This post contains affiliate links. Please see our disclosure policy.
Philly-Style Cheesesteak Sliders with Spicy Garlic Butter
If you’re looking for a next-level crowd-pleaser, let me introduce you to these Philly Cheesesteak Sliders. Think juicy shaved ribeye, sweet sautéed peppers and onions, upon layers of melty provolone, all hugged by pillowy Hawaiian rolls. But wait — it gets better. A creamy, sweet-and-spicy sauce and a garlic butter topping take these sliders from basic to absolutely addictive.
This recipe is a staple in my kitchen when I need an easy win for game days, potlucks, or just when the family’s craving something hearty and irresistible.
Why You’ll Love These Cheesesteak Sliders
- Sweet & spicy kick from Mike’s Hot Honey
- Classic Philly flavors with an upgrade
- Perfect make-ahead party snack
- Bakes in under 20 minutes
- Melty, buttery, crispy top that’s to die for
Table of Contents
Ingredients Needed
For the Sliders
- 24 oz shaved ribeye steak
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 12 Hawaiian rolls (1 pack)
- 12 slices provolone cheese
- Olive oil or butter for sautéing
For the Sauce
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Creole mustard (or spicy brown mustard)
- 1 tablespoon Mike’s Hot Honey
- 1 teaspoon garlic paste
For the Garlic Butter Topping
- 1 stick (1/2 cup) unsalted butter, melted
- 1 teaspoon garlic paste
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon buttery garlic pepper seasoning (or substitute with garlic powder, black pepper, and a pinch of salt)
EQUIPMENT
Equipment Used
- Large skillet (cast iron recommended for best sear)
- Sharp knife for slicing veggies
- Cutting board
- Baking dish (9×13 works great)
- Mixing bowls
- Basting brush
- Foil for baking
Step-by-Step Cheesesteak Sliders Recipe
Saute the Peppers, Onions & Ribeye
This is where all the magic starts. Heat a large skillet over medium heat and add a good drizzle of olive oil (or a pat of butter if you’re feeling extra).
Toss in your thinly sliced onions, red bell pepper, and green bell pepper. Sauté them for about 6–8 minutes until they’re soft, sweet, and just starting to caramelize.
Now, push those veggies to one side of the skillet. In goes the shaved ribeye steak. Cook it until it’s just browned — it cooks fast, so don’t walk away.
As always, season as you go.. taste and adjust the flavor to your preference. You can season lightly with garlic, onion powder, salt, and pepper (I usually hit it with my go-to all-purpose seasoning blend for extra flavor).
Once cooked, mix the steak and veggies together and take off the heat.
Whip Up the Sweet & Spicy Sauce
In a small bowl, combine:
- 1/4 cup mayo
- 2 tbsp ketchup
- 1 tbsp Creole mustard
- 1 tbsp Mike’s Hot Honey
- 1 tsp garlic paste
Whisk it all together until smooth and creamy. Taste and adjust the heat level if you want more of a kick.
Assemble the Sliders
Time to build these bad boys!
- Preheat your oven to 350°F (175°C).
- Carefully slice the Hawaiian rolls in half horizontally, keeping the rolls connected if possible.
- Place the bottom half of the rolls in a greased or parchment-lined baking dish.
- Spread that delicious sauce generously across the bottom layer.
- Evenly layer the steak and veggie mixture on top.
- Add the provolone cheese slices, covering all the corners.
- Cap it off with the top half of the rolls.
My Pro Tip
Recipe Tip
- Cheese swap: Try white American or mozzarella for a gooey stretch.
- Add-ins: Sautéed mushrooms or jalapeños make a great flavor twist.
- Crispy bottom hack: Use a cast iron skillet to bake for an extra crunchy bottom crust.
Make the Garlic Butter Topping
In another small bowl, mix:
- Melted butter
- Garlic paste
- Chopped parsley
- Garlic pepper seasoning (or sub with garlic powder, black pepper, and salt)
Generously brush this garlicky goodness all over the tops of the sliders.
Bake & Serve
Cover the sliders loosely with foil and bake for 10 minutes to get everything melty and warm. Then, remove the foil and bake for another 5–7 minutes until the tops are golden brown and the cheese is slightly melted.
Let them cool just a bit, then slice into individual sliders and serve hot. Trust me, they won’t last long.
More Mouthwatering Appetizers
Buffalo Chicken Dip
Seafood Spinach Dip
Download Cheesesteak Sliders Recipe
Cheesesteak Sliders
Equipment
Ingredients
For the Sliders
- 24 oz shaved ribeye steak
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 medium yellow onion thinly sliced
- 12 Hawaiian rolls 1 pack
- 12 slices provolone cheese
- Olive oil or butter for sautéing
For the Sauce
- ¼ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Creole mustard or spicy brown mustard
- 1 tablespoon Mike’s Hot Honey
- 1 teaspoon garlic paste
For the Garlic Butter Topping
- 1 stick 1/2 cup unsalted butter, melted
- 1 teaspoon garlic paste
- 1 tablespoon fresh parsley chopped
- ½ teaspoon buttery garlic pepper seasoning or substitute with garlic powder, black pepper, and a pinch of salt
Instructions
Sauté the Peppers, Onions & Ribeye
- Heat a large skillet over medium heat and add a good drizzle of olive oil (or a pat of butter if you’re feeling extra).
- Toss in your thinly sliced onions, red bell pepper, and green bell pepper.
- Sauté them for about 6–8 minutes until they’re soft, sweet, and just starting to caramelize.
- Push the veggies to one side of the skillet and in the shaved ribeye steak.
- Cook it until it’s just browned — it cooks fast, so don’t walk away.
- Season lightly with salt and pepper (I usually hit it with my go-to all-purpose seasoning blend for extra flavor).
- Once cooked, mix the steak and veggies together and take off the heat.
Whip Up the Sweet & Spicy Sauce
- In a small bowl, combine: 1/4 cup mayo, 2 tbsp ketchup, 1 tbsp Creole mustard, 1 tbsp Mike’s Hot Honey, 1 tsp garlic paste.
- Whisk it all together until smooth and creamy. Taste and adjust the heat level if you want more of a kick.
Assemble the Sliders
- Preheat your oven to 350°F (175°C).
- Carefully slice the Hawaiian rolls in half horizontally, keeping the rolls connected if possible.
- Place the bottom half of the rolls in a greased or parchment-lined baking dish.
- Spread that delicious sauce generously across the bottom layer.
- Evenly layer the steak and veggie mixture on top.
- Add the provolone cheese slices, covering all the corners.
- Cap it off with the top half of the rolls.
Make the Garlic Butter Topping
- In another small bowl, mix:
- Melted butter
- Garlic paste
- Chopped parsley
- Garlic pepper seasoning (or sub with garlic powder, black pepper, and salt)
- Generously brush this garlicky goodness all over the tops of the sliders.
Bake & Serve
- Cover the sliders loosely with foil and bake for 10 minutes to get everything melty and warm.
- Then, remove the foil and bake for another 5–7 minutes until the tops are golden brown and slightly crispy.
- Let them cool just a bit, then slice into individual sliders and serve hot. Trust me, they won’t last long.
Notes
Tips & Variations
- Cheese swap: Try white American or mozzarella for a gooey stretch.
- Add-ins: Sautéed mushrooms or jalapeños make a great flavor twist.
- Crispy bottom hack: Use a cast iron skillet to bake for an extra crunchy bottom crust.
