Philly Cheesesteak Sliders Recipe — Savory Mini Sandwiches

Philly Cheesesteak Sliders are an ideal, easy crowd-pleaser. Thinly shaved beef, sautéed peppers and onions, and gooey provolone are piled onto sweet Hawaiian rolls, brushed with a buttery onion topping, and baked until golden. Perfect for game day, casual dinners, or make-ahead party trays.

Philly cheesesteak sliders on parchment paper after baking.

Quick Summary: Philly Cheesesteak Sliders

Feeds: makes 12 sliders

Taste: savory beef, melty cheese, soft buttery rolls

Effort: minimal — cutting board, one skillet, one baking pan

Time: about 40 minutes start to finish

Make ahead: yes — assemble and refrigerate, then bake when ready

Video

What you need to make Philly Cheesesteak Sliders

Labeled ingredients on a counter: shaved beef, provolone cheese, sliced yellow onion, sliced green bell pepper, onion soup mix, garlic powder, salt, pepper, Worcestershire sauce, butter, and Hawaiian rolls.

Shaved steak — fresh shaved beef from the refrigerated meat section; leftover roast beef works too.
Provolone cheese slices — melts beautifully; American, Swiss, or Pepper Jack are fine substitutions.
Yellow onion and green bell pepper — sliced into thin strips and sautéed.
Onion soup mix — adds savory, seasoned butter topping.
Garlic powder, salt, and black pepper — simple seasoning for the beef and veggies.
Worcestershire sauce — a splash brightens the beef flavor.
Butter — real butter is best for the topping.
Sweet Hawaiian rolls — keep them attached while assembling, then slice crosswise.

Not pictured: cooking oil for sautéing and fresh parsley for an optional garnish.

See the recipe card below for exact quantities.

How to make Philly Cheesesteak Sliders

Composite image: 1-sliced onion and green bell pepper in a pan with melted butter; 2- same after sautéing until starting to brown; 3 same after adding shaved beef steak; 4- same after beef is cooked through.

1. Slice the onion and bell pepper into thin strips. Heat a tablespoon of oil in a large skillet over medium-high heat and sauté the vegetables until soft and slightly caramelized.

2. Add the shaved steak to the skillet along with Worcestershire sauce, garlic powder, salt, and pepper. Break the meat apart with a spatula or two forks while it cooks to prevent clumping. Cook until no pink remains, then remove from heat.

Composite image: 5- cooked beef, onions, and peppers on top of Hawaiian rolls cut open crosswise; 6- same after adding provolone cheese slices; 7- bowl with melted butter and onion soup mix; 8- spooning butter mixture on top of tops of rolls.

3. Keep the 12 rolls attached as a single sheet and slice them in half horizontally. Place the bottom half on a parchment-lined baking sheet. Spread the cooked beef, onions, and peppers evenly over the bottom buns.

4. Arrange provolone slices over the beef, then place the tops back on the rolls.

5. Melt butter and stir in the onion soup mix. Brush or spoon this buttery mixture generously over the tops of the rolls.

Composite image: 9- Philly cheesesteak sliders topped with butter and onion soup mixture before baking; 10- same after baking and garnishing with fresh parsley.

6. Bake in a preheated 400°F oven for 17–20 minutes, until the tops are starting to brown and the cheese is melted. Garnish with chopped fresh parsley if desired.

7. Cut between the rolls to separate the sliders and serve warm.

Philly cheesesteak slider on a wooden spatula raised to the camera.

✨ Pro Tip for Easy Cleanup ✨

Line your baking sheet with parchment paper before assembling. When the sliders are gone, just toss the parchment for effortless cleanup.

Make it your own

Add kick and sweetness with pickled cherry peppers or pepper relish.
Swap rolls — try jalapeño Hawaiian slider rolls or your favorite buns.
Use leftover roast beef or different colored bell peppers if needed.
Swap cheese for Swiss, Pepper Jack, or American.
If you love mushrooms, sauté a cup of sliced mushrooms with the peppers and onions.

Prep ahead

Short term (a few hours): Assemble through brushing the butter-onion mixture on top, cover with foil, and refrigerate. Add a few extra minutes to the bake time when ready to cook.

Longer term (overnight or up to a day):

Cook and cool the onions, peppers, and beef; store in an airtight container in the refrigerator.
Melt the butter and mix in the onion soup mix; refrigerate in a spill-proof container.
When ready to serve, rewarm the meat and peppers, assemble with cheese, reheat the butter mixture, brush the tops, and bake as directed.

Storage and freezing

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in an airtight container for up to 4 months. Thaw overnight in the fridge and reheat wrapped in foil.

Recipe