Let me just start by saying my 13-year-old daughter, who thankfully still thinks boys are smelly, tasted these for the first time and exclaimed “I want these at my wedding!” This is to say, I think I might be on to something here…
I kept this recipe focused on the beef because after all, we’re using ribeye! If you’re feeling creative, you can add green peppers, mushrooms, mayo—whatever you like. Plenty of folks do a version of this recipe using lesser quality cuts of meat and make up for that by adding tons of flavor-masking toppings. Me, I like to keep it simple and focus on the beef. Anyway, about the crunchy onions which I love on these for the texture they provide—in grocery stores they’re usually found next to canned soup. But let’s be honest, if you look in the cupboard you’re bound to find some left over from that Thanksgiving green bean casserole. Reach out to me on social media and let me know what you think of these!
Philly Cheesesteak Sliders with Garlic Butter Recipe
Serves: 4-6 | Prep time: 15 mins. | Cook time: 25 mins.
12 rolls of your choosing
3 cups chopped cold leftover steak (I recommend rib eye for its fat content)
1 lb. provolone cheese, thinly sliced
1.5 cups crispy fried onions
1 stick butter
3 cloves of garlic, finely minced
Step 1: Preheat oven or grill to 325°F. I’m an outdoor cook myself, so I love the Lynx Napoli oven for this, but you can use most any grill or your indoor oven.
Step 2: Finely mince 3 cloves of garlic. You’re looking for almost a paste consistency—but not quite. You can also put the garlic through a garlic press and that works well too.
Step 3: Start the bun glaze by melting 1 stick of butter in a small sauce pan over very low heat. Be careful not to burn the butter, using very low heat is important. Mix in minced garlic and leave over very low heat as you work the rest of the recipe. The goal is to infuse the garlic flavor into the warm butter, but not cook the garlic.
Step 4: Leaving the rolls connected together, separate the tops from the bottoms. I recommend Martin’s rolls for beef sliders. You’ll see other versions of this recipe that use a sweet roll. I like a sweet roll as much as the next guy for pork, but not with beef.
Step 5: Place bottom of rolls in a 9 inch x 13 inch pan.
Step 6: Place a layer of provolone cheese on roll bottoms. Cheese is sort of like money, or sleep, or bacon—you can just never have too much—so throw 2 layers on there if you are so inclined.
Step 7: Here’s the fun part—get out your meat cleaver and chop up that leftover ribeye.
Step 8: On top of the cheese, add a generous layer of room temperature, chopped rib eye.
Step 9: Add another layer of provolone cheese.
Step 10: Add the crispy fried onions. It’s important that these go on top of the second layer of cheese. If they are placed directly on top of the beef, they will absorb the juice from the steak and lose their crunchiness. That crunchy texture kicks things up a smidgen.
Step 11: Place the tops of the rolls on the sliders.
Step 12: Using a glazing brush, brush about 1/4 of the glaze from Step 1 on top of rolls until generously covered. If you don’t have a brush just spoon it on. Set the rest of the glaze aside.
Step 13: Bake in oven for 15 minutes.
Step 14: Cut and serve warm with the remaining garlic butter as a dipping sauce.
Make this Philly Cheesesteak Sliders with Garlic Butter Recipe:
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These cheesesteak sliders are kid-approved and totally delicious.
- 12 rolls Martins Sliders
- 3 cups chopped cold leftover steak
- 1 lb provolone cheese thinly sliced
- 1.5 cups crispy fried onions
- 1 stick butter
- 3 cloves garlic finely minced
Preheat oven or grill to 325°F.
Finely mince 3 cloves of garlic.
Start the bun glaze by melting 1 stick of butter in a small sauce pan over very low heat. Mix in minced garlic and leave over very low heat.
Leaving the rolls connected together, separate the tops from the bottoms.
Place bottom of rolls in a 9 inch x 13 inch baking pan.
Place a layer of provolone cheese on roll bottoms.
Chop up leftover rib eye.
On top of the cheese, add the room temperature chopped ribeye.
Add another layer of provolone cheese.
Top with crispy fried onions.
Place the tops of the rolls on the sliders.
Using a glazing brush, brush about 1/4 of the glaze from Step 1 on top of rolls until uniformly covered.
Bake sliders in oven or grill for 15 minutes.
Cut and serve warm with the remaining garlic butter as a dipping sauce.