Name: Philly Cheesesteak Sliders Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 lb. boneless ribeye steak (about 2 steaks, 3/4″ thick); 3 Tbsp. vegetable oil, divided; 1 medium yellow onion, sliced into half-moons (about 1 1/2 cups); 1 large green bell pepper, seeds and ribs removed, thinly sliced; 1 1/2 tsp. kosher salt, divided, plus more to taste; 1/4 tsp. freshly ground black pepper, plus more to taste; 2 Tbsp. unsalted butter, melted; 1 Tbsp. chopped fresh parsley leaves; 1 clove garlic, finely chopped; Pinch of salt and pepper; 12 mini Hawaiian rolls; 1/4 cup mayonnaise; 8 slices American or provolone cheese

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Introduction

These Philly Cheesesteak Sliders are a fun and flavorful twist on the classic sandwich. Perfect for parties or a comforting snack, they combine tender ribeye steak, sautéed peppers and onions, melted cheese, and buttery Hawaiian rolls for a delicious bite-sized treat.

A close-up view of nine golden brown slider buns arranged in a 3x3 grid on a dark textured pan, each bun topped with chopped green herbs and minced garlic. One slider is being pulled away by a woman's hand with purple nail polish, stretching melted white cheese that oozes out from inside. Beneath the buns, you can see layers of light brown cooked meat and sautéed onions. The buns are soft with a slightly shiny crust and a fluffy texture inside. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb. boneless ribeye steak (about 2 steaks, 3/4″ thick)
2 Tbsp. unsalted butter, melted
1 Tbsp. chopped fresh parsley leaves
1 clove garlic, finely chopped
1 1/2 tsp. kosher salt, divided, plus more
1/4 tsp. freshly ground black pepper, plus more
3 Tbsp. vegetable oil, divided
1 medium yellow onion, sliced into half-moons (about 1 1/2 cups)
1 large green bell pepper, seeds and ribs removed, thinly sliced
12 mini Hawaiian rolls
1/4 cup mayonnaise
8 slices American or provolone cheese

Instructions

Step 1: Freeze the ribeye steak just until firm and very cold, about 20 minutes, but not frozen solid. Thinly slice the steak against the grain into very thin strips.
Step 2: Preheat the oven to 350°F (175°C). In a small bowl, mix melted butter, chopped parsley, garlic, a pinch of salt, and a pinch of pepper. Set aside.
Step 3: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, season with 1/2 teaspoon salt, and cook, stirring occasionally, until the onions are tender and just starting to turn golden, about 10 minutes. Remove the vegetable mixture to a plate.
Step 4: In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the sliced steak and season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally, until the steak is just cooked through and browned, about 5 minutes. Return the vegetables to the skillet, toss to combine, and warm through. Remove from heat.
Step 5: Using a serrated knife, slice the Hawaiian rolls in half horizontally. Place the bottom halves on a baking sheet. Spread mayonnaise evenly on each bottom bun. Top with the steak and vegetable mixture, then place a slice of cheese over the filling. Close the sandwiches with the top halves of the rolls and brush them with the parsley butter mixture.
Step 6: Bake the sliders in the preheated oven until the cheese melts and the buns turn golden brown, about 10 to 12 minutes. Serve warm.

Tips & Variations

For extra flavor, try adding a splash of Worcestershire sauce to the steak while cooking.
Substitute mini hoagie rolls or slider buns if Hawaiian rolls aren’t available.
Use provolone for a milder taste or sharp cheddar for a more robust flavor.
To make the sliders spicier, add sliced jalapeños to the vegetable mix or a dash of hot sauce.

Storage

Store any leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through and the cheese is melted, about 10 minutes. Avoid microwaving to keep the buns from getting soggy.

How to Serve

A close-up view of a small sandwich with three layers: the top layer is a shiny, golden-brown soft bun, the middle layer contains cooked strips of dark brown beef mixed with melted white cheese and thin cooked red and orange bell pepper slices, and the bottom layer is a soft white bun. On top of the sandwich rests a whole yellow-green pepper, held in place by a small wooden pick. The sandwich sits on white wrinkled parchment paper placed over a wooden board, with parts of the filling and an extra yellow-green pepper scattered around. The background shows more similar sandwiches, all on the same parchment and board over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for these sliders?

Yes, other tender cuts like sirloin or top round can work, but ribeye offers the best flavor and tenderness for this recipe.

Can I prepare the steak mixture ahead of time?

Absolutely! You can cook the steak and vegetables a few hours in advance and assemble the sliders just before baking to save time.