The classic cheesesteak sandwich is a staple in Philly cuisine, known for its thin slices of beef, melted cheese, and crispy hoagie roll. This cheesesteak slider recipe puts a finger-licking-good spin on the traditional sandwich. The result is a tender and flavorful bite that packs all the deliciousness of the original into a convenient, hand-held size you can grab from the pan.

If you want the original, be sure to check out our guide to Authentic Philly Cheesesteak.

Why Our Recipe

  • Made for the real deal with thinly sliced ribeye steak for traditionalists.
  • Great for feeding a crowd and can easily be doubled.
  • Add in extra flavor with all the traditional toppings you know and love.
An overhead view of a pan of Philly cheesesteak sliders.

Philadelphians Pat and Harry Olivieri are believed to have invented the first Philly Cheesesteak sandwich in the 1930s and aren’t we so glad they did! The legend goes that the brothers owned a hot dog stand, decided to try serving a new sandwich, and the Philly Cheesesteak was born.

Ingredient Notes

An overhead view of the ingredients needed to make Philly cheesesteak sliders.
  • Steak: The traditional choice is always ribeye, but you can also use tri-tip, sirloin, tenderloin, or anything from the round. Be sure to cut against the grain as thinly as possible and trim off any sinew pieces to ensure the meat is not chewy.
  • Yellow Onion: Authentic cheesesteaks are served ‘wit onions’ or wit-out onions’, so the choice is up to you! Use yellow or white onions.
  • Green Bell Pepper: Also not authentic, but it’s become a common addition.
  • Cream Cheese: Makes it a nice filling that holds together for sliders.
  • Provolone Cheese: The original Philly Cheesesteak didn’t even have any cheese! You can also use Cheese Whiz or American cheese slices.
  • Slider Rolls: Use dinner rolls, potato rolls, brioche rolls, or anything labeled as slider rolls. I’ve got a famous homemade dinner roll recipe that will also be perfect
  • Butter Sauce: Basically turns the roll into tasty garlic bread.

Additional Toppings

One of the best things about cheesesteak sliders is the variety of toppings you can add and boy are there some good ones! Add sliced mushrooms to saute with your onions and bell peppers. Once your filling goes on, top with pickled jalapeno slices, hot cherry peppers, long hot peppers, or sweet peppers.

Budget-Friendly Option

Love cheesesteaks, but working on a budget? Replace the thinly sliced ribeye steak with 1 pound of ground beef. An 85/15 mixture will be perfect in this recipe. Like the steak, the ground beef will continue to cook during the baking process so it only needs to be browned for the filling.

A close up view of a Philly cheesesteak slider being lifted out of the pan.

Cutting Rolls for Sliders

Your best friend is going to be a large, serrated knife. Look for one long enough to cut through the entire rectangle of rolls at once. Check to ensure that you are cutting the rolls evenly in half to ensure that your lids are as big as your bottoms.

Storage and Reheating Instructions

Refrigerate by wrapping them in plastic wrap or aluminum foil and place them in an airtight container for up to 3 days.

Reheat by placing sliders on a baking sheet, loosely covered with foil, and heat in a 350°F oven for 10-15 minutes, or until heated through.

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