Description
These savory mini Philly cheesesteak sliders are the ultimate game day appetizer, featuring tender beef, caramelized onions, and melty provolone cheese on soft, buttery rolls. Quick and easy to make in about 30 minutes, they’re perfect for crowds and disappear fast.
Ingredients
Scale
- 1 ½ pounds ribeye or sirloin steak, partially frozen
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced (optional)
- 8 ounces provolone cheese, sliced
- 12 slider buns or Hawaiian rolls
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- Optional toppings: sautéed mushrooms, pickled jalapeños, or spicy mayo
Instructions
- Place the steak in the freezer for 30 minutes to firm up. Once partially frozen, slice it against the grain into very thin strips (about ⅛-inch thick). Set aside.
- Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, for 10-12 minutes until soft and golden brown. Transfer to a bowl and set aside.
- If using bell pepper, add a little more oil to the skillet and sauté the sliced pepper for 3-4 minutes until just tender. Remove and set aside with the onions.
- Increase heat to high. Add the remaining 1 tablespoon olive oil to the skillet. Working in batches, add the sliced beef in a single layer. Sear undisturbed for 1 minute, then stir-fry for 1-2 minutes until just cooked through. Season with salt and pepper.
- Preheat oven to 350°F (175°C). Slice the pack of slider buns in half horizontally, keeping them connected. Place the bottom half in a baking dish or on a lined baking sheet.
- Spread the cooked beef evenly over the bottom buns. Top with caramelized onions and bell peppers. Lay provolone slices evenly over the meat and vegetables.
- Place the top half of the buns over the cheese. In a small bowl, mix melted butter with garlic powder. Brush the tops of the buns generously with the garlic butter mixture.
- Cover the dish loosely with aluminum foil. Bake for 10 minutes. Remove foil and bake for another 5-7 minutes until cheese is melted and tops are golden brown.
- Let the sliders rest in the pan for 5 minutes before slicing between the buns. Serve warm.
Notes
Freezing the steak for 30 minutes before slicing makes it easier to cut thin strips. Don’t overcrowd the pan when searing the beef to ensure a good sear. Let the sliders rest for 5 minutes after baking to prevent the cheese from sliding off. For extra crispy edges, broil for the last 30 seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 5
- Sodium: 480
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 1
- Protein: 22
Keywords: Philly cheesesteak sliders, game day appetizer, mini cheesesteak, beef sliders, party food