We love a proper Philly cheesesteak. But on game day, standing at the stove making individual sandwiches while everyone else is glued to the TV? Hard pass. That’s why we made these.
These baked cheesesteak sliders give you everything you want – thin-sliced ribeye, melted provolone, sautéed peppers – without hovering over a griddle or missing kickoff. Everything bakes together, then it hits the table hot, and feeds people fast.
The move that makes these so good is the extra buttered garlic-sesame tops. Brushed on before baking, they turn lightly crisp on top while staying soft and cheesy underneath. No, they aren’t authentic Philly cheesesteaks, but the payoff is big and messy, and you’ll make a double batch next time.
Super Bowl, playoff parties, Sunday football – anytime you need to feed people without missing the game, this is your go-to sandwich recipe.
Why These Work
- Ribeye, sliced thin for fast cooking and real beef flavor
- Veggies cooked first, so the steak sears instead of steaming from an overcrowded pan
- Covered bake, then uncovered finish for melted cheese and golden tops
🔪 Ingredients for Philly Cheesesteak Sliders
For the sliders
- Hawaiian Slider rolls or bakery rolls: Soft, pull-apart rolls work best. Avoid anything crusty as it makes it harder to bite into.
- Ribeye steak, thinly sliced: This is non-negotiable for classic flavor. Marbling matters.
- Avocado oil: High smoke point so you can actually sear the beef.
- Sweet onion: Cooks down and adds balance without overpowering the steak.
- Green bell pepper + red bell pepper: Classic cheesesteak flavor with a little color.
- Salt + black pepper
- Worcestershire sauce: One teaspoon is enough to deepen the beef without turning it into a sauce.
- Mayonnaise: Acts as a moisture barrier so the rolls don’t get soggy.
- Provolone cheese slices: Mild, melty, and correct (unless you’re looking to slather these in Whiz).
Butter topping
- Butter, melted
- Garlic powder
- Italian seasoning
- Sesame seeds: Press them in so they actually stick.
Equipment
- Large skillet or cast-iron skillet
- 9×13 baking dish (snug fit matters)
- Foil
- Sharp knife
📝 Step-by-Step Instructions: How to Make Philly Cheesesteak Sliders
- Preheat the oven to 350°F. Get it hot before you build the sliders—timing matters.
- Cook the vegetables first. Heat the skillet over medium heat with the avocado oil. Add onions and peppers. Cook 5–6 minutes until softened and lightly golden. Remove and set aside.
You want tender, not mushy. - Sear the ribeye. Add the sliced steak to the same pan. Season with salt and pepper. Cook about 2 minutes, stirring gently, until just cooked through.
Look for browned edges and no visible raw spots. - Finish the filling. Add Worcestershire sauce and cook 1–2 minutes more. Return the vegetables and stir to combine. Pull the pan off the heat.
- Assemble the sliders. Slice the rolls in half horizontally. Place the bottoms in the baking dish. Spread mayo evenly over the rolls. Spoon the steak mixture on top, then layer with provolone. Add the roll tops.
- Butter the tops. Mix melted butter with garlic powder and Italian seasoning. Brush generously over the rolls. Sprinkle sesame seeds and press them in.
- Bake covered. Cover with foil and bake 12–15 minutes until the cheese is fully melted.
- Uncover and finish. Remove the foil and bake for another 4–5 minutes, until the tops are lightly golden.
- Rest, then serve. Let the sliders rest 5 minutes before cutting. Cleaner layers, better bite.
🔄 Substitutions & Variations
- Sirloin instead of ribeye: Slice extra thin and don’t overcook.
- American cheese: Softer melt, less bite, and still crowd-friendly.
- Yellow onion: Works fine if sweet onion isn’t available.
- Slider sauce upgrade: Mix mayo with a little Worcestershire and black pepper.
💡 Meat Nerd Tips
- Ribeye is key because the fat melts into the meat as it cooks – lean steaks just don’t cut it.
- Freeze the steak briefly (30–45 minutes) if slicing yourself. It makes slicing the meat into paper-thin slices easier.
- Don’t overcrowd the pan when cooking steak. If needed, work in batches to get a better overall sear on the meat (you want brown and crisp, not grey and soft).
- Use a snug dish. Loose sliders = uneven heat and sliding fillings.
- Overlap the cheese slightly so every bite melts evenly.
🍽️ What to Serve With Philly Cheesesteak Sliders
- More slider recipes for variety (we love a good cheeseburger or buffalo chicken sliders to mix things up)
- Crispy, salty sides like fries or chips to cut the richness
- Cold beer or simple batch drinks—nothing precious, just easy pours (we’re big fans of a batch margarita for a crowd).
Meat Nerd Tip: If it needs a fork, it doesn’t belong on game day.
If handheld, crowd-friendly food is your thing, you’ll find more game-day favorites in our Sandwich Recipes collection.
🧊 Storage & Make-Ahead
- Refrigerate leftovers in an airtight container up to 3 days. We recommend keeping the filling and slider rolls separate if possible.
- Reheat covered in a 325°F oven for about 10 minutes.
- Make ahead: Cook the filling earlier in the day and assemble just before baking.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Philly Cheesesteak Sliders Recipe
Recommended Equipment
- Large skillet or cast iron pan
- 9×13 baking dish
- Aluminum foil
Ingredients
For the Cheesesteak Sliders
- 12 slider rolls or bakery rolls
- 1¼ pounds ribeye steak thinly sliced
- 1 tablespoon avocado oil
- ½ large sweet onion diced
- ½ green bell pepper diced
- ½ red bell pepper diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- ½ cup mayonnaise
- 8 – 12 slices provolone cheese
For the Butter Topping
- 4 tablespoons butter melted
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- sesame seeds
Instructions
- Preheat the oven to 350F.
- Heat a large skillet over medium heat and add the avocado oil.
- Add the diced onion, green bell pepper, and red bell pepper and cook for 5-6 minutes until softened. Stir occasionally. Remove the veggies from the pan and set aside.
- Add the steak to the skillet and season with salt and black pepper. Sear for about 2 minutes while stirring gently.
- Add the Worcestershire sauce and cook for another 1 to 2 minutes until the steak is just cooked through. Return the cooked vegetables to the pan and stir to combine.
- Slice the rolls in half horizontally and place the bottom halves in the baking dish.
- Spread the mayo over the bottom halves of the rolls.
- Spoon the steak mixture over the mayo.
- Layer the cheese over the steak. Place the top halves of the rolls over the cheese.
- Add the melted butter, garlic powder, and Italian seasoning to a small bowl and stir until combined.
- Brush the mixture evenly over the tops of the rolls. Sprinkle the sesame seeds over the buttered tops.
- Cover the baking dish with foil and bake for 12 to 15 minutes until the cheese is melted.
- Remove the foil and bake for 4 to 5 minutes until the tops are lightly golden.
- Remove from the oven and let the sliders rest for 5 minutes before serving.
Notes
- Slice ribeye thin against the grain for tender bites.
- Cook vegetables first so the steak sears instead of steaming.
- Mayo on the rolls prevents soggy bottoms during baking.
- Sliders are done when cheese is fully melted through the center and rolls feel hot when gently pressed.
- Let sliders rest before cutting for clean layers and better structure.
Nutrition
Bookmark this recipe now!
❓ FAQs
Yes. Cook the filling ahead, but wait to assemble it allbefore baking, and bake fresh to keep the Hawaiian rolls from getting soggy.
Ribeye. Always ribeye. The fat is the flavor.
Traditionalists will argue—but since this isn’t an authentic Philly cheesesteak, let them slide. They’re common, popular, and delicious here.
Traditionalists will argue—but they’re common, popular, and delicious here.
Cook the filling in a cast-iron pan on the grill, then finish the sliders in a foil-covered pan over indirect heat.
