Philly Cheesesteak Sliders are the perfect game day meal, snack or appetizer. They are loaded with thinly sliced steak, peppers, onions, garlicky Cheez Whiz and provolone on a soft slider bun with a garlic butter top. Yes please, we cannot get enough of these!
Sliders are an easy food to make for a large crowd. We like to make these during football season, but really are great any time.
This Philly cheesesteak slider recipe is easy, kid approved and you can prep them ahead of time. Who said the kids wouldn’t eat a steak sandwich?! Add them to your menu right away.
Speaking of steak sandwiches…Marinated Flank Steak Sandwich is another recipe that’s great for guests. Always a crowd pleaser.
- Ribeye Steak – Thin cut ribeye steak works best for Philly cheesesteak sliders because it’s tender, juicy and full of flavor.
- Slider Buns – I like to use potato rolls or brioche slider buns because they’re soft and pillowy. Sometimes I use Kings Hawaiian Rolls, they add a bit of sweetness.
- Bell Peppers – Using a combo of green bell pepper and red bell pepper adds color and flavor to your cheesesteak sandwiches.
- Onions – Yellow onions are my preference on this sandwich.
- Cheez Whiz – Cheez Whiz is a traditional Philly cheesesteak sandwich ingredient.
- Provolone Cheese – I like a little extra cheese, and provolone has a nice flavor.
- Garlic – Fresh garlic cloves mixed in with Cheez Whiz make this sandwich even yummier.
- Butter – I like to brush the top of my sliders with garlic butter, but this is optional.
How To Make Philly Cheesesteak Sliders
Making Philly Cheesesteak Sliders is easy! Have this easy recipe ready in under 30 minutes. Don’t forget this slider recipe is kid approved and perfect for game day, which makes it a versatile recipe.
Step 1: Preheat the oven to 350°F. Sautee peppers and onions over medium heat until soft and slightly browned. Add salt and pepper to taste. Turn off heat and store the veggie mixture in a bowl.
Step 2: Add ribeye steak to the same hot pan the veggies were in. Add salt and pepper then stir ribeye around until cooked.
Step 3: While the steak is cooking, add the minced garlic to the Cheez Whiz then smear it on the bottom half of the slider buns.
Step 4: Melt butter in a small sauce pot over low heat. Add minced garlic and cook and additional 20 seconds until fragrant. Stir in salt, turn off heat and keep to the side.
Step 5: Once steak is cooked, turn off heat then add veggie mixture back into the pan. Stir together then add the Philly cheesesteak mixture to the slider buns. Cover steak with provolone cheese then place the top buns on. Brush with garlic butter and bake for 3-5 minutes until cheese is warm and melty. Eat sliders while warm!
- Use thinly sliced ribeye steak for best results. You can find this at your local grocery store, butcher shop or you can slice your own.
- If you’re slicing your own ribeye then freeze it first. Use a mandolin, meat slicer or very sharp chef’s knife. These are some of my favorite knives. Love them!
- Make Philly cheesesteak slider ingredients ahead of time for quick assembly and cooking. When making ahead, wrap sliders as a whole with foil then bake 10-12 minutes instead of 5 since all ingredients are chilled.
- Taste the steak and veggie mixture ahead of time before adding to buns to make sure the salt and pepper level are good. You always want to taste as you go to make adjustments.
- Serve Philly cheesesteak sliders hot and fresh out of the oven.
- I like to bake my sliders all tight together so when they’re ready, you can just pull them apart as needed. You get a nice cheese pull and they stay warmer bunched together.
- Try out Philly Cheesesteak Egg Rolls for another version of Philly cheese deliciousness.
Variations & Substitutions
- Slider Buns – Use whichever type of slider bun you like most. I used Martin’s Potato Roll Sliders but brioche slider buns and Hawaiian slider buns also work well. King’s Hawaiian Rolls are my go to for Hawaiian sliders. You can even use a dinner roll or a gluten free bun.
- Steak – If you don’t use ribeye steak, you could use super thin sliced chuck roast, New York strip steak or filet (for an expensive Philly cheesesteak slider).
- Cheez Whiz – If you cant’ find Cheez Whiz, use another yellow cheese sauce. Make your own or use store bought.
- I like to add something with a little acid to these cheesesteak sandwiches like: pickled banana peppers, jalapenos, giardiniera, or pickles.
- Add a little mushroom to the veggie mixture!
- Add a bit of flaky sea salt to the top of the buns when they come out of the oven.
What to serve with Philly Cheesesteak Sliders
Philly cheesesteak sliders pair with a few simple things really well in my mind. This game day recipe is a classic comfort sandwich that goes well with traditional sandwich sides.
- French fries
- Sweet potato fries
- Onion rings
- Chips and dip – I like to eat potato chips with French onion dip
If you have leftover Philly cheesesteak sliders, you can store them in an airtight container or tightly wrapped in plastic wrap in the fridge for up to 3 days. When reheating them, use the microwave without the top bun for 20 seconds. Add the top bun back on and microwave an additional 15 seconds.
If making Philly cheesesteak slider ingredients then storing them separately for later use, then keep each item in an individual airtight container for up to 5 days in the fridge. Assemble then heat wrapped in foil at 350°F in an oven for 10-12 minutes until cheese is melty.
Frequently Asked Questions
Thinly sliced ribeye steak is the best option for Philly cheesesteak sandwiches. It is tender with lots of marbling and tons of flavor. A few other options would be super thin sliced chuck roast, NY strip steak or filet.
Heating the buns in a 350°F topped with garlic butter will not burn them. If heating from premade state, cover them with foil to avoid burning when keeping them in the oven for a longer amount of time.
Yes, the can! Make and keep ingredients separate until needed or make and assemble up to 24 hours in advance, storing tightly wrapped in the fridge. Bake premade sliders at 350°F, covered in aluminum foil for 10-12 minutes until warm and cheese is melted.
I use Cheez Whiz because it’s a traditional Philly sandwich ingredient. I also add provolone because I love the taste of it with steak and the melty cheese on my sandwich.
Whatever kind you like, to be honest! A few other good options would be Swiss cheese, gruyere, Havarti cheese or cheddar.
Philly Cheesesteak Sliders
- 1 large skillet
- 1 chef knife
- 1 cutting board
- 1 sheet pan
- 1 green bell pepper julienne
- 1 red bell pepper julienne
- 1 medium yellow onion julienne
- 1 lb ribeye steak thinly sliced
- 1 tsp kosher salt
- ¼ tsp black pepper
- 12 slider buns
- ½ cup Cheez Whiz
- 2 cloves garlic minced
- 6 slices provolone cheese
Garlic Butter Topping (optional)
- 2 tbsp unsalted butter
- 1 clove garlic minced
- ⅛ tsp kosher salt
Making Philly Cheesesteak
- Preheat the oven to 350°F. Sautee peppers and onions in a large skillet over medium heat. Season veggies with ¼ tsp kosher salt and a pinch of black pepper. Cook 5-7 minutes until soft but not mushy, stirring occasionally. Remove the veggies from the pan and place in a bowl
- Season the steak with the remaining ¾ tsp kosher salt and pinch of black pepper. Place steak in the same hot pan the veggies were in, keeping the heat at medium. Leave the steak undisturbed for 1 minute then begin moving it around with tongs so that it breaks up a bit. Cook until desired doneness
- While the steak cooks, stir the minced garlic into the Cheez Whiz then spread cheese mixture over the bottom of the slider buns
- Melt butter in a pan over low heat, add minced garlic and cook an additional 20 seconds until fragrant. Turn heat off and stir in salt
- Stir the peppers and onions into the steak then evenly place the steak mixture over the bottoms of the slider buns
- Cover the top of the steak with provolone, place tops of buns on, brush the tops with garlic butter then bake 5 minutes until cheese is melty. Serve while hot