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!
Course Appetizer, Main Entree
Keyword Philly cheesesteak sliders
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
1large green bell peppers, cored and sliced thinly
1medium onion, peeled and sliced thinly
1/4poundmushrooms, sliced thinly
salt and pepper to taste
1package(12-count) slider buns or mini bakery rolls
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.
Nutritional information calculated at 2 sliders per serving.