Go Back
+ servings

The Best Philly Cheesesteak Sliders Ever

How to make the best Philly cheesesteak sliders on Hawaiian Rolls brushed with garlic butter and baked in the oven. Easy recipe perfect for a crowd!
4.84 from 30 votes
Print Pin
Course: Appetizers
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Calories: 376kcal
Author: Mel Lockcuff


  • Basting Brush Silicone Heat Resistant Pastry Brushes Spread Oil Butter Sauce Marinades for BBQ Grill Barbecue Baking Kitchen Cooking, Baste Pastries Cakes Meat Desserts, Dishwasher safe, Set of 4
  • OXO Good Grips 9-Inch Locking Tongs with Nylon Heads, 9 Inch
  • Wilton Perfect Results Premium Non-Stick Bakeware Cookie Baking Sheets Set, 2-Piece
  • Helen’s Asian Kitchen Stir Fry Spatula, Natural Bamboo, 13-Inch
  • Lodge 13.25 Pre Seasoned Inch Cast Iron Skillet. Large Classic Cast Iron Skillet for Family Size Meals
  • Gorilla Grip Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen, Set of 3, Black


Garlic Butter:

  • 3 tablespoons salted butter melted
  • 1/4 teaspoon roasted garlic powder
  • 1 tablespoon Italian parsley minced


  • Prepare the garlic, onion, mushrooms, and bell pepper. Garlic and mushrooms need to be minced; onion and peppers need to be sliced.
  • Slice the steak as thin as possible, slicing it against the grain (to retain tenderness) into thin strips for cooking. Be sure to leave as much of the fat as possible on the meat. Fat gives meat flavor, especially during the cooking process.
  • Heat bacon grease or olive oil in a large skillet, and sauté the garlic, onion, mushrooms, and bell pepper for about 10 minutes, or 'til softened. Then set aside.
  • Add the steak, salt, pepper, smoked paprika, and Worcestershire sauce to the skillet. Cook until the meat is almost done.
  • At this point, add the veggies back in with the meat, stir, and simmer 'til fully cooked.
  • Slice the Hawaiian Rolls in half, as a whole. You'll have the top layer of the rolls, and then a bottom layer.
  • Place the bottom layer of the rolls in a greased baking dish or baking sheet.
  • Spread the bottoms of the rolls with mayo.
  • Add a layer of provolone cheese.
  • Now add a layer of meat and vegetables. Tongs work great for this. Go ahead and pile up the meat and veggies, no skimping allowed.
  • Add a dollop of Cheez Whiz to every single slider.
  • Now add the top layer of the rolls.
  • Mix together the melted butter, roasted garlic powder, and minced parsley.
  • Brush the tops of the rolls with the garlic butter mixture, and sprinkle with extra Italian parsley if desired.
  • Cover with aluminum foil to keep your rolls from browning too quickly, and bake at 350° F for about 10 to 15 minutes, or 'til the cheese is melted.
  • Then uncover and bake an additional 5 to 10 minutes or so. And that's it!
  • Serve while warm and enjoy!



*Most people will recommend ribeye for cheesesteaks at home, but ribeye can be quite expensive. Others recommend top round steak. For this recipe, at the recommendation of our butcher, I used a sirloin steak, sliced thinly. It had just enough fat to give the meat a lot of flavor and to make the meat quite tender when cooked.
Two things to look for when buying Philly cheese steak meat…
  • You need to be able to slice it thinly.
  • It needs to be tender, not tough, and fat is a good thing for both flavor and tenderness.
*You can use olive oil or butter in place of bacon grease.
*While I prefer fresh mushrooms, you can also use canned mushrooms.
*While I prefer to use Hawaiian Rolls, you have plenty of options here.
  • Regular dinner rolls
  • Brioche slider buns – which you can also find at Aldi.
  • Regular slider buns – with or without sesame seeds.
  • Potato slider buns
  • Gluten-free dinner rolls
Yes and no. You can totally cook the meat and vegetables and have your meat mixture ready to go. Just store it in the fridge in an airtight container until you're ready to use it. Then when you're ready to make your sliders, all you need to do is assemble the sandwiches and bake them.
Reason you want to wait to assemble your sandwiches, is you don't really want them sitting, soaking up all that moisture into the rolls for that long. It will make them a soggy, yucky mess.


Serving: 1g | Calories: 376kcal | Carbohydrates: 20g | Protein: 19g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Cholesterol: 86mg | Sodium: 657mg | Fiber: 1g | Sugar: 6g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!