These Philly Cheesesteak Sliders are a mini version of the classic sandwich! Imagine tender shaved steak, sautéed onions & bell peppers, all smothered in gooey provolone and nestled in sweet Hawaiian rolls. These bite-sized beauties are the perfect addition to your football watch party and will be gone in no time!
Kyle is CONSTANTLY in my ear, begging me to make all sorts of philly cheesesteak related recipes. And his latest request was philly cheesesteak sliders for game day. Well, twist my arm Kyle!! Thankfully, he didn’t lead me astray and these turned out incredibly delicious. So much so that they might become a tradition whenever we’re hosting.
Calling these Philly cheesesteak sliders may be a stretch and I’m sure I’ll get plenty of hate from the Philly natives. But they’re close enough okay!? You still get all that tender, shaved steak, melty cheesy goodness and some sweet Hawaiian rolls to round it all out. But this version sneaks in some bell peppers for added color and nutrients and is perfectly bite-sized for parties!
So if you’re craving a philly cheesesteak but don’t live anywhere close to philly…I gotchu! These sliders are super easy to whip up and most of the cook time is passive. Make these for an indulgent everyday dinner or serve these at your next football watch party…either way, I’ll bet that you’ll be fighting over the last one.
Why You’ll Love these Hawaiian Roll Philly Cheesesteak Sliders
- Each mini slider is full of tender beef, crisp bell peppers & gooey melted provolone!
- They’re the best addition to your game day recipe lineup.
- Hawaiian rolls offer the perfect sweet and fluffy vessel for these philly cheesesteak sliders.
- They’re super to easy to make, with no fancy ingredients.
- Always a crowd-pleaser at parties!
What You Need to Make these Easy Philly Cheesesteak Sliders with Hawaiian Rolls
- Boneless Sirloin or Ribeye: Philly cheesesteak is traditionally made with ribeye which is extra fatty/marbled and tender. However, I usually pick sirloin because it’s a more budget-friendly option. Feel free to buy thinly shaved steak from your butcher to make your life easier!
- Olive Oil: You’ll need about 1.5 tbsp of olive or avocado oil, divided.
- Smoked Paprika, Garlic Powder, Onion Powder, Red Pepper Flakes, Kosher Salt & Black Pepper: The steak is simply seasoned with paprika, garlic, onion, salt & pepper. Then, to slightly spice things up, we’re adding in some red pepper flakes towards the end (but that’s optional).
- Green & Red Bell Peppers: Whenever I post a philly cheesesteak recipe, I get haters saying that there are NO bell peppers involved…but I still like adding them in for a little bit of color, nutrients and crunch!
- Yellow Onion: 1/2 large yellow onion, diced.
- Fresh Garlic: Fresh minced is always best.
- Worcestershire Sauce: A little bit goes a long way here to add some umami and sweet flavors.
- Hawaiian Rolls: The key to a good slider is of course…the rolls! I kept it classic and used one package of King’s Hawaiian sweet rolls. Trader Joe’s also sells some. If you’re gluten free, try using the ones from Canyon Bakehouse.
- Provolone Cheese: Provolone cheese gets perfectly melty and stringy and offers a mild smoky flavor. We aren’t skimping on this!
- Butter: Optionally, brush a bit of melted butter on top of the rolls before baking for the perfect golden finish.
How To Make these Philly Cheesesteak Sliders
Slice & Season Steak:
First, preheat your oven to 350F and place an oven-safe wire rack on top of a baking sheet. Cut your steak against the grain as thinly as possible. If you don’t have a sharp knife, you can freeze the steak for 30 minutes first to make it easier to slice. Then, sprinkle the seasonings evenly over the steak and toss to coat.
Sear Steak in Batches:
Next, bring a large pan to medium-high heat. Once hot, add ½ tbsp of oil. Then, add half of the steak and spread out evenly so that there’s no overlap. Allow it to cook, undisturbed for 1.5 minutes, then flip and continue cooking for another 1.5 minutes. Remove steak from pan, add another ½ tbsp of oil, and repeat with the remaining steak, transferring it all to a plate after cooking.
Saute Bell Peppers & Onions:
Reduce heat to medium and add in remaining ½ tbsp of oil. Then added diced bell peppers and onion and season with kosher salt & black pepper. Sauté, stirring occasionally, for about 5 minutes, or until mostly tender. Add garlic and cook for 1 more minute, until fragrant.
Add Back the Steak, Worcestershire & Red Pepper Flakes:
Add cooked steak (and any juices from the plate) back to the pan along with Worcestershire sauce and red pepper flakes to taste. Stir to combine. Remove from heat.
Assembly Philly Cheesesteak Sliders on Hawaiian Rolls:
Add the bottom half of the Hawaiian rolls to the wire rack on the baking sheet. Then, add 4 slices of provolone cheese, followed by the steak and pepper mixture and the remaining 4 slices of cheese. Place the top half of the Hawaiian rolls on and then brush with butter and sprinkle with flaky salt (optional).
Bake & Enjoy:
Finally, cover the sliders with aluminum foil and transfer to the oven to bake for 10 minutes. Remove aluminum foil and continue cooking for 10 more minutes or until the cheese is nice and melty. Enjoy!
What Type of Rolls Should I Use for These?
A traditional philly cheesesteak is served on a hoagie roll…but for this recipe, we’re turning it into bite-sized sliders that are perfect for parties or game day! I like using King’s Hawaiian rolls for these Philly cheesesteak sliders because they have a delicious sweet flavor, fluffy insides and are the perfect size. However, the brand doesn’t really matter! I know that Trader Joe’s also sells Hawaiian rolls and they’re likely cheaper. Just make sure that the package is only about 12oz, or else the filling to roll ratio will be off.
What Cut of Steak is Best for Philly Cheesesteak?
I believe a classic Philly cheesesteak sandwich is typically made with thinly shaved ribeye. However, with the price of groceries these days I opt for sirloin instead! Sirloin is a bit leaner and less marbled than ribeye. But if ribeye is within your budget and you like that extra tender texture…go for it! Either will work for these Philly cheesesteak sliders. I typically cut it myself, but some butchers will have a pre-shaved option available.
How Should I Store Leftover Philly Cheesesteak Sliders on Hawaiian Rolls?
These philly cheesesteak sliders are, of course, best enjoyed fresh so that you can get the full experience of the melty cheese and the crispy golden Hawaiian rolls! However, if you have any leftovers I recommend allowing them to cool and then storing them in an airtight container in the fridge for about 3 days. Enjoy them cold or re-heat them in the oven or air fryer to re-melt the cheese and make sure they stay crispy instead of soggy.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Game Day Recipes?
- Mini Buffalo Chicken Tortilla Cups
- Cheesy Stuffed Garlic Bread Rolls
- Jalapeno Popper Chicken Casserole
- Honeynut Squash Hummus
- Savory Zucchini Cornbread Loaf
Philly Cheesesteak Sliders
Equipment
- large pan
- spatula
- large plate or bowl
- baking sheet
- wire rack (optional)
- aluminum foil
Ingredients
- 1.5 tbsp olive oil or avocado oil, divided
- 1-1.25 lbs boneless sirloin or ribeye
- ½ tsp kosher salt
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- ½ large yellow onion diced
- 3 garlic cloves minced
- kosher salt & black pepper to taste
- red pepper flakes optional, to taste
- 1 tbsp worcestershire sauce
- 12 oz hawaiian rolls cut in half lengthwise*
- 8 oz provolone cheese (roughly 8 slices)
- ½ tbsp butter melted
- flaky salt
Instructions
- Preheat your oven to 350F and place an oven-safe wire rack on top of a baking sheet. If you don't have a wire rack, you can instead cook the sliders directly on a baking sheet or dish, however the bottoms will get slightly more soggy.
- Cut your steak against the grain as thinly as possible. If you don't have a sharp knife, you can freeze the steak for 30 minutes first to make it easier to slice. Then, sprinkle the seasonings evenly over the steak and toss to coat.1-1.25 lbs boneless sirloin or ribeye, ½ tsp kosher salt, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp black pepper
- Bring a large pan to medium-high heat. Once hot, add ½ tbsp of oil. Then, add half of the steak and spread out evenly so that there's no overlap. Allow it to cook, undisturbed for 1.5 minutes, then flip and continue cooking for another 1.5 minutes. Remove steak from pan, add another ½ tbsp of oil, and repeat with the remaining steak, transferring it all to a plate after cooking.1.5 tbsp olive oil
- Reduce heat to medium and add in remaining ½ tbsp of oil. Then added diced bell peppers and onion and season with kosher salt & black pepper. Sauté, stirring occasionally, for about 5 minutes, or until mostly tender. Add garlic and cook for 1 more minute, until fragrant.1.5 tbsp olive oil, 1 small green bell pepper, 1 small red bell pepper, ½ large yellow onion, 3 garlic cloves, kosher salt & black pepper
- Add cooked steak (and any juices from the plate) back to the pan along with Worcestershire sauce and red pepper flakes to taste. Stir to combine. Remove from heat.1 tbsp worcestershire sauce, red pepper flakes
- Add the bottom half of the Hawaiian rolls to the wire rack on the baking sheet. Then, add 4 slices of provolone cheese, followed by the steak and pepper mixture and the remaining 4 slices of cheese. Place the top half of the Hawaiian rolls on and then brush with butter and sprinkle with flaky salt (optional).12 oz hawaiian rolls, 8 oz provolone cheese, ½ tbsp butter, flaky salt
- Loosely tent the sliders with aluminum foil and transfer to the oven to bake for 10 minutes. Remove aluminum foil and continue cooking for 10 more minutes. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
These were so good! Going to be a new favorite for us.
Yay, thank you so much!
Another amazing recipe!! Made these for the Super Bowl and they were a HUGE hit.
Thank you Sara 🙂
Tried these this week and they are so good! So easy to grab and go for lunch.
Thank you Amanda 🙂