Philly cheesesteak sliders are my go to move when I want something warm, cheesy, and crowd friendly without spending my whole night in the kitchen. You know those evenings when everyone is hungry right now, but you still want food that feels like a treat? That is exactly where these little sliders shine. They taste like the real deal cheesesteak, just in a smaller, hand held, party style package. And honestly, they make the house smell so good that people magically appear in the kitchen asking when dinner is ready. 
What is a Philly Cheesesteak Sandwich?
A classic Philly cheesesteak sandwich is basically thin sliced beef cooked on a hot griddle with onions, then piled into a long roll and topped with melty cheese. That is the heart of it. The vibe is simple, fast, and messy in a good way.
When I turn that idea into Philly cheesesteak sliders, I am not trying to be fancy. I just want the same flavors, but easier to share and easier to bake all at once. Sliders are perfect for game day, movie night, or when you have family over and you want something everyone will actually eat.
Here is what matters most if you want that true cheesesteak feel:
Really thin beef, lots of onion, and cheese that melts like a dream. Peppers are optional, even though I personally love them.
If you are into cheesesteak flavors in other forms, you might also like this cozy pasta situation I make when I am craving the same thing but want a bowl and a fork: Philly cheesesteak pasta.
Here is my simple slider method, start to finish.
My go to Philly cheesesteak sliders recipe (simple and reliable)
What you will need
- 12 slider rolls (Hawaiian style rolls are amazing here)
- 1 to 1.5 pounds thin sliced ribeye or sirloin (ask the butcher to slice it thin, or freeze it 20 minutes then slice)
- 1 large onion, thin sliced
- 1 bell pepper, thin sliced (optional but tasty)
- 2 tablespoons butter, divided
- 1 tablespoon oil
- 1 teaspoon salt, plus more to taste
- 1 half teaspoon black pepper
- 1 teaspoon garlic powder
- 8 to 10 slices provolone or American (or a mix)
- For the tops: 3 tablespoons melted butter plus a sprinkle of garlic powder
How I do it
1) Heat a big skillet over medium high heat. Add oil and 1 tablespoon butter. Toss in onions (and peppers if using). Cook until soft and a little golden, about 8 to 10 minutes. Scoop them onto a plate.
2) In the same skillet, add the last tablespoon of butter. Add the thin sliced beef in a loose layer. Sprinkle with salt, pepper, and garlic powder. Cook fast, stirring and flipping until it is just cooked through. This is usually 3 to 5 minutes depending on how thin it is.
3) Add the onions and peppers back in. Give it a quick mix and taste for seasoning.
4) Slice your rolls in half as one sheet if possible. Place the bottom half in a baking dish. Layer half the cheese, then pile on the beef mixture, then add the rest of the cheese. Put the top rolls on.
5) Brush with melted butter and a tiny sprinkle of garlic powder. Bake at 350 F until the cheese is melted and the tops look golden, about 12 to 15 minutes. If you want them extra toasty, broil for 30 to 60 seconds, but watch closely.
This is one of those meals that makes people happy immediately, which is basically my favorite kind of cooking. 
Provolone, American, or Cheez Whiz?
This is the part where people get passionate, and I kind of love that. There is no wrong choice, but each cheese gives you a different vibe.
Provolone is mild, creamy, and feels a little more classic deli style. It melts beautifully and tastes clean with beef and onions.
American cheese is super melty and gives you that soft, gooey bite. If you want sliders that pull apart with big cheese stretches, American is your friend.
Cheez Whiz is bold, salty, and very much its own thing. If you grew up eating cheesesteaks a certain way, this might be the taste you are chasing. For sliders, I like to warm it slightly so it spreads easily, or drizzle it on right after baking.
My honest move most of the time is a mix of provolone and American. It tastes familiar, melts like crazy, and nobody complains.
If you are on a slider kick in general, I also have a soft spot for these: easy pastrami sliders. Different flavor, same snackable energy.
I made these for my husband and his friends during the game and they disappeared in minutes. One guy actually asked if I would make them again next week. That never happens with my “new recipes.”
Expert Tips
I have made Philly cheesesteak sliders enough times to learn what makes them awesome and what makes them kind of sad. Here are the little things that make a big difference.
Tip 1: Slice the beef thin, like really thin. If you cannot buy it thin, pop the meat in the freezer for about 20 minutes so it firms up, then slice. Thin beef cooks fast and stays tender.
Tip 2: Do not overcook the meat. This is the easiest way to make it chewy. Cook it just until it is no longer pink, then stop.
Tip 3: Cook onions until they are actually soft. Crunchy onions are fine on burgers, but for cheesesteak flavor you want them sweet and mellow.
Tip 4: Keep the sliders from getting soggy. Two tricks: do not make the filling too wet, and put cheese on the bottom layer. That cheese acts like a little shield between the bread and the beef.
Tip 5: Use a baking dish that fits the rolls snug. That way the sliders support each other and slice cleanly.
If you love these flavors but want a hands off dinner for a busy day, I also recommend trying this baked version sometime: easy Philly cheese steak casserole. It is comfort food in the best way.
And because I have definitely done this before, if you are feeding a big group, double the recipe and bake in two pans. They reheat well and leftovers are never a bad thing.
How to store & reheat leftovers
Good news: leftover Philly cheesesteak sliders are still delicious the next day, especially if you reheat them the right way.
How to store
Let them cool down a bit, then wrap the whole slab tightly in foil, or place individual sliders in an airtight container. Keep them in the fridge for up to 3 days.
How to reheat (best way)
Oven is my favorite because the bread stays soft but not weird.
1) Heat oven to 325 F.
2) Place sliders in a baking dish and cover loosely with foil.
3) Warm for 10 to 15 minutes until the centers are hot.
If you want the tops crisp again, remove foil for the last 2 minutes.
Microwave method
It works when you are impatient. I do 20 to 30 seconds, then another 10 seconds if needed. The bread will be softer, but it still tastes good.
Can you freeze them?
Yes. Wrap sliders tightly in foil, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven.
If you are planning a party spread, I like pairing these with another slider option so people can mix and match. This one is always a hit and it is very low effort: crockpot cranberry BBQ turkey sliders.
Serving ideas
I love that Philly cheesesteak sliders can be dinner, a snack, or the thing you put out when friends come over and you do not want to overthink it.
Here are my favorite ways to serve them:
- With fries or tater tots and lots of napkins
- With a simple side salad when you want to feel a little balanced
- With pickles and hot sauce on the side for people who like a punch
- With a bowl of creamy dip like ranch or queso for extra fun
- As part of a slider board with two other flavors
One more practical thing: if you are serving these at a party, slice them before you bring them out. People are shy about tearing into a whole tray at first, but once they are cut, they vanish.
Common Questions
1) What kind of rolls are best?
Soft slider rolls are the easiest. Hawaiian rolls are slightly sweet and taste amazing with the savory beef and cheese, so that is what I grab most often.
2) Do I have to use ribeye?
No. Ribeye is classic because it is tender and flavorful, but thin sliced sirloin works too. The key is slicing thin and not overcooking.
3) Can I make Philly cheesesteak sliders ahead of time?
Yes. Cook the filling, let it cool, then assemble in the baking dish. Cover and refrigerate. Bake when ready, and add a few extra minutes since it starts cold.
4) Should I add mushrooms?
If you like mushrooms, go for it. Slice them thin and cook them with the onions. They add a nice savory flavor.
5) How do I keep them from falling apart?
Bake them snug in a dish and let them sit for about 3 minutes after baking. The cheese sets a bit and they hold together better.
A tray of sliders is never a bad idea
If you have been needing an easy, reliable crowd pleaser, Philly cheesesteak sliders are it. They are cheesy, beefy, and simple enough that you can make them even when you are tired. If you want to compare other takes and little variations, I found helpful inspiration from Melty Philly Cheesesteak Sliders on Hawaiian Rolls – Sunday Table and Philly Cheesesteak Sliders – Kroll’s Korner. Now promise me you will make a full tray, because everyone always eats more than they think they will. 
Philly Cheesesteak Sliders
Ingredients
Method
- Heat a large skillet over medium-high heat. Add oil and 1 tablespoon of butter. Toss in the onions and bell peppers if using. Cook until soft and slightly golden, about 8 to 10 minutes. Scoop them onto a plate.
- In the same skillet, add the remaining tablespoon of butter. Add the thin sliced beef in a loose layer. Sprinkle with salt, pepper, and garlic powder. Cook quickly, stirring and flipping until just cooked through, 3 to 5 minutes.
- Return the onions and peppers to the skillet, mix well, and taste for seasoning.
- Slice the slider rolls in half as one sheet if possible. Place the bottom half in a baking dish. Layer half the cheese, then the beef mixture, followed by the remaining cheese. Place the top rolls on.
- Brush the top with melted butter and a light sprinkle of garlic powder. Bake at 350°F (175°C) until the cheese is melted and tops are golden, about 12 to 15 minutes. For extra toasty sliders, broil for 30 to 60 seconds, watching closely.
