Philly Cheesesteak Sliders (Oven-Baked, Cheesy, and Crowd-Pleasing)
These Philly Cheesesteak Sliders feature thinly sliced steak, sautéed onions and peppers, and melted provolone layered inside soft slider buns, then brushed with garlic butter and oven-baked to golden perfection. Quick to prep, freezer-friendly, and packed with bold flavor, they’re perfect for weeknight dinners, parties, or game day spreads.
Ingredients
- 1 lb shaved beef or thinly sliced ribeye
- 1 tbsp olive oil
- 1 large onion thinly sliced
- 1 bell pepper green or red, thinly sliced
- Salt and pepper to taste
- 8 slices provolone cheese
- 12 slider rolls Hawaiian or potato recommended
- 2 tbsp butter melted
- ½ tsp garlic powder
- ½ tsp dried oregano
Instructions
- Step 1: Sauté the VeggiesIn a skillet over medium heat, sauté onions and peppers in olive oil until soft and golden (about 8 minutes). Remove from pan and set aside.
- Step 2: Cook the BeefAdd shaved beef to the same skillet and cook until browned. Season with salt and pepper. Combine with the sautéed vegetables.
- Step 3: Prep the Slider RollsSlice the slider rolls in half horizontally and place the bottoms in a greased 9×13″ baking dish.
- Step 4: Assemble the SlidersLayer beef and veggie mix onto the rolls, followed by provolone slices. Add the top buns.
- Step 5: Add Butter ToppingMix melted butter with garlic powder and oregano. Brush over the tops of the sliders.
- Step 6: BakeBake at 350°F for 12–15 minutes or until cheese is melted and tops are golden.
Notes
Secret Tips for Philly Cheesesteak Sliders
- Use partially frozen steak for easy slicing: If you can’t find pre-shaved beef, buy a ribeye or sirloin and freeze it for 30–45 minutes before slicing. This firms up the meat and makes it much easier to cut into thin strips for authentic cheesesteak texture.
- Caramelize onions low and slow: Don’t rush this step! Cook the onions on low heat for 10–15 minutes until they turn deep golden and sweet. It brings out rich flavor and balances the savory steak and cheese perfectly.
- Toast only the bottom buns first: Pre-toasting the bottom slider buns before assembling prevents sogginess and helps them hold up to juicy meat and melted cheese.
- Layer cheese on both sides: For the ultimate cheesy pull and to “seal in” the filling, place a slice of provolone under and over the beef mixture. It keeps everything in place and adds creaminess throughout.
- Add a garlic butter finish for next-level flavor: Brush melted butter mixed with garlic powder and oregano on top of the rolls before baking. Then, after baking, give it one last quick brush while warm for a glossy, herby finish.
- Let sliders rest before cutting: After baking, rest the sliders for 3–5 minutes before slicing. This helps the cheese set slightly and keeps the filling from spilling out.
- Use a serrated knife to cut cleanly: A sharp serrated knife will slice through melted cheese and soft buns without tearing, giving you neat, bakery-style slider portions.