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Philly Cheesesteak Sliders Recipe

  • Author: Shawn Williams
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 12 sliders 1x
  • Category: Appetizer
  • Cuisine: American


The classic Philly cheesesteak sandwich, turned slider. Shaved ribeye, melted American and provolone cheese, and sauteed onions.


  • 1 1/22 pounds boneless ribeye steak, thinly shaved
  • 12 slider buns
  • 1/23/4 yellow onion, chopped
  • 36 slices mild Provolone cheese
  • 36 slices American Deli cheese
  • 2 tablespoons canola or vegetable oil
  • 1 tablespoon butter, melted
  • Salt and pepper to taste
  • Kraft Cheese Whiz, warmed (optional)


  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.
  2. Preheat oven to 350°F.
  3. 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.
  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.
  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.
  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).
  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.


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.


  • Serving Size: 2
  • Calories: 603
  • Sugar: 4.3g
  • Sodium: 491mg
  • Fat: 42.3g
  • Saturated Fat: 17g
  • Carbohydrates: 19g
  • Fiber: 1.2g
  • Protein: 37.3g
  • Cholesterol: 121mg

Keywords: sliders, cheesesteak sliders, philly cheesesteak sliders