These Mini Philly Cheesesteak Sliders feature thin-sliced steak, sautéed onions and peppers, and gooey provolone cheese on toasted slider buns. The perfect bite-sized version of the classic sandwich — ideal for parties, game day, or family-style entertaining.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 minsMakes 12 sliders
For the Sliders
1 lb thinly sliced ribeye steak or beef sirloin (shaved preferred)
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 clove garlic, minced
Salt & black pepper, to taste
1 tbsp Worcestershire sauce (optional, for umami boost)
For Assembly
12 slider buns or mini brioche rolls
6 slices provolone cheese, halved
2 tbsp butter, melted (for brushing buns)
Optional: mayonnaise, mustard, or aioli
Sauté the Veggies
1
In a skillet over medium heat, sauté onions and peppers in a little olive oil until soft and slightly caramelized (8–10 minutes).
Add garlic and cook for 1 minute more. Remove from pan and set aside.
Cook the Steak
2
In the same pan, add more oil if needed and sear the thinly sliced beef quickly over medium-high heat.
Season with salt, pepper, and Worcestershire. Stir until browned and tender (about 4–5 minutes).
Return the veggies to the pan and mix to combine. Remove from heat.
Assemble the Sliders
3
Preheat oven to 350°F (175°C).
Slice slider buns and place bottoms in a baking dish or sheet.
Layer steak/pepper mixture on each bun, then top with half a slice of provolone.
Add bun tops and brush with melted butter.
Bake for 5–7 minutes until cheese is melty and buns are slightly toasted.
Pairing Suggestions
Tips & Notes
5
Cheese options: Provolone is classic, but you can also use white American cheese or melty mozzarella.
Make-ahead tip: Cook filling up to 1 day ahead. Reheat and assemble just before baking.
Slider bun swap: Hawaiian rolls add a subtle sweetness, while pretzel buns bring a savory edge.
Vegetarian twist: Use thinly sliced portobello mushrooms or plant-based steak strips.
Ingredients Makes 12 sliders
For the Sliders
1 lb thinly sliced ribeye steak or beef sirloin (shaved preferred)
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 clove garlic, minced
Salt & black pepper, to taste
1 tbsp Worcestershire sauce (optional, for umami boost)
For Assembly
12 slider buns or mini brioche rolls
6 slices provolone cheese, halved
2 tbsp butter, melted (for brushing buns)
Optional: mayonnaise, mustard, or aioli
Directions Sauté the Veggies
1
In a skillet over medium heat, sauté onions and peppers in a little olive oil until soft and slightly caramelized (8–10 minutes).
Add garlic and cook for 1 minute more. Remove from pan and set aside.
Cook the Steak
2
In the same pan, add more oil if needed and sear the thinly sliced beef quickly over medium-high heat.
Season with salt, pepper, and Worcestershire. Stir until browned and tender (about 4–5 minutes).
Return the veggies to the pan and mix to combine. Remove from heat.
Assemble the Sliders
3
Preheat oven to 350°F (175°C).
Slice slider buns and place bottoms in a baking dish or sheet.
Layer steak/pepper mixture on each bun, then top with half a slice of provolone.
Add bun tops and brush with melted butter.
Bake for 5–7 minutes until cheese is melty and buns are slightly toasted.
Pairing Suggestions
Tips & Notes
5
Cheese options: Provolone is classic, but you can also use white American cheese or melty mozzarella.
Make-ahead tip: Cook filling up to 1 day ahead. Reheat and assemble just before baking.
Slider bun swap: Hawaiian rolls add a subtle sweetness, while pretzel buns bring a savory edge.
Vegetarian twist: Use thinly sliced portobello mushrooms or plant-based steak strips.
Mini Philly Cheesesteak Sliders
