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The Best Mini Philly Cheesesteak Sliders Recipe

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These mini Philly cheesesteak sliders are quick, easy, and packed with flavor. Tender beef, caramelized onions and peppers, and melty provolone on buttery slider rolls make the perfect crowd-pleasing appetizer or weeknight dinner.

Ingredients

Scale
  • 1 ½ pounds beef sirloin steak or ribeye, thinly sliced
  • 1 tablespoon olive oil
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 slices provolone cheese
  • 12 slider rolls
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Worcestershire sauce (optional)
  • ¼ cup beef broth (optional)

Instructions

  1. Preheat your oven’s broiler to high. Position the oven rack about 6 inches from the heating element.
  2. If your steak isn’t pre-sliced, place it in the freezer for 20-30 minutes until firm but not frozen solid. Using a sharp knife, slice the beef as thinly as possible against the grain, about ⅛-inch thick.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and green pepper. Cook for 5-7 minutes, stirring occasionally, until soft and starting to brown. Transfer to a plate and set aside.
  4. Increase heat to medium-high. Add the remaining 1 tablespoon of olive oil to the same skillet. Once shimmering, add the beef in a single layer (cook in batches if needed). Let sit undisturbed for 1 minute, then stir and cook for another 2-3 minutes until no longer pink. Season with salt, pepper, and Worcestershire sauce if using. Add beef broth if desired and simmer for 30 seconds.
  5. Return the cooked onions and peppers to the skillet with the beef. Stir together and cook for 1 minute. Adjust seasoning if needed.
  6. Slice the slider rolls in half horizontally. Place the bottom halves on a baking sheet, cut side up. Brush cut sides lightly with some of the melted garlic butter.
  7. Spoon the beef and vegetable mixture evenly over the bottom halves of the rolls. Tear provolone slices in half and layer over the beef.
  8. Place the top halves of the rolls on the sliders. Brush tops with remaining garlic butter.
  9. Broil for 2-4 minutes, watching closely, until cheese is melted and tops are lightly toasted. Tent with foil if browning too fast.
  10. Remove from oven and let rest for 2 minutes before serving. Serve warm.

Notes

Freeze the beef before slicing for paper-thin pieces. Don’t skip cooking vegetables separately to avoid steaming the beef. Watch the broiler closely to prevent burning. Let the meat rest before spooning onto rolls to avoid soggy bottoms. Use a rimmed baking sheet to catch drips.

Nutrition

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