The weather is finally getting nice and if you're planning on hosting friends or family anytime soon, I've got exactly the recipe you need. I've had a lot of sliders in my day — but these cheesesteak sliders might be the best I've ever had. I'm talking shaved ribeye, Cooper Sharp cheese, garlic butter Hawaiian rolls, and a honey dijonnaise sauce that you'll want to put on everything. Let's make it happen.

Why These Cheesesteak Sliders Work

The key to making these cheesesteak sliders hit differently comes down to three things: the garlic butter on the buns, the quality of the ribeye, and layering flavor at every single step. We're not just throwing stuff in a pan — we're building something. The garlic butter baste on the rolls is the kind of detail that separates a good slider from a great one.

And yes — we're adding peppers, mushrooms, and onions. I know some folks in Philly have feelings about that. But we're here for a good time, not a long time. The extra veggies add body, umami, and flavor that makes every bite better. You'll thank me later.

Cheesesteak Sliders Ingredients

The Sliders

• Brioche slider rolls (Hawaiian sweet rolls work great)
• 2 lbs shaved ribeye steak
• Cooper Sharp cheese (sliced)
• ½ red bell pepper
• ½ green bell pepper
• 1 cup diced mushrooms (bella or white)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Italian seasoning
• Make It Happen All Purpose Seasoning (to taste)
• Avocado oil (for the pan)

Garlic Butter Baste

• ½ stick KerryGold grass-fed butter
• 2 tablespoon garlic paste (or fresh garlic)
• 2–3 tablespoon fresh parsley
• 1 tablespoon Italian seasoning
• 1 tablespoon Make It Happen Buttery Garlic Pepper Seasoning

Honey Dijonnaise Sauce

• 1 cup mayo
• 2 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• Make It Happen All Purpose Seasoning (to taste)

How to Make Cheesesteak Sliders

Step 1: Make the Garlic Butter

Start by melting half a stick of butter in a small saucepan over low-medium heat. Add your garlic paste, parsley, Italian seasoning, and the Buttery Garlic Pepper seasoning. Stir everything together and let it come together for a couple of minutes, then kill the heat and let the residual heat finish melting and emulsifying the butter. Set this aside — you'll brush it on the buns halfway through baking and again at the end.

Don't skip this step. This garlic butter is what makes the rolls go from good to absolutely insane. Hawaiian sweet rolls are already delicious on their own — the butter just takes them to another level.

Step 2: Cook the Vegetables

Heat a large skillet or pot over medium heat with a drizzle of avocado oil. Add your diced bell peppers, mushrooms, and onion. Season with All Purpose seasoning, a tablespoon of Worcestershire sauce, Italian seasoning, and a good spoonful of garlic paste. Sauté everything down for about 10–15 minutes, getting some good caramelization on those onions and mushrooms. You want them tender and deeply flavored before the steak goes in.

Step 3: Cook the Ribeye

Push your vegetables to one side of the pan and add the shaved ribeye directly to the pan surface so it gets good contact and some color. Season it well with All Purpose seasoning. Cook through, then combine everything together. Taste it. Adjust the seasoning to your preference. This is the most important step — don't just follow the recipe blindly, taste as you go.

Once everything is cooked and seasoned perfectly, set it aside while you prep the cheesesteak sliders.

This sauce is stupid simple and absolutely hits. Combine the mayo, honey, Dijon mustard, Worcestershire sauce, smoked paprika, and a pinch of All Purpose seasoning. Stir until smooth. Make a big batch — it keeps in the fridge for up to a week and it goes on everything. Burgers, chicken, sandwiches, fried anything. You're welcome.

Optional: hit it with a few drops of truffle oil if you're feeling fancy. Don't sleep on that move.

Step 5: Build the Sliders

Slice your slider rolls in half horizontally without separating the individual rolls. Spread the honey dijonnaise on the bottom half. Add a layer of Cooper Sharp cheese. Pile the cheesesteak filling high — don't be shy. Top with another layer of cheese.

Place the top buns on and put the whole thing in a 375°F oven until the cheese starts to melt, about 5–7 minutes. Pull them out, brush the tops generously with the garlic butter, and put them back in for another 5–8 minutes until the tops are golden, glossy, and looking exactly like you want them to look.

Total oven time: 10–15 minutes. That's it.

Step 6: Serve and Destroy

Pull them out, let them sit for about a minute, then cut into individual sliders. Serve with the extra honey dijonnaise on the side for dipping. Sloppy, buttery, cheesy — exactly what sliders are supposed to be.

Pro Tips for the Best Cheesesteak Sliders

• Use shaved ribeye. The marbling and fat content in ribeye is what makes this taste like an actual Philly cheesesteak instead of just a beef slider. Don't substitute with a leaner cut.
• Cooper Sharp is non-negotiable. This cheese melts perfectly and has a sharpness that balances the richness of the ribeye. It's available at most deli counters. Ask for it if you don't see it.
• Don't rush the vegetables. Give them the full 15 minutes. Rushed onions and mushrooms are the difference between a slider that's okay and one that's unforgettable.
• Taste as you go. Season in layers, not all at once at the end. Every time something goes in the pan, season it.
• Make extra sauce. Seriously. Double the dijonnaise recipe. You'll use it all week.

Cheesesteak Sliders FAQ

Can I use a different cheese?

Yes, but Cooper Sharp is the move. If you can't find it, Provolone or White American are solid backups. Avoid pre-shredded cheese — it doesn't melt the same way.

Can I make these ahead of time?

You can cook the filling ahead and refrigerate it. Build and bake the sliders right before serving so the buns stay glossy and the cheese is fresh-melted.

What rolls work best?

Hawaiian sweet rolls are the move for the sweetness that complements the savory filling. King's Hawaiian is the standard. Brioche slider buns also work great if you prefer something less sweet.

Do I have to add peppers and mushrooms?

No. But you should. They add body, umami, and more flavor to every bite. This is a slider, not a purist cheese steak. We're here for flavor, not tradition.

Shop the Cheesesteak Sliders Recipe

I use my own seasonings in this recipe because they're built specifically for bold, layered flavor. Grab them at mrmakeithappen.com/shop:

• Make It Happen All Purpose Seasoning
• Make It Happen Buttery Garlic Pepper Seasoning

More Recipes You'll Love

• Chopped Cheese Sliders
• Garlic Butter Steak Bites
• Birria Tacos

If you make these, drop a comment and let me know what you think — and tell me what you'd add. I read every single one. Find this recipe and all my others at mrmakeithappen.com. Let's make it happen.