Philly Cheese Steak Sliders

Philly Cheese Steak Sliders made with thinly sliced beef, caramelized onions and peppers, melted provolone cheese, and Hawaiian rolls brushed with garlic butter. Perfect party food that’s ready in 30 minutes!

Love More Recipes? Try My Ham and Cheese Sliders or this Air Fryer Hamburgers next.

Why You’ll Love This Recipe

Juicy, cheesy, and packed with tender beef, sautéed peppers, and onions on soft, buttery rolls. They’re easy to make and perfect for feeding a crowd, whether it’s game day or a casual family dinner. Warm, melty, and full of classic flavor, these sliders always disappear fast.

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Ingredient List

For the Sliders (Makes 12)

• 12 slider buns or small Hawaiian rolls
• 1½–2 pounds thinly sliced beef (ribeye, sirloin, or shaved steak)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 tablespoon olive oil or butter
• Salt and black pepper, to taste
• 8–12 slices provolone cheese (about 1 slice per slider, or go wild!)

Optional Add-Ins

• Mushrooms, sliced
• Banana peppers or pickled peppers
• Garlic powder or Worcestershire sauce (for that extra umami punch)

Butter Topping (Trust Me, Don’t Skip This)

• ¼ cup melted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley (optional but pretty!)

Substitution Notes: Can’t find Hawaiian rolls? Any soft slider buns work great! Not a provolone fan? Try white American cheese or even — gasp — cheese whiz for that authentic Philly experience. Vegetarian friends coming over? Portobello mushrooms make an excellent beef substitute.

Why These Ingredients Work

Thinly Sliced Beef: This is the star of the show! Ribeye gives you that rich, buttery flavor, while sirloin is leaner but still incredibly tender. The key is getting it THIN — that’s what creates those perfect, melt-in-your-mouth bites.

Hawaiian Rolls: These sweet, soft rolls are my absolute favorite for sliders. They stay tender even after baking and that subtle sweetness? It plays beautifully against the savory beef and cheese.

Provolone Cheese: It melts like a dream and has a mild, slightly sharp flavor that doesn’t overpower the beef. Plus, it gets all stretchy and gorgeous when you pull these sliders apart!

Caramelized Onions & Peppers: When you cook these low and slow, they develop natural sweetness that balances the richness of the beef. They add texture, flavor, and honestly, they make your kitchen smell AMAZING.

Garlic Butter Topping: This is what takes these from good to absolutely incredible. It soaks into the tops of the buns, creating this golden, buttery crust that’s impossible to resist.

Essential Tools and Equipment

• Large skillet (cast iron is perfect for getting a good sear)
• 9×13-inch baking dish
• Aluminum foil or parchment paper
• Pastry brush (for that butter topping)
• Sharp knife for slicing
• Small bowl for mixing butter

How To Make Philly Cheese Steak Sliders

Step 1: Sauté the Onions & Peppers

Heat your large skillet over medium heat and add the olive oil or butter. Toss in those sliced onions and bell peppers. Let them cook, stirring every now and then, until they’re softened and getting those beautiful caramelized edges — about 6–8 minutes. Season with a pinch of salt and pepper. Transfer to a bowl and set aside.

Step 2: Cook the Beef

Using the same skillet (less dishes, am I right?), add another small drizzle of oil if needed. Add the thinly sliced beef in a single layer and let it cook over medium-high heat until it’s nicely browned, about 4–6 minutes. Season generously with salt and pepper.

Here’s where I like to add a splash of Worcestershire sauce or a pinch of garlic powder — it amps up that savory flavor SO much. Toss the cooked onions and peppers back into the skillet with the beef and give it all a good stir.

Step 3: Prepare the Sliders

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish or baking sheet with foil or parchment paper (makes cleanup a breeze!). Now here’s a little trick: slice ALL the slider buns in half horizontally WHILE THEY’RE STILL CONNECTED. This makes assembly so much easier and keeps everything uniform. Place the bottom halves in your prepared dish.

Step 4: Assemble

Time for the fun part! Evenly distribute that gorgeous beef, onion, and pepper mixture over the bottom buns. Make sure every slider gets its fair share — nobody likes playing favorites at a party! Place a slice of provolone cheese over the beef on each slider. I usually do one slice per slider, but if you’re a cheese lover like me, feel free to overlap them a bit. Cover with the top buns.

Step 5: Add the Optional Butter Topping (But Really, It’s Not Optional)

In a small bowl, mix together the melted butter, garlic powder, and dried parsley. Use a pastry brush to generously brush this mixture all over the tops of the buns.

Step 6: Bake

Cover the baking dish with foil and bake for 10–12 minutes, until the cheese is gloriously melted and everything’s heated through. Remove the foil and bake for an additional 2–3 minutes if you want those tops to get a little toasty.

Step 7: Serve

Remove from the oven and let them cool for just a minute or two. Then slice between each slider. Serve warm with chips, pickles, or crispy fries on the side.

You Must Know

The beef MUST be sliced thin — we’re talking almost shaved. If your grocery store has a deli counter, ask them to slice it for you. This isn’t the time for thick steaks! Also, don’t overcrowd the pan when cooking the beef. If you need to work in batches, do it. Crowding creates steam instead of that beautiful brown sear we’re after.

Personal Secret: I always let my onions and peppers cook a full minute or two LONGER than I think they need. That extra time develops even more sweetness and depth of flavor.

Pro Tips & Cooking Hacks

• Freeze Your Beef: If your beef isn’t thin enough, pop it in the freezer for 15–20 minutes before slicing. It firms up and makes slicing paper-thin SO much easier.
• Season at Every Step: Salt and pepper aren’t just for the end! Season the veggies as they cook, season the beef, taste your mixture before assembly. Layers of seasoning = layers of flavor.
• Don’t Skip the Foil Cover: That initial covered baking time creates steam that melts the cheese perfectly without drying out the meat. Game changer!
• Room Temperature Cheese: Let your provolone sit out for 10 minutes before using. It melts more evenly and faster this way.

Flavor Variations / Suggestions

Pizza Philly Sliders: Add a thin layer of marinara sauce before the beef and top with mozzarella instead of provolone. Sprinkle with Italian seasoning!

Spicy Philly: Mix some sriracha or hot sauce into your beef mixture, or add sliced jalapeños with the peppers. Top with pepper jack cheese for extra kick.

Mushroom Lover’s Version: Double or triple the mushrooms and sauté them until they’re golden brown. The umami flavor is incredible!

Breakfast Philly Sliders: Use this same method but add scrambled eggs to the beef mixture. Perfect for brunch!

Make-Ahead Options

These sliders are PERFECT for meal prep! Here’s how I do it:

Up to 24 Hours Ahead: Cook the beef, onions, and peppers completely. Let cool and store in an airtight container in the fridge. When ready to serve, assemble the sliders and bake as directed (you might need to add 2–3 extra minutes since the filling is cold).

Freeze for Later: Assemble the sliders completely (without the butter topping), wrap the entire pan tightly in plastic wrap and then foil. Freeze for up to 2 months. To bake: thaw overnight in the fridge, add the butter topping, and bake as directed.

Day-Of Assembly: Slice and prep all your ingredients in the morning. Store separately in the fridge, then assemble and bake when your guests arrive. The house will smell amazing as they walk in!

Recipe Notes & Baker’s Tips

• If your Hawaiian rolls come in a connected sheet (most do), keep them connected while you slice horizontally. It’s SO much easier than trying to slice 12 individual tiny buns!
• The butter topping might seem like overkill, but it serves a purpose beyond flavor — it creates a barrier that keeps the tops from getting soggy while protecting the buns during baking.
• Leftover sliders? They reheat beautifully! Wrap in foil and warm in a 300°F oven for about 10 minutes.
• Some folks like to add a thin spread of mayo or mustard on the bottom buns before adding the beef. Not traditional, but delicious!

Serving Suggestions

These sliders are pretty hearty on their own, but I love serving them with:

• Classic Potato Chips: Something about that salty crunch just works
• Dill Pickle Spears: The tanginess cuts through the richness perfectly
• French Fries or Sweet Potato Fries: Go full Philly experience!
• Simple Side Salad: A little freshness to balance all that cheesy goodness
• Coleslaw: Creamy or vinegar-based, both work great

How to Store Your Philly Cheese Steak Sliders

Room Temperature: These are best eaten fresh, but they’ll be fine at room temperature for about 2 hours during a party.

Refrigerator: Store leftover sliders in an airtight container for up to 3 days. Reheat in a 300°F oven wrapped in foil for 10–12 minutes, or microwave individual sliders for 30–45 seconds.

Freezer: Assemble unbaked sliders, wrap the entire pan tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Reheating Tip: For best results, always reheat in the oven rather than the microwave. It keeps the buns from getting soggy and the cheese stays perfectly melty!

Allergy Information

Contains: Wheat (buns), dairy (cheese, butter), and depending on your beef choice, may contain soy if marinated.

Gluten-Free Option: Use gluten-free slider buns or rolls. The rest of the recipe is naturally gluten-free!

Dairy-Free Option: Skip the cheese or use your favorite dairy-free cheese alternative. Replace butter with olive oil or dairy-free butter for the topping.

Low-Carb Option: Skip the buns entirely and serve the beef mixture in lettuce wraps or over cauliflower rice.

Questions I Get Asked A Lot

Can I use deli roast beef instead of cooking my own?

Yes! This is actually a fantastic shortcut. Just warm the deli roast beef with the onions and peppers before assembling. Look for the thinly sliced roast beef from the deli counter — it works perfectly!

My buns got soggy. What did I wrong?

This usually happens when there’s too much moisture in the beef mixture. Make sure to let the beef cook until any liquid evaporates. Also, that butter topping actually helps create a protective barrier — don’t skip it! And always use the foil cover for the first part of baking.

Can I make these in a slow cooker?

The beef mixture, yes! Cook the onions, peppers, and beef in a slow cooker on low for 4–6 hours. But you’ll still want to assemble and bake the sliders in the oven for that perfect texture and melted cheese.

What’s the best way to slice the beef super thin at home?

Partially freeze the beef for about 20 minutes, then use a very sharp knife and slice against the grain. Or honestly? Just ask your butcher or deli counter to slice it for you — they have better equipment and it’s usually free!

Can I use a different type of cheese?

Absolutely! White American cheese is very traditional for Philly cheesesteaks. You could also use mozzarella, fontina, or even a cheese sauce. Some people swear by Cheese Whiz for authenticity! Use what makes you happy.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how yours turned out and what variations you tried!