring regularly, for about 3 to 5 minutes or until tender. Return beef to pan. Season with salt and pepper to taste. Stir to combine. Remove from heat.
To keep from tearing, use a serrated knife to cut the bread rolls in half horizontally.
Carefully spread a thin layer of mayonnaise on the top and bottom halves and place the bottom slab of bread in a 9 x 13 baking dish.
Arrange cheese slices to cover bread. Spoon the beef cheesesteak mixture evenly on top of the cheese. If there are any leftover juices in the pan, drizzle it over the meat to add moisture and flavor.
Arrange the remaining cheese slices over meat 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 for about 15 to 20 minutes or until cheese is melted. Uncover 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.
These Philly cheesesteak sliders are a must on any party menu. Fun to eat and absolutely scrumptious, they’re sure to be a crowd favorite.
And they’re perfect for weeknight dinners, too! Pair with your choice of soup and salad for a hearty meal that’s sure to be a winner with kids and adults alike. Enjoy!
Philly Cheesesteak Sliders
Ingredients
- 1 pound ribeye steak
- 3 tablespoons canola oil
- 1 large green bell peppers, cored and sliced thinly
- 1 medium onion, peeled and sliced thinly
- 1/4 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.
- 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.
- 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 in a preheated 350 F oven for about 15 to 20 minutes or until 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
Nutrition
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