Irresistible Philly Cheesesteak Sliders in Just 30

Is there anything better than watching the game with a tray of warm, melty sliders in front of you? I still remember the first time I made these Philly cheesesteak sliders for a Super Bowl party – I turned my back for two minutes to grab drinks, and half the tray was gone! That’s the magic of these little sandwiches: they’re ridiculously easy to throw together (even when you’re juggling snacks and drinks for a crowd), and they’ve got that perfect combo of tender ribeye, sweet caramelized onions, and gooey cheese that makes everyone come back for seconds. Trust me, once you see how fast these disappear at your next tailgate or game night, you’ll understand why this recipe lives permanently in my “emergency crowd-feeding” folder. The best part? You probably have most of the ingredients in your kitchen right now, and the whole thing comes together on one sheet pan—because who wants to do dishes when there’s football to watch?

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Why You’ll Love These Philly Cheesesteak Sliders

Oh man, let me tell you why these sliders are absolute game-changers (pun totally intended) for your next gathering:

• No fuss, all flavor: From fridge to table in 30 minutes flat, with just one sheet pan to wash afterward. (My kind of party food!)
• Cheese flexibility: Swap provolone for Cheez Wiz if you want that authentic Philly experience, or try pepper jack for a spicy kick.
• Magic in the rolls: Those sweet Hawaiian buns? They’re not just convenient – their honeyed softness is perfect against the salty, savory beef and onions.
• Crowd control: One batch feeds a small army (or a very hungry group of football fans), and they’re easy to grab between plays.

Honestly? If these don’t become your new go-to party hero, I’ll eat my apron. (Not really. But I’ll be very surprised.)

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Philly Cheesesteak Sliders Ingredients

Grab these simple ingredients – nothing fancy, just the good stuff that makes these sliders sing. (And yes, I’ve made this enough times to know exactly which shortcuts work and which don’t!) Here’s what you’ll need:

• The beef: 1 lb ribeye steak, chilled for 20 minutes then sliced paper-thin against the grain (trust me, your teeth will thank you for this step)
• The veggies: 1 large yellow onion, sliced into thin half-moons + 1 green bell pepper, julienned (red works too if you want sweeter notes)
• The cheesiest part: 8 slices provolone cheese (or get wild with Cheez Wiz – see my note below)
• The sweet foundation: 12 Hawaiian rolls, kept connected but sliced horizontally like a sheet cake (this keeps all those juicy fillings from escaping)
• The flavor boosters: 2 tbsp butter (melted), 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp freshly ground black pepper

Quick cheese confession: While I usually go classic with provolone, sometimes I channel my inner Philly and grab that iconic Cheez Wiz. It melts into the beef like liquid gold – just warm the can slightly and drizzle it over the meat before adding the top buns. (No judging if you lick the spoon.)

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How to Make Philly Cheesesteak Sliders

Okay, let’s get these beauties in the oven! I promise it’s easier than explaining the offside rule. Just follow these steps, and you’ll have a tray of golden, cheesy sliders ready before halftime. (Pro tip: Preheat your oven to 350°F before you start – that way it’s ready when you are.)

1. Heat things up: Grab your favorite skillet (I use my trusty cast-iron) and warm 1 tbsp olive oil over medium-high heat. This is where the magic starts!
2. Veggie time: Toss in those sliced onions and peppers with a pinch of salt. Sauté for about 5 minutes until they’re soft and just starting to caramelize – you want them sweet and tender, not mushy. Remove them from the pan and set aside.
3. Beef’s turn: Same pan, higher heat! Add your ultra-thin ribeye slices in a single layer. Let them get a nice sear for 1-2 minutes without stirring, then flip and cook just until no pink remains. Season with salt and pepper. (Overcooking is the enemy here – they’ll cook more in the oven.)
4. Roll call: Take those Hawaiian rolls (still connected!) and slice the whole pack horizontally like you’re making one giant sandwich. Place the bottom halves in your baking dish.
5. Layer up: Pile on the beef, then the veggies, then drape those provolone slices over everything like a cheesy blanket.
6. Top it off: Place the top halves of the rolls on, then brush generously with your melted butter mixed with garlic powder. This gives that gorgeous golden crust!
7. Bake to perfection: 10-12 minutes in the oven at 350°F is all it takes. You’ll know they’re ready when the cheese is bubbly and the tops are toasted to a perfect honey-brown.

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Prepping the Beef and Veggies

Here’s my secret for perfect texture every time: throw that ribeye in the freezer for 20 minutes before slicing – it makes getting those paper-thin cuts so much easier. Slice against the grain (those little lines running through the meat) for maximum tenderness. For the onions and peppers, keep the heat at medium and stir occasionally. You’re not looking for crispy here – just soft, sweet, and slightly golden. If they start sticking, a splash of water helps deglaze all those tasty brown bits from the pan!

Assembling the Sliders

Keep those rolls connected! I arrange them in the baking dish first so they don’t shift when I’m piling on the goodies. Spread the beef evenly – it helps every bite get equal meaty goodness. Then the veggies, then the cheese slices slightly overlapping so there are no sad, cheeseless spots. The melted butter on top isn’t just for looks – it makes that garlicky, golden crust that’ll have everyone reaching for seconds.

Expert Tips for Perfect Philly Cheesesteak Sliders

After making these sliders more times than I can count (hello, Sunday football tradition!), I’ve picked up some game-changing tricks that’ll take yours from good to “can I get your recipe?” status:

• Chill your beef: Pop that ribeye in the freezer for 20 minutes before slicing – it firms up just enough to let you get those perfect, paper-thin cuts without shreds flying everywhere.
• Veggie shortcut: Break out the mandoline (carefully!) for onion and pepper slices so uniform they’d make a deli counter jealous. Just watch those fingertips!
• Golden rule: If your rolls start browning too fast (those sweet Hawaiian buns tend to), loosely tent with foil – keeps them toasty without turning into hockey pucks.
• Tailgate hack: Transport like a pro by wrapping the entire tray snugly in foil, then reheating on-site at 300°F for 5-7 minutes. The cheese gets gooey again and no one will guess they weren’t fresh from the oven.

Oh, and one bonus tip? Always make extra. I learned the hard way when my husband “taste-tested” half the batch before our guests arrived!

Make-Ahead and Storage Tips

Okay, let me share my favorite make-ahead secrets for these sliders – because nothing beats walking into a party with ready-to-bake goodies! You can fully assemble these up to 24 hours ahead – just cover tightly with plastic wrap and refrigerate. Add an extra 1-2 minutes baking time since they’re going in cold. For longer storage, freeze them unbaked (wrap the whole tray in foil, then plastic wrap) for up to 3 months. When game day arrives? Just pop them straight into a 350°F oven (no thawing needed!) and add about 5 minutes to the cook time. Leftovers won’t last long, but if you do have some – reheat at 350°F for 5 minutes to revive that gooey cheese magic. These storage tricks are how I feed crowds without spending halftime in the kitchen!

Philly Cheesesteak Sliders Variations

Listen, I love the classic version, but sometimes you gotta switch things up – especially when you’ve got picky eaters or dietary twists to consider! Here are my favorite ways to riff on these sliders (all tested and approved by my very opinionated tasting crew):

• Mushroom madness: Swap peppers for sautéed cremini mushrooms when you want that deep, earthy flavor (hello, umami bomb!).
• Cheese shuffle: American melts like a dream if you’re nostalgic for diner-style, or go wild with pepper jack for some heat.
• Spice it up: Toss in some sliced jalapeños or banana peppers with the onions for those who like it hot.
• Keto hack: Skip the rolls entirely and serve the beef-cheese-veggie mix in bowls – still crazy delicious and fits your macros.

The beauty? These tweaks don’t mess with the prep time – still under 30 minutes to slider heaven!

Serving Suggestions for Game Day

Now, let’s talk about turning these sliders into a full-on touchdown-worthy spread! A basket of crispy potato chips or kettle-cooked pretzels is my go-to for easy munching between bites of those gooey sliders. But if you want to balance things out (and win points with the veggie lovers), a simple side salad with tangy vinaigrette does the trick. And here’s a pro tip from my playbook: pair these with a keto meal plan delivery side like buffalo cauliflower bites for friends watching their carbs. Honestly, with a tray of these sliders at the center of your snack table—surrounded by a few simple sides—you’ll have the happiest, most well-fed crowd on the block. Just don’t forget extra napkins—things are about to get deliciously messy!

Philly Cheesesteak Sliders FAQs

Got questions? I’ve got answers – here are the most common things folks ask me about these sliders (usually while grabbing seconds!):

Can I use flank steak instead of ribeye?

Absolutely! Flank steak works in a pinch, but listen—ribeye’s extra marbling makes it juicier and more flavorful. If you do use flank, slice it absurdly thin against the grain and don’t overcook it (tough flank steak = sad sliders).

How do I make these gluten-free?

Easy fix! Swap Hawaiian rolls for your favorite GF slider buns (King’s Hawaiian now makes a GF version!). Or skip buns altogether—pile the cheesy beef and peppers into lettuce cups for a low-carb twist that’s just as addictive.

Help! My slider bottoms get soggy.

My #1 trick? Lightly toast the bottom halves of the rolls before assembling. 2 minutes under the broiler creates a moisture barrier. Also—don’t let the hot beef sit on the rolls too long before baking!

Can I prep these entirely in advance?

Totally! Assemble everything, wrap the tray tight in plastic, and refrigerate up to 24 hours. When ready, bake as directed—just add 1-2 extra minutes since they’re starting cold. Works like a charm for stress-free hosting!

Nutrition Information

Just a quick note before we get to the numbers – nutrition can vary based on your exact ingredients (like how much cheese you pile on… no judgment here!). These are estimates per slider, based on my standard recipe:

• Calories: 280
• Fat: 14g (7g saturated, 5g unsaturated)
• Protein: 16g (thank you, ribeye!)
• Carbs: 22g (5g sugars, 1g fiber)
• Sodium: 420mg

Now—if you’ll excuse me—I need to go make another batch before the next game starts!

Philly Cheesesteak Sliders

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Easy game day sliders with ribeye beef, sautéed onions and peppers, melted provolone, and Hawaiian rolls.

• Author: Caroline Hayes
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Yield: 12 sliders 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

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• 1 lb ribeye steak, thinly sliced
• 1 large onion, sliced
• 1 bell pepper, sliced
• 8 slices provolone cheese
• 12 Hawaiian rolls
• 2 tbsp butter, melted
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a pan. Sauté onions and peppers until soft. Remove from pan.
3. Cook sliced ribeye in the same pan until browned. Season with salt and pepper.
4. Slice Hawaiian rolls in half. Layer bottom halves in a baking dish.
5. Add cooked beef, onions, and peppers on top. Place provolone slices over the filling.
6. Cover with top halves of rolls. Brush melted butter and garlic powder on top.
7. Bake for 10-12 minutes until cheese melts and rolls are golden.
8. Slice into individual sliders and serve warm.

Notes

• Use Cheez Wiz instead of provolone for a classic Philly twist.
• Make ahead and refrigerate before baking for easy prep.
• Wrap tightly for tailgate transport.

Nutrition

• Serving Size: 1 slider
• Calories: 280
• Sugar: 5g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 45mg