Recipe at a glance
- Estimated yield: 12 sliders
- Prep: about 15 minutes
- Cooking: about 30 minutes
- Additional time: about 5 minutes (resting, rising, chilling or freezing, where required)
- Total: about 50 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Here’s a recipe for Philly Cheesesteak Sliders:
Ingredients
- 1 pound thinly sliced beef sirloin or ribeye steak
- 12 slider buns
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 ounces sliced mushrooms
- 6 slices provolone cheese, cut into quarters
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Cheese Whiz (optional)
Instructions
- Preheat the oven to 350°F.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the onions, bell peppers, and mushrooms and cook until softened and lightly browned, about 5-7 minutes. Season with salt and pepper to taste.
- Add the thinly sliced steak to the skillet and cook for 2-3 minutes until browned on both sides. Season with salt and pepper.
- Split the slider buns and place them on a baking sheet. Toast in the oven for 2-3 minutes until lightly browned.
- Assemble the sliders by placing a spoonful of the steak mixture on each bottom bun, followed by two quarter-slices of provolone cheese. Place the top bun on the cheese.
- Bake the assembled sliders in the oven for 5-7 minutes until the cheese is melted and the buns are toasted.
- Serve hot with Cheese Whiz, if desired.
These Philly Cheesesteak Sliders are a perfect appetizer or party snack. Enjoy!
Doneness check
Cook whole-cut beef strips to 145°F (63°C) and rest for 3 minutes; heat the assembled filling thoroughly.
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
