These Philly Cheesesteak Sliders are so delicious. Melty provolone cheese combines with peppers, onions, and roast beef on soft dinner rolls. These are the perfect easy dinner, party recipe, or game day snack!
Sliders are the perfect way to feed a crowd. There are so many different ways you can do them, but the thing they all hold in common is how easy they are and what a crowd-pleasing recipe it is.
Today we are making Philly Cheesesteak sliders. While these aren’t quite the same as authentic Philly Cheesesteaks, they are so delicious, that I don’t think you’ll mind. We are doing a couple of small things to really enhance the flavor of these and put them over the top.
I made these for dinner tonight…ONE WORD…DELISH! The BEST sliders I’ve made! Thank you!
How to Make Philly Cheesesteak Sliders
This is a brief overview of how to make this delicious slider recipe. For the full recipe with all of the measurements, be sure to see the recipe card at the bottom of the post.
- Sauté onions and peppers in butter. You could also throw in some mushrooms if you are feeling it.
- Combine additional melted butter and beef stock base. Beef stock base is what you combine with boiling water to make a quick beef stock. It is packed with beef flavor, and perfect to really bring some great flavor to this recipe. You can find it in the soup aisle of your grocery store.
- Cut the dinner rolls in half. You can use a 24 pack for smaller sliders or a 12 pack for bigger sliders. I like to place one hand on top of the sliders, and then using a serrated knife, slice through the whole pack at once.
- Construct your sliders. Spread some of the butter/stock mixture on the bottom half of the rolls with a pastry brush. Then layer on the roast beef, sauteed veggies, and cheese. Finally, top with the top half of the rolls and brush with butter, parsley, and garlic powder.
- Bake the sliders. I like to start sliders covered so they don’t brown too fast. In this recipe, we will first do 15 minutes covered and then finish with 15 minutes uncovered.
Beef for Philly Cheesesteak Sliders
A traditional Philly Cheesesteak uses raw beef that has been sliced thin and then sautéed. For this recipe, we are using deli roast beef that is, of course, pre-cooked. While it might deviate from the original, it is a great time saver that works really well here. Another great alternative would be to use leftover Top Round Roast that is sliced very thin.
Rolls for Sliders
A pack of dinner rolls works great for this recipe because they just slide right into your 9 by 13 inch pan. Another great option is to make Dinner Rolls from scratch. The recipe linked below takes one hour from start to finish and they are truly amazing. They also bake up together in a pan, making them perfect for sliders. I suggest making them the day before so that they have a chance to fully cool before you cut them and prepare the sliders.
Beef Stock Base
For years, one of my kitchen hacks was to use stock base. It was a way that I could use chicken stock in recipes where it wasn’t strictly necessary, without breaking the budget. For example, I could bring a pot of water to boil for pasta and add some chicken stock base. It would deepen the flavors of the final dish without me spending a lot on jars of stock.
In this recipe, we are using it without adding it to water. We combine a little with butter to add delicious flavor to the rolls.
Adding Cheese Whiz
One of the biggest complaints I get about this recipe is that, though utterly delicious, it is nothing like a real Philly Cheesesteak. If you’d like to make it a little closer to the real deal, add some cheese whiz! Spread about 1/4 cup onto the bottom layer of the dinner rolls after adding the butter mixture. I’m a firm believer that more cheese is always a good idea.
Other Slider Recipes
I can never get enough sliders, and here are more of my favorites.
- Ham and Cheese Sliders: These might be the original slider recipe that started it all. They are perfection and have so many great reviews.
- Bacon Ranch Turkey Sliders: It doesn’t get a lot better than this great combo of flavors.
- Pizza Sliders: These are a very fun and easy twist on sliders that your kids will fall in love with.
- Italian Pesto Sliders: These great sliders are one of my oldest recipes. Easy to make and absolutely delicious.
- Breakfast Sliders: A great breakfast twist on sliders, you will love this great recipe.
If you make my Philly Cheesesteak Sliders or any of my other slider recipes, please leave me a comment and let me know what you think.
Philly Cheesesteak Sliders Recipe
- 12 dinner rolls
- 2 tablespoons butter (you will need 10 tablespoons total)
- 1/2 medium yellow onion diced
- 1 green bell pepper diced
- 4 tablespoons butter
- 1 teaspoon beef stock base (found in the soup aisle, read about it here)
- 3/4 pound deli roast beef
- 10 ounces sliced provolone
- 4 tablespoons butter melted
- 1 teaspoon beef stock base
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray. Slice the dinner rolls in half and place the bottom half in the baking dish. Set aside.12 dinner rolls
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onions and peppers and season lightly with salt and black pepper. Cook until soft, about 5 to 7 minutes. Set aside.2 tablespoons butter, 1/2 medium yellow onion, 1 green bell pepper
- Melt 4 tablespoons butter and whisk in 1 teaspoon of beef stock base. Spread the mixture over the bottom of the rolls.4 tablespoons butter, 1 teaspoon beef stock base
- Top the bottom of the rolls with roast beef, then top with the sautéed vegetables. Add the cheese. Top with the top half of the dinner rolls.3/4 pound deli roast beef, 10 ounces sliced provolone
- Melt the remaining butter. Whisk in the remaining beef stock base, garlic powder, and dried parsley. Brush the top of the dinner rolls with the mixture.4 tablespoons butter, 1 teaspoon beef stock base, 1 teaspoon garlic powder, 1 teaspoon dried parsley
- Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for 10 to 15 more minutes or until the cheese is fully melted.