Imagine pulling a tray of golden-brown, buttery rolls out of the oven, the scent of caramelized onions and savory beef wafting through your kitchen. You pull one away, and a string of perfectly melted provolone cheese stretches out, inviting you to take that first messy, delicious bite.
We’ve all been there: it’s 5:30 PM, the kids are hungry, and the last thing you want to do is stand over a hot stove for an hour flipping individual sandwiches. Hate turning on the oven for a complicated meal? These Philly Cheesesteak Sliders are your absolute lifesaver. By assembling everything in one pan and baking them to gooey perfection, you get all the iconic flavors of a classic Philly steak sandwich without the gourmet effort. It’s the ultimate solution for a high-stress weeknight dinner that feels like a weekend treat.
- Dietary: Can be made Gluten-Free (with GF rolls)
- Time: 30 Minutes
- Difficulty: Easy
- Cost per serving: $2.50
Why This Recipe Works
The magic of these sliders lies in the balance of moisture and texture. Traditional Philly cheesesteaks can sometimes become soggy or overly greasy, but this recipe uses a clever layering technique to protect the integrity of the bread. Using deli-sliced roast beef instead of raw ribeye allows you to skip the tedious slicing and searing process, saving you at least 20 minutes of prep time.
The addition of a garlic-butter glaze on top of the buns isn’t just for flavor; the fat in the butter creates a barrier that allows the tops of the rolls to crisp up beautifully while the cheese melts underneath. By using provolone cheese specifically, you get a mild flavor that doesn’t overpower the beef, along with a superior ‘melt factor’ that acts as the glue holding your sliders together.
Key Ingredients & Notes
- 12 Sweet Hawaiian Rolls: These provide a soft, slightly sweet contrast to the savory beef. Chef’s Tip: Do not pull them apart before slicing; slice the entire slab in half horizontally to keep assembly fast.
- 1 lb (450g) Deli Roast Beef, thinly sliced: Using high-quality rare roast beef ensures the meat stays tender after baking. Chef’s Tip: Ask for ‘shaved’ beef at the deli counter for the most authentic texture.
- 8 slices Provolone Cheese: This is the classic choice for a creamy, mild finish. Chef’s Tip: Layer the cheese both below and above the meat to create a moisture seal for the bread.
- 1 large Green Bell Pepper, diced: Adds a fresh crunch and iconic flavor. Chef’s Tip: Sauté these with the onions first to ensure they are fully soft before hitting the oven.
- 1/2 cup (115g) Unsalted Butter, melted: Used for the savory topping. Chef’s Tip: Whisk in a teaspoon of Worcestershire sauce for an extra umami punch.
Step-by-Step Instructions
Preheat your oven to 350°F and lightly grease a 9×13 baking dish. Now comes the fun part! Slice the entire pack of rolls in half horizontally, so you have one large top piece and one large bottom piece.
Place the bottom half into your prepared dish.
Layer half of your cheese slices onto the bread—this prevents the meat juices from making the bottom soggy.
Sauté your peppers and onions in a skillet until they are soft and fragrant, then pile that savory mixture right on top of the cheese.
Distribute the roast beef evenly over the veggies, then top with the remaining cheese slices. Cover with the top half of the rolls.
Whisk together your melted butter and garlic powder, and brush it generously over the tops.
Bake for 15-20 minutes until the cheese is bubbly. Don’t worry if it looks messy; that’s just part of the charm!
Expert Tips
- The Foil Trick: If the tops of your buns are browning too quickly before the cheese has melted, simply tent a piece of aluminum foil over the top for the last 5 minutes of baking.
- Preventing Sogginess: Always make sure your sautéed vegetables are drained of any excess liquid before adding them to the sliders. This keeps the bottom bun perfectly toasted.
Variations / Substitutions
If you have a picky eater who dislikes peppers, you can easily swap them for sautéed mushrooms or leave them out entirely. For a Keto-friendly version, ditch the buns and layer the ingredients into a bell pepper boat or a casserole dish for a ‘Cheesesteak Bake.’ If you find yourself out of roast beef, leftover rotisserie chicken or deli turkey works surprisingly well as a ‘Chicken Philly’ variation.
FAQ
Yes! You can assemble the sliders up to 4 hours in advance. Just wait to brush on the butter until right before you put them in the oven to keep the bread from getting soft.
The key is the ‘cheese barrier.’ Always put a layer of cheese down first before the meat and veggies to act as a waterproof shield for the bread.
Avoid the microwave if you can! Reheat them in an air fryer or oven at 300°F for about 5-8 minutes to restore that crispy top texture.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
Philly Cheesesteak Sliders
Ingredients
Sliders
- 12 Sweet Hawaiian Rolls
Filling
- 1 lb Deli Roast Beef thinly sliced
- 8 slices Provolone Cheese
- 1 large Green Bell Pepper diced
- 1 medium Onion diced
Garlic Butter
- 1/2 cup Unsalted Butter melted
- 1 tsp Garlic Powder
Instructions
- Preheat oven to 350°F and slice the roll slab in half horizontally.
- Sauté peppers and onions in a skillet over medium heat until soft, about 5-7 minutes.
- Layer half of the provolone cheese slices on the bottom half of the rolls. Top with sautéed peppers and onions, then the roast beef, then the remaining cheese slices.
- Replace the top bun. Mix melted butter with garlic powder and brush generously over the top of the sliders.
- Bake for 15-20 minutes until cheese is melted and sliders are golden brown.
- Slice into individual sliders and serve warm.
Notes
- These sliders can be prepared ahead of time and stored in the refrigerator before baking.
- Just add an extra 5 minutes to the baking time if baking from cold.
