Easy, pull-apart Philly Cheesesteak Sliders – juicy ribeye steak smothered in onions and green peppers with lots of ooey-gooey melted cheese on Hawaiian sweet rolls that’s brushed with garlic butter then baked in the oven– they’re absolutely crave-worthy!
Perfect for game day and parties!
These mini Philly Cheesesteak Sliders on Hawaiian rolls make great party food, especially during football season. They’re the perfect easy-to-make, hand-held appetizer for feeding a crowd on game day! Everyone will love these little sandwiches!
Why you’ll love this Philly Cheesesteak Sliders recipe
- The flavor! Juicy ribeye steak, sauteed peppers and onions, and melty cheese on a sweet Hawaiian roll. The flavor combo is divine!!
- Easy to make – instead of making lots of individual sandwiches, just assemble one big pan of sliders
- Easy to serve – everyone can pull apart their own slider
- Make in advance – assemble the sliders in advance, then stick in the oven when you need them.
- Perfect for parties, potlucks, or even an easy dinner!
- Comfort food at its finest! Just try snuggling up on the sofa with a plate of these!
What’s a Philly Cheesesteak?
A Philly Cheesesteak sandwich, originating in Philadelphia, consists of thinly sliced ribeye steak topped with melted cheese (American, Provolone, or Cheese Whiz), in a crusty roll. You can order it with or without sauteed onions and/or peppers.
Here, I’ve taken our favorite Philly Cheese steaks and turned them into oven baked Philly Cheesesteak Sliders.
Homemade Philly Cheesesteak Sliders ingredients
- Ribeye steak – because it’s well marbled with fat, ribeye steak is tender, juicy, and flavorful.
- Cheese – you can use provolone, American cheese, Cheez Whiz, or a combination. A layer of cheese on both the top and bottom makes a deliciously cheesy slider and keeps the juices from getting the rolls soggy.
- Hawaiian sweet rolls – my absolute favorite for these pull-apart sliders. Their slightly sweet flavor partners perfectly with the savory steak, onions, and peppers.
- Sauteed onion and green bell pepper – adds so much flavor! You can use green or red bell peppers or a combination of both.
- Mayo – it’s optional if you hate it. But it does add to the luxurious mouth-feel of the sliders as well as making a barrier to prevent the juices from getting the rolls soggy.
- Worcestershire sauce – an umami flavor booster
- Butter, garlic powder, Italian seasoning – brushed on top of the rolls for extra flavor
What kind of steak should I use for Philly Cheese Steak Sliders?
A Philly Cheesesteak is made with ribeye steak that is sliced very thin. Some other alternatives are skirt steak or New York Strip, but ribeye is my favorite for its juiciness, tenderness, and flavor.
You can ask your butcher to slice the steak very thinly for you for convenience. You can also sometimes find thinly sliced steak in the meat section of your grocery store or find pre-packaged thinly sliced steak, such as Steak-Ums, in the freezer section.
How to slice ribeye for steak and cheese sliders
If you’re slicing your own beef, put it in the freezer for about an hour until it’s firm but not frozen. That will make it easier to get thin slices.
Trim the fat, and slice the steak across the grain into the thinnest slices you can with a sharp knife. For even smaller pieces, stack the slices, then slice again.
How to make Philly Cheesesteak Sliders
Sauté the thinly sliced steak in a very hot, large skillet until just done, but don’t overcook. You can do this in batches so as not to overcrowd the pan. Add Worcestershire and salt and pepper to taste.
Remove the meat from the pan, add another tablespoon of oil, and sauté the onions and peppers until golden and softened.
Separate the tops and bottoms of the rolls by slicing them in half horizontally, keeping the buns intact. Place the bottom half in an 11″ x 7″ or 9” by 13” baking dish or baking sheet.
Spread a thin layer of mayo on the tops and bottoms of the slider buns (This is optional if you don’t like mayo).
Top with 6 slices of cheese,
then the cooked steak,
then the onions and peppers,
followed by the remaining cheese and the tops of the rolls.
Combine the melted butter, garlic powder, and Italian seasoning in a small bowl. Brush on the top of the rolls.
Cover with aluminum foil and bake for 15 minutes.
Then remove the foil and continue baking for another 5 minutes until the cheese is melted and the rolls are toasted. If the rolls brown too quickly, cover with foil.
If desired, cut between the sliders for easier serving.
What to serve with cheesesteak sliders?
Some great options include french fries, onion rings, sweet potato fries, or tater tots.
How to reheat steak sliders
Sliders are best reheated in a 350 F oven until warmed through and the bread is toasted, about 10-15 minutes. They can also be reheated in the microwave, but the bread won’t be as crispy.
- Philly Cheesesteak Sliders with ground beef – Ground Beef Philly Cheesesteak Sliders are a quick and easy alternative that uses economical ground beef and doesn’t require any slicing. Just substitute ground beef for the steak.
- Philly Cheesesteak Sliders with Steakums – Another quick and easy alternative is using pre-packaged thinly sliced steak, such as Steak-Ums, found in the freezer section.
- Chicken Philly Sliders – Substitute thinly sliced chicken breast for the steak.
- Philly Cheesesteak Sliders with Roast Beef – Substitute deli roast beef slices for the steak.
Philly Cheesesteak FAQs
Can Philly Cheesesteak sliders be made ahead of time?
Yes. My preferred way to make them ahead of time is to cook the meat, peppers, and onions in advance. Then assemble shortly before baking.
You could also assemble the sandwiches up to a day in advance. Cover tightly with foil and refrigerate. They will take a little longer to bake when cold. Bake until warmed through and the cheese is melted.
Can Philly Cheesesteak Sliders be made in advance and frozen?
Steak and cheese sliders can be made in advance and frozen. Assemble the sandwiches, cover tightly with foil and freeze for up to a month.
If you don’t want to keep your baking dish in the freezer, remove the sliders when firm, wrap tightly in a layer of plastic wrap, then put in a large freezer bag. Let thaw before baking, then bake as directed, adding a little extra time because they’re starting out cold.
Do I have to use mayo?
The mayo on these sliders is optional. The sandwiches are juicy enough without it and the cheese on the top and bottom prevents the bread from getting soggy.
What to do if the tops of the rolls are browning too quickly?
If you find that the tops of the buns are getting too brown before the sliders are heated through and the cheese is melted, leave them covered in foil for the entire cook time.
How do I prevent sliders from getting soggy?
- Mayo creates a barrier that helps prevent liquid from seeping through to the rolls
- Cheese on the top and bottom also prevents d from seeping through to the rolls
- Keep the sliders uncovered after they’re finished baking – Covering them while hot allows the steam to condense and get the bread soggy.
- Reheating the sliders in the oven instead of the microwave helps crisp them up after being refrigerated.
More party appetizers and game day recipes:
- Philly Cheesesteak Bread
- Crab Rangoon
- Super Crispy Baked Chicken Wings
- Easy, Baked Jalapeno Poppers
- Jalapeno Popper Wonton Cups
- Lemon Pepper Wings
- Chicken Flautas
- Jalapeno Popper Dip
- Honey Sriracha Wings
Easy, pull-apart Philly Cheesesteak Sliders – juicy ribeye steak smothered in onions and green peppers with lots of ooey-gooey melted cheese on Hawaiian sweet rolls.
- 1 tablespoon of olive oil
- 1 large onion, thinly sliced
- 1 large green pepper, thinly sliced
- 1 lb ribeye steak, very thinly sliced
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- 1 – 12 pack Hawaiian sweet rolls (I use King’s)
- 4 tablespoons mayonnaise, optional
- 12 slices of provolone cheese
- 1 tablespoon of melted butter
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Optional: parsley for garnishing
- Preheat oven to 375 F.
- Heat 1 tablespoon of oil in a skillet. When it is very hot, cook the thinly sliced steak until just done, but don’t overcook. You can do this in batches so as not to overcrowd the pan. Add Worcestershire and salt and pepper to taste.
- When the meat is done, remove it from the pan, add another tablespoon of oil and sauté the onions and peppers until softened.
- Separate the tops and bottoms of the rolls by slicing them in half horizontally, keeping the buns intact. Place the bottoms in an 11″ x 7″ or 9” by 13” baking dish or baking sheet.
- Spread a thin layer of mayo on the tops and bottoms of the rolls (This is optional if you don’t like mayo).
- Top with 6 slices of cheese, then the cooked steak, then the onions and peppers, followed by the remaining cheese and the top of the rolls.
- Combine the melted butter, garlic powder, and Italian seasoning in a small bowl. Brush on the top of the rolls.
- Cover with foil and bake for 15 minutes. Then remove the foil and continue baking for another 5 minutes until the cheese is melted and the rolls are toasted. If the rolls brown too quickly, cover with foil.
- Cut and serve.
Keywords: appetizer, sandwich, steak and cheese, game day, party, dinner, easy, beef, cheese