Description
These Easy Philly Cheesesteak Sliders are a delicious and convenient take on the classic sandwich, featuring thinly sliced ribeye steak, sautéed onions and bell peppers, melted provolone cheese, and buttery, seasoned slider buns baked to perfection. Perfect for parties or a satisfying meal, these sliders combine savory flavors with a tender texture.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds ribeye steak – thinly sliced (or shaved)
- 2 tablespoons olive oil – or butter
- 2 tablespoons Worcestershire sauce
- 1 yellow onion – thinly sliced
- 1 green bell pepper – thinly sliced
- ½ teaspoon kosher salt – or to taste
- ½ teaspoon black pepper
- 8 slices provolone cheese
- 12 slider buns
Butter Topping
- 4 tablespoons salted butter – melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ tablespoon dried parsley
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 350℉ and lightly grease a baking pan. Thinly slice the ribeye steak, yellow onion, and green bell pepper.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the sliced ribeye steak and season with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and 2 tablespoons Worcestershire sauce. Cook until the steak is browned and cooked through, then transfer it to a bowl.
- Sauté Vegetables: In the same skillet, add the sliced green bell pepper and onion. Season with additional salt and pepper to taste. Sauté until the onions and peppers become soft and tender, then remove from heat.
- Prepare Slider Buns: Slice the slider buns in half horizontally while keeping the 12-pack intact. Place the bottom halves of the buns on a greased baking sheet or dish.
- Assemble Sliders: Evenly layer the cooked steak over the bottom halves of the buns. Top the steak with the sautéed onions and peppers. Place 8 slices of provolone cheese over the filling (some sliders will have cheese slices shared). Cover with the top halves of the slider buns.
- Make Butter Mixture and Brush: Melt 4 tablespoons of salted butter and mix in 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ tablespoon dried parsley. Brush this butter mixture generously over the tops of the slider buns.
- Bake Covered and Uncovered: Cover the assembled sliders with foil and bake for 10 minutes. Then remove the foil and bake for an additional 10 minutes uncovered to get golden tops and melted cheese.
- Serve Warm: Remove the sliders from the oven and serve them warm for best flavor and texture.
Notes
- Store leftover sliders in an airtight container or resealable bag in the refrigerator for up to 4 days.
- To reheat, preheat oven to 300℉ and bake sliders for 15 minutes or until warmed through for the best texture.
- You can microwave leftovers for 30-60 seconds, but be aware this may make the buns a bit soggy.
- Use ribeye for best flavor, but other thinly sliced steak cuts can work as substitutes.
- If you prefer less salt, adjust the seasoning accordingly and use low-sodium Worcestershire sauce.
- The cheese slices can be doubled if you want cheesier sliders.
Nutrition
- Serving Size: 1 slider
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 55 mg
