Mouthwatering Philly cheesesteak sliders are loaded with tender slices of beef, sauteed peppers and onions, and plenty of melted cheese! Make these fan-favorite sandwiches for your next party, or as a special meal for your loved ones.
You will love that these pack all of your favorite Philly flavors into a bite-sized bun, with a few flavorful upgrades. However, I will also give you options to customize these sandwiches to fit your tastes. Like my cheesesteak omelet, you will find you don't have to craft a traditional sandwich to enjoy great Philly flavors!
What is in a Philly Cheesesteak?
These sandwiches are inspired by the iconic cheesesteaks found in Philadelphia. Let me explain the similarities and differences.
- Bread - A classic Philly is served on a light, crisp hoagie roll that is soft and tender on the inside. My sliders use sweet bread rolls, like Hawaiian rolls, or brioche dinner rolls.
- Steak - Traditionally Phillies use sliced ribeye or top round beef. These should be used on my sliders as well. I will also mention sirloin as an easy option.
- Vegetables - Green peppers and onions are always the standard choices for most Phillies, but guess what? Classic cheesesteaks did not, and often still don't, include green peppers! My recipe does.
- Cheese - Cheesewiz or American are more traditional options for these sandwiches, and you are welcome to use either of these. However, I believe Provolone is a much better choice.
- Condiment - Mayo is the go-to condiment but these sliders omit it in favor of a flavorful sauce made of butter, Worcestershire, and onion powder.
How to thinly slice steak?
The best way to thinly slice steak for your cheesesteak sliders is to partially freeze it first. This is important because it firms up the meat which makes it significantly easier to slice.
You don't need the meat fully frozen, or it will be too hard to cut. You can simply slice it with a sharp chef's knife, or take out your deli slicer if you are lucky enough to own one! How thin should you slice it? The thinner the better, in my opinion!
Use these same tips to craft an amazing venison cheesesteak as well!
How to make them
Similarly to when you are browning hamburger, you want to ensure the steak develops color, which adds flavor. To achieve this, I like to add a tablespoon of oil in the skillet with the sliced steak and seasonings. Sear it over medium-high heat until the steak has browned and is no longer pink.
Remove the steak when cooked and set aside. Add a little more oil to the skillet and drop the heat to medium then saute peppers and onions until tender-crisp.
As when making any homemade sliders, begin assembly by placing the bottom half of your rolls in a small baking dish, then top with sliced steak, peppers, onions, and cheese. Top with the upper half of the buns and paint with a mixture of melted butter, onion powder, and Worcestershire sauce.
Cover your dish with foil and bake for 15 minutes in a 400-degree oven, then remove the foil and bake for 5 minutes longer. Remove from the oven and serve.
Expert Tips and Tricks
- Partially freeze your meat for an hour or two to firm it up. This makes it easier to slice. You do not want it fully frozen or it will be too hard to cut.
- Chop your sliced meat if needed to ensure the slices are shorter than your buns, otherwise, the meat will not stay on each slider evenly.
- If you wish to make these ahead of time, you can cook the meat and vegetables in advance. Gently reheat them when you are almost ready to serve, then assemble the sliders and bake.
Traditionally mayo is a great choice on these sandwiches, however, I create a sauce made of butter, onion powder, and Worcestershire for mine.
French fries, onion rings, or chips would be my top choices.
Thinly sliced ribeye is the traditional choice, however top round, or sirloin also work well.
More Cheesesteak Creations
Philly Cheesesteak Sliders
- 12 sweet dinner rolls *
- 2 tablespoons olive oil (divided)
- 1 ½ pounds beef sirloin (thinly sliced)**
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon garlic powder
- salt to taste
- 1 green pepper
- ½ sweet onion
- 6 slices Provolone cheese
- 2 tablespoons butter (melted)
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon onion powder
- Preheat oven to 400 degrees.
- Add one tablespoon of oil in a large skillet set over medium-high heat.
- Add steak to the skillet along with worcestershire sauce, black pepper, garlic powder, and a generous pinch of salt. Cook until the beef is seared and no longer pink. Remove from the skillet and set aside.
- Lower heat to medium and add another tablespoon of oil. Saute peppers and onions until they are tender-crisp, then remove from the pan.
- Add melted butter, Worcestershire sauce and onion powder to a dish and mix to combine.
- Place bottom half of dinner rolls in a small baking dish and top evenly with sliced beef, then peppers and onions. Top with Provolone cheese and add upper half of the dinner rolls.
- Paint the dinner rolls with the butter mixture then cover everything with foil.
- Bake in the oven for 15 minutes, then remove the foil and bake for an additional 5 minutes.
- Remove from teh oven and serve.
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