Philly Cheesesteak Sliders

handheld philly cheesesteak slider with sweet roll buns.

Philly Cheesesteak Sliders

These Easy Philly Cheesesteak Sliders are the perfect combination of ribeye steak, gooey cheese, sauteed onions, bell peppers, and on sweet roll slider buns! These tasty sliders are a great choice for game day appetizers or even an easy weeknight dinner!

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Main Course

Cuisine: American

Servings:

Calories: 341kcal

Author: Briana

Ingredients

Sliders

1.5 pounds ribeye steak, cut very thin
1 large green bell peppers, thinly sliced
1 large onion, sliced thin
2 tablespoons Worcestershire sauce
12 rolls slider buns (we used King's Hawaiian rolls)
1 tablespoon kosher salt
1 teaspoon garlic powder
4 tablespoons olive oil
8 slices provolone cheese

Slider sauce

4 tablespoons salted butter, melted
1 tablespoon Worcestershire sauce
4 cloves garlic
1 teaspoon onion powder
fresh parsley to garnish (optional)

Instructions

In a small bowl, mix together melted butter, Worcestershire, garlic and onion powder, and parsley. Set aside.
Season the shaved steak meat with kosher salt and pepper. Set aside.
With a serrated knife, cut the rolls in half and set aside the tops. Place the bottoms in a parchment-lined casserole dish. Spread some of the melted butter mixture evenly on the bottom half of the rolls, reserving most for later on top.
In a large skillet over medium-high heat, add half the oil and add the steak. Using tongs, toss the steak, working quickly until the desired doneness is achieved. The steak should be well done. Remove from the skillet and set aside.
Heat the remaining oil and add the onions and green peppers. Season with salt and pepper and cook over medium heat until peppers are soft and onions are caramelized slightly.
Add back in the steak, pour in the Worcestershire sauce garlic powder, and onion powder, and toss to coat. The transfer the mixture over top of the bottoms of the rolls.
Add a layer of provolone cheese. Add the top half of the buns back and pour the rest of the butter mixture slowly overtop to coat. Use a brush to get between the rolls and the sides.
Cover the top of the casserole dish with aluminum foil to prevent the sliders from browning too quickly. Bake for 20 minutes. Remove foil and bake for additional 10-15 minutes until golden brown.
Store leftovers in an airtight container in the fridge for up to 2-3 days.

Notes

To help thinly slice the steak, place it in the freezer for about 1 hour before cutting. This helps make it easier to slice.
Make sure to cover with foil for most of the cook time, or else the tops of the slider buns will brown too fast.
A traditional Philly cheesesteak always has well-done beef! This is the only time we'd advocate for cooking a ribeye until well done. 😉
To do some prep work in advance, you can cook both the steak, peppers & onions mixture as well as the garlic butter 1-2 days beforehand. Store separately in airtight containers in the fridge. We don't recommend assembling ahead of time, as the bread will become soggy.

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