Can I use a different type of roll for these sliders?

Absolutely! While Hawaiian rolls provide a wonderful sweet contrast to the savory filling, you can use any small dinner rolls. Brioche sliders work beautifully for a richer option, or try pretzel rolls for a fun twist. Just make sure they're sturdy enough to hold the filling without falling apart.

What's the best cut of beef for authentic Philly cheesesteak flavor?

Ribeye is traditionally used in authentic Philly cheesesteaks because of its marbling and flavor. However, sirloin is a great, slightly more affordable alternative that still delivers excellent results. The key is slicing it super thin against the grain for tender bites. If you're looking to save even more, top round can work when sliced extremely thin.

My sliders came out soggy on the bottom. How can I prevent this?

Using the wire rack method is the best prevention for soggy bottoms. If you don't have a wire rack, try toasting the bottom buns lightly before adding the fillings. Another trick is to place a layer of cheese directly on the bottom bun before adding the filling—this creates a moisture barrier that helps keep things crisp.

Can these be made vegetarian?

Definitely! Replace the steak with portobello mushrooms sliced thin and sautéed until tender. You'll want to cook them separately and at high heat to remove excess moisture. Season them exactly as you would the steak. Beyond Meat or Impossible plant-based ground products also work well when seasoned with the same spice blend and cooked like the steak.

Philly Cheesesteak Sliders Recipe

Description

Tender slices of seasoned steak, sautéed bell peppers, and melty provolone cheese, all layered between soft Hawaiian rolls and baked to golden perfection—these Philly Cheesesteak Sliders are the ultimate crowd-pleaser. They’re easy to make, packed with flavor, and perfect for parties, game days, or a fun family dinner.

Ingredients

Units Scale

For the Steak:

1.5 tbsp olive oil or avocado oil, divided
1–1.25 lbs boneless sirloin or ribeye
1/2 tsp kosher salt
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper

For the Veggies:

1 small green bell pepper, diced
1 small red bell pepper, diced
1/2 large yellow onion, diced
3 garlic cloves, minced
Kosher salt & black pepper, to taste
Red pepper flakes, optional, to taste

For Assembly:

1 tbsp Worcestershire sauce
12 oz Hawaiian rolls, cut in half lengthwise
8 oz provolone cheese (roughly 8 slices)
1/2 tbsp butter, melted
Flaky salt, optional

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Instructions

Preheat Oven
Preheat your oven to 350°F (175°C). Place an oven-safe wire rack on top of a baking sheet. If you don’t have a rack, you can use a baking sheet or oven-safe dish, but note that the bottoms of the sliders may turn out slightly soggy.
Prepare the Steak
Slice the steak as thinly as possible against the grain. If needed, freeze the steak for 30 minutes to make slicing easier. Sprinkle the steak with kosher salt, smoked paprika, garlic powder, onion powder, and black pepper. Toss to coat evenly.
Cook the Steak
Heat a large pan over medium-high heat. Once hot, add ½ tbsp of oil. Cook half of the steak, spreading it evenly in the pan to prevent overlap. Sear undisturbed for 1.5 minutes, then flip and cook for another 1.5 minutes. Remove the steak from the pan, repeat with the remaining steak, and set aside.
Cook the Veggies
Reduce the heat to medium and add the remaining ½ tbsp of oil to the pan. Add the diced green bell pepper, red bell pepper, and yellow onion. Season with kosher salt and black pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables become tender. Add minced garlic and cook for 1 additional minute, until fragrant.
Combine Steak and Veggies
Add the cooked steak (including any juices on the plate) back into the pan with the vegetables. Stir in Worcestershire sauce and red pepper flakes (if using) until evenly combined. Remove from heat.
Assemble the Sliders
Place the bottom half of the Hawaiian rolls onto the prepared wire rack or baking sheet. Layer 4 slices of provolone cheese on the rolls, then add the steak and vegetable mixture. Top with the remaining 4 slices of provolone cheese and place the top half of the rolls on top. Brush the top with melted butter and sprinkle with flaky salt, if desired.
Bake
Loosely tent the sliders with aluminum foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops are golden brown and the cheese is melted. Serve warm and enjoy!

Notes

Rolls: This recipe uses a 12-count package of King’s Hawaiian Rolls (12 oz). You can substitute with other brands of sweet rolls or slider buns; for a gluten-free option, try Canyon Bakehouse.
Steak Tips: Freezing the steak briefly before slicing makes it easier to cut thinly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat sliders in the oven for the best texture.

Nutrition

Serving Size: 1 slider
Calories: 240 kcal
Sugar: 4g
Sodium: 410mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 11g
Cholesterol: 35mg