Description

These Philly Cheesesteak Sliders are a delicious party favorite featuring tender, thinly sliced ribeye or sirloin beef, sautéed onions and bell peppers, and layers of melted provolone cheese. Nestled between soft King’s Hawaiian rolls spread with a flavorful garlic mayonnaise, these sliders are perfect for game day, casual gatherings, or any time you want a comforting, cheesy sandwich in slider form.

Ingredients

Scale

Meat and Seasoning

2 lb. thinly sliced ribeye or sirloin
1 tsp. Lawry’s Seasoned Salt
Black pepper, to taste
1-2 tsp. vegetable oil
Kosher salt, to taste

Vegetables

1/2 large yellow onion, diced small
1/2 large green bell pepper, diced small
1/2 large red bell pepper, diced small

Slider Components

12 count King’s Hawaiian rolls
1/2 cup mayonnaise
3 cloves garlic, pressed through a garlic press or minced small
12-16 slices mild provolone cheese, thinly sliced
3 Tbsp. melted butter
Pinch of garlic salt
Dash of Worcestershire sauce
Fresh parsley, chopped for garnish (optional)

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Instructions

Prepare the Beef: Trim off any excess fat on the beef and freeze it for about 30 minutes. This firming step makes it easier to slice the beef thinly. Then, slice the beef against the grain as thinly as possible. Season the slices thoroughly with Lawry’s Seasoned Salt and freshly ground black pepper.
Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking the assembled sliders later.
Cook the Beef: Heat 1 teaspoon of vegetable oil in a sauté pan over medium-high heat. Add the beef in batches, cooking without stirring for approximately 2 minutes per side to brown it nicely. Avoid overcrowding the pan to prevent steaming. Use a slotted spoon to transfer cooked beef to a plate. Add more oil between batches if needed.
Sauté Vegetables: Using the same pan, add the diced onion, green bell pepper, red bell pepper, and a pinch of kosher salt. Cook over medium heat for about 7 minutes, stirring occasionally until the vegetables are fragrant and softened but not mushy.
Prepare the Rolls: Without separating the rolls, slice them horizontally with a serrated knife. Arrange the bottom halves open-faced in a 9×13-inch baking dish or on a parchment-lined baking sheet.
Make Garlic Mayonnaise: Whisk together the mayonnaise and pressed garlic until well combined. Spread this garlic mayo on the cut sides of both the bottom and top halves of the rolls.
Assemble Sliders: Lay half of the provolone cheese slices (6-8 slices) evenly over the bottom rolls. Next, add an even layer of the cooked beef, followed by the sautéed onions and peppers. Top with the remaining provolone slices. Close the sliders with the top halves of the rolls.
Butter and Season: In a small bowl, mix melted butter with garlic salt and Worcestershire sauce. Brush this flavorful butter mixture generously over the tops of the slider rolls.
Bake the Sliders: Cover the baking dish with foil and bake for 10 minutes with the foil on, then remove the foil and bake for another 10 minutes or until the sliders are hot and the cheese is melted.
Garnish and Serve: Optionally brush the tops again with leftover butter for a shiny finish and sprinkle with freshly chopped parsley. Slice the sliders apart and serve warm for the best cheesy, savory experience.

Notes

These sliders are best served fresh out of the oven when the cheese is gooey and the rolls are warm and soft.
Freezing the beef briefly before slicing helps in achieving ultra-thin slices essential for authentic Philly cheesesteak texture.
You can substitute ribeye with sirloin or other tender beef cuts but avoid tougher cuts for best result.
Adjust the amount of cheese based on your preference for cheesiness.
For a spicier kick, add a dash of hot sauce or sliced jalapeños to the sautéed vegetable mix.
King’s Hawaiian rolls add a subtle sweetness that balances the savory beef and cheese, but you can substitute with other soft slider buns if preferred.

Nutrition

Serving Size: 1 slider
Calories: 322 kcal
Sugar: 1 g
Sodium: 266 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 14 g
Trans Fat: 0.1 g
Carbohydrates: 18 g
Fiber: 0.4 g
Protein: 20 g
Cholesterol: 71 mg