Easy Philly Cheesesteak Sliders
Everything you love about a classic cheesesteak—tender thin-sliced beef, sautéed onions and peppers, and melty provolone—stacked into soft pull-apart slider rolls. Crowd-pleasing, make-ahead friendly, and perfect for game day or a fast weeknight dinner.
Ingredients
- 2 lb thinly sliced ribeye steak (or sirloin, or deli roast beef)
- 1 tablespoon olive oil
- 1/2 large yellow onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 12 slider rolls (e.g., Hawaiian rolls)
- 1/2 cup mayonnaise
- 12 slices provolone cheese
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- salt and black pepper, to taste
- fresh parsley, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add thinly sliced steak, season with salt and black pepper, and cook until browned and just cooked through. Transfer to a plate.
- In the same skillet, sauté the onion and bell peppers until softened and lightly caramelized, 7–8 minutes.
- Without separating the rolls, slice the slider buns horizontally. Place the bottom half in the baking dish and spread a thin layer of mayonnaise on the cut sides.
- Layer half of the provolone over the bottom buns. Add the cooked steak, then the sautéed onions and peppers. Top with remaining provolone and cap with the top buns.
- Stir melted butter with garlic powder and Worcestershire sauce. Brush the mixture over the tops of the rolls.
- Cover the dish tightly with foil and bake for 15 minutes. Remove foil and bake 5–10 minutes more, until the tops are golden and the cheese is melted.
- Let cool slightly, sprinkle with chopped parsley if using, then slice along the seams into 12 sliders and serve warm.
Nutrition
Serving: 1sliderCalories: 220kcalCarbohydrates: 17gProtein: 12gFat: 12gSaturated Fat: 5gSodium: 340mgFiber: 1gSugar: 2g
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