Philly Cheesesteak Sliders

Name: Philly Cheesesteak Sliders
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 2.4 lb ribeye steak; 16 whole slider buns; 10 slices provolone cheese; 2 whole bell peppers; 2 whole yellow onions; 2.6 tbsp olive oil; 1 3/4 tsp kosher salt; 7/8 tsp black pepper; 1.6 cups beef broth; 7/8 tbsp Worcestershire sauce

Chopped steak sliders with peppers and provolone for ten

Prep: 25 min
Cook: 25 min
Serves 8
Difficulty: medium

Thin-sliced ribeye is chopped with peppers and onions on a griddle, piled onto slider buns with provolone, and baked until melted. A quick au jus on the side keeps everything juicy.

Why crews like it: Cheesesteaks are messy in a good way—these sliders keep the flavor but reduce drip risk on the couch. They portion cleanly and reheat in foil packs for second-half hunger.

440Cal

28gProtein

32gCarbs

24gFat

Ingredients

2.4 lb ribeye steak
16 whole slider buns
10 slices provolone cheese
2 whole bell peppers
2 whole yellow onions
2.6 tbsp olive oil
1 3/4 tsp kosher salt
7/8 tsp black pepper
1.6 cups beef broth
7/8 tbsp Worcestershire sauce

Instructions

Sauté peppers and onions: Heat oil on a griddle or large skillet over medium-high. Cook peppers and onions with salt until softened and lightly charred, about 8 minutes. Push to the side.
Chop and cook steak: Add sliced ribeye in a single layer, season with salt and pepper, and sear 2 minutes. Chop with spatulas and cook until no pink remains and edges crisp, about 5–6 minutes total.
Combine and melt cheese: Mix steak with peppers and onions. Lay provolone over the mixture and cover until cheese melts completely, about 2 minutes. Keep warm while you prep buns.
Assemble and bake: Split slider buns in connected sheets on a foil-lined pan. Pile steak mixture on bottoms, cap with tops, and bake at 350°F for 10 minutes until buns toast lightly. Target oven/smoker temperature: 350°F.
Make au jus and serve: Simmer beef broth with Worcestershire 5 minutes. Slice sliders along seams, serve with small cups of au jus for dunking while cheese is still melted.

Tonight's spread

Cheesesteak sliders with au jus cups and a tray of oven fries.
Shaker of dried oregano and hot cherry peppers for Philly purists at the table.

Hall tips

Partially frozen ribeye slices thin like deli meat—warm steak shreds instead of slicing.
American cheese melts smoother than provolone if you want maximum goo factor.
Do not overfill—sliders need room to close without blowing out during baking.

Meal prep

Slice ribeye paper-thin when partially frozen for easier cutting. Peppers and onions can be sautéed ahead and reheated on the griddle. Freeze steak 20 minutes before slicing.

Leftovers

Reheat in foil at 325°F with a splash of broth to restore juiciness.
Chop filling into a breakfast omelet with hot sauce.

Griddle or large skillet
Flat spatulas
Sheet pan
Saucepan
Aluminum foil