Easy Philly Cheesesteak Sliders

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I’ve always been a huge fan of sliders—there’s just something irresistible about mini sandwiches packed with flavor. But when I first made these Easy Philly Cheesesteak Sliders, it was game over. They’re everything I love about a classic Philly cheesesteak, but in a bite-sized, party-ready package. Think savory shredded beef, gooey melted provolone, sautéed onions and peppers, all tucked into a soft bun topped with a golden sesame crust. They disappear fast whenever I serve them!

What I love most is how simple they are to pull together without sacrificing flavor. Whether I’m hosting friends for game day or whipping up a quick weeknight dinner, these sliders always hit the spot. They’re hearty, cheesy, and just the right size for seconds—or thirds. Once you try them, you’ll understand why they’re on constant repeat in my kitchen.

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Why You’ll Love These Easy Philly Cheesesteak Sliders

These sliders are perfect for so many reasons. First, they deliver that iconic Philly cheesesteak flavor with minimal effort. The beef is tender and juicy, the cheese melts like a dream, and the sautéed onions and peppers add that perfect savory-sweet balance. Second, they’re incredibly versatile—serve them as appetizers, party snacks, or make a full meal out of them. And finally, the make-ahead potential is a total game-changer. Prep them the day before, pop them in the oven when you’re ready, and let the oven do the rest.

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What Kind of Beef Should I Use for Easy Philly Cheesesteak Sliders?

For the most authentic and satisfying sliders, I always go for thinly sliced ribeye or shredded chuck roast. Ribeye is the classic choice for Philly cheesesteaks—it’s tender, flavorful, and cooks quickly. But if I have leftover pot roast or chuck roast from a previous meal, I shred it up and it works beautifully in these sliders. The richness of the meat is key to capturing that signature cheesesteak vibe, and using pre-cooked beef can be a serious time-saver when you’re in a rush.

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Options for Substitutions

Don’t have everything on hand? No worries—this recipe is super adaptable. Here are some easy swaps I’ve used:

• Meat: Swap ribeye with flank steak, roast beef, or even ground beef if you’re in a pinch. Leftover steak works too.
• Cheese: Provolone is my go-to, but mozzarella, white American, or even pepper jack can bring a fun twist.
• Buns: Slider rolls or Hawaiian sweet rolls are ideal, but mini brioche buns or dinner rolls work just as well.
• Peppers and Onions: Feel free to skip them if you’re short on time, or sub with mushrooms or jalapeños for a different flavor kick.
• Butter topping: If you’re out of sesame seeds or garlic powder, brush the tops with plain melted butter or sprinkle with everything bagel seasoning for a fun upgrade.

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Ingredients for These Easy Philly Cheesesteak Sliders

• Ribeye Steak or Shredded Roast Beef: This is the heart of the sliders—rich, juicy, and full of that classic Philly flavor. You want something tender that either slices thin or shreds easily.
• Provolone Cheese: It melts beautifully and has a mild, creamy flavor that pairs perfectly with the beef. It’s what brings everything together in gooey, cheesy goodness.
• Green Bell Peppers: They add a slight crunch and a fresh, earthy sweetness that balances the richness of the meat and cheese.
• Yellow Onion: When sautéed, the onions become soft and slightly sweet—an essential layer of flavor in every bite.
• Slider Rolls or Hawaiian Sweet Rolls: Soft, pillowy rolls are the perfect carrier for the beef and cheese. Hawaiian rolls add a subtle sweetness that works like magic.
• Butter: Melted butter brushed on top of the rolls before baking gives them a golden, irresistible finish.
• Garlic Powder: Adds a punch of savory flavor to the butter topping—just enough to make the rolls even more craveable.
• Sesame Seeds: Sprinkled on top for a toasty crunch and a visual upgrade. Optional, but worth it.

Every ingredient plays a role in making these sliders absolutely unforgettable—from the juicy filling to the crispy-topped buns.

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Step 1: Prepare the Filling

Start by cooking your beef if it isn’t pre-cooked. If you’re using ribeye, slice it super thin against the grain and cook it in a hot skillet with a bit of oil. For shredded roast beef, warm it in the skillet with a splash of beef broth or water to keep it juicy.

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Step 2: Sauté the Onions and Peppers

In the same skillet, add a little more oil or butter and sauté the sliced onions and green bell peppers until they’re soft and just beginning to caramelize. This step adds so much flavor—it’s totally worth the extra couple of minutes.

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Step 3: Slice and Layer the Rolls

Without separating the individual slider buns, slice the entire batch of rolls in half horizontally. Place the bottom half in a baking dish or sheet pan. Then layer on the beef first, followed by the sautéed veggies, and top it off with slices of provolone.

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Step 4: Add the Top Buns and Butter Mixture

Place the top half of the rolls over the filling. Melt your butter and stir in the garlic powder. Brush this mixture generously over the tops of the buns and finish with a sprinkle of sesame seeds.

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Step 5: Bake

Cover the sliders with foil and bake at 350°F (175°C) for about 15 minutes. Then uncover and bake for another 5–7 minutes, or until the tops are golden and the cheese is perfectly melted.

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Step 6: Serve

Let the sliders cool for just a couple of minutes before slicing them into individual portions. Serve them warm, cheesy, and gooey—trust me, they’ll go fast!

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How Long to Cook the Easy Philly Cheesesteak Sliders

These sliders don’t need long in the oven, which makes them even more appealing when you need something quick and satisfying. Once assembled, bake them at 350°F (175°C):

• Covered with foil: 15 minutes – this helps everything heat through and melt the cheese evenly without drying the rolls.
• Uncovered: 5 to 7 more minutes – this gives the tops a beautiful golden crust and a slightly toasted texture.

In total, you’re looking at about 20–22 minutes of bake time, plus a couple of minutes to cool before serving.

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Tips for Perfect Easy Philly Cheesesteak Sliders

• Use thinly sliced or shredded beef: The thinner the beef, the more tender and flavorful the bite. This also helps it heat evenly in the oven.
• Don’t overstuff the rolls: It’s tempting, I know—but overfilling can make the sliders soggy or fall apart. Keep the balance between meat, veggies, and cheese.
• Toast the inside if you like extra crunch: If you prefer a little crisp on the inside of the rolls, you can toast the bottom half in the oven for a few minutes before adding the fillings.
• Layer cheese strategically: Put some cheese directly on the bottom rolls before the meat to help prevent sogginess, then add more on top for that gooey pull.
• Use foil wisely: Baking covered first helps trap steam and melt the cheese fully. Then removing the foil at the end ensures a beautiful, golden top.
• Let them rest before cutting: Give the sliders 2–3 minutes out of the oven to set slightly—this helps them hold together when you slice and serve.
• Customize the butter topping: Try mixing in Italian seasoning, onion powder, or even a splash of Worcestershire sauce for a little flavor twist.
• Serve them warm: These sliders are best enjoyed fresh and hot, when the cheese is still melty and the buns are soft with just the right bit of crunch on top.

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Watch Out for These Mistakes While Cooking

Even with a recipe this simple, a few missteps can get in the way of slider perfection. Here’s what to avoid:

• Skipping the sautéed veggies: Raw onions and peppers won’t soften properly in the oven alone. Always cook them first for the best flavor and texture.
• Using dry meat: If you’re starting with leftover roast or pre-cooked beef, warm it with a splash of broth so it stays juicy inside the buns.
• Overbaking: Leaving the sliders in too long can dry out both the meat and the bread. Stick to the recommended bake time.
• Not brushing the butter evenly: That golden, flavorful top comes from a thorough butter coating. Be generous and get all the edges.
• Slicing the rolls unevenly: Take your time slicing the buns horizontally so you don’t end up with torn tops or bottoms that fall apart.
• Stacking ingredients too high: Less is more here—you want that perfect, neat bite without a messy overload.
• Using cold cheese: Let the cheese come to room temp first. It melts faster and more evenly.
• Forgetting to preheat the oven: It seems basic, but a properly hot oven makes a difference for consistent results.

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What to Serve With Easy Philly Cheesesteak Sliders?

Garlic Parmesan Fries

Crispy on the outside, fluffy inside, and tossed in garlicky, cheesy goodness—they’re a classic pairing with sliders.

Crunchy Coleslaw

A tangy, refreshing slaw balances the rich meat and cheese. Bonus: it’s super quick to throw together.

Dill Pickles

The salty crunch of pickles cuts right through the richness of the sliders—serve them on the side or even inside!

Cherry Tomato Salad

Light and juicy with a little balsamic glaze or olive oil, this adds color and freshness to your plate.

Mac and Cheese

Go all in with creamy mac and cheese. It’s a comfort food combo you’ll crave again and again.

Sweet Potato Wedges

Roasted sweet potatoes give a touch of natural sweetness and earthy flavor that pairs beautifully.

Iced Tea or Lemonade

For a classic, refreshing drink pairing, you can’t go wrong with sweet tea or citrusy lemonade.

Chocolate Chip Cookies

Finish strong with a warm cookie (or two). Because no slider meal is complete without a sweet treat to wrap it up.

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Storage Instructions

If you’re lucky enough to have leftovers (which doesn’t happen often in my house!), these Easy Philly Cheesesteak Sliders store really well. Here’s how I keep them fresh:

• Refrigerate: Once cooled, transfer the sliders to an airtight container or wrap them tightly in foil. They’ll stay good in the fridge for up to 3 days.
• Reheat: To bring them back to life, pop them in a 300°F (150°C) oven for about 10–12 minutes until heated through. You can microwave them in a pinch, but the oven keeps the buns from getting soggy.
• Freeze: Yes, you can freeze them! Wrap each slider individually in foil and store in a freezer-safe bag. When you’re ready, thaw in the fridge overnight and reheat as usual.

They’re perfect for prepping ahead of a party or saving for quick weekday lunches.

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Estimated Nutrition

Here’s a rough breakdown per one slider (based on using standard ingredients and Hawaiian rolls):

• Calories: ~290
• Protein: ~18g
• Fat: ~15g
• Carbohydrates: ~22g
• Sugar: ~4g
• Fiber: ~1g
• Sodium: ~480mg

Keep in mind this can vary depending on the type of beef, cheese, and rolls you use. If you’re looking to lighten things up, opt for leaner beef and low-fat cheese, or serve them open-faced!

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Frequently Asked Questions

What kind of cheese is best for Philly cheesesteak sliders?

Provolone is the traditional choice—it melts smoothly and adds a mild, creamy flavor that doesn’t overpower the beef. But white American, mozzarella, or even cheddar work if you want to switch it up.

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Can I make these sliders ahead of time?

Absolutely! You can fully assemble the sliders (minus the butter topping), cover them tightly, and refrigerate for up to 24 hours. Just brush with butter and bake when you’re ready.

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Can I use ground beef instead of sliced or shredded?

Yes, ground beef is a great shortcut. Just cook it thoroughly, season it well, and drain excess fat before layering into the sliders.

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What rolls should I use?

Hawaiian sweet rolls are popular because of their soft texture and hint of sweetness. But any slider buns, brioche rolls, or dinner rolls will do the job well.

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How do I keep the bottom of the sliders from getting soggy?

Place a slice of cheese between the bun and beef or toast the bottom halves for a few minutes before assembling to act as a barrier against moisture.

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Can I make this recipe vegetarian?

Definitely. Swap the beef for sautéed mushrooms and onions or a plant-based beef substitute, and you’ll still get that hearty, savory bite.

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Are these good for freezing?

Yes! Once baked and cooled, wrap them individually in foil and freeze. When ready, thaw in the fridge and reheat in the oven for best texture.

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Can I add extra toppings?

Of course! Jalapeños, sautéed mushrooms, banana peppers, or even a thin layer of mayo or spicy aioli can take these sliders to the next level.

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Conclusion

These Easy Philly Cheesesteak Sliders are everything you love about the classic sandwich, tucked into soft, buttery rolls with melty cheese and savory beef. Whether you’re hosting a party, feeding a hungry family, or just in need of a satisfying bite, these sliders hit the mark every single time. They’re quick to prep, full of flavor, and endlessly customizable. Once you try them, they’ll definitely earn a regular spot in your recipe rotation.

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