Philly Cheese Steak Sliders Recipe

I finally perfected Philly Cheese Steak Sliders that cram juicy, thinly sliced beef, caramelized onions and molten provolone into mini rolls that hide one bold secret.

I make Philly Cheese Steak Sliders and I wont lie THIS IS NOT DIET FOOD. I wanted something loud and ridiculous that hits like a flavor punch, and these little stacked bites do it, trust me.

Think thinly sliced ribeye drenched in melting provolone cheese, each bite messy, salty, kinda sinful and impossible to stop eating. I wont give you the how to here, but I will say theyre the type of thing that makes people grumble with delight and reach for another.

If youve got a soft spot for bold, no apology flavors youre gonna want to try them.

Ingredients

• Hawaiian style rolls: soft, sweet, mostly carbs, low fiber, great for soaking up juices.
• Thinly sliced ribeye or sirloin: rich in protein, iron and B vitamins, keeps you full.
• Yellow onion: adds sweet sharp flavor, small amount of fiber and vitamin C.
• Provolone or American cheese: creamy, adds fat and calcium, salty, melty comfort food.
• Melted butter: buttery top gets golden, high in saturated fat, rich mouthfeel.
• Cremini mushrooms: earthy umami, low calorie, add moisture and savory depth.
• Worcestershire sauce: tangy savory boost, small sodium content, deepens overall flavor.
• Mayonnaise: creamy binder, adds fat and richness, use sparingly if watching calories.

Ingredient Quantities

• 1 12 count pack soft slider rolls (Hawaiian style, theyre sweeter than regular rolls)
• 1 1/2 pounds thinly sliced ribeye or sirloin steak (very thin is best)
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced (optional but classic)
• 8 ounces cremini or button mushrooms, sliced (optional)
• 2 tablespoons vegetable oil or olive oil
• 2 tablespoons Worcestershire sauce
• 4 tablespoons unsalted butter, melted (for brushing tops)
• 12 slices provolone cheese or 8 ounces sliced American cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder (optional)
• 2 tablespoons mayonnaise (optional, for spreading)
• 1 tablespoon chopped fresh parsley for garnish (optional)

How to Make this

1. Preheat oven to 350 F and line a baking dish with the bottom half of the 12 count slider rolls, keep the tops together but set aside, melt 4 tablespoons butter for later brushing.

2. Heat 2 tablespoons oil in a large skillet over medium high heat, add the thinly sliced onion, green pepper and mushrooms if using, season with 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder if using and a pinch of the kosher salt; cook until soft and browned about 7 to 10 minutes, stir now and then so they dont burn.

3. Push the vegetables to one side of the pan, raise heat to high and add the very thinly sliced ribeye or sirloin in a single layer or in 2 quick batches so it sears instead of steams, sprinkle the 1 teaspoon kosher salt and a little more pepper, sear 1 to 2 minutes then flip and break up the meat with tongs until just cooked; pour 2 tablespoons Worcestershire sauce over and stir to combine with the veggies.

4. Taste and adjust seasoning, cook off any excess liquid quick so the filling isnt soggy, remove from heat when meat is browned but still juicy, quick tip: if slices are sticking together tear them apart with your fingers before cooking so they cook faster and evenly.

5. Spread 2 tablespoons mayonnaise over the cut side of the top or bottoms of the rolls if you like that extra tang, place the bottom roll sheet in the baking dish if you havent already and spoon the meat and veggie mixture evenly over the rolls.

6. Lay 12 slices provolone or the 8 ounces sliced American cheese over the meat, tuck cheese into the seams a bit so it melts into each slider, press the top roll sheet over the cheese.

7. Brush the tops with the melted butter you set aside, cover loosely with foil and bake 10 to 12 minutes until cheese is melted and everything is heated through.

8. For browned tops remove the foil and bake another 2 to 3 minutes or broil on low for 30 to 60 seconds but watch it close so it doesnt burn.

9. Let the whole slab rest 2 minutes, garnish with 1 tablespoon chopped parsley if you want, slice between rolls and serve warm; dont overhandle them cause the cheese will be hot and gooey.

Equipment Needed

1. 9×13 inch baking dish, rimmed (big enough for the whole slab of sliders, trust me youll want room)
2. Large heavy skillet, 10 to 12 inch (for browning the meat and softening the veggies)
3. Sharp chef knife and a cutting board, for super thin slices of steak, onion and pepper
4. Tongs, the workhorse for searing, flipping and breaking up the meat while it cooks
5. Measuring spoons and a small bowl, to melt and hold the butter for brushing
6. Pastry brush (or a spoon if youre lazy) for getting that buttery top on every roll
7. Spatula or wooden spoon, to stir the veg and scrape up browned bits off the pan
8. Aluminum foil and oven mitts, foil to cover while baking, mitts to not burn your hands
9. Serving knife or bench scraper to slice between rolls cleanly, plus a platter to serve warm

FAQ

Philly Cheese Steak Sliders Recipe Substitutions and Variations

• Steak: swap the ribeye/sirloin for thinly sliced flank or skirt steak, or use thin deli roast beef if youre in a hurry. Slice flank against the grain so it wont be chewy.
• Rolls: cant find Hawaiian rolls? Use potato rolls or soft brioche slider buns. Theyre not as sweet but just as soft.
• Cheese: provolone can be replaced with Swiss or mozzarella for a milder melt, or Pepper Jack if you want a little spice.
• Worcestershire sauce: use low sodium soy sauce plus a squeeze of lemon, or a splash of balsamic vinegar for the same umami boost if you dont have Worcestershire.

Pro Tips

1) Freeze the steak for 20 to 30 minutes so it slices paper thin, then pull the slices apart with your fingers before cooking. Ultra thin pieces sear fast and stay tender, they wont stew if you get them spread out.

2) Don’t overcrowd the pan. Cook the veggies first to caramelize, push them to the side, then sear the meat in a single layer or quick batches on high heat so you get a brown crust and any excess liquid evaporates.

3) Tuck the cheese into the seams between rolls and press the top sheet down gently before baking. That helps the cheese melt into each slider instead of sliding off the edges.

4) Brush the tops with melted butter right before baking and finish under the broiler for 30 to 60 seconds if you want a golden top, but watch it closely so it doesnt burn.

5) Assemble ahead: you can build and cover the tray in the fridge for up to a day, then bake them a few extra minutes from cold. For leftovers, reheat wrapped in foil at low temp so they warm through without drying out.