Philly Cheesesteak Sliders
Philly cheesesteak sliders are mini sandwiches with seared shaved steak, sautéed onions and peppers, provolone cheese, and a horseradish mayo on slider buns brushed with seasoned butter and baked until golden. They taste like classic Philly cheesesteaks but in a smaller, slider version. Perfect for game day parties, easy dinners, potlucks, or when you want crowd-pleasing sandwiches that disappear fast. Bake at 375°F for 15 minutes, makes 12 sliders using budget-friendly ingredients.
These Philly cheesesteak sliders are always a hit at parties and our tennis matches. They are a close second behind my Big Mac sliders, of course.
There is nothing like the smell of steak cooking with peppers and onions! I could eat it with my fingers right out of the pan, or put it in a tortilla and have a makeshift fajita.
But when you want something close to the original sandwich, these sliders are the way to go. Pile slider buns high with the shaved steak and vegetables, add some cheese, and top with a seasoned butter, then bake until golden brown.
The special ingredient is a horseradish mayo. I know that’s not usually on a Philly cheesesteak, but since I made them into a meatloaf version and a casserole version, I figure I can make a tweak here and there.
These are so easy to make and feed a crowd without any fuss. Serve them with sweet potato fries, garlic parmesan fries, & tater tots.
More Slider Recipes
- Buffalo Chicken Sliders – Spicy chicken with ranch drizzle
- Cheeseburger Sliders – Classic beef with pickles, special sauce
- Funeral Sandwiches – Roast beef and Swiss, poppy seed glaze
- Sloppy Joes Sliders – Sweet tangy ground beef
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Shaved Beef – You can buy the shaved steak, already seasoned in the freezer section. But I prefer to get shaved beef from my Asian market (Shabu shabu). It’s paper thin and you can get ribeye, sirloin, brisket, filet, etc. You can also use deli-sliced roast beef or substitute ground beef if needed.
- Seasoning – I use my homemade steak seasoning or use your favorite brand. You can also just season the meat with salt, pepper, garlic powder, and onion powder.
- Onion – I like to use white or yellow onions. Vidalia onions if I am using all green peppers to balance them out.
- Bell Peppers – Use green and red for classic Philly flavor. You can use all green or add orange and yellow too to add some sweetness.
- Mayo – I prefer Duke’s because it’s the creamiest. Substitute your favorite as long as it’s not Miracle Whip.
- Prepared Horseradish – Use the creamy prepared kind, not fresh grated.
- Provolone Cheese – This is the classic Philly cheesesteak cheese. Substitute American cheese or Cheez Whiz are also traditional options.
- Slider Buns – I like to use regular or butter slider buns. Use Hawaiian sweet rolls if you prefer. Pull them apart before cooking rather than cutting afterwards.
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How To Make Philly Cheesesteak Sliders
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil sprayed with nonstick spray. Heat vegetable oil in a large skillet over medium-high heat. Add shaved steak, sprinkle with steak seasoning, and sear until the edges are brown and the middle has no pink. Don’t stir too much. Let it get a good sear.
- Remove the meat and set aside. .Add another tablespoon of oil to the pan. Add sliced onions and bell peppers. Cook 3-4 minutes until softened. Add the steak back in and stir to combine.
- Mix mayo and horseradish in a small bowl.
- Place the bottom halves of slider buns on the prepared baking sheet. Spread with half the horseradish mayo mixture.
- Top with the steak, onion, and pepper mixture divided evenly across all the sliders.
- Place provolone cheese slices over the meat mixture.
- Place the top halves of the buns over the cheese. Combine melted butter, steak seasoning, and Worcestershire sauce in a small bowl. Brush this mixture over the tops of the slider buns.
- Cover the pan with foil and bake for 15 minutes. Uncover and bake another 5-7 minutes until the cheese is melted and the tops are golden brown. Remove from the oven and let cool 1-2 minutes before serving. Serve hot.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 2 days. The buns soften after the first day but still taste good. You can toast them up in the air fryer if you need to.
Freezer: Cool completely, wrap tightly in foil, and freeze for up to 1 month. Reheat from frozen at 350°F for 20-25 minutes covered, then uncovered for 5 minutes. The buns will be a little tender but you can toast them in the oven.
Reheating: Warm in a 350°F oven for 10-15 minutes until heated through. Cover with foil to prevent the tops from burning. I don’t like to reheat them in the microwave because it makes the buns soggy.
Make-Ahead: Assemble completely but don’t bake. Cover tightly and refrigerate for up to 4 hours. Brush with butter and bake when ready to serve, adding 5 extra minutes since they’re cold.
Variations
- Add Mushrooms: Slice 4 ounces of mushrooms and sauté with the onions and peppers.
- Ground Beef Version: Use ground beef instead of shaved steak. Brown it, drain excess fat, and proceed with the recipe.
- Different Cheese: Try American cheese, Cheez Whiz, or mozzarella instead of provolone for different flavor.
- Spicy Sliders: Add sliced jalapeños with the peppers or use spicy steak seasoning.
- Pizza Steak: Use pizza seasoning, marinara sauce, and mozzarella for pizza steak slider variation.
- Skip Horseradish: Use plain mayo if you don’t like horseradish.
- Add Bacon: Layer crispy bacon on top of the cheese for extra richness.
- Garlic Butter: Add minced garlic to the butter topping for garlic bread flavor.
Frequently Asked Questions
Yes! Brown 1 pound of ground beef, drain excess fat, season with steak seasoning, and proceed with the recipe. It won’t be traditional Philly cheesesteak but it still tastes great.
Ribeye or sirloin work best. Shabu shabu shaved beef from Asian markets is perfect. You can also ask the deli counter to shave roast beef very thin.
Assemble completely but don’t bake. Cover tightly and refrigerate for up to 4 hours. Brush with butter and bake when ready, adding 5 extra minutes to the baking time.
Searing the steak alone lets it get a nice brown sear. If you cook everything together, the moisture from the vegetables steams the meat instead of searing it.
Yes! Cool completely, wrap tightly, and freeze for up to 1 month. Reheat from frozen at 350°F for 20-25 minutes covered.
Provolone is classic, most will use American cheese or Cheez Whiz. I prefer provolone but use your favorite.
Nope! You can use plain mayo if you don’t like horseradish. The sliders are still delicious without the spicy kick.
Recipe Tips & Tricks
- A cast iron skillet gives the steak the best sear. But use your favorite pan, just use high heat.
- Don’t stir the steak too much while searing. Let it sit and develop a brown crust before flipping.
- Cook vegetables separately after the steak. This prevents the meat from steaming and ensures good searing.
- Slice onions and peppers thin so they cook quickly and distribute evenly across the sliders.
- Pull slider buns apart instead of cutting after baking. This makes serving easier and looks neater.
- Spray foil with nonstick spray or the cheese will stick. Parchment paper works even better.
- Cover while baking first to melt the cheese, then uncover to brown the tops.
- Brush butter topping generously. This is what makes the tops golden and flavorful.
- Let sliders cool 1-2 minutes before serving. The cheese is extremely hot straight from the oven.
- Use shabu shabu shaved beef if you can find it. It’s the perfect thickness and texture for Philly cheesesteaks.
This Philly cheesesteak sliders recipe is perfect for game day! Make a pan and watch them disappear in minutes.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Philly Cheesesteak Sliders Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 pound shaved ribeye or sirloin steak substitute ground beef if needed
- 1 tablespoon steak seasoning
- ½ large onion sliced thin
- 1 small green bell pepper sliced thin
- 1 small red bell pepper sliced thin
- ½ cup mayo
- 1 tablespoon prepared horseradish
- 12 slices Provolone cheese
Topping
- ¼ cup melted butter
- 1 teaspoon steak seasoning
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 375F.
- Line a baking sheet with parchment paper or aluminum foil. If using foil, spray with nonstick spray.
- In a large skillet, add 1 tablespoon of oil, heat over medium high heat.
- Add the steak, sprinkle with steak seasoning, and sear until the edges are brown and the middle has no more pink.
- Remove the meat and set aside. Add another tablespoon of oil to the pan.
- Add in the sliced onion and bell peppers. Cook 3-4 minutes until they softened.
- Add the steak back in and stir to combine.
- Place the bottoms on the baking sheet, spread with ½ the mayo mixture.
- Top with the ground beef, onion, and pepper mixture.
- Top with sliced provolone cheese
- Place the tops of the buns over the meat mixture.
- In a small bowl, combine the melted butter, steak seasoning, and Worcestershire sauce.
- Brush the butter mixture over the tops of the slider buns.
- Cover with foil and bake for 15 minutes.
- Uncover and bake for another 5-7 or until the cheese is melted and the tops are golden brown.
- Remove from the oven and let cool 1-2 minutes.
- Serve hot.
Nutrition
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