How about a Philly Steak Slider for your next meal, game day spread, or easy party dish? I made these King Hawaiian Philly Steak Sliders using Steak-umm because they cook quickly and keep this recipe simple, but you can absolutely use thinly sliced ribeye, top round, or shaved beef if that is what you have on hand. These little sandwiches are buttery, cheesy, savory, and just the right size for grabbing off a platter. They have all the comfort of a classic Philly cheesesteak, tucked into soft sweet rolls and baked together until the tops are golden and the cheese is melted.
One thing I love about sliders is that they feel a little more special than regular sandwiches without being fussy. You can prep the meat and onions ahead of time, layer everything into the rolls, brush the tops with butter, and bake them right before everyone is ready to eat. They are great for weeknight dinners, potlucks, football food, birthday parties, or those nights when you just want something warm and filling without making a big production out of dinner.
Fun facts about Philly cheesesteaks
- The Philly cheesesteak is closely tied to Philadelphia food history and is commonly credited to Pat and Harry Olivieri, who started serving steak sandwiches in the early 1930s.
- The original sandwich was not always served with cheese. Cheese became part of the sandwich later, which is funny considering we cannot imagine a cheesesteak without that melty layer now.
- Cheese choice is a whole conversation. Provolone, American cheese, and Cheez Whiz all have their fans, so use what your family likes best.
- Slider versions keep the same cozy flavor but make the sandwich easier to share, which is why they are perfect for parties and casual gatherings.
Tips and tricks for the best sliders
- Cook the beef in batches if your pan is small. Crowding the skillet can steam the meat instead of browning it.
- If you use fresh beef, place it in the freezer for 20 to 30 minutes before slicing. A slightly firm steak is much easier to cut thin.
- Let the onions cook until soft and lightly caramelized. That little bit of sweetness makes the sliders taste richer.
- Drain off extra grease before layering the meat on the rolls so the bottoms do not get soggy.
- Brush the tops with melted butter, garlic powder, and a sprinkle of parsley before baking for a golden, flavorful finish.
- Cover the pan with foil for the first part of baking to help the cheese melt, then uncover it near the end so the tops can brown.
What kind of sauce is good on a Philly cheesesteak?
Other than cheese, add mayo, horseradish sauce, garlic aioli, or a little ranch. This may sound weird, but I love Ranch on mine. If you want more of a classic cheesesteak flavor, keep the sauce light and let the beef, onions, and cheese do most of the talking.
What can I serve with Philly Cheesesteak?
Philly Cheesesteaks go good with french fries, onion rings, chips, potato salad, pasta salad, coleslaw, pickles, roasted vegetables, or a simple green salad. For a party tray, I like serving them with little bowls of dipping sauces so everyone can pick their favorite.
What is on a traditional Philly Cheesesteak?
If you are wanting a traditional sandwich, you’ll need thinly sliced ribeye steak, cheese such as provolone, American, or mozzarella, and onions that are caramelized or sautéed, all on a hoagie roll. For this slider version, the Hawaiian rolls add a little sweetness and make the sandwiches easy to pull apart and serve.
Doesn’t this look delish?
Serving suggestions
- Serve these sliders hot from the oven while the cheese is still gooey.
- Cut them apart before placing them on a platter so guests can grab one without pulling the whole tray apart.
- For game day, pair them with fries, chips, ranch dip, pickles, and a crunchy veggie tray.
- For dinner, add a salad or roasted potatoes to make the meal feel complete.
- For kids, keep the onions mild or serve them on the side so everyone can build their own slider.
Storage and reheating tips
- Store leftover sliders in an airtight container in the refrigerator for up to 3 days.
- To help keep the bread from getting too soft, let the sliders cool before sealing them in a container.
- Reheat in the oven at 325°F until warmed through. Cover with foil if the tops are browning too quickly.
- You can microwave leftovers in a pinch, but the rolls will stay softer. The oven or air fryer gives you a better texture.
- If making ahead, cook the meat and onions first, refrigerate them separately, then assemble and bake the sliders when you are ready to serve.
Check out my other sliders…
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Rock on!
~Bobbi
Philly Steak Sliders
Equipment
Ingredients
- 2-3 Slices Onion
- 14 Oz Sirloin Philly Steak
- 12 King’s Hawaiian Rolls
- Seasoning To Taste
- 3 Slices Cheese Your preference
Instructions
- Preheat skillet on Medium Heat. Spray with cooking spray and add onions. Saute until soft.
- Add frozen Philly Steak. Season as desired. Turn heat up to Medium High.
- While the meat is cooking, heat the rolls in the microwave. Take out of plastic bag, wrap in a towel and heat 20-30 seconds. Flip over. Heat 20-30 more seconds.
- Break up the meat as it thaws from cooking. Cook 12-15 minutes or until cooked through.
- Take meat out of skillet and drain on paper towels.
- Cut a roll in half.
- Add a quarter slice of cheese. I made 4 quarters out of one slice. Double up on the cheese if you’re feeling frisky.
- Spoon meat on top. Add another quarter of cheese.
- Chow Down!
