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Philly Cheesesteak Sliders

These Philly Cheesesteak Sliders are incredibly delicious, easy to make, come together with just a handful of ingredients, and are quick for feeding a crowd on game day.

My dad grew up in Philadelphia so of course he instilled a strong love of Philly cheesesteaks in me from a very young age! These are my Philly Cheesesteak Sliders and although they aren’t exactly traditional, they’re still incredibly delicious and so easy to make. The combo of tender steak, melty cheese, onions, and peppers give these so much flavor. They come together with just a handful of ingredients, barely any prep time, and are perfect for feeding a crowd on game day. Hope you love it as much as we do. Cheers!

How To Make Philly Cheesesteak Sliders

Here’s a video of how to make Philly Cheesesteak Sliders! For another delicious appetizer (or full on meal!) recipe, check out my Meatball Sub Sliders.

Prep time: 20 minutes (plus 20 minutes freezing time)
Cook time: 30 minutes
Serves: 6 to 8 (yields 12 sliders)

Philly Cheesesteak Sliders Ingredients

  • 1 pound sirloin steak
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 teaspoons avocado oil, plus more if needed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 yellow onion, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 3 tablespoons mayonnaise
  • 12 slices provolone cheese
  • 1, 12-pack Kings Hawaiian Hawaiian Rolls (savory or sweet), cut in half lengthwise
  • 1 tablespoon unsalted butter, melted
  • Flakey salt, for topping (about ½ teaspoon)

Step-By-Step Method

  1. Place the sirloin steak in the freezer for 20 to 30 minutes, until slightly firm. This will enable you to get thin slices.
  2. Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
  3. Remove the steak from the freezer and slice it against the grain as thin as possible, between ¼ – ⅛ inch pieces. Add the steak to a large mixing bowl and season with 1 teaspoon salt, ¼ teaspoon pepper, onion powder, and garlic powder. Use your hands or tongs to toss until evenly coated.
  4. Heat a large cast iron skillet over medium-high heat. Once the pan is very hot, add 1 teaspoon of the oil. Working in batches if necessary to avoid crowding the pan and adding more oil as needed, add the steak to the skillet in an even layer and let cook until the edges begin to brown, about 2 minutes. Stir the steak around and continue to cook for an additional 2 minutes. Transfer to a plate and set aside.
  5. To the same pan, add the remaining teaspoon of oil and the onions and peppers. Season with ½ teaspoon of salt and ¼ teaspoon pepper. Cook, stirring occasionally, until the veggies begin to soften, about 5 minutes. Remove from heat.
  6. Place the bottom half of the slider buns on the prepared baking sheet. Spread the mayonnaise on the cut sides of the buns. Top the bottom half with 6 slices of the provolone cheese. Layer the steak evenly over the cheese, add the sauteed peppers and onions. Top with the remaining 6 slices of provolone cheese. Place on the top half of the buns.
  7. Brush the tops of the buns with the melted butter and sprinkle with flakey salt. Transfer the slider to the oven. Bake until the cheese is melted and the tops of the buns are golden, about 10 to 15 minutes. Dig in and enjoy!

Print Recipe

What You'll Need:

Prep time: 20 minutes (plus 20 minutes freezing time)
Cook time: 30 minutes
Serves: 6 to 8 (yields 12 sliders)

1 pound sirloin steak
1 ½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
2 teaspoons avocado oil, plus more if needed
1 teaspoon garlic powder
1 teaspoon onion powder
1 yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
3 tablespoons mayonnaise
12 slices provolone cheese
1, 12-pack Kings Hawaiian Hawaiian Rolls (savory or sweet), cut in half lengthwise
1 tablespoon unsalted butter, melted
Flakey salt, for topping (about ½ teaspoon)

Steps:

1. Place the sirloin steak in the freezer for 20 to 30 minutes, until slightly firm. This will enable you to get thin slices.

2. Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.

3. Remove the steak from the freezer and slice it against the grain as thin as possible, between ¼ – ⅛ inch pieces. Add the steak to a large mixing bowl and season with 1 teaspoon salt, ¼ teaspoon pepper, onion powder, and garlic powder. Use your hands or tongs to toss until evenly coated.

4. Heat a large cast iron skillet over medium-high heat. Once the pan is very hot, add 1 teaspoon of the oil. Working in batches if necessary to avoid crowding the pan and adding more oil as needed, add the steak to the skillet in an even layer and let cook until the edges begin to brown, about 2 minutes. Stir the steak around and continue to cook for an additional 2 minutes. Transfer to a plate and set aside.

5. To the same pan, add the remaining teaspoon of oil and the onions and peppers. Season with ½ teaspoon of salt and ¼ teaspoon pepper. Cook, stirring occasionally, until the veggies begin to soften, about 5 minutes. Remove from heat.

6. Place the bottom half of the slider buns on the prepared baking sheet. Spread the mayonnaise on the cut sides of the buns. Top the bottom half with 6 slices of the provolone cheese. Layer the steak evenly over the cheese, add the sauteed peppers and onions. Top with the remaining 6 slices of provolone cheese. Place on the top half of the buns.

7. Brush the tops of the buns with the melted butter and sprinkle with flakey salt. Transfer the slider to the oven. Bake until the cheese is melted and the tops of the buns are golden, about 10 to 15 minutes. Dig in and enjoy!

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