These Philly Cheesesteak Sliders pack thinly shaved steak, fried onions, provolone and American cheese into toasted Hawaiian rolls, then get brushed with garlic butter and baked until hot and melty. They’re easy, cheesy, and perfect for game day, parties, or dinner.
I’m Philly born and raised, so I keep the filling simple: shaved beef, plenty of fried onions, and lots of cheese. If you love those classic flavors, try my Philly Cheesesteak Pizza recipe next.
For sliders, I toast the rolls first and layer cheese on both sides of the steak to help keep all that juicy filling from turning the buns soggy.I use the same toasted-roll trick in my Buffalo Chicken Sliders, too.
Recipe Summary: Philly Cheesesteak Sliders
- ✅ Recipe Name: Philly Cheesesteak Sliders
- 🕒 Ready In: About 40 minutes
- 👪 Serves:12 sliders
- 🍽 Calories: 174 per serving
- 🥣 Main Ingredients: Shaved steak, onions, Hawaiian rolls, provolone, American cheese, garlic butter
- 📖 Dietary Info: Make-ahead friendly, easy to scale for a crowd
- ⭐ Why You'll Love It: These cheesy, buttery sliders pack all the flavor of a classic Philly cheesesteak into an easy, shareable game day recipe - with toasted rolls and layers of cheese to help keep them from getting soggy.
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These Philly Cheesesteak Sliders are one of my favorite game day recipes when I want all the flavor of a classic cheesesteak in an easy, shareable form. Thinly shaved steak, fried onions, provolone and American cheese are layered onto toasted Hawaiian rolls, then finished with garlic butter and baked until hot, melty, and golden.
Toasting the rolls and layering cheese underneath the steak helps keep them from getting soggy, while still keeping all those juicy cheesesteak flavors. If you love Philly-inspired recipes, try my Philly Cheesesteak Pizza recipe next, or for another easy party favorite, make my Cheeseburger Sliders recipe.
"Fantastic-Followed the recipe exactly as it was written. Everyone loved it- this is definitely a keeper. Love the clear instructions. Please some publisher get us a cookbook!" -Amy T ⭐️⭐️⭐️⭐️⭐️
Why you'll love this recipe
- Made with shaved steak. Thinly sliced beef cooks quickly and gives these sliders the texture of an actual cheesesteak instead of a ground beef sandwich.
- Two kinds of cheese. Provolone and American cheese give you tons of melty cheese in every bite.
- No soggy bottoms. Toasting the rolls, draining the steak mixture and layering cheese underneath the filling keeps the bread from soaking up all the moisture.
- Perfect for game day. Bake all 12 sliders at once, slice them up and put the whole tray out for everyone to grab. If sliders are your favorite way to feed a crowd, try my Cheeseburger Sliders recipe next.
- Only 10 minutes of prep. The entire recipe takes about 40 minutes from start to finish.
Jump to:
- Recipe Summary: Philly Cheesesteak Sliders
- Why you'll love this recipe
- Key Ingredients
- Variations
- How to make Philly Cheesesteak Sliders
- How to Keep Philly Cheesesteak Sliders from Getting Soggy
- Expert Tips
- Philly Cheesesteak Sliders FAQs
- Serving Suggestions
- More Cheesesteak & Game Day Recipes
- Philly Cheesesteak Sliders Recipe
Key Ingredients
- Shaved steak: Look for packaged shaved beef in the meat section of your grocery store. The ultra-thin slices cook quickly and stay tender. Thinly sliced ribeye or top round also works.
- Onion: I like a generous amount of thinly sliced onion cooked until soft and lightly browned. In Philly terms, I’m firmly ordering mine wit.
- Hawaiian slider rolls: Their soft texture and slight sweetness work really well with the salty steak and cheese. Keeping the sheet of rolls connected also makes assembly much easier.
- Provolone + American cheese: I use both here - provolone for flavor and American for that extra-creamy melt. Cooper Sharp is my favorite if you can get it.
- Garlic butter: Melted butter and fresh garlic get brushed over the tops before baking, helping the rolls turn golden and adding another layer of flavor.
See the recipe card at the end for the full list of ingredients with the quantities
Variations
| Swap the rolls | Hawaiian rolls are my go-to, but any soft slider or dinner rolls will work. Keep the rolls connected while assembling so the sliders are easier to build and bake. |
| Make cheesesteak hoagie sliders | Spread a thin layer of mayo or garlic mayo on the rolls, then add shredded lettuce, sliced tomato, and thinly sliced red onion after baking. |
| Add mushrooms or peppers | Sauté sliced mushrooms or bell peppers with the onions before adding the steak. Just avoid adding anything too wet, since extra moisture can make the rolls soggy. |
| Switch up the cheese | Use all provolone, all American, or another good melting cheese. I like the combination of provolone and American because you get both great flavor and a super creamy melt. |
How to make Philly Cheesesteak Sliders
- Step 1: Toast the rolls.
Slice the rolls in half horizontally and lightly toast the cut sides under the broiler. Layer provolone over the bottom half.
- Step 2: Cook the onions and steak.
Cook the onions over medium heat until softened and lightly browned. Add the shaved steak and cook just until no longer pink, breaking it apart as it cooks.
- Step 3: Assemble the sliders.
Using a slotted spoon, spread the steak and onions over the provolone, leaving excess liquid behind. Top with American cheese and the top half of the rolls.
- Step 4: Add the garlic butter.
Mix the melted butter with the garlic, brush it over the rolls, and sprinkle with sesame seeds.
- Step 5: Bake.
Bake at 350°F for 10–15 minutes, until the cheese is melted and the tops are golden.
- Step 6: Rest and serve.
Let the sliders sit for a few minutes, then slice into individual Philly cheesesteak sliders and serve warm.
How to Keep Philly Cheesesteak Sliders from Getting Soggy
These sliders are cheesy and juicy, but the buns shouldn’t be soggy. Here are the three things I do every time:
- Create a cheese barrier: Layer provolone under the steak and American cheese over the top. The cheese helps keep the filling from soaking directly into the rolls.d onions creates a moisture barrier, so the sliders are cheesy and delicious, not soggy!
- Toast the rolls: Broil the cut sides of the Hawaiian rolls for 1–3 minutes until lightly toasted. This gives the bread a little extra protection from the juicy filling.
- Leave the excess liquid behind: Use a slotted spoon to transfer the cooked steak and onions so the extra fat and juices stay in the pan.
Expert Tips
- Don’t overcook the steak: Shaved steak cooks fast. Pull it from the heat as soon as it’s no longer pink so it stays tender instead of getting dry or chewy.
- Keep the rolls connected: Slice the whole sheet of Hawaiian rolls in half horizontally and assemble the sliders as one large sandwich. It’s much easier than building 12 individual sliders.
- Use plenty of cheese: A mix of provolone and American gives you better flavor and a creamier melt than using just one.
- Let them rest before slicing: Give the sliders a few minutes after baking so the cheese can settle and the sandwiches hold together better.
- Make the filling ahead: You can cook the steak and onions up to a day in advance, then assemble and bake the sliders when you’re ready to serve.
- Serve them hot: These are best right out of the oven while the cheese is melty and the rolls are still warm and buttery.
Philly Cheesesteak Sliders FAQs
Thinly shaved beef is my first choice because it cooks quickly and gives the sliders that classic cheesesteak texture. You can also use very thinly sliced ribeye or top round. Look for packaged shaved steak in the meat section of your grocery store.
Place the steak in the freezer for about 20–30 minutes before slicing. You want it firm, but not frozen solid. Then use a sharp knife to slice it as thinly as possible against the grain.
You don't need a sauce inside these sliders. The steak, fried onions, melted cheese, and garlic butter give them plenty of flavor and moisture. If you want something extra, serve Cheese Whiz, ketchup, hot cherry peppers, or garlic mayo on the side.
Bake the assembled sliders at 350°F for 10–15 minutes, or until the cheese is completely melted and the tops of the rolls are golden. Let them rest for a few minutes before slicing and serving.
For the best texture, cover the sliders with foil and reheat them in a 350°F oven for 10–12 minutes, then uncover for another 1–2 minutes to crisp the tops. For a single slider, microwave it for about 30–50 seconds, although the rolls will be softer.
Serving Suggestions
I like to serve classic cheesesteak toppings on the side, like hot cherry peppers, banana peppers, ketchup, and warm Cheese Whiz for anyone who wants to go all-in on the cheese. For a full Philly-style game day spread, add my Philly Cheesesteak Wontons alongside the sliders.
For sides, you really can’t go wrong with fries, tater tots, onion rings, or my rosemary potatoes. For a cookout or game day spread, my hot potato salad would also be great alongside these sliders.
More Cheesesteak & Game Day Recipes
If you tried this Philly Cheesesteak Sliders or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Philly Cheesesteak Sliders Recipe
Equipment
- Baking sheet
- aluminum foil or parchment paper
- large non stick frying pan
Ingredients
- 1 tablespoon canola or, or another neutral oil
- 1 medium or large onion, thinly sliced
- 1 lb package shaved beef steak
- salt and freshly ground black pepper, to taste
- 1 12 ct package Hawaiian slider rolls, or other slider rolls
- 6 slices American cheese, such as Cooper Sharp Cheese , ( I used Cooper Sharp Black Pepper American Cheese)
- 6 slices Provolone cheese
- 2 cloves garlic, minced
- 4 tablespoon butter, melted
- ½ tablespoon sesame seeds (optional)
Instructions
- Cut slider rolls in half, separating tops and bottoms (keep full set intact, so you have 2 sections).
- Place rolls cut side up on a cookie sheet, and place under oven’s broiler on high for 1-3 minutes, until lightly toasted (checking frequently to prevent burning).
- Transfer to parchment or foil lined baking sheet.
- Layer sliced provolone cheese on bottom buns, and set aside.
- Preheat oven to 350 degrees.
- Heat canola oil over medium heat in a large nonstick frying pan. Add onions, and season with salt and pepper.Cook, stirring occasionally, until softened and starting to brown, 8-10 minutes.
- Add shaved steak to pan, and season again with salt and pepper. Cook, breaking up as you go, until all steak is cooked through, 5-7 minutes.
- Transfer steak and onion mixture to bottom buns over provolone, leaving any excess liquid in the pan behind.
- Top with sliced American cheese, then with top layer of slider rolls.
- Whisk garlic and melted butter together, and brush top buns with melted butter garlic mixture.
- Sprinkle top of garlic butter rolls evenly with sesame seeds.
- Bake in preheated oven on parchment or foil lined sheet for 10-15 minutes, until just toasty and cheese is melted. Slice and serve hot!
Sharon says
I make these Philly Cheesesteak Sliders all the time for game day, and the biggest thing I’ve learned is not to skip toasting the rolls first. It really does make a difference in keeping them from getting soggy. I also love using both provolone and American cheese here — you get the flavor from the provolone and that super melty cheesesteak texture from the American.
Amee says
Hi, making these for the first time tonight and very excited! Does the nutrition info include the bun or is that just for a serving of the meat? Thanks!
Sharon says
Hi Aimee- yes, the nutrition info includes the Hawaiian rolls. Please come back and let me know what you think 🙂
Mich says
PERFECT! Added mushrooms and dipped in Whiz.
Amy T says
Fantastic-Followed the recipe exactly as it was written. Everyone loved it- this is definitely a keeper.
Love the clear instructions. Please some publisher get us a cookbook!
Sharon says
Thank you SO MUCH Amy, I am so happy you loved the recipe!