Description
Philly Cheese Steak Sliders are bite-sized perfection! Tender beef, melted provolone, sweet caramelized veggies, all on buttery Hawaiian rolls. Perfect for game day, parties, or any time you need to feed a crowd!
Ingredients
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!)
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
- 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!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American