This post may contain affiliate links.
With plenty of melty cheese, thinly sliced beef, and lots of flavor, these Philly Cheesesteak Sliders are the perfect way to feed your family or a small crowd!
Why You’ll Love these Sliders!
- Smaller portions. Philly Cheesesteaks are delicious, but sometimes too big. You can eat one or more of these smaller sliders depending on your appetite!
- Big flavor! They may be smaller portions but no flavor is skimped with these sliders. They are juicy, meaty, and cheesy.
- Customizable. These sliders can be dressed up or simplified, just to your families liking! 🙂
- Great for SO many occasions! Tailgating, game day gatherings, birthday parties or a delicious weeknight meal. Make ’em whenever!
Ingredients Needed
- Butter – This will be used to cook the veggies and for the topping.
- Veggies – I like to use green peppers and yellow onions.
- Water
- Beef Boullion – I use a cube, but powder will work just as well.
- Philly Steak Beef – I like the QuickSteak brand. This can be found in the freezer section of most grocery stores like Walmart, Sam’s Club, and Hy-Vee.
- Hawaiian Rolls
- Mayonnaise – Low-fat or regular mayo is perfect.
- Provolone Cheese – You’ll need 12 slices of cheese OR 8 ounces of shredded provolone.
- Seasonings – You’ll need dried parsley, onion powder, and garlic powder.
How to Make Philly Cheesesteak Sliders
Melt the butter in a large skillet and add to it the peppers and onions. Cook until they are tender.
Add the water, beef bouillon, and sliced beef to the pan with the peppers and onions, and stir while cooking. Once the beef is fully cooked, remove it from the stove top and set aside.
Slice the Hawaiian Rolls horizontally and place the bottom layer into a greased 9×13-inch pan.
Spread the mayo over the bottom buns, then lay half the cheese out.
If there’s lots of excess grease in the pan, pour it out and discard. Using a paper towel to soak it up works great.
Evenly scoop the beef mixture onto the cheese and spread as needed.
Add the last pieces of cheese, then place the top layer of buns over the top.
In a small microwave-safe bowl, melt the remaining butter then add the seasonings to it. Use it all to brush the top of the rolls.
Cover with foil and bake until the cheese is melted.
If you love Phillys, these Philly Cheesesteak Sloppy Joes cut the bake time and still provide the same savory flavors as the sliders, while this One Pot Philly Cheesesteak Pasta is a delicious twist perfect for kiddos who just love pasta! And this Philly Cheesesteak Braid – oh so beautiful and always a hit!
Tips to get Them Just Right!
- Drain off excess grease before adding to the sliders if there is some at the bottom of the pan of the steak/veggies.
- Put the cheese down before the meat! It acts as a barrier to keep the bottom bun from getting all soggy (so do not save it all for the top).
- Use a THINLY sliced steak if you can not find the store-boughten stuff. Ribeye is recommended, but you could also use sirloin. Note: it is not as easy as the pre-sliced stuff from the store.
Variations
Think about the possibilities with these savory sliders!
- Meat & Cheese: Skip the veggies and use just meat & cheese for the filling!
- Extra Veggies & Heat: Add mushrooms, sliced jalapeños, banana peppers, and/or hot sauce to the meat mixture.
- Cheez Whiz Phillys: I was in Philly a couple of years ago and was surprised to find out that besides provolone another common “cheese” to use on a Philly Cheesesteak is Cheez Whiz.
- Chicken Phillys: Use thinly sliced chicken in place of the Philly steak beef.
Frequently Asked Questions
Yes you can. Put them together the night before and store in the fridge to bake the next day. This will require an increased baked time since the filling will be cold instead of hot.
These should be stored in the fridge. Place any leftovers in the fridge in a sealed container for up to 5 days.
I would recommend a rimmed sheet pan to catch any drippings.
Serve these sliders with a side of Crispy Roasted Potato Wedges and watch ’em disappear!!
Other Sliders to Try
Philly Cheesesteak Sliders
Equipment
- 1 9×13-inch baking pan
Ingredients
- 1 tablespoon butter
- 1 cup thinly sliced green peppers
- 1 cup thinly sliced yellow onion
- 1 tablespoon water*
- 1 beef boullion cube* (or 1 teaspoon beef bouillon powder)
- 1 14-ounce package Philly steak beef*
- 1 package (12 count) Hawaiian rolls
- 1/3 cup mayonnaise
- 12 slices provolone cheese divided
- 1/4 cup butter melted
- 1/2 teaspoon dried parsley
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Au Jus for serving, optional
Instructions
- Preheat oven to 350℉.
- Melt the butter in a large skillet over medium-high heat.1 tablespoon butter
- Add the onions and peppers; cook for 8-10 minutes, stirring frequently, until tender.1 cup thinly sliced green peppers, 1 cup thinly sliced yellow onion
- Add the water, beef bouillon cube and beef.1 tablespoon water*, 1 beef boullion cube* (or 1 teaspoon beef bouillon powder), 1 14-ounce package Philly steak beef*
- Cook, stirring occasionally until the beef is cooked through.
- Remove from the stovetop and set aside.
- Grease a 9×13" pan with cooking spray.
- Remove slider buns from their package and slice horizontally, so you have a top layer and a bottom layer. Place the bottom layer into the prepared pan.1 package (12 count) Hawaiian rolls
- Spread the mayo on the buns.1/3 cup mayonnaise
- Arrange six slices of cheese in an even layer.12 slices provolone cheese
- Next, add the onion, pepper and beef mixture and spread to an even layer.
- Top with the remaining cheese slices and finally the top of the buns.
- In a small bowl, combine the melted butter, parsley, onion powder, and garlic powder; brush over the sliders.1/4 cup butter, 1/2 teaspoon dried parsley, 1/8 teaspoon onion powder, 1/8 teaspoon garlic powder
- Cover the pan with foil and bake for 20-25 minutes or until the cheese is melted.
- Serve warm with au jus, if desired.Au Jus
Wonderful recipe. Very easy and absolutely delicious
Thanks, Jennifer!! So glad you enjoyed them! 🙂 ~Kelsey