Philly cheesesteak sliders are a delicious twist on a classic favorite! These handheld sandwiches are packed with tender beef, gooey cheese, and all the authentic flavors of Philadelphia in every bite.
They're perfect for parties, game day, or a field meal during harvest.
Why you'll love this slider recipe
Let's talk about sliders, those little bundles of joy that are perfectly designed for sharing the love. From funeral sandwiches (morbid sounding but tasty) to ground turkey sliders, these bad boys are the life of the party, the stars of gatherings, and the MVPs of tailgating.
Picture this: you're at tailgate party, surrounded by friend, football, and good vibes. Or in my world, driving a tractor in the middle of a cornfield...
Now, imagine trying to juggle a massive, towering sandwich in one hand while eating on the go. It's a recipe for disaster, right? That's where sliders swoop in to save the day!
These pint-sized wonders allow you to savor the iconic Philly cheesesteak experience without the fuss. No need for a knife and fork or a two-handed death grip on your food.
Slider recipes are all about keeping things easy-breezy for an easy dinner. They're like the superhero version of a easy philly cheesesteak sandwich, wrapped up in a tiny package that you can devour with just one hand.
Here's what you need to grab at the grocery store.
- deli roast beef - instead of using sliced steak, we're saving some time and effort by using roast beef and doctoring it up with some minced garlic and beef broth. If you have leftover roast beef, try making easy roast beef wraps or roast beef sliders!
- sauteed veggies - My favorite philly cheese steak has green pepper. I like to add some red bell pepper for extra color, along with some sliced mushrooms.
- slider rolls - Most grocery stores carry slider buns either in the bread aisle or bakery section. You could make cheesesteak sliders with store bought King's Hawaiian rolls, homemade Hawaiian rolls, or slider buns.
See recipe card for full information on ingredients and quantities.
Steak - you can use leftover pot roast or leftover ribeye steak, sliced thin.
Provolone: While provolone is the classic choice, you can use other melty cheeses like American, Swiss, cheddar, or even pepper jack for a different flavor profile.
Mayonnaise: Instead of mayonnaise, you can use aioli, horseradish sauce, or Dijon mustard for a different flavor profile.
How to Make Philly Cheesesteak Sliders
Step 1: Open the slider buns and place the bottoms in a 9 x 13 baking dish. Slather the mayo on the bottom half of the rolls.
Step 2: Heat oil in a medium sized skillet. Cook the bell peppers, mushrooms and onions for 6-7 minutes until softened.
Tip: About halfway through the cook time you can cover with the skillet lid to move things along.
Step 3: Add the beef, garlic and beef stock to a medium sized saucepan. Cook over medium low heat until the beef is just warmed through.
Step 4: Using tongs, remove the sliced beef from the liquid and add to the mayo topped slider buns.
Step 5: Next, layer the provolone cheese and cooked peppers and onions.
Step 6: Top with the slider bun halves and bake.
Different bread: Use Hawaiian sweet rolls or dinner rolls.
Cheesesteak sliders with ground beef: Make the recipe as outlined using cooked ground beef. Add a dash of Worcestershire sauce and some garlic powder as it cooks to amp up the flavor.
Chicken Philly Sliders: Swap out the traditional beef for thinly sliced chicken breast or chicken tenders. You can marinate the chicken in a blend of olive oil, garlic, and Italian seasonings for extra flavor.
Philly Italian Sub Sliders: Transform sliders by adding my Italian slider ingredients like sliced salami, ham, pepperoni, and provolone cheese.
Seasoned french fries, potato chips, a pickle wedge or coleslaw all sound like great side dishes to me!
I'm coming at you from Illinois, so I say go for it! Mozz is a great melty cheese that pairs well with these recipes.
Ummmm, because we're not from Philly! Just like people not from Chicago think it's okay to put ketchup on hot dogs. Making your own food means you can make it however you like it.
If I ever head to Philly, I'll order it the authentic way, minute the cheese whiz 😉
More slider recipes
If you make this cheesesteak sliders recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more? Be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.
Philly Cheesesteak Sliders
- 1 pound sliced roast beef from the deli
- 12 slider buns
- 2 Tablespoons mayonnaise
- 2 bell peppers seeded and sliced
- 1 cup sliced mushrooms
- 1 cup small onion sliced
- 2 teaspoons olive oil
- salt and pepper to taste
- 1 cup beef broth
- 2 teaspoon minced garlic
- 8 slices provolone cheese
- In a small saucepan, heat beef broth and garlic over medium heat. Add roast beef and allow to simmer 5 minutes before removing from heat.
- Heat a medium sized skillet over medium high heat. Add olive oil, bell peppers, onions and mushrooms. Allow to cook over medium high heat, stirring occasionally until peppers and onions are softened, about 8-10 minutes. Season with salt and pepper. Remove from heat and set aside.
- Preheat oven to 350 degrees. Slice rolls in half horizontally and add the bottom half to a 9 x 13 casserole dish. (I find it easiest to keep the slider rolls joined together.) Spread mayonnaise on the bottom half of the rolls. Using tongs, remove the roast beef from the broth and add to the slider rolls. Top with sliced cheese and then the cooked vegetables. Top with the top half of the slider rolls.
- Bake for 15-20 minutes or until cheese is melted. If tops begin to brown more than you'd like, cover loosely with foil. Cool slightly before slicing and serving.
- Steak - you can use leftover pot roast or leftover ribeye steak, sliced thin.
- Provolone: While provolone is the classic choice, you can use other melty cheeses like American, Swiss, cheddar, or even pepper jack for a different flavor profile.
- Mayonnaise: Instead of mayonnaise, you can use aioli, horseradish sauce, or Dijon mustard for a different flavor profile.