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By Shawn Williams
5 from 1 vote
Sep 28, 2019, Updated Oct 18, 2023
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Philly cheesesteak sliders are inspired by the classic Philly cheesesteak sandwich. I tried to stick to authenticity as much as possible. Tender shaved steak, caramelized onions, and melted cheese. Served on a warm, buttered slider bun instead of a hoagie. Easy to make and ultra delicious.
Would you ever guess the city of brotherly love is very passionate about their cheesesteaks!? I did a lot of research to find out exactly what makes a true Philly cheesesteak. While there is still much debate, a cheesesteak is typically served with shaved ribeye, chopped caramelized yellow onions, and your choice of either Provolone cheese, American cheese, or Cheese Whiz.
I like to make cheesesteaks with a combo of both American and Provolone cheese (my favorite way to have a cheesesteak). Alternatively, you can skip the deli cheeses altogether and only use a topping of Cheese Whiz. Regardless of the great cheese debate, I think we can all agree these are the perfect gameday app for a crowd.
If you’re looking for more delicious sandwiches and slider recipes, try my smash burger recipe, spicy chicken sandwich, and pulled pork BBQ sliders!
Table of Contents
- Why This Recipe Works
- Ingredients
- How to Make Cheesesteak Sliders
- How to Thinly Slice Beef for Cheesesteaks
- Frequently Asked Questions
- Philly Cheesesteak Sliders Recipe
Why This Recipe Works
- Simple and delicious: this “heavy” appetizer easily feeds a larger crowd and can be tweaked to taste. The combo of savory steak, melted cheese, and fried onions is unbeatable!
- True to form: outside of the bread, this recipe is representative of a true classic Philly cheesesteak you can enjoy right at home. Simple ingredients with big flavor.
Ingredients
- Shaved boneless ribeye steak: boneless ribeye is the best choice because it’s very tender and has the perfect ratio of fat. You can also use sirloin.
- Slider buns: look for labeled slider buns for best results. They’re usually 3 inches in diameter. You can use pull apart dinner rolls or Hawaiian sweet rolls but they’re much smaller.
- Yellow onion: yellow onion is mild and carmelizes nicely. You can also use white or sweet onions if that’s all you can find.
- American/Provolone cheese: look for deli white American cheese or mild Provolone (sharp is more bitter). I love to use a combo of both.
- Cheese Whiz: Whiz is 100% optional and a matter of personal preference. Look for jarred Kraft Original Cheese so it can be easily warmed and spread/drizzled. You can use Whiz as the only cheese topping or even combine it with American or Provolone.
See the recipe card for full information on ingredients and quantities below.
How to Make Cheesesteak Sliders
Step 1.
Place steaks in the freezer for 30-40 minutes to partially freeze. This will make thinly shaving steaks very easy. Cut ribeyes in half widthwise and shave into 1/8 inch thick strips. Keep some fat and discard some fat as desired.
Step 2.
Preheat oven to 350°F.
Step 3.
Heat 1 tablespoon of oil in a cast ironskilletover medium heat. Add chopped onions and saute until starting to brown and tenderize (5 minutes). Season with salt and pepper.
Step 4.
Add a dash more oil to the pan and add shaved ribeye steak. Season liberally with salt and pepper. Saute until fully cooked through and no longer pink, about 5-7 minutes. Use the tip of a metal spatula to break up long strips into small bite-sized chunks.
Step 5.
Arrange the bottom buns of the sliders on a greased 11×17 pan (no need to break apart attached buns). Top with a layer of either American or Provolone cheese or a combination of the two. You want a complete sheet of cheese coverage with no overlap. Place in the oven for 5 minutes or until cheese is starting to melt.
Step 6.
Top sliders with an even layer of beef/onion mix. If using Cheeze Whiz, warm it up in the microwave and drizzle it over the top of the beef to taste (pictured above are 6 sliders with American/Provolone and 6 sliders with Cheese Whiz only).
Step 7.
Add the top buns and baste with a light layer of melted butter. Return to the oven for about 5 more minutes. Cut slider boarders with a knife if needed and serve immediately.
How to Thinly Slice Beef for Cheesesteaks
Cheesesteaks are known for their thinly shaved strips of beef. Ribeye is the beef of choice thanks to its well-marbled cuts, tenderness, and flavor. Beef is so much easier to shave if it’s partially frozen.
Place ribeye steaks in the freezer for 30-45 minutes or until they’re nearly frozen yet slightly malleable to the touch. The advantage of this method is being able to cut the beef into strips while maintaining its shape. If the beef is too difficult to slice, let it thaw a little until you can easily cut it.
Frequently Asked Questions
What is a classic Philly cheesesteak?
This is largely debated, but most agree it’s thinly sliced ribeye, caramelized yellow onion, and provolone cheese.
Can I use other cuts of beef?
I like to use boneless ribeye but you can use almost any grilling steak (sirloin, t-bone, porterhouse). I would skip flank, or skirt steak as they tend to be tougher cuts.
Do I have to freeze the beef?
No. Partially freezing the beef just makes for easier shaving. You can skip this by carefully slicing it as thin as possible with a very sharp knife.
What does Cheese Whiz taste like?
Cheese Whiz tastes similar to processed Kraft Singles American Cheese.
More Sandwiches & Burgers
Spicy Chicken Sandwich Recipe
BBQ Pulled Pork Sliders Recipe
The Very Best Turkey Burger Recipe
Smash Burger Recipe
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & areview in the comments!
5 from 1 vote
Philly Cheesesteak Sliders Recipe
By: Shawn Williams
Servings: 12 sliders
Prep: 20 minutes mins
Cook: 20 minutes mins
Total: 40 minutes mins
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The classic Philly cheesesteak sandwich turned slider. Shaved ribeye, melted American and provolone cheese, and sauteed onions.
Ingredients
- 1 1/2 – 2 pounds boneless ribeye steak, thinly shaved
- 12 slider buns
- 1/2-3/4 yellow onion, chopped
- 3-6 slices mild Provolone cheese
- 3-6 slices American Deli cheese
- 2 tablespoons canola or vegetable oil
- 1 tablespoon butter, melted
- Salt and pepper, to taste
- Kraft Cheese Whiz, warmed (optional)
Instructions
Place steaks in the freezer for 30-40 minutes to partially freeze. This will make thinly shaving steaks very easy. Cut ribeyes in half widthwise and shave into 1/8 inch thick strips. Keep some fat and discard some fat as desired.
Preheat oven to 350°F.
Heat 1 tablespoon of oil in a cast iron skillet over medium heat. Add chopped onions and saute until starting to brown and tenderize (5 minutes). Season with salt and pepper.
Add a dash more oil to the pan and add shaved ribeye steak. Season liberally with salt and pepper. Saute until fully cooked through and no longer pink, about 5-7 minutes. Use the tip of a metal spatula to break up long strips into small bite-sized chunks.
Arrange the bottom buns of the sliders on a greased 11×17 pan (no need to break apart attached buns). Top with a layer of either American or Provolone cheese or a combination of the two. You want a complete sheet of cheese coverage with no overlap. Place in the oven for 5 minutes or until cheese is starting to melt.
Top sliders with an even layer of beef/onion mix. If using Cheeze Whiz, warm it up in the microwave and drizzle it over the top of the beef to taste (pictured above are 6 sliders with American/Provolone and 6 sliders with Cheese Whiz only).
Add the top buns and baste with a light layer of melted butter. Return to the oven for about 5 more minutes. Cut slider boarders with a knife if needed and serve immediately.
Notes
I prefer my sliders made with a combo of American and Provolone cheese. Feel free to choose one or the other.
Cheese Whiz is 100% optional and a matter of personal preference. Look for jarred Kraft Original Cheese so it can be easily warmed and spread/drizzled. You can use Whiz as the only cheese topping or even combine it with American or Provolone.
You can probably fit about 15 sliders (depending on size) on a single 11×17 baking sheet. 2 pounds of boneless ribeye is adequate for this many sliders.
Look for labeled slider buns for best results. They’re usually 3 inches in diameter. You can use pull apart dinner rolls or Hawaiian sweet rolls but they’re much smaller.
Nutrition
Serving: 2gCalories: 603kcalCarbohydrates: 19gProtein: 37.3gFat: 42.3gSaturated Fat: 17gCholesterol: 121mgSodium: 491mgFiber: 1.2gSugar: 4.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Appetizer
Cuisine: American
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