Philly Cheesesteak Sliders

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Philly Cheesesteak Sliders All the bold, savory, cheesy goodness of a classic Philly cheesesteak packed into soft, buttery slider rolls and baked until golden and irresistible — the ultimate party appetizer, game day snack, or easy weeknight dinner that disappears in minutes.

INGREDIENTS

• 1.5 pounds ribeye steak, very thinly sliced or shaved
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons vegetable oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 ounces cremini mushrooms, thinly sliced (optional)
• 1 tablespoon Worcestershire sauce
• 3 garlic cloves, minced
• 12 slider rolls such as Hawaiian rolls, kept connected
• 8 slices provolone cheese
• 1 cup shredded mozzarella cheese
• 0.5 cups unsalted butter, melted
• 3 garlic cloves, minced (for butter)
• 1 tablespoon fresh parsley, finely chopped (for butter)
• 1 teaspoon Worcestershire sauce (for butter)
• 1 teaspoon sesame seeds (optional)
• banana peppers or hot peppers, for serving (optional)

STEPS

1. Freeze and slice the steak: Place the ribeye in the freezer for 30–45 minutes until firm but not frozen. Slice as thinly as possible against the grain with a sharp knife. Season with kosher salt, black pepper, and garlic powder and set aside.
2. Cook the vegetables: Heat 1 tablespoon of the vegetable oil in a large cast iron skillet over medium-high heat. Add the sliced onions and bell peppers and cook, stirring occasionally, for 10–12 minutes until completely softened and caramelized. Add the mushrooms if using and cook for another 4–5 minutes until golden. Season with salt and pepper and transfer to a plate.
3. Cook the steak: Add the remaining oil to the same skillet over high heat. Add the sliced steak in a single layer — work in batches if needed. Sear without stirring for 1–2 minutes until the bottom develops a crust. Chop and stir into smaller pieces with a spatula and cook for another 1–2 minutes until just cooked through. Add the minced garlic and Worcestershire sauce and stir for 30 seconds. Fold the caramelized vegetables back in and toss together. Remove from heat.
4. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
5. Make the garlic butter: Stir together the melted butter, minced garlic, fresh parsley, and Worcestershire sauce until well combined.
6. Assemble the sliders: Without separating the rolls, slice the entire connected sheet in half horizontally. Place the bottom half in the prepared baking dish. Lay the provolone slices evenly over the bottom rolls, covering the surface completely. Pile the steak and vegetable mixture generously and evenly over the cheese. Scatter the shredded mozzarella over the filling. Place the top half of the rolls over everything.
7. Butter and top: Brush the garlic butter generously and evenly over the entire top surface of the rolls, letting it soak down into the edges and gaps. Sprinkle with sesame seeds if using.
8. Bake: Cover the dish tightly with aluminum foil and bake at 350°F for 15 minutes. Remove the foil and bake uncovered for a further 8–10 minutes until the tops are deeply golden brown and the cheese is completely melted and bubbling.
9. Slice and serve: Let rest for 3–4 minutes then slice along the roll lines into individual sliders. Serve immediately with banana peppers on the side if desired.

NOTES Tips: Partially freezing the ribeye before slicing is the easiest way to achieve paper-thin cuts at home — it makes an enormous difference in the final texture of the steak. Do not skip caramelizing the vegetables fully — properly golden, sweet peppers and onions are what make these sliders extraordinary. Hawaiian rolls are the classic and best choice — their slight sweetness pairs perfectly with the savory steak and rich cheese. Covering the sliders with foil for the first half of baking prevents the tops from browning before the cheese melts — always remove it for the final stretch to get that gorgeous golden top. These can be assembled completely up to 24 hours ahead, covered and refrigerated unbaked, then buttered and baked straight from the fridge — add 5 extra minutes to the covered baking time.