Philly Cheesesteak Sliders with Hawaiian Rolls
These easy Philly Cheesesteak Sliders are the ultimate crowd-pleaser! Made with seasoned ribeye, sautéed peppers, and melted provolone on toasted Hawaiian rolls, they are the best cheesesteak sliders for game day or a quick dinner.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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
Yield: 18 sliders | Serving Size: 1 slider (though plan on 2-3 per person for a full meal!)
- 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.
Nutrition
Calories: 286kcalCarbohydrates: 17gProtein: 16gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 63mgSodium: 507mgPotassium: 235mgFiber: 0.3gSugar: 6gVitamin A: 505IUVitamin C: 11mgCalcium: 119mgIron: 2mg
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