Philly Cheese Steak Sliders

The kids in my house have been calling these Philly Cheese Steak Sliders \”the sliders\” for so long it has become second nature to them. That’s how you know something is good! Thinly sliced sirloin, provolone cheese, peppers, and onions are all joined together on a soft King’s Hawaiian roll and baked until the top is shiny and golden. Once you make them, you can expect to hear all month how you need to make them again.

The best part about these being perfect for weeknight dinners and game day spreads is how simple they really are. No fancy equipment. No complicated techniques. Just good ingredients in the right order and finished in a hot oven. The hardest part is keeping people from tearing them apart before you’ve had a chance to cut them properly.

Helpful Tips

• Freeze the steak briefly before slicing. 20–30 minutes in the freezer makes thin slicing dramatically easier. If you’re starting from a cold refrigerator steak, you might be okay with a very sharp knife, but the freezer trick is reliable.
• Ask your butcher to slice it. If you’re buying from a meat counter (not pre-packaged), most butchers will run the steak through their slicer at no extra charge. Just ask for “shaved” or “thin-sliced” sirloin.
• Don’t skip the mayo step. I know it sounds like an odd addition, but it’s what keeps the bread from going dry in the oven. The amount called for is genuinely light — you won’t taste it as a mayo flavor, you’ll just notice that the bread is still soft when it comes out.
• Cheese placement matters. Lay the provolone slices so they cover as much of the steak surface as possible. Gaps mean dry patches. If your slices are small, tear and overlap them.
• Use a snug baking dish. If the rolls have too much room to spread, the tops won’t hold their shape when you pour the butter. A 9×13 is right for a 12-pack.
• Let them rest 2 minutes before cutting. Not longer than that or they’ll lose heat fast, but a brief rest lets everything settle so the filling doesn’t pour out when you slice.
• If your rolls brown too fast in the final uncovered phase, tent the foil loosely rather than sealing it back down. That lets steam escape without over-browning the tops.

Variations Worth Trying

The core ingredients are great as stated, although I have a few suggestions that work well:

• Add mushrooms. Slice cremini mushrooms thin and sauté them with the peppers and onions. They add an earthiness that fits the Philly flavor profile well.
• Swap the cheese. Provolone is classic here, but white American cheese melts even smoother if you want a creamier result. Pepper jack adds heat if your crowd likes spice.
• Use a Worcestershire butter glaze. Add a teaspoon of Worcestershire sauce to the melted butter before brushing it on top. It deepens the savory flavor and makes the tops a shade darker and richer.
• Add banana peppers. A handful of drained sliced banana peppers scattered on top of the steak layer before the cheese goes on adds a tangy, mildly pickled note that cuts through the richness.
• Go with chicken instead of steak. Thin-sliced chicken breast cooked the same way makes a respectable substitute. The garlic powder and provolone carry it well.

Serving Ideas

While these can be enjoyed individually, here are some suggestions if you are building a larger spread:

• A simple green salad with a sharp vinaigrette cuts through the richness nicely
• Kettle chips or waffle fries alongside if you’re feeding a crowd and want something easy
• Pickles on the side — dill pickles specifically — if your people like them
• For a game day spread, set out a tray of these next to something cold and fresh (raw veggie platter, fruit) so there’s contrast

Storage, Make-Ahead, and Leftovers

Storing leftovers

After letting the leftover sliders cool to room temperature, place them in the airtight container and store them in the refrigerator. They will be good for up to three days here. The rolls will soften as they sit — this is expected and doesn’t mean they’ve gone bad.

Reheating

The most suitable choice is the oven. Put the sliders in a baking dish, cover with foil, and heat at 325°F for 10 to 12 minutes. This warms the filling without the rolls becoming tough. The microwave is an option for 30-45 seconds on medium power covered with a damp paper towel, but the rolls will get softer and a bit gummy. Good for lunch, but not the best if you’re going to be serving them again.

Make-ahead options

You can prepare these in two different ways:

You can prepare the steak and veggies a day in advance (keep them separate). When it’s time to eat, just put them together and cook them based on the instructions — the filling will be cold, so add an extra 5 minutes to the covered bake time.

Option 2: You can prepare the whole pan and put the onion and butter topping on it and refrigerate it uncovered. You can do this for 4 hours. Right before you bake it, you can cover it with foil. When you do this, you should add 5 minutes to the baking time that is covered.

I would advise against completely assembling it and storing it in the fridge overnight. The rolls will absorb moisture from the filling and will become mushy by the time they are ready to go into the oven. A few hours should be okay, but overnight should be avoided.

Freezing

The cooked filling (steak and veggies) can be frozen separate from the sliders for up to 2 months. Just remember to thaw in the refrigerator overnight before putting it all together when you’re ready. I do not advise freezing either the assembled or baked sliders because the rolls do not do well with freezing and thawing.

Frequently Asked Questions

What cut of steak works best for Philly cheese steak sliders?

Boneless sirloin strips work well here since they have just enough fat and marbling to stay tender but not so much to get greasy. Ribeyes are also excellent but richer. Flank steak can work but must be sliced very very thin, and strictly against the grain, or it can be chewy. A lean, tough cut like top round is the absolute wrong direction — it doesn’t have enough fat to stay tender at slider scale.

Can I use pre-shaved beef from the grocery store?

Of course! It saves time too. Many grocery stores sell shaved beef (sometimes in the meat section labeled as “beef for Philly” or “shaved beef”). It works great here and eliminates one of the steps (the slicing). The texture is a bit more fine than hand sliced, but the end result is still good.

What’s the best cheese for Philly cheese steak sliders?

I suggest getting provolone cheese. It melts perfectly and has a little sharpness to it, but won’t overpower the steak. If you want something creamier and a little less flavor, White American is also a great choice. Then, as for the original Philadephia debate, Cheez Whiz is considered the less favorable choice, as it is definitely more of a drizzle before serving than a bake in option. All three (prov, cheez wiz, and american) can work for sliders, but Cheez Whiz is more of a drizzling at the end of the bake rather than a put it in the oven and let it bake kind of cheese.

Can I make these without King’s Hawaiian rolls?

You can, but the question is whether that sweet flavor is part of what makes these work. If you use a regular soft dinner roll, then the filling is the only flavor and you lose that contrast. Potato rolls are an okay alternative – they’re soft and mildly rich, but they lack the sweetness. Brioche slider buns work, too. A plain white roll will be fine but it won’t be as interesting.

Why do you put mayo on the rolls before baking?

Two things: it adds an mild tang that compliment the filling, and it also keeps the cut edges from drying out as they’ll be exposed when baking. In other words, it acts as a moisture barrier so the 20 minutes in the oven don’t dry the bread out. Don’t worry about tasting mayo, it will become part of the background flavor so as long as the spread is thin and even (not too thick) you will be fine.

How do I keep the sliders from getting soggy on the bottom?

To make sure you aren’t overfilling, try to stick to the amounts specified. When you are doing the steak and vegetables, make sure they don’t release any excess liquid. To avoid this, it is best to cook them until that moisture evaporates (not just until they are finished). When it comes to this, the less time between assembly and baking the better. If you are making them for a party, bake them right before serving. Try not to let them sit assembled for a long time.\n\nYes, the mayo helps here as well. It forms a slight barrier on the bread surface.

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A few tools that simplify this:

• Silicone basting brush — For spreading the melted butter evenly across the tops of the rolls. A good silicone brush is easier to clean than bristle and doesn’t shed.
• 9×13 ceramic baking dish — A snug-fitting baking dish keeps the sliders supported during assembly and baking. Ceramic holds heat evenly and cleans up well.
• Serrated bread knife — You’ll use it twice here: once to slice the rolls as a slab, and again to separate the sliders after baking. A long serrated blade handles both tasks cleanly.

Related Recipes

• Philly Cheesesteak Sloppy Joes — Same flavor profile, even more weeknight-friendly
• Philly Cheese Steak Crock Pot Recipe — The slow cooker version that’s been pinned over 221k times
• Hot Ham and Cheese Rolls — If someone in your house prefers ham to steak, this is the slider for them