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These Philly cheesesteak sliders pack all the flavor of a classic Philly cheesesteak into a mini sandwich perfect for game day or casual gatherings. They combine tender, flavorful steak with sautéed peppers and onions, all melted under provolone cheese inside soft slider rolls. This recipe makes it easy to enjoy a beloved sandwich in convenient, shareable portions.
I first made these sliders for a Sunday football game and watching everyone reach for seconds made it an instant favorite in my house.
Ingredients
- Slider rolls: soft and small, perfect for handheld bites
- Thinly sliced steak (ribeye or sirloin): choose ribeye for marbling and flavor, sirloin for a leaner choice
- Green bell pepper: adds a mild sweetness that balances the savory steak
- Onion: brings a caramelized note when sautéed, choose firm and fresh onions for the best aroma
- Provolone cheese: melts smoothly for that creamy cheesesteak finish
- Butter: essential for sautéing veggies, use unsalted to control seasoning better
Instructions
- Sear the Steak:
- Cook the thinly sliced steak in a hot skillet over medium—high heat until browned and slightly crispy on the edges. Avoid overcrowding the pan to ensure the meat browns nicely instead of steaming. Set aside once cooked.
- Sauté Peppers and Onions:
- In the same skillet, add butter and sauté the sliced green bell peppers and onions over medium heat. Cook until they become soft and start to caramelize, which usually takes about 8 to 10 minutes. Stir frequently to avoid burning.
- Assemble the Sliders:
- Slice the slider rolls in half horizontally. Layer the cooked steak evenly on the bottom halves, then add peppers and onions on top of the steak. Place provolone slices over the veggies to cover the filling.
- Bake Until Melty:
- Close the sliders with the top halves of the rolls. Place assembled sliders on a baking sheet and bake at 350 degrees Fahrenheit for about 10 minutes or until the cheese has melted fully and the rolls are slightly toasted.
My favorite ingredient is the thinly sliced ribeye steak which gives the sliders rich, juicy flavor every bite. I remember taking these to a neighborhood block party and getting compliments all around. The combination of melty provolone and sweet peppers is what really sells this appetizer.
Storage Tips
Store any leftover sliders tightly wrapped in foil or in an airtight container in the refrigerator. They keep well for up to three days. Reheat in the oven to preserve the melted cheese and avoid sogginess from the microwave.
Ingredient Substitutions
If ribeye or sirloin is hard to find thinly sliced try flank steak and slice it yourself very thin against the grain after partially freezing it. For cheese alternatives provolone can be swapped with mozzarella or American cheese for a different but still melty result.
Serving Suggestions
Serve these sliders alongside crunchy dill pickles and a cold beer for a classic game day combo. A side of crispy baked fries or a simple green salad also pairs well.
These Philly cheesesteak sliders are perfect for sharing and stay juicy and melty when served warm. Let them rest a few minutes after baking so the cheese settles before serving.
Common Questions About the Recipe
- → What type of steak works best for these sliders?
Ribeye or sirloin thinly sliced steak is preferred for tenderness and flavor.
- → How do you prepare the vegetables for the sliders?
Sauté sliced green bell peppers and onions in butter until soft and caramelized.
- → What cheese complements the steak and veggies?
Provolone cheese melts well and pairs perfectly with the savory steak and peppers.
- → What is the best way to heat the sliders before serving?
After assembling, bake at 350°F for about 10 minutes to melt the cheese and warm everything through.
- → Can these sliders be prepared in advance?
You can prep the cooked steak and sautéed veggies ahead, then assemble and bake just before serving.