There’s something irresistibly homey about tiny sandwiches stuffed with melty cheese and savory beef — and these Philly cheesesteak sliders deliver that in bite-sized form. Ready in about 30–40 minutes and built from simple pantry ingredients, they’re perfect for weeknight dinners, game-day spreads, or when you want to turn a classic sandwich into a shared party favorite. If you enjoy cozy, sandwich-forward meals, you might also like a warm bowl of Philly cheesesteak soup to serve alongside or on an especially cold night.
Why you’ll love this dish
This recipe turns the iconic Philly cheesesteak into small, shareable sliders that are faster to prep and easier to pass around than full sandwiches. It’s an ideal choice when you want big flavor with minimal fuss — thinly sliced roast beef, sweet caramelized onions and peppers, and provolone melted over soft slider buns.
“These hit the jackpot: gooey cheese, soft rolls, and beefy flavor in every bite — a guest favorite for my last party.”
Reasons to make it:
- Fast assembly and only one pan for the veggies.
- Budget-friendly when using deli roast beef or leftovers.
- Crowd-pleasing for kids and adults alike.
- Easy to scale up for parties.
The cooking process explained
Before you dive in, here’s the simple flow: caramelize peppers and onions, arrange slider bottoms in a baking dish, layer roast beef and veggies, top with provolone and the bun tops, then bake until everything is warmed through and the cheese is melted. You’ll mostly be sautéing and baking — no fiddly techniques required. Expect about 10–15 minutes active cooking and 15 minutes in the oven.
What you’ll need
- Slider buns (one package, split into top and bottom halves) — soft potato rolls work great.
- Roast beef, thinly sliced (about 12–16 oz depending on number of sliders) — deli-style or leftover roast.
- Provolone cheese slices (enough to cover each slider; you can use American or provolone-style if preferred).
- Onions, thinly sliced (1–2 medium, yellow or sweet onion).
- Bell peppers, thinly sliced (1–2 peppers; use a mix of colors for sweetness and color).
- Olive oil (1–2 tablespoons) for sautéing.
- Salt and freshly ground black pepper, to taste.
Substitutions and notes:
- Cheese: Cheddar, American, or mozzarella can be swapped in for a different melt and flavor.
- Bread: Hawaiian rolls are sweeter and popular for sliders; use what you prefer.
- Beef: If you can’t find thinly sliced roast beef, use shaved beef from the deli or very thin steak strips seared quickly.
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- Heat a skillet over medium heat and add the olive oil. Once shimmering, add the sliced onions and bell peppers. Season with a pinch of salt and pepper. Sauté, stirring occasionally, until the vegetables are soft and beginning to caramelize — about 8–12 minutes.
- Arrange the bottom halves of the slider buns in a baking dish so they sit snugly next to each other.
- Pile a generous layer of thinly sliced roast beef evenly over the bun bottoms. Distribute the sautéed onions and peppers on top of the beef.
- Lay provolone slices over the fillings so each slider will get melted cheese. If slices are large, tear to fit.
- Place the top halves of the buns over the cheese. If you like, brush the tops lightly with melted butter or a garlic butter mixture for extra flavor.
- Bake in the preheated oven for about 15 minutes, or until the cheese is melted, the sliders are heated through, and the tops are lightly toasted. For a golden finish, broil 1–2 minutes at the end while watching carefully.
- Remove from the oven, slice between sliders (if not already portioned), and serve immediately.
Best ways to enjoy it
Slider size makes these perfect for dips and sides. Serve with a crisp green salad, oven fries, or pickles to cut through the richness. For a fun combo, pair sliders with a warm bowl of Philly cheesesteak soup to turn the meal into a double-hit of cheesesteak flavor. Garnish the sliders with chopped parsley or thinly sliced hot peppers if you want a fresh or spicy lift.
Storage and reheating tips
- Refrigeration: Store cooled sliders in an airtight container or wrapped tightly in foil for up to 3–4 days.
- Freezing: Assemble without baking, wrap tightly in plastic and foil, and freeze for up to 2 months. Bake from frozen at 350°F (175°C), adding extra time until heated through and cheese is melted.
- Reheating: For best results, reheat in a 350°F oven for 8–12 minutes (covered with foil the first part to prevent drying), then remove foil for a couple minutes to refresh the bun texture. Microwaving works for speed but can make buns soggy.
- Food safety: Do not leave sliders at room temperature for more than 2 hours. Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Pro chef tips
- Thin is key: Use thinly sliced roast beef to keep sandwiches tender and easy to bite.
- Caramelize patiently: Low-and-slow for the onions and peppers yields best flavor; high heat gives fast char but less sweetness.
- Cheese coverage: Tuck cheese under the bun tops slightly so it melts into the meat and veggies instead of running off.
- Assembly trick: If using very soft rolls, toast the cut sides briefly before assembling to prevent sogginess from the beef juices.
- Make-ahead shortcut: Sauté the onions and peppers the day before and store in the fridge; assemble and bake when guests arrive.
Creative twists
- Buffalo Cheesesteak Sliders: Toss sliced roast beef with hot sauce and top with blue cheese crumbles.
- Mushroom & Swiss: Add sautéed mushrooms and swap provolone for Swiss.
- Italian-Style: Use giardiniera (pickled vegetables) and pepperoncini slices for a tangy bite, plus provolone or fontina.
- Vegetarian: Replace roast beef with thinly sliced portobello mushrooms or seasoned seitan for a meaty texture.
- Breakfast sliders: Add a fried egg and swap provolone for pepper jack for morning-friendly indulgence.
Common questions
Q: How long does it take to make these sliders from start to finish?
A: Plan for about 30–40 minutes total: 10–15 minutes to sauté onions and peppers, 5–10 minutes assembly, and 15 minutes baking.
Q: Can I use steak instead of roast beef?
A: Yes — use very thinly sliced steak (like ribeye or sirloin), sear quickly, then build the sliders. Thin slices avoid overcooking and keep the sliders tender.
Q: Can I prepare these ahead for a party?
A: Yes. Caramelize the onions and peppers and slice the roast beef a few hours ahead. Assemble the sliders in the baking dish, cover, refrigerate, and bake before serving (you may need to add a few extra minutes to the bake time if dish is cold).
Q: What’s the best cheese for melting evenly?
A: Provolone melts beautifully and complements the beef. American or mozzarella work well, while Swiss gives a nuttier, less gooey result.
Q: Are these freezer-friendly?
A: Yes — assemble without baking, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding time to ensure they’re heated through.
If you want more sliders and sandwich-style inspiration, try experimenting with the caramelized veggie mix and different cheeses — small swaps make a big flavor difference.
Print
Philly Cheesesteak Sliders
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Regular
Description
Irresistibly homey sliders stuffed with melty provolone cheese and savory roast beef, perfect for weeknight dinners and party spreads.
Ingredients
- 1 package slider buns (soft potato rolls)
- 12–16 oz thinly sliced roast beef (deli-style or leftover)
- Provolone cheese slices (enough to cover each slider)
- 1–2 medium onions, thinly sliced (yellow or sweet)
- 1–2 bell peppers, thinly sliced (mixed colors for sweetness)
- 1–2 tablespoons olive oil (for sautéing)
- Salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 350°F (175°C).
- Heat a skillet over medium heat and add olive oil. Once shimmering, add sliced onions and bell peppers. Season with salt and pepper. Sauté until soft and caramelized, about 8–12 minutes.
- Arrange the bottom halves of the slider buns in a baking dish.
- Layer roast beef evenly over the bun bottoms. Top with sautéed onions and peppers.
- Lay provolone slices over the fillings.
- Place the top halves of the buns over the cheese. Optionally brush the tops with melted butter or garlic butter.
- Bake for about 15 minutes, or until the cheese is melted and the tops are lightly toasted. Broil for 1–2 minutes for a golden finish, if desired.
- Remove from the oven, slice between sliders, and serve immediately.
Notes
For best results, use thinly sliced roast beef and patiently caramelize the vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American