Philly Cheesesteak Sliders
Mini Philly cheesesteak sliders featuring tender shaved steak, sautéed onions and peppers, and melted provolone cheese, all served on soft slider buns. A crowd-pleasing appetizer or game-day favorite.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 slider buns or small dinner rolls slider buns
- 1 pound thinly sliced ribeye steak or shaved steak
- 1 large onion thinly sliced
- 1 large green bell pepper thinly sliced
- 8 ounces provolone cheese sliced
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons butter melted, for brushing buns
Instructions
Preparation Steps
- Preheat a large skillet or griddle over medium-high heat. Add 1 tablespoon of vegetable oil.
- Sauté the sliced onions and bell peppers until softened and slightly caramelized, about 6–8 minutes. Remove from skillet and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Season the shaved steak with garlic powder, onion powder, salt, and black pepper.
- Cook the steak in the skillet, breaking it apart with a spatula, until fully cooked and slightly browned, about 4–5 minutes.
- Return the cooked onions and peppers to the skillet with the steak. Stir to combine and heat through.
- Preheat the oven to 350°F (175°C). Slice the slider buns in half and place them on a baking sheet, cut side up.
- Divide the steak and vegetable mixture evenly among the bottom halves of the buns. Top each with a slice of provolone cheese.
- Cover with the top halves of the buns. Lightly brush the tops with melted butter.
- Bake in the preheated oven for 8–10 minutes, or until the cheese is melted and the buns are lightly toasted.
- Remove from oven and serve warm.
Notes
For extra flavor, try adding a splash of Worcestershire sauce to the steak while cooking. These sliders are perfect for parties and pair well with pickles or potato chips.