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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, shaved
  • 12 slider buns
  • 1 yellow onion, thinly sliced
  • 6 slices provolone cheese
  • 6 slices American cheese
  • 2 tablespoons canola or vegetable oil
  • 1 tablespoon butter, melted
  • Salt and pepper to taste


  1. Place steaks in the freezer for 30-40 minutes before slicing. This will make shaving steaks thinly very easy. Cut partially frozen 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 on medium heat. Add thinly sliced onions and saute until golden and tender. Season with salt and pepper and transfer to a small bowl.
  4. Add a touch 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. Return the onions to the skillet and mix with the beef.
  5. Arrange the bottom buns of the sliders on a greased 11×17 pan (no need to break apart attached buns). Spread an even layer of beef/onions over the buns. Top with a layer of American cheese slices and then a layer of provolone slices. You want a complete sheet of cheese coverage with no overlap.
  6. Bake sliders without the top buns for 5 minutes or until cheese is nice and melted. Remove from the oven, place top slider buns on cheesesteaks, and lightly brush with melted butter. Return to the oven for about 5 more minutes.
  7. Cut slider boarders with a knife if needed and serve immediately.


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.


  • 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


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