Have you ever had one of those moments when you need to feed a crowd but want something more exciting than basic sandwiches? That's exactly where I found myself last weekend when Emily had some friends over. I wanted something that would impress but wouldn't keep me stuck in the kitchen all day.
These Philly cheesesteak sliders were absolutely perfect! The combination of tender roast beef, melty provolone cheese, and perfectly sautéed peppers and onions on sweet Hawaiian rolls had everyone asking for the recipe.
When I first made these for my family, my husband (who's pretty picky about his cheesesteaks) couldn't believe how much flavor they packed. He actually said they reminded him of the ones we had in Philadelphia on our anniversary trip last year - that's when I knew this recipe was a keeper!
why you will like these philly cheesesteak sliders
- Ready in under an hour with just 20 minutes of prep time
- Perfect for feeding a crowd - makes 12 sliders at once
- The butter topping creates an irresistibly golden, flavorful crust
- Can be prepped ahead of time for stress-free entertaining
- Uses deli roast beef for convenience without sacrificing flavor
- Hawaiian rolls add a touch of sweetness that balances the savory filling
Ingredients for making philly cheesesteak sliders
sliders
- ▢ Cooking spray
- ▢ 12-count package Hawaiian Rolls
- ▢ ⅓ cup mayo (I like Best Foods)
- ▢ 1 tablespoon olive oil
- ▢ ½ large yellow onion, thinly sliced (1 cup)
- ▢ 1 large green pepper, thinly sliced (1 cup)
- ▢ ¾ pound deli roast beef (or up to 1 pound, see note 1)
- ▢ 12 slices Provolone cheese
topping
- ▢ 7 tablespoons unsalted butter
- ▢ 1-½ teaspoons dried minced onion
- ▢ 1 tablespoon Worcestershire sauce
- ▢ 1 teaspoon garlic powder
- ▢ ½ teaspoon dried thyme (optional)
- ▢ ¼ teaspoon salt
- ▢ ¼ teaspoon pepper
philly cheesesteak sliders step-by-step instructions
- Generously grease a 9x13-inch pan with cooking spray. Preheat oven to 350°F.
- Add oil to a large pan over medium-high heat. Once hot, add sliced pepper and onion. Sauté, stirring occasionally, until tender and slightly charred all over, about 8–10 minutes. Remove and set aside to cool. (I love how my kitchen smells at this point - those caramelizing veggies are heavenly!)
- Slice the slab of rolls in half horizontally, keeping individual rolls intact. Spread the mayo evenly across the inside surfaces of both the base and the top of the rolls. Place the base bread in the pan and top with 6 cheese slices. Add roast beef on top, then peppers and onions. Add the remaining 6 cheese slices on top of the veggies.
- Bake without the top for 10 minutes to let the cheese melt. Meanwhile, mix together all "butter" ingredients. Whisk until smooth.
- Remove pan from oven and add the top slab of rolls. Pour the butter all over, brushing generously on top and on the sides of the rolls. Be sure to cover all the bread (except the bottom). This step might seem indulgent, but it's what makes these sliders extraordinary!
- Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes or until golden brown on top and cheese is melty.
- Cut and serve while hot. Enjoy!
storing and reheating your philly cheesesteak sliders
- These sliders will keep in the refrigerator for up to 3 days when stored in an airtight container.
- For best results, wrap cooled sliders individually in plastic wrap or foil before refrigerating.
- To reheat, place in a 350°F oven for about 10 minutes until heated through.
- You can also microwave individual sliders for about 30 seconds, but the bread won't be as crispy.
- I don't recommend freezing these as the texture of the rolls and vegetables changes significantly.
Tips for perfect philly cheesesteak sliders every time
I've made these sliders so many times now, and I've picked up a few tricks along the way that make a big difference!
- Ask for the rarest roast beef available at the deli counter - this prevents the meat from overcooking and drying out during baking.
- Don't skip the mayo layer! It creates a barrier that prevents the bread from getting soggy from the meat and vegetables.
- Want to save time? You can prep the peppers and onions a day ahead and store them in the refrigerator.
- The butter topping might seem like a lot, but trust me - it's what makes these sliders amazing! The flavor soaks into the rolls and creates the most delicious crust.
- For extra flavor, add some pepperoncini slices or mushrooms to your vegetable mix.
- Have you tried different cheese options? While provolone is traditional, a mixture of provolone and white American cheese is also delicious.
I once tried to rush the veggie sautéing step and regretted it - giving them that full 8-10 minutes to get slightly charred makes such a difference in the final flavor! Emily actually noticed right away and asked what I did differently. Kids always know, don't they?
frequently asked questions about philly cheesesteak sliders
For the best Philly Cheesesteak Sliders, request the rarest roast beef at the deli counter. This prevents overcooking during baking and keeps the meat tender. Use ¾ pound for less meaty sliders or 1 pound for heartier portions.
The total baking time is 35-40 minutes in three stages: first bake without the top rolls for 10 minutes, then cover with foil and bake for 20 minutes, and finally bake uncovered for 5-10 minutes until golden brown.
Philly Cheesesteak Sliders pair perfectly with crispy french fries, potato chips, coleslaw, pickle spears, or a simple green salad. For a more substantial meal, serve with onion rings or a cup of tomato soup.
Yes! You can prepare the peppers and onions a day ahead and assemble the sliders up to the point before baking. Store covered in the refrigerator, then add the butter mixture and bake when ready to serve. Leftovers keep well in the fridge for up to 3 days.
Store covered in the refrigerator, then add the butter mixture and bake when ready to serve. Leftovers keep well in the fridge for up to 3 days. I've done this for parties and it's such a time-saver!
Recipes you may like after trying philly cheesesteak sliders
- Reuben Sandwich Sliders - If you love these Philly cheesesteak sliders, you'll definitely want to try these tangy, cheesy Reuben sliders next!
- Air Fryer Tuna Melts - Another quick and easy sandwich option that's perfect for lunch or a light dinner.
- Quick Easy Smothered Chicken Recipe - Looking for another crowd-pleasing main dish? This smothered chicken is always a hit!
Conclusion
These Philly cheesesteak sliders have become my go-to recipe whenever I need to feed a group without spending hours in the kitchen. The combination of tender roast beef, melty cheese, and perfectly seasoned vegetables on sweet Hawaiian rolls creates the most satisfying bite.
The butter topping takes them to another level entirely - seriously, don't skip it! Last time I made these for my book club, three people asked for the recipe before they even finished eating.
I love that I can prep most of this recipe ahead of time and just pop it in the oven when guests arrive. Emily and her friends demolished these in record time last weekend, and my husband has already requested them for our next family gathering.
Have you tried making sliders before? These Philly cheesesteak ones might just become your new favorite too! Don't forget to save this to Pinterest so you can find it easily next time you need a crowd-pleasing recipe.
Sarah
Philly Cheesesteak Sliders
Equipment
- Baking pan 9 x 13-inch
- Large pan
Ingredients
- Cooking spray
Sliders
- 1 package Hawaiian Rolls 12-count
- ⅓ cup mayo I like Best Foods
- 1 tablespoon olive oil
- ½ yellow onion thinly sliced, 1 cup
- 1 green pepper thinly sliced, 1 cup
- ¾ pound deli roast beef or up to 1 pound, see note 1
- 12 slices Provolone cheese
Topping
- 7 tablespoons unsalted butter
- 1-½ teaspoons dried minced onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme optional
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Generously grease a 9x13-inch pan with cooking spray. Preheat oven to 350°F.
- Add oil to a large pan over medium-high heat. Once hot, add sliced pepper and onion. Sauté, stirring occasionally, until tender and slightly charred all over, about 8–10 minutes. Remove and set aside to cool.
- Slice the slab of rolls in half horizontally, keeping individual rolls intact. Spread the mayo evenly across the inside surfaces of both the base and the top of the rolls. Place the base bread in the pan and top with 6 cheese slices. Add roast beef on top, then peppers and onions. Add the remaining 6 cheese slices on top of the veggies.
- Bake without the top for 10 minutes to let the cheese melt. Meanwhile, mix together all "butter" ingredients. Whisk until smooth.
- Remove pan from oven and add the top slab of rolls. Pour the butter all over, brushing generously on top and on the sides of the rolls. Be sure to cover all the bread (except the bottom).
- Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes or until golden brown on top and cheese is melty.
- Cut and serve while hot. Enjoy!
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