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A tray of pull-apart cheesesteak sliders topped with sesame seeds, filled with meat, served on newspaper with pepperoncini and seasonings on a wooden table.
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Philly Cheesesteak Sliders Recipe

Hot, cheesy Philly cheesesteak sliders made with thin-sliced ribeye, sautéed peppers and onions, and melty provolone on buttery rolls. Built for game day, easy to scale, and cooked the right way so the beef stays tender and juicy.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 12
Calories: 262kcal
Author: Dee Broughton

Equipment

  • Large skillet or cast iron pan
  • 9×13 baking dish
  • Aluminum foil
  • sharp knife

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.
    Diced green peppers, red peppers, and onions are sautéing in a black cast iron skillet on a wooden surface, with seasonings and a striped towel nearby.
  • Add the steak to the skillet and season with salt and black pepper. Sear for about 2 minutes while stirring gently.
    Thinly sliced raw ribeye steak cooking in a cast iron skillet on a wooden surface, with seasonings and oil nearby.
  • 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.
    A sheet pan with an open sandwich topped with cooked shredded ribeye, diced red and green bell peppers, and a creamy spread on parchment paper.
  • Layer the cheese over the steak. Place the top halves of the rolls over the cheese.
    A baking sheet lined with parchment paper holds a cheesesteak sliders topped with overlapping slices of provolone cheese.
  • Add the melted butter, garlic powder, and Italian seasoning to a small bowl and stir until combined.
    A ceramic bowl with seasoned butter and a whisk, placed on a wooden surface next to small bowls of salt and pepper and a striped cloth.
  • Brush the mixture evenly over the tops of the rolls. Sprinkle the sesame seeds over the buttered tops.
    A tray of golden slider buns on parchment paper is being brushed with melted butter using a white silicone brush.
  • 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.
    Golden pull-apart cheesesteak sliders topped with sesame seeds on a tray lined with newspaper, garnished with pickled peppers.

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

Serving: 1serving | Calories: 262kcal | Carbohydrates: 3g | Protein: 13g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 411mg | Potassium: 191mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 419IU | Vitamin C: 11mg | Calcium: 108mg | Iron: 1mg