Philly Cheesesteak Sliders
All the flavour of a cheesesteak in a size you can pass around. Thin slices of beef sear in minutes with soft onions and green pepper, then go onto a slab of slider rolls between layers of provolone. A brush of garlic butter and a short bake melt the cheese into the meat.
Published
- Prep Time
- 15 mins
- Cook Time
- 25 mins
- Total Time
- 40 mins
- Servings
- 12 sliders
How do you make Philly Cheesesteak Sliders?
Cook 1 sliced onion and 1 green pepper in oil for 6-8 minutes, then sear 500 g very thinly sliced beef with garlic, salt and pepper for 2-3 minutes until browned. Layer it on a slab of 12 split slider rolls between 8 slices of provolone, brush the tops with garlic butter and bake at 180°C (350°F) for 12-15 minutes, until the cheese melts.
- Total time
- 40 mins
- Calories
- 525 per serving
- Protein
- 31 g
- Yield
- 12 sliders
- Difficulty
- Easy
- Method
- Baking
Ingredients
Filling
Sliders
Topping
Equipment
Large skillet · 23 x 33 cm (9 x 13 inch) baking dish · Serrated knife · Pastry brush · Foil
Quick Directions
Cook the peppers and onions
Heat the oven to 180°C (350°F).
Sear the beef
Add the beef to the empty side of the pan in a thin layer and cook for 2-3 minutes, turning and breaking it up with tongs, until browned and no longer pink.
Assemble
Without pulling the rolls apart, slice the slab in half horizontally.
Bake
Mix the melted butter with the garlic powder and parsley and brush it over the tops.
Cut and serve
Cut along the lines of the rolls with a serrated knife and serve hot.
Step-by-Step Instructions
Follow these detailed steps to make the perfect philly cheesesteak sliders.
Cook the peppers and onions
Heat the oven to 180°C (350°F). Heat the oil in a large skillet over medium-high heat and cook the onion and green pepper for 6-8 minutes, stirring, until soft and lightly browned. Push them to the side of the pan.
Sear the beef
Add the beef to the empty side of the pan in a thin layer and cook for 2-3 minutes, turning and breaking it up with tongs, until browned and no longer pink. Add the garlic, Worcestershire sauce, salt and pepper, toss everything together and cook for 1 minute more. Tip into a sieve for a minute to drain any juices.
Assemble
Without pulling the rolls apart, slice the slab in half horizontally. Set the bottom half in the baking dish and spread it with the mayonnaise. Cover with half the provolone, spoon over the beef and vegetables, top with the rest of the cheese and replace the top half of the rolls.
Bake
Mix the melted butter with the garlic powder and parsley and brush it over the tops. Cover loosely with foil and bake for 10 minutes, then uncover and bake for 2-5 minutes more, until the cheese has melted and the tops are golden.
Cut and serve
Cut along the lines of the rolls with a serrated knife and serve hot.
Recipe Tips
- To slice steak paper-thin at home, freeze it for 30-45 minutes until firm, then cut it across the grain as thinly as you can with a sharp knife.
- Cook the beef in a hot pan and don't crowd it. If it starts to steam, work in two batches.
- Draining the filling for a minute keeps the bottom buns from going soggy.
- Chop the cooked beef roughly with the edge of a spatula so each slider gets an even layer.
Variations
- Mushroom cheesesteak sliders: cook 200 g sliced mushrooms with the onions and peppers.
- Chicken cheesesteak sliders: use thinly sliced chicken breast and cook it until it reaches 74°C (165°F).
- Spicy: add sliced pickled jalapeños or hot cherry peppers over the beef before the top layer of cheese.
Nutrition (per serving)
| Calories | 525 |
|---|---|
| Protein | 31 g |
| Carbs | 33 g |
| Fat | 30 g |
| Saturated fat | 13 g |
| Fibre | 2 g |
| Sugar | 9 g |
| Sodium | 750 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers within 2 hours in an airtight container for up to 3 days. The cooked filling keeps on its own for up to 2 days.
- Reheat
- Reheat covered with foil at 180°C (350°F) for 10-15 minutes, or microwave single sliders for 30-45 seconds, until hot through, 74°C (165°F).
Philly Cheesesteak Sliders FAQs
What cut of beef is best for Philly cheesesteak sliders?
Ribeye is the classic choice because its marbling keeps the thin slices juicy. Sirloin is leaner and cheaper and works well as long as you slice it paper-thin and cook it quickly. Ready-shaved steak from the butcher counter saves the slicing.
What cheese goes on a Philly cheesesteak?
Provolone, a mild semi-firm Italian cheese, is the most common choice, along with mild processed cheese slices or a cheese sauce. If provolone is hard to find, use mozzarella, mild white cheddar or a Swiss-style cheese; all melt smoothly.
How do I slice beef thin for cheesesteaks?
Freeze the steak for 30-45 minutes until it is firm but not frozen solid. Then slice it across the grain with a sharp knife into slices about 2-3 mm thick. The firm meat is much easier to cut evenly.
Can I make cheesesteak sliders ahead of time?
Cook the beef, peppers and onions up to 2 days ahead and refrigerate the filling. Assemble the sliders just before baking so the rolls stay soft but not soggy, and bake them for 18-20 minutes covered, until hot in the centre.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
