These Philly Cheesesteak Sliders are the ultimate easy crowd-pleasing party appetizer. Made with thinly sliced ribeye steak, bell peppers and onions, and a simple but flavorful spice blend, these sandwiches are built on sweet Hawaiian slider buns. They give you all the classic flavors of a traditional Philly cheesesteak piled high with tons of melted Provolone cheese!
In our house, classic Philly cheesesteak sandwiches are a regular rotation for quick and easy weeknight dinners, so turning those same comforting flavors into a pull-apart slider for parties and family holiday get-togethers was a total no-brainer.
Table of contents
After all, who doesn't love juicy steak, tender peppers, and sweet onions smothered in a mountain of melted cheese? Every single time I make a batch of these for my family, they are an instant, massive hit, and there is never a single sandwich left on the tray!
If you're setting up a game day spread or a holiday appetizer table, these cheesesteak sliders pair beautifully with a few other finger foods. We love putting out a big platter of my easy ham and cheese pinwheels. Or, if you want to host the ultimate slider night, you can pull off a double-header by serving these right next to a batch of my savory French dip sliders or tangy pulled pork sliders.
Key Ingredients & Substitutions
- Ribeye Steak: Thinly sliced ribeye is my absolute favorite choice because it is so flavorful. However, I've also tested this recipe with sirloin steak, and it works beautifully! You might also be able to find pre-packaged thin shaved steak at the grocery store.
- Bell Pepper & Onion: Fresh green bell pepper and onion are fantastic for adding more flavor. They add the perfect crunch and sweetness to the filling. Use whatever color of bell pepper you want here.
- Provolone Cheese: Thick slices of provolone cheese are a must for that classic melt. If you don't have provolone on hand or prefer a different flavor, use cheddar or even American cheese.
- Hawaiian Slider Buns: I love using the 9-count packs of Hawaiian slider buns because they hold the meat and veggies perfectly. If you can't find the specific slider buns at your store, traditional Hawaiian rolls will work just as well!
- Fresh Garlic: I use one freshly minced garlic clove in the homemade garlic butter for the bread. If you need a pantry shortcut, you can substitute ¼ teaspoon of garlic powder or granulated garlic instead.
See the recipe card below for the full list of ingredients and measurements.
How To Make Philly Cheesesteak Sliders
This recipe comes together fast. Here is a quick look at the process before you dive into the recipe card below:
- Split the Hawaiian slider buns in half, brush the inside bottoms with garlic butter, and bake until lightly toasted.
- Add your thinly sliced steak to a hot skillet and sear quickly until browned, then remove from the pan.
- Sauté the fresh sliced bell peppers and onions with a pinch of salt until tender and caramelized.
- Turn off the heat, add the cooked steak back into the skillet with the veggies, and stir in the Worcestershire sauce.
- Pile the warm steak and pepper mixture onto the toasted bun bottoms and layer thick slices of provolone cheese over the top.
- Place the top buns back on, brush with the remaining garlic butter, and bake at 375°F for 8 minutes until hot and melty. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips for Philly Cheesesteak Sliders
- How to easily slice the steak: To get those nice thin slices, pop your raw ribeye into the freezer for about 30 to 45 minutes before you start prepping. Firming it up a bit makes it so much easier to slice thinly with a sharp knife. Just remember to always slice against the grain so the meat stays tender!
- Keep the sear quick: Since the steak is sliced so thin, you only need to sear it quickly in a hot skillet. A fast cook keeps the meat juicy and prevents it from drying out.
Storage & Reheating Philly Cheesesteak Sliders
To Store: If you have any leftovers, simply place them in an airtight container and keep them in the refrigerator for up to 3 to 4 days. Because the filling isn't overly wet, you don't have to worry about the bottom buns getting soggy in the fridge!
To Reheat: For the quickest fix, just pop a slider onto a microwave-safe plate and heat it for a few seconds until the cheese is melted and warm. While they won't be quite as crisp as they were fresh out of the oven, the microwave keeps the bread from drying out and getting stale.
I hope you get a chance to make these sliders soon!
-Sky🩷
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📖 Recipe
Philly Cheesesteak Sliders with Hawaiian Rolls
Ingredients
- 2 9-count packages Hawaiian slider buns 18 buns total
Garlic Butter
- 6 tablespoons butter melted
- 1 clove garlic minced
- 1 teaspoon parsley chopped
- ⅛ teaspoon onion powder
- 1 pinch salt
Filling
- 2 tablespoons olive oil
- 2 pounds ribeye steak thinly sliced
- 1 cup bell pepper thinly sliced
- ¾ cup onion thinly sliced
- 2 teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon granulated garlic
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 10 slices provolone cheese thick slices
Instructions
- Preheat oven to 375°F. Split the slider buns and place on a parchment lined baking sheet. Whisk the garlic butter ingredients together, brush the inside bottoms of the buns, and bake for 6 minutes to toast.
- Season the sliced steak with the 1 ½ teaspoons of the salt and the rest of the spices. Heat a skillet over medium-high heat with half the olive oil. Sear the steak quickly until browned, then remove from the pan and set aside.
- Add the remaining olive oil to the same skillet. Add the peppers and onions, season with the remaining ½ teaspoon of salt, and sauté until tender.
- Turn off the heat. Return the steak (and any juices) to the pan with the veggies. Stir in the Worcestershire sauce.
- To Assemble: Pile the filling evenly over the toasted bun bottoms. Lay the provolone cheese over the top.
- Place the top buns on, brush the tops with the remaining garlic butter, and bake at 375°F for about 8 minutes until the cheese is melted and bubbly. Serve immediately. Enjoy!
Notes
- Easier Slicing: To get those thin slices, place your raw ribeye in the freezer for 30-45 minutes before cutting. Always slice against the grain for the most tender result.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheating: Reheat in the microwave for a few seconds until warm and melted.
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