Philly Cheesesteak Sliders
Mini sandwiches packed with the classic flavors of a Philly cheesesteak—sliced steak, melted cheese, sautéed onions, and peppers—all served on soft slider buns. Perfect for parties, game day, or a quick dinner.
Ingredients
For the Steak:
- 1 lb (450g) ribeye steak, thinly sliced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
For the Veggies:
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
For Assembly:
- 12 slider buns (Hawaiian rolls work well)
- 6 slices provolone cheese (cut in half)
- 2 tbsp butter, melted
- 1 tsp garlic powder (for butter glaze)
- 1 tsp parsley (for garnish, optional)
Instructions
- Prepare the Filling:Heat olive oil in a large skillet over medium-high heat. Add sliced onions and bell peppers. Sauté for 5-7 minutes until softened. Remove and set aside.In the same skillet, add the thinly sliced steak. Season with salt, pepper, garlic powder, and Italian seasoning. Cook for 4-5 minutes until browned. Add the onions and peppers back to the skillet and mix well.Assemble the Sliders:Preheat the oven to 350°F (175°C).Slice the slider buns in half horizontally and place the bottom half in a baking dish.Layer the steak mixture evenly over the buns, then top with provolone cheese slices. Place the top half of the buns over the cheese.Add the Butter Glaze:Mix melted butter with garlic powder. Brush the mixture over the top of the sliders.Bake:Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the buns are golden.Serve:Garnish with parsley if desired. Slice into individual sliders and serve warm.
Notes
- For a quicker version, use pre-sliced steak or leftover roast beef.
- Substitute provolone with American or cheddar cheese if preferred.
- Add a dash of hot sauce or jalapeños for a spicy kick.