Philly Cheesesteak Sliders Recipe

If you’ve ever dreamed of biting into tender, juicy beef combined with sautéed peppers, onions, and gooey melty cheese — all packed into a soft little bun — then you’re going to love this Philly Cheesesteak Sliders Recipe. I absolutely love how these sliders turn out: packed with huge flavor but easy enough to whip up for a party or casual dinner. Once you try this, I bet my family philosophy will be your new favorite go-to! Let’s dive in and make some magic happen in your kitchen.

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Ingredients You’ll Need

Each ingredient in this Philly Cheesesteak Sliders Recipe plays a star role — from the juicy beef to the sweet bell peppers and creamy provolone cheese. Here’s what I like to use to get that perfect balance of flavors.

• Thinly sliced ribeye or sirloin: I recommend freezing slightly before slicing for very thin, tender pieces.
• Lawry’s Seasoned Salt: It adds a subtle, nostalgic seasoning boost without overpowering the beef.
• Vegetable oil: Just enough for sautéing without smoking up your pan.
• Yellow onion: Diced small for even cooking and sweetness.
• Green and red bell peppers: They bring color and a slight crunch that balances the meat beautifully.
• King’s Hawaiian rolls: Soft and slightly sweet — these buns are perfect for sliders and hold up well to all the fillings.
• Mayonnaise: Combined with garlic for a rich spread that keeps things moist.
• Garlic: Freshly pressed or minced to infuse that irresistible aroma.
• Mild provolone cheese: Thin slices melt quickly and complement the beef without being overpowering.
• Butter: Melted and mixed with garlic salt and Worcestershire sauce to brush on top for a golden finish.
• Garlic salt and Worcestershire sauce: Just that little extra kick to punch up the flavor.
• Fresh parsley (optional): Adds a nice fresh lift if you want to garnish.

Variations

I love a good classic cheesesteak slider, but I also like to keep things fresh by trying little twists here and there. Plus, adapting this recipe to what you have on hand or your taste preferences is super easy.

• Cheese Variations: Sometimes, I swap provolone for sharp cheddar or even American cheese for a creamier, tangier bite. Both options keep the sliders melty and delicious.
• Spicy Kick: Adding some sliced jalapeños or swapping the bell peppers for poblano peppers gives a smoky heat that my family really enjoys.
• Vegetarian Version: Sauté some mushrooms, zucchini, and peppers as a filling instead of beef – it’s surprisingly tasty and hearty!
• Slider Bun Alternatives: Whole wheat or pretzel buns work great if you want to mix up the texture and flavor.

How to Make Philly Cheesesteak Sliders Recipe

Step 1: Prep and Season the Beef

First things first: trim any excess fat from your ribeye or sirloin and pop it in the freezer for about 30 minutes. I discovered this trick because slicing thin beef is a nightmare otherwise — slightly frozen meat slices like butter. Once sliced thin against the grain, sprinkle Lawry’s seasoned salt and black pepper liberally over the beef. This step layers in flavor right from the start.

Step 2: Brown the Beef in Batches

Heat 1 teaspoon of vegetable oil in a sauté pan over medium-high heat. Brown the beef in batches—don’t overcrowd the pan or the meat will steam instead of sear. Let the meat cook undisturbed for about 2 minutes per side until nicely browned, then transfer it to a plate. You want that beautiful, caramelized crust without overcooking it. Add more oil between batches if needed.

Step 3: Sauté the Onions and Peppers

Using the same pan (hello, flavor!), toss in your diced onions and bell peppers with a pinch of kosher salt. Cook for about 7 minutes over medium heat, stirring occasionally. You’re aiming for softened, fragrant veggies—not mushy ones. This mix adds sweetness and a little crunch that balances the beef perfectly.

Step 4: Prepare the Sliders

Slice your King’s Hawaiian rolls in half horizontally but keep them connected as a block so it’s easier to assemble and bake. Spread the garlic mayo (mayonnaise mixed with freshly pressed garlic) on the cut sides of both top and bottom buns – this is my favorite “secret” step for moisture and flavor. Then, layer half of your provolone cheese slices on the bottom buns.

Step 5: Layer Beef, Veggies and Cheese

Evenly spread the browned beef over the cheese, then add the sautéed peppers and onions on top of the beef. Finally, add the remaining provolone slices to create that irresistibly melty layer when baked. Put the top half of the rolls over the layers.

Step 6: Butter and Bake

Melt butter and stir in garlic salt and Worcestershire sauce. Brush this mixture generously over the tops of the rolls for a golden, flavorful crust. Cover the entire pan with foil and bake in a preheated 350°F oven for 10 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is melty and the sliders are hot all the way through. For an extra shine and flavor burst, brush on leftover butter before serving.

How to Serve Philly Cheesesteak Sliders Recipe

Garnishes

I like to keep things simple here — a sprinkle of chopped fresh parsley not only adds a pop of green but also a fresh brightness that balances all that richness. If you want a bit of heat, some sliced pickled jalapeños on the side work wonders.

Side Dishes

These sliders pair beautifully with crispy oven-baked fries or homemade coleslaw. I also love a light cucumber salad to cut through the richness. If you’re feeling extra indulgent, serve with beer-battered onion rings—ultimate comfort food combo!

Creative Ways to Present

For game day or parties, I like arranging the sliders on a long wooden board, surrounded by small bowls of pickles, peppers, and extra cheese slices. Wrapping individual sliders in parchment paper tied with kitchen twine is a cute touch if you’re serving guests buffet-style.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover sliders in an airtight container in the fridge for up to 3 days. When storing, I separate the layers with parchment paper to keep the cheese from sticking. They reheat surprisingly well!

Freezing

If you want to freeze these sliders, wrap them tightly in foil and place them in a freezer-safe bag. They keep well up to 2 months. Just thaw in the fridge overnight before reheating.

Reheating

I reheat leftover Philly Cheesesteak Sliders in the oven at 300°F, covered with foil to keep them from drying out. About 10-15 minutes usually does the trick to get the cheese melty and the buns soft again.

FAQs

Final Thoughts

Honestly, this Philly Cheesesteak Sliders Recipe has become one of those dishes I turn to when I want something crowd-pleasing but still homemade and special. It’s got the comfort factor, the flavor, and the ease that makes me feel like a kitchen rockstar every time. If you’re craving that street-food vibe in mini form, you really can’t go wrong here. Give it a shot — I have a feeling these sliders will become a regular on your menu, just like they did in mine.

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