Philly Cheesesteak Sliders
Perfect for game day, these Philly Cheesesteak Sliders are mini sandwiches chock full of shaved steak, gooey cheese, peppers, and onions.
Just the right size to eat during halftime, these Beef Sliders won’t last long! They’re also wonderful for lunch and dinner.
Why You Must Make Cheesesteak Sliders
- These have all the same delicious ingredients and flavors of the Best Philly Cheesesteak in a slider!
- They’re great for parties, lunches, and snacks!
- With built-in portion control, you won’t feel guilty about having seconds.
From my friend, MJ:
Hey Liz! I made these a couple of nights ago with some leftover flank steak and they were a HUGE hit. That butter sauce added a lot more to the final flavor than I thought it would. It was great! Thanks so much for the recipe! I know I’ll be making it again and again.
How to Make
- Cook onions and peppers in a large skillet.
- Add shaved beef and seasoning, stirring frequently until the beef is cooked. Set aside.
- Slice buns in half horizontally without breaking them apart.
- Place the bottom half of the buns into a casserole dish.
- Top with the steak mixture, then the cheese. Cover with the top half of the buns.
- Make butter topping and brush over the buns.
- Cover with foil and bake as directed or until the cheese is melted.
- Buy nice soft buns for your sliders. King’s Hawaiian brand is found in most chain grocery stores, but bakery slider buns work well, too.
- Make sure you use a tender cut of beef so your sliders are easy to eat. But also see if your butcher has some presliced meat for an easy option.
- Try chopping your peppers and onions instead of slicing them if you prefer. The smaller vegetable pieces make these a little easier to eat.
- Taste your filling before adding it to the buns. Add more salt and even some pepper to taste if needed.
- Pick whatever cheese you prefer. Even mozzarella slices will work in a pinch.
- These sliders don’t include any condiments, and they’re not traditional. But if you’d like, add some butter or mayonnaise to the buns before adding the toppings.
- You can also toast the buns after cutting them in half. If you like your burger buns toasted, you may want your slider buns toasted.
- To save time on the day you plan to serve your sliders, make the meat and vegetable mixture the day before. Store in an airtight container in the refrigerator. When you’re ready to make your sliders, gently reheat to get the chill off, then proceed with the recipe.
Frequently Asked Questions
According to the Food Lover’s Companion, Philadelphia Cheese Steak originated in the 1930s. They were made from a French or Italian roll topped by thin slices of beef, American cheese, and sometimes sauteed onions.
Somehow, this sandwich evolved into containing peppers, occasionally mushrooms, and many times Cheez Whiz or Provolone cheese.
Ribeye steaks are traditional, but beef tenderloin and skirt steak also work well. They’re all quite tender when sauteed.
Place the beef in the freezer to allow it to chill and become firm, just an hour or two. It shouldn’t be frozen solid or it will be very tough to slice.
Then use a sharp knife and cut the thinnest slices you can make. You can also ask your butcher to do this for you.
Think of what you might order at a deli or fast food restaurant for sides. French fries, onion rings, and potato chips go well.
How about baked beans, corn on the cob, coleslaw, or potato salad? Even a tossed green salad would be a tasty side.
You May Also Like:
- Chicken and Waffle Sliders from Grandbaby Cakes
- Asian Chicken Sliders
- Turkey Burger Sliders
- Breakfast Sliders
- Reuben Sliders
- More Sandwich Recipes
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- 1 tablespoon olive oil
- 1/2 yellow onion, thinly sliced
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1 clove garlic, minced
- 1/2-3/4 pound very thinly sliced (shaved) steak, ribeye, or beef tenderloin
- 1 tablespoon Worcestershire sauce
- 1 package of King's Hawaiian sweet buns or package of 12 slider rolls
- 1 1/2 tablespoon butter, melted
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme or Italian herb seasoning
- Preheat oven to 400°
- In a large skillet, heat olive oil, then saute onion and peppers until soft.
- Add garlic and saute until fragrant.
- Add beef, and cook and stir until cooked to medium. Remove pan from heat.
- Slice buns horizontally, keeping top and bottom intact.
- Place the bottom of the buns, cut side up, onto a rimmed baking sheet, or into a casserole dish.
- Evenly distribute the meat and pepper mixture across the buns.
- Top with the cheese slices, then the top half of the buns.
- Mix together the butter topping ingredients and brush over the top of the buns.
- Cover the rolls with foil and cook for 15-20 minutes until buns are hot and the cheese is melted.
- Serve immediately.
Freeze your beef for about an hour or until firm enough to slice or shave very thin.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:2 sliders
Amount Per Serving: Calories: 531Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 83mgSodium: 454mgCarbohydrates: 39gFiber: 3gSugar: 9gProtein: 30g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.