Cheesesteak Sliders
Melty provolone, tender ribeye, and sautéed peppers stuffed in soft Hawaiian rolls, topped with spicy garlic butter! These Philly Cheesesteak Sliders are the ULTIMATE party snack or game day favorite. Save this easy recipe for your next gathering!
Servings: 12 sliders
Equipment
- Large Skillet Cast Iron recommended for best sear
- Sharp Knife to slice veggies
- Cutting Board
- Baking Dish 9 x 13 Works Great
- Mixing Bowls
- Basting Brush
- Foil for Baking
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 ½ 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: ¼ cup mayo, 2 tablespoon ketchup, 1 tablespoon Creole mustard, 1 tablespoon Mike’s Hot Honey, 1 teaspoon 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.
Nutrition
Calories: 318kcal | Carbohydrates: 18g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 347mg | Potassium: 235mg | Fiber: 1g | Sugar: 5g | Vitamin A: 442IU | Vitamin C: 15mg | Calcium: 158mg | Iron: 1mg
