Philly Cheesesteak Sliders – Girl Carnivore

We love a proper Philly cheesesteak. But on game day, standing at the stove making individual sandwiches while everyone else is glued to the TV? Hard pass. That’s why we made these.

These baked cheesesteak sliders give you everything you want – thin-sliced ribeye, melted provolone, sautéed peppers – without hovering over a griddle or missing kickoff. Everything bakes together, then it hits the table hot, and feeds people fast.

The move that makes these so good is the extra buttered garlic-sesame tops. Brushed on before baking, they turn lightly crisp on top while staying soft and cheesy underneath. No, they aren’t authentic Philly cheesesteaks, but the payoff is big and messy, and you’ll make a double batch next time.

Super Bowl, playoff parties, Sunday football – anytime you need to feed people without missing the game, this is your go-to sandwich recipe.

Ingredients for Philly Cheesesteak Sliders

For the sliders

• Hawaiian Slider rolls or bakery rolls: Soft, pull-apart rolls work best. Avoid anything crusty as it makes it harder to bite into.
• Ribeye steak, thinly sliced: This is non-negotiable for classic flavor. Marbling matters.
• Avocado oil: High smoke point so you can actually sear the beef.
• Sweet onion: Cooks down and adds balance without overpowering the steak.
• Green bell pepper + red bell pepper: Classic cheesesteak flavor with a little color.
• Salt + black pepper
• Worcestershire sauce: One teaspoon is enough to deepen the beef without turning it into a sauce.
• Mayonnaise: Acts as a moisture barrier so the rolls don’t get soggy.
• Provolone cheese slices: Mild, melty, and correct (unless you’re looking to slather these in Whiz).

Butter topping

• Butter, melted
• Garlic powder
• Italian seasoning
• Sesame seeds: Press them in so they actually stick.

Equipment

• Large skillet or cast-iron skillet
• 9×13 baking dish (snug fit matters)
• Foil
• Sharp knife

Step-by-Step Instructions: How to Make Philly Cheesesteak Sliders

1. Preheat the oven to 350°F. Get it hot before you build the sliders—timing matters.
2. Cook the vegetables first. Heat the skillet over medium heat with the avocado oil. Add onions and peppers. Cook 5–6 minutes until softened and lightly golden. Remove and set aside.
   You want tender, not mushy.
3. Sear the ribeye. Add the sliced steak to the same pan. Season with salt and pepper. Cook about 2 minutes, stirring gently, until just cooked through.
   Look for browned edges and no visible raw spots.
4. Finish the filling. Add Worcestershire sauce and cook 1–2 minutes more. Return the vegetables and stir to combine. Pull the pan off the heat.
5. Assemble the sliders. Slice the rolls in half horizontally. Place the bottoms in the baking dish. Spread mayo evenly over the rolls. Spoon the steak mixture on top, then layer with provolone. Add the roll tops.
6. Butter the tops. Mix melted butter with garlic powder and Italian seasoning. Brush generously over the rolls. Sprinkle sesame seeds and press them in.
7. Bake covered. Cover with foil and bake 12–15 minutes until the cheese is fully melted.
8. Uncover and finish. Remove the foil and bake for another 4–5 minutes, until the tops are lightly golden.
9. Rest, then serve. Let the sliders rest 5 minutes before cutting. Cleaner layers, better bite.

If handheld, crowd-friendly food is your thing, you’ll find more game-day favorites in our Sandwich Recipes collection.

Storage & Make-Ahead

• Refrigerate leftovers in an airtight container up to 3 days. We recommend keeping the filling and slider rolls separate if possible.
• Reheat covered in a 325°F oven for about 10 minutes.
• Make ahead: Cook the filling earlier in the day and assemble just before baking.

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