Growing up in Italy, I never thought much about cheesesteaks—until I visited Philadelphia and had my first one. The combination of thinly sliced steak, caramelized onions, and melted cheese was simple but unforgettable. Back home, I started making my own version, adding a little Italian touch with fresh parsley and good-quality provolone. These sliders bring that same flavor in a fun, bite-sized way—perfect for sharing with friends over a casual meal.
Philly Cheesesteak Sliders
These sliders have all the flavors of a classic Philly cheesesteak—tender ribeye, sautéed onions, bell peppers, and melted cheese—packed into soft Hawaiian rolls. They’re easy to make and even easier to enjoy!
EQUIPMENT (PAID LINKS)
- Serrated knife
- Small baking sheet
- Oven
Ingredients
- 1 ½ lbs boneless ribeye steak about two ¾-inch thick steaks
- 2 tablespoons unsalted butter melted
- 1 tablespoon chopped fresh parsley
- 1 clove garlic finely chopped
- 1 ½ teaspoons salt divided
- ¼ teaspoon black pepper divided
- 3 tablespoons vegetable oil divided
- 1 medium yellow onion sliced (about 1 ½ cups)
- 1 large green bell pepper thinly sliced
- 12 mini Hawaiian rolls
- ¼ cup mayonnaise
- 8 slices American or provolone cheese
Instructions
- Freeze Steak: Place the steak in the freezer for about 20 minutes until firm but not frozen. This makes it easier to slice.1 ½ lbs boneless ribeye steak
- Prepare Butter Mixture: Preheat oven to 350°F. In a small bowl, mix melted butter, parsley, garlic, a pinch of salt, and a pinch of pepper. Set aside.2 tablespoons unsalted butter, 1 tablespoon chopped fresh parsley, 1 clove garlic, 1 ½ teaspoons salt, ¼ teaspoon black pepper
- Cook Vegetables: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add sliced onion and bell pepper, season with ½ teaspoon salt, and cook for about 10 minutes until soft and golden. Transfer to a plate.3 tablespoons vegetable oil, 1 medium yellow onion, 1 large green bell pepper
- Cook Steak: In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Thinly slice the steak against the grain, then add it to the skillet. Season with the remaining 1 teaspoon salt and ¼ teaspoon black pepper. Cook for about 5 minutes, stirring occasionally, until browned. Add the cooked vegetables back to the pan, toss to combine, and remove from heat.
- Assemble Sliders: Using a serrated knife, slice the rolls in half horizontally. Place the bottom halves on a small baking sheet. Spread mayonnaise on the bottom halves, then layer with the steak mixture and cheese slices. Close with the top halves of the rolls.12 mini Hawaiian rolls, ¼ cup mayonnaise, 8 slices American or provolone cheese
- Bake Sliders: Brush the tops of the rolls with the butter mixture. Bake for 10-12 minutes until the cheese melts and the buns are golden.
Useful Tips & Notes
- Thinly slicing the steak makes all the difference. The first time I made these, I struggled to get the meat just right. Freezing it for about 20 minutes before slicing made it so much easier to cut thin, tender pieces. Now, I never skip this step.
- Cheese choice changes the flavor. I’ve tried American, Provolone, and even Cheez Whiz, and each gives a slightly different taste. Personally, I love Provolone for its creamy, slightly sharp flavor, but go with whatever melts well and suits your taste.
- Hawaiian rolls add a subtle sweetness. I was skeptical at first, but after trying them, I realized they balance out the richness of the steak and cheese perfectly. That said, potato buns work well too if you prefer something less sweet.
- Don’t rush the onions and peppers. I’ve learned that giving them at least 10 minutes to cook down brings out their natural sweetness and makes the sliders taste even better.
- Brushing the tops with butter makes them golden and flavorful. The first time I skipped this, the buns felt dry. Now, I always mix melted butter with a little garlic and parsley—it adds an extra layer of flavor that makes a huge difference.
- Cover with foil while baking for extra melty cheese. If you want the cheese to be super gooey, loosely cover the sliders with foil for the first 5 minutes, then remove it to let the tops crisp up.
