This post may contain affiliate links. Please read our disclosure policy.
Philly Cheesesteak Sliders combine tender roast beef, peppers and onions, and melted provolone cheese on sweet Hawaiian dinner rolls. The pull-apart sliders are so fun to eat and even easier to make!
Love Sliders? Try these Pizza Sliders and Hot Italian Sliders next!
Table of Contents
Why We Love This Recipe
- Cheesesteak Flavor – The combination of melted cheese and tender beef is a favorite for good reason! If you love cheesesteaks, also try this one pan Philly Cheesesteak Pasta.
- Family Favorite – This is one of those recipes that will be equally loved by both kids and adults!
- Easy to Make – It takes only 10 minutes to prep and they’re ready to enjoy in just 30 minutes.
Ingredients You’ll Need
- Hawaiian Rolls – These are sold in a ‘sheet’ and you’ll keep them attached for this recipe. They add a hint of sweetness that compliments the savory beef and cheese perfectly.
- Finely Shaved Roast Beef – You can get this from your deli counter and ask them to finely shave it. Another great option is finely slicing some rib eye steak and quickly cooking it up in a skillet on the stove, but buying roast beef is easier.
- Extra Virgin Olive Oil – You can use another oil like canola oil or avocado oil, but I like the flavor of olive oil
- Sweet Yellow Onion – Diced. You can also use a regular yellow onion or white onion.
- Green Bell Pepper – Diced.
- Sliced Provolone Cheese – Provolone cheese is the classic choice for a cheesesteak, but you can use another sliced cheese like swiss cheese or white American cheese.
- Unsalted Butter – Melted to brush on top of the rolls
- Concentrated Beef Stock – Like Better than Bouillon.
How To Make Philly Cheesesteak Sliders
See recipe card below for ingredient quantities and full instructions.
I love that these Philly Cheesesteak Sliders are ready in only 30 minutes!
Prep – Start by preheating the oven and spraying a 9×13 inch baking dish with cooking spray.
Slice Rolls – Use a sharp bread knife and slice the sheet of rolls in half horizontally, leaving them attached so you have two pieces. Place the bottom half of the rolls in the dish and top with the shaved roast beef.
Cook Peppers and Onions – Heat up the oil in a large pan over medium heat and cook the onion and peppers until tender.
Assemble Sliders – Spread the peppers and onions over the roast beef and top with the provolone cheese. I like to overlap the cheese slices slightly. Place the top half of the rolls on top.
Brush Tops – In a bowl, mix together the melted butter and beef stock concentrate until dissolved. Brush the seasoned butter over the top of the rolls.
Bake – Bake the sliders until the tops are golden and the cheese is melted.
Recipe FAQs
Try serving them with sides like Baked Potato Wedges, Homemade Baked French Fries, Macaroni Salad, or Bacon Ranch Red Potato Salad.
The most common cheese on Philly Cheesesteaks is either melted Cheese Whiz or provolone cheese. White American cheese is another good choice!
Ribeye steak is a common popular choice for Philly Cheesesteak sandwiches, because it is marbled with fat that makes it super tender. Instead of cooking up ribeye slices, buying shaved roast beef from the deli is a great time saver for these sliders!
For traditional cheesesteaks, hoagie rolls are used, but for sliders I like to use Hawaiian rolls as they are slightly sweet and their sheet form makes fun pull apart sliders.
Storage
Store leftovers in the fridge in an airtight container for up to 3 days. Note that the rolls will get a little soft in the fridge. To reheat, it’s best to reheat in a 300 degrees F oven, covered with foil, for 10-15 minutes until warmed.
More Slider Recipes
Philly Cheesesteak Sliders
Ingredients
- 12 Hawaiian rolls keep them attached
- 2 pounds finely shaved roasted beef
- 2 tablespoons extra virgin olive oil
- 1 ½ cups sweet onion diced
- 1 ½ cups green pepper diced
- 12 slices provolone cheese
- 4 tablespoons unsalted butter melted
- 3 teaspoons concentrated beef stock I like Better than bouillon
Instructions
- Preheat the oven to 350 degrees and prepare a 9×13 inch baking dish with cooking spray. Set aside.
- Use a bread knife to slice the Hawaiian rolls in half horizontally, leaving them attached.
- Place the bottom half of the rolls in the prepared pan and top with the shaved roast beef. Set aside.
- Heat the oil in a large skillet over medium heat and cook the onions and green peppers until transparent and tender. (About 5 minutes)
- Transfer the peppers and onions to the baking dish, distributing evenly over the roast beef.
- Place the provolone cheese over the peppers, overlapping slightly then place the top half of the rolls over the cheese.
- In a small bowl, mix together the unsalted butter and beef stock concentrate until dissolved.
- Brush the seasoned butter over the top of the rolls until all the butter is used.
- Bake in the preheated oven for 20 minutes or until the tops of the sliders are golden brown and the cheese is melted throughout.
Notes
- If the tops of the rolls are browning too fast, you can loosely tent the dish with foil so that the browning slows but the cheese can still melt.
- Store leftovers in the fridge in an airtight container for up to 3 days. Note that the rolls will get a little soft in the fridge. To reheat, it’s best to reheat in a 300 degrees F oven, covered with foil, for 10-15 minutes until warmed.
