Philly cheesesteak sliders are a fun way to serve up big flavor in a small package. With tender steak, gooey cheese, and buttery rolls, they’re the kind of savory, satisfying bite that disappears fast. Whether you're making them for dinner or setting them out for a gameday get-together, this recipe is one you’ll want to keep handy.
Everyone loves the classic ham and cheese sliders, but this version puts a fun spin on the idea. Using thinly shaved steak and provolone cheese, these sliders bring all the flavor of a Philly cheesesteak in a warm, buttery roll. They’re familiar but a little more exciting, especially if you're looking to switch things up from your usual party spread or weeknight dinner routine.
Sliders have become a go-to for good reason. The method is simple, the flavors come together fast, and they’re easy to scale up or down. Serve a few of these Philly cheesesteak sliders per person as a full meal, or offer them alongside other small bites for a laid-back gathering. However you plate them, they're quick to make and even quicker to disappear.
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What Steak is needed to make these sliders?
To save time, buy packages of shaved steak. Or use ribeye or sirloin but make sure to slice very thin. This can be achieved by freezing the meat about 30 minutes before slicing.
Ingredients/Substitutions
- Shaved Steak – Look for pre-shaved steak in the meat section to save time. If slicing your own, partially freeze a ribeye or sirloin first for easier, thinner cuts.
- Olive Oil – Use a light or regular olive oil, not extra virgin, since it will be heated to high temperature.
- Salt – Kosher salt is ideal for seasoning meat evenly.
- Black Pepper – Freshly cracked adds more flavor, but ground pepper works fine too.
- Salted Butter – Melt before using. Adds richness and helps crisp the rolls. Unsalted butter can be used if you prefer to control salt levels.
- Garlic Powder – Adds flavor without the mess of fresh garlic.
- Italian Seasoning – A dried blend of herbs like oregano, basil, and thyme. You can also use a mix of your favorite dried herbs.
- Hawaiian Slider Rolls – Keep the rolls together when slicing for easy assembly. Regular dinner rolls or brioche sliders also work.
- Provolone Cheese – Mild and melty. You can sub with mozzarella or white American cheese if desired.
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 350 degrees and prepare the steak for cooking.
- Step 2: Heat oil in a frying pan and cook the seasoned steak for about two minutes on each side or until it is no longer pink.
- Step 3: Brush the rolls with half of the butter mixture then top with the steak. Layer the cheese and cover with the top half of the rolls.
- Step 4: Brush the tops with the remaining butter. Bake for about 15 minutes or until cheese is melted and the slider rolls are golden brown.
Hint: Do not separate the rolls. Slice the whole tray of Hawaiian rolls in half and cut into individual rolls after cooking.
If you like this recipe, also try my Philadelphia Cheesesteak Breakfast Sandwiches.
Equipment
To make these Philly Cheesesteak Sliders, you’ll need a large skillet for cooking the steak, a serrated knife to slice the slider rolls evenly, and a 9x13-inch baking dish or sheet pan for assembling and baking the sliders. A small bowl for mixing the butter and seasonings and a pastry brush for spreading the butter mixture will also come in handy.
Storage
Store leftover sliders in an airtight container in the fridge for up to 3 days.
To reheat, place the slider in a 300 degrees F oven for about 10 minutes or until warmed through. You can also reheat individual sliders in the microwave for 30–45 seconds, but the bread may soften.
Top Tips
- If cutting your own meat, freeze steak for 20–30 minutes before slicing to make it easier to cut thin strips.
- Don’t separate the rolls before slicing—cut them as a whole to keep things neat and easy.
- Use a serrated knife for clean cuts through the soft rolls and melted cheese.
- Line your baking dish with parchment for easier cleanup.
- Broil for the last 1–2 minutes for a golden, slightly crisp top.
- Let sliders rest a few minutes before cutting so the cheese sets slightly and they hold together better.
Serving Suggestions
Philly cheesesteak sliders make a great centerpiece for a casual meal. French fries, tater tots or Oven Roasted Baby Potatoes are hearty sides while Coleslaw, Easy Mexican Street Corn, or a Classic House Salad will keep things light.
For a great game day spread, they’re even better when served with other tasty bites. Add some heat with these Crispy Air Fryer Chicken Wings or keep it kid-friendly with Baked Buffalo Chicken Tenders. For a creamy, crowd-friendly dip, Lightened Up Spinach Artichoke Dip is a great option to round out the table.
If you want to jazz up your sandwiches, try topping them with sautéed mushrooms and onions, sautéed peppers and onions, a spoonful of pimento cheese, or even a little San Marzano pizza sauce for an unexpected twist.
FAQ
Yes, you can assemble the sliders a few hours ahead and refrigerate them. Wait to brush the tops with butter and bake until just before serving.
No—brioche, potato rolls, or any soft slider buns will work just fine.
Related
Looking for more sandwich and slider recipes? Try these:
If you like this Philly Cheesesteak Sliders recipe, please leave a 5-star rating.
RECIPE
Philly Cheesesteak Sliders
Ingredients
- 16 ounces thinly shaved steak
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons melted butter (salted)
- ½ teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- 12 Hawaiian slider Rolls kept together
- 6 slices Provolone cheese
Instructions
- Preheat oven to 350 degrees. If using steak that has not been pre shaved, thinly slice the steak against the grain and make sure excessive fat is removed.
- In a large frying pan, heat oil to medium high heat then add steak. Sprinkle with salt, pepper and ½ teaspoon garlic powder, reserving the leftover garlic powder for later. Cook the steak for about two minutes on each side or until it is no longer pink. Remove from heat.
- In a small bowl, mix the melted butter, remaining garlic powder and italian seasoning. Cut the rolls in half horizontally with a serrated knife without separating them. Place the bottom half of the rolls in a 9×13-inch baking dish or sheet. Spread half the melted butter on the cut side of the bottom rolls. Place the provolone cheese slices on the cut side of the other half. Place the meat on top of the buttered side then carefully top with the rolls lined with cheese.
- Brush the top of the sliders (still stuck together) with the remaining melted butter mixture. Bake for about 15 minutes or until cheese is melted and the slider rolls are golden brown. I like to turn my oven to broil for the last few minutes to get the sliders nice and brown. Remove from oven, let cool then place on a cutting board and cut into individual sliders with a serrated knife before serving.
Luke Ratford says
I tried these last night—they were so easy and packed with flavour! The melted cheese and buttery rolls were a hit.
lisa says
Hi Luke,
Thanks for the review. They are my family's favorite!
Best,
Lisa