Philly Cheesesteak Sliders are a crowd-pleasing appetizer or an easy weeknight meal. Tender grilled steak, sweet bell peppers and onions, and plenty of melted provolone come together on soft slider buns for an irresistible bite. These sliders are perfect for cookouts, game days, or any gathering where you want hands-on, flavorful food that’s simple to prepare.
Ingredients for Philly Cheesesteak Sliders
- Sirloin steak — about 1 pound
- Olive oil — 2 tablespoons, divided
- Steak rub — about 1½ tablespoons
- Yellow onion — 1, sliced thin
- Bell pepper — 1, sliced into thin strips
- Kosher salt — ½ teaspoon
- Fresh ground pepper — ½ teaspoon
- Slider buns — 1 package (ours had 9)
- Provolone cheese slices — about 14 slices
- Butter — 2 tablespoons, melted for brushing
How to Make Philly Cheesesteak Sliders
These sliders come together in three main steps: grill the steak, cook the peppers and onions, then assemble and warm the sliders so the cheese melts and the buns are buttery and golden.
Grill the Steaks
- Prepare your grill to about 350°F. Adding a few hickory or pecan chunks creates a subtle smoky flavor that complements the beef.
- Pat the sirloin dry with paper towels. Rub both sides with 1 tablespoon of olive oil, then season with steak rub.
- Place the steaks over indirect heat with the grill lid closed and cook about 5 minutes; flip and continue grilling until the internal temperature reaches 135°F for medium-rare, or cook to your desired doneness.
- Remove the steaks to a rimmed sheet pan, tent with foil, and allow to rest while you prepare the vegetables. Resting helps the juices redistribute and makes slicing easier.
Grill the Peppers and Onions
- Thinly slice the yellow onion and bell pepper into strips.
- Toss the vegetables with the remaining 1 tablespoon of olive oil, and season with kosher salt and fresh ground pepper.
- Cook them on a grill pan over indirect heat for 15–20 minutes, stirring every 5 minutes, until softened and lightly charred. Remove and keep warm.
Assemble and Bake the Sliders
- Slice the rested steak into very thin slices, about 1/8 inch thick. Thin slices are key to an authentic cheesesteak texture.
- Preheat your oven to 400°F.
- Place the bottom halves of the slider rolls in a baking pan. Cover the bottom rolls with overlapping provolone slices so each slider will have melted cheese underneath.
- Top the cheese with sliced steak and a generous portion of peppers and onions. Add another layer of provolone over the filling.
- Place the top buns on and brush them with melted butter for a golden finish.
- Cover the pan tightly with foil and bake for about 15 minutes, until the cheese is melted and the sliders are heated through. Remove foil, slice between sandwiches with a sharp knife, and transfer to a serving platter.
Storage and Reheating
- Store leftover sliders wrapped in aluminum foil or plastic wrap in the refrigerator for up to 3 days.
- Reheat in an oven-safe pan covered with foil at 350°F for about 10 minutes, or warm individual servings in an air fryer for about 5 minutes until heated through and the cheese is melty.
Make-Ahead Tips
You can grill the steak and cook the peppers and onions a day in advance. Store each component in airtight containers in the refrigerator and assemble the sliders just before baking and serving. This saves time when hosting and keeps flavors fresh.
Best Steak for Philly Cheesesteaks
Ribeye is traditional and exceptionally flavorful, but sirloin is an excellent, more affordable option that grills well and stays tender when sliced thin. Choose a well-marbled piece if possible for the best taste.
Serving Suggestions
Serve these sliders hot with pickles, a side of crispy fries, coleslaw, or a simple green salad. Offer extra grilled peppers and onions or hot sauce for guests to customize their sliders.
Recipe Notes
These sliders yield about 9 sandwiches depending on the size of your slider buns. Adjust quantities to make more or fewer sliders. For a softer roll and slightly sweet contrast, Hawaiian slider buns work wonderfully. For a sharper bite, substitute provolone with Swiss or a mild cheddar.
Ingredients (compact)
- 1 pound sirloin steak
- 2 tablespoons olive oil, divided
- 1½ tablespoons steak rub
- 1 yellow onion, thinly sliced
- 1 bell pepper, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1 package slider buns (about 9)
- 14 slices provolone cheese
- 2 tablespoons butter, melted
Instructions (compact)
- Preheat grill to 350°F, add hickory or pecan for smoke if desired.
- Pat steak dry, oil and season, grill over indirect heat until 135°F, rest 5–10 minutes.
- Slice onions and peppers, toss with oil, salt and pepper, and cook on a grill pan until tender (15–20 minutes).
- Slice steak thinly. Preheat oven to 400°F.
- Layer provolone on bottom buns, add steak and vegetables, top with more cheese and buns. Brush with butter.
- Cover with foil and bake 15 minutes. Slice and serve warm.
Nutrition (per slider)
Approximate nutrition per slider: 349 kcal, 26 g protein, 5 g carbohydrates, 25 g fat, 12 g saturated fat, 85 mg cholesterol, 517 mg sodium. Values can vary based on ingredient brands and portion sizes.
Add these Philly Cheesesteak Sliders to your next menu for a satisfyingly savory option that’s both easy to make and delicious to share. With tender grilled steak, sweet grilled peppers and onions, and plenty of melted provolone, they’re guaranteed to be a hit.
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