Description

Miniature Philly cheesesteak sandwiches made with tender beef, sautéed peppers and onions, and melted cheese—all nestled into soft slider buns for a crowd-pleasing appetizer or snack.

Ingredients

Units Scale

1 lb thinly sliced ribeye or sirloin steak
12 slider buns (Hawaiian or dinner rolls), split
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
2 tablespoons unsalted butter, divided
2 tablespoons vegetable oil, divided
8 oz provolone cheese slices
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper, to taste
Optional: mayonnaise or cheese sauce for spread

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large skillet over medium-high heat, melt 1 Tbsp butter with 1 Tbsp oil. Add peppers and onions; sauté until softened and lightly browned, about 5–6 minutes. Season with salt and pepper. Transfer to a bowl.
In the same skillet, heat remaining butter and oil. Add steak slices in batches, searing briefly until just cooked through, about 2–3 minutes. Season steak with salt, pepper, and Worcestershire sauce.
Return peppers and onions to the skillet; toss with the steak to combine.
Arrange bottom halves of slider buns on the baking sheet. Optional: spread mayonnaise or cheese sauce on buns.
Evenly distribute the cheesesteak mixture over buns. Top each with a slice of provolone cheese.
Place tops of buns over cheese; cover sliders loosely with foil.
Bake for 10–12 minutes, until cheese is melted and buns are warmed through.
If desired, uncover and bake an additional 2 minutes to toast tops lightly. Serve warm.

Notes

Substitute cheddar or American cheese for provolone.
Use sautéed mushrooms or jalapeños for variation.
Make ahead: assemble but hold off baking; refrigerate and bake just before serving.
Leftovers can be reheated in a covered pan or oven until warm.
Serve with dipping sauces like cheese sauce, ketchup, or hot sauce.

Nutrition

Serving Size: 2 sliders
Calories: 320 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 55 mg