Cheesesteak sliders combine thinly shaved steak, sautéed peppers and onions, and melted provolone cheese topped with hot giardiniera and garlic cilantro butter. These handheld sandwiches deliver classic cheesesteak flavor in a shareable appetizer format perfect for entertaining.
Delivery in as fast as one hour.*
Prices vary by store
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Thinly slice the green bell pepper and yellow onion.
In a hot skillet, add the thinly shaved steak and cook, chopping it with a spatula as it caramelizes.
Add the sliced onions and peppers to the skillet with the steak.
Season the mixture with Worcestershire sauce, salt, and pepper. Cook until the vegetables have softened.
Stir in the cheese whiz until everything is well combined.
Preheat your oven to 350°F (175°C).
Slice the slider rolls in half horizontally and place the bottom half on a baking sheet.
Spoon the cheesesteak mixture evenly over the bottom buns, then top with hot giardiniera.
Place the provolone slices on the top half of the slider buns.
Place the top buns on the baking sheet and bake until the cheese is melted and the buns are golden brown.
Once baked, place the cheesy top buns onto the meat-filled bottom buns.
In a small bowl, combine the melted butter, chopped cilantro, and minced garlic. Brush this mixture over the tops of the warm sliders.
Serve immediately, with extra cheese whiz for dipping if desired.
Store assembled sliders wrapped in foil in the refrigerator for up to 1 day; reheat unwrapped in a 300°F oven for 8-10 minutes until warmed through.
Yes. Cook the steak, peppers, and onions filling up to 2 days ahead and refrigerate. Assemble and toast the sliders just before serving for best results.
Ribeye or sirloin sliced paper-thin (ask your butcher) works best. The thin shaving allows quick, even cooking and easy distribution across small rolls.
Yes. Use melted provolone, American, or a provolone-American blend for a similar creamy melt, though Cheese Whiz adds authentic Philadelphia-style texture.
Toast the slider rolls lightly with the garlic cilantro butter before filling, and add hot giardiniera just before serving to limit moisture absorption.
Yes. Scale proportionally: use 2 lbs steak and 12 rolls to double, or halve for 3 sliders. Cooking time remains the same for the filling.
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