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Philly Cheesesteak Sliders Recipe

Completed pan of Philly Cheesesteak Sliders with garlic butter on the side

I can remember like it was yesterday when I had my very first—and very authentic—Philly cheesesteak. It wasn’t in Philly, but the bread was flown in from Philly every day. These Philly cheesesteak sliders bring me back to that day, and are also the inspiration for my next level chicken enchilada sliders.

The year was 1993 and the place was Philly’s Best in Southern California where I was stationed at the time as a US Marine. From the moment I took that first bite, I knew I would be a regular.

It was game day, the playoffs in fact, and the Eagles were playing the Saints. We ran out to get some food before kickoff and a cheesesteak seemed appropriate given the Eagles were playing. How I can remember this but can’t remember to take the trash out on Tuesdays is beyond me. Anyway….

I asked for an authentic cheesesteak, which I was told consisted of meat, onions, and cheese. I wanted bell peppers and onions with mushrooms as well, but the dude taking my order (straight from Philly himself) browbeat me into going authentic. I’m glad I did.

Fast forward several years, I’m now in Virginia and there isn’t a decent Philly cheesesteak to be had. So I decided to make my own, adding in a hint of charcoal flavor, of course.

If you don’t have a grill, don’t worry. These can be done in the oven for sure, but I love the subtle flavor the charcoal provides, even though it’s about as authentic as the green peppers I wanted back in 1993.

Removing a slider from the pan, with melted cheese, crispy fried onions, and steak

What Meat Is Used for a Cheesesteak?

Perfect for my liking, the authentic meat for the Philly cheesesteak slider is ribeye. At most grocery stores you can find shaved steak, which works really well.

Having said that, I find using chopped up leftover ribeye or this roast beef works extremely well. The key is to chop it really well to ensure the best bite.

Cleaver chopping steak for Philly Cheesesteak Sliders

What Kind of Bread Is Used for Cheesesteak Sandwiches?

The authentic bread for a Philly cheesesteak is the hoagie roll. That’s what the ol’ boy at Philly’s Best had flown in on the daily. For these easy Philly cheesesteak sliders, I use a typical slider bun. I prefer these rolls from King’s Hawaiian. They’re available at just about any store or on Amazon.

Philly Cheesesteak Slider Recipe

Serves: 6 | Prep time: 10 mins. | Cook time: 20 mins.

Ingredients
12 slider rolls
3 cups chopped leftover steak, or fresh shaved ribeye
1 tbsp olive oil
1 pound provolone cheese, thinly sliced
1½ cups crispy fried onions
1 stick butter, room temperature
3 cloves garlic, finely minced
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp light brown sugar
¼ tsp smoked paprika
2 tbsp fresh parsley, finely chopped (optional)

How to Make Cheesesteak Sliders

Step 1: Light your grill and set it up for two zone cooking.

Step 2: While your grill is preheating, prepare the sliders. Leaving the rolls connected, separate the tops from the bottoms by slicing them in half horizontally. Place the bottom half of the rolls in a 9×13 inch baking dish and cover with a layer of provolone cheese.

Step 3: Place a griddle surface directly over the coals on the grill. Add the olive oil and let it heat up for one minute. Coat the cooking surface with the hot oil and add the leftover steak or shaved steak. Cook for 3-5 minutes.

TIP: Warming up cold leftover chopped ribeye and cooking raw shaved ribeye take about the same amount of time.

Chopped steak sprinkled onto buns for Philly Cheesesteak Sliders

Step 4: Take the meat off the griddle and spread it evenly on top of the cheese-covered bottom buns. Then add another layer of cheese on top of the steak and then top with crispy fried onions. 

Provolone cheese acting as a barrier to keep fried onions crunchy.

Next, place the tops of the rolls on the Philly cheesesteak sliders and put them on the grill over indirect heat, close the lid and allow them to bake at 325° F for five minutes.

Step 5: While the sliders are baking, prepare the glaze by melting one stick of butter in a small saucepan over low heat. Then whisk the garlic, Dijon mustard, Worcestershire sauce, brown sugar, and paprika into the melted butter. 

TIP: Ensure a low heat setting when making the glaze. We are infusing the garlic flavor into the butter, not crisping it. 

Step 6: Open the grill lid and, using a pastry brush, brush about one-fourth of the warm garlic butter glaze on top of the rolls until uniformly covered. Reserve the remaining glaze and keep warm. 

Garlic butter brushed over buns for completed Philly Cheesesteak Sliders

Close the lid and bake for an additional 15 minutes or until golden brown and the cheese is melted. 

Step 7: Remove the Philly cheesesteak sliders from the grill, sprinkle with optional parsley, cut and serve warm with the remaining garlic butter as a dipping sauce.

Pulling a Philly Cheesesteak Slider from the pan

Also Try These Great Grillseeker Sandwiches

French Dip Pastrami Sandwich

Smoked Roast Beef Sandwich

Spicy Salami & Roasted Tomato Sandwich

Completed pan of Philly Cheesesteak Sliders with garlic butter on the side

Grilled Philly Cheesesteak Slider Recipe

5 from 14 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Entree, Main Course, Sandwich
Cuisine: American
Servings: 6

Ingredients

  • 12 slider rolls
  • 3 cups chopped leftover steak or fresh shaved ribeye
  • 1 tbsp olive oil
  • 1 pound provolone cheese thinly sliced
  • cups crispy fried onions
  • 1 stick butter room temperature
  • 3 cloves garlic finely minced
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp light brown sugar
  • ¼ tsp smoked paprika
  • 2 tbsp fresh parsley finely chopped (optional)

Instructions

  • Light your grill and set it up for two zone cooking
  • While your grill is preheating, prepare the sliders. Leaving the rolls connected, separate the tops from the bottoms by slicing them in half horizontally. Place the bottom half of the rolls in a 9×13 inch baking dish and cover with a layer of provolone cheese.
  • Place a griddle surface directly over the coals on the grill. Add the olive oil and let it heat up for one minute. Coat the cooking surface with the hot oil and add the leftover steak or shaved steak. Cook for 3-5 minutes.
  • Take the meat off the griddle and spread it evenly on top of the cheese-covered bottom buns. Then add another layer of cheese on top of the steak and then top with crispy fried onions. Next, place the tops of the rolls on the sliders and put them on the grill over indirect heat, close the lid and allow them to bake at 325° F for five minutes.
  • While the sliders are baking, prepare the glaze by melting one stick of butter in a small saucepan over low heat. Then whisk the garlic, Dijon mustard, Worcestershire sauce, brown sugar, and paprika into the melted butter.
  • Open the grill lid and, using a pastry brush, brush about one-fourth of the warm garlic butter glaze on top of the rolls until uniformly covered. Reserve the remaining glaze and keep warm. Close the lid and bake for an additional 15 minutes or until golden brown and the cheese is melted.
  • Remove the sliders from the grill, sprinkle with optional parsley, cut and serve warm with the remaining garlic butter as a dipping sauce.

Notes

I can remember like it was yesterday when I had my very first—and very authentic—Philly cheesesteak. It wasn’t in Philly, but the bread was flown in from Philly every day.
The year was 1993 and the place was Philly’s Best in Southern California where I was stationed at the time as a US Marine. From the moment I took that first bite, I knew I would be a regular.

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