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 Â
- 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
- ÂĽ 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
- ÂĽ 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 ÂĽ 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, ÂĽ 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.
