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, appetizer, 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
Prep the Rolls
Cut the dinner rolls in half using a serrated knife. I like to use slider rolls or slider buns, but you could definitely use Hawaiian rolls here as well. Place the bottom half of the rolls in the pan and brush them with a mixture of butter and beef stock. The beef stock really ups the beef flavor in this recipe.
Put Together the Sliders
Top the bottom of the rolls with roast beef and then sautéed green peppers and onions. Add on a layer of mozzarella cheese.
Finish them Off
Top the sliders with the top of the rolls and brush them with melted butter and beef brush with butter, parsley, and garlic powder. 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 or shaved steak.
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.
Storing Leftovers
These sliders are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the air fryer or oven until heated through.
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 recipe or any of my other slider recipes, please leave me a comment and let me know what you think.
Irresistible Philly Cheesesteak Sliders
Ingredients
- 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 broth base found in the soup aisle, this is the one I like to use, see note
- 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
Instructions
- 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 broth 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 mixture on top of the dinner rolls.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.
Recipe Video
Notes
Samantha Paul says
Hey Lisa… ! i really enjoy your post and it looks soooo yummy & delicious, i will trying to making this philly cheesesteak sliders. Thanks for sharing and keep shared your new amazing recipes….!
Jackie says
We made. These tonight for dinner they where easy and the best thing ever just add extra meat cuz it shrinks a little and the corners will not have no meat
I’m so glad you liked it Jackie!
Michele says
Can I make theses before I go to the party and when I get there just put in the oven?
If you put them in the oven within an hour or two of making them, I think they will be fine!
DavetteB says
This is a nice hot roast beef sandwich, but don’t call it a Philly cheesesteak, unless you add the word “imitation” or ” Faux”.
Kitty says
I love Philly steaks my husband had all his teeth pulled out for dentures and now won’t wear them and does not eat meat so I can’t fix for myself either but I am real tempted to make these with hamburger to see if he can eat them thank you for sharing
I hope these work for you both!
Kathy says
Hey Lisa, can these philly sliders be assembled the night before? I am making for a work brunch but might have time to make entirely the morning of. Any advice?
I haven’t made sliders ahead, but I know lots of readers have with great results.
Kelley says
Made these for the second time for Superbowl Sunday. The first time, I followed the recipe exactly and they were great! This time, I swapped the provolone for white American cheese – made them even better! I also offered chipotle mayo on the side.
Thanks for sharing this simple and yummy recipe.
I’m so glad you liked these!