Why These Cheesesteak Sliders Work
These Philly cheesesteak sliders bring everything people expect from a classic cheesesteak into a pull-apart pan — steak, onions and peppers, and plenty of melted cheese tucked into soft rolls.
Most cheesesteak slider recipes fall apart or turn soggy once they hit the oven, but this version does neither. It slices cleanly and stays together when served.
What Makes or Breaks Cheesesteak Sliders
After testing different assembly and baking approaches, two things matter most:
- The steak needs to be browned before it ever goes on the rolls. If you skip that step, the steak finishes soft and a little steamed in the oven, and you lose that beefy cheesesteak flavor. Taking a few extra minutes to brown it first makes a noticeable difference once everything bakes together.
- The bake needs to be managed so the filling heats through before the tops brown. Covering the pan at the start lets the steak, vegetables, and cheese get hot without the rolls drying out. Uncovering it at the end finishes the tops without leaving the sliders wet underneath.
Ingredients Needed
Key Ingredient Notes
The Steak – For easiest slicing and good flavor, choose a cut of steak that can be sliced thin and cooks quickly. Ribeye is a classic option, while sirloin, flank, or skirt steak also work well when sliced thinly against the grain.
The Cheese –Traditional cheesesteaks are commonly made with provolone, white American, or Cheez Whiz, and any of those choices work well here.
How to Put Them Together
- Brown the steak, then spread it evenly over the bottom slab of rolls.
- Cook the onions and peppers until tender and layer them over the steak.
- Add the cheese, close the rolls, and brush the tops with the butter mixture.
- Bake covered until the filling is hot and the cheese has melted, then uncover briefly to brown the tops.
Full recipe in the recipe card below.
If you like this baked format, you may also enjoy this baked cheesesteak casserole, which uses the same flavors in a scoopable version.
Making Them Ahead, Storing, and Reheating
These sliders can be assembled up to a day ahead, covered tightly, and kept refrigerated until ready to bake. For the best texture, bake them just before serving rather than reheating a fully baked pan.
Leftovers keep well in the refrigerator for up to three days. Reheat uncovered in the oven until warmed through so the rolls don’t soften. The microwave works in a pinch, but the bread will lose some of its structure.
For more recipes like this, these baked sliders are another easy option for feeding a group.
Philly Cheesesteak Sliders
Ingredients
- 1 package Hawaiian rolls
- 2 tablespoons olive oil, divided
- 1 pound steak, thinly sliced
- ½ large onion, thinly sliced and divided
- 1 green bell pepper, thinly sliced
- 8 slices provolone cheese
- 3 tablespoons butter, melted
- 2½ teaspoons concentrated beef stock
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil and spray with cooking spray.
- Slice the rolls in half horizontally to separate the top and bottom, keeping them together as one slab. Do not break into individual rolls.
- Place the bottom half on the baking sheet.
- Heat 1 tablespoon olive oil in the skillet. Season the steak with salt and pepper and cook over medium heat until done, remove from skillet, and place on top of the bottom slab of rolls.
- Take about 10 pieces of your sliced onion and set them aside. In the same skillet heat the remaining 1 tablespoon olive oil and cook green pepper and remaining onion together until tender.
- Place the green pepper and onion on top of the steak.
- Top everything with 8 slices of provolone cheese. Place the other half of the rolls on top.
- Melt butter and concentrated beef stock together. Stir to combine. Brush mixture over top of rolls. Finely dice reserved onion slices and sprinkle over top of rolls.
- Bake in the preheated oven for 10 minutes, or until cheese is melted and the tops have started to brown. If necessary, cover the rolls with aluminum foil to prevent them from browning too much.
- Slice into individual sliders and serve warm.
Notes
- You can assemble these sliders up to a day before baking and leave them covered in the fridge until you’re ready to pop them in the oven.
- Don’t skimp on the melted butter. It soaks into all the nooks and crannies and adds a ton of flavor to both the top and the bottom half of the rolls.
Nutrition
Comments
Myra says
These are wonderful.
Cookee says
Love Philly cheese steaks.They’re our go-to weekend football or baseball eats!! Love the slider idea will be making them fur sur!!
Ideas:
If you are like me with arthritis, its hard to slice the steak meat thin so I’ll buy 1/2 lb. top round roast in the deli and have them slice it thin. Then saute my peppers and onions and you can place your beef on top of the veggies, cover for a couple of minutes to warm or if its too rare it will cook a bit more too.
Another great idea for get-togethers is take a couple pounds of deli thin roast beef (not Italian style) and separate slices as you put in crock pot add a pack or two of Mc Au jus gravy mix and just cover with water. Mix gently. Heat about one hour on high to season beef in juice and then turn dial to warm. Serve with tongs on Kaiser or hard rolls with horseradish sauce, BBQ sauce, pickles,sliced onions, and/or Cole slaw. These are popular around here at the beach. So good for a party or gathering. Fast and super EZ😎😁
Sooooo many great ideas and recipes on this blog!!
Thank you ladies🤗
Cookee