Get ready — football season just got tastier. These Philly cheesesteak sliders on Hawaiian rolls are cheesy, handheld, and perfect with a cold beer. Thinly sliced steak, melty cheese, sautéed onions and peppers all nestle into soft rolls to create a crowd-pleasing appetizer or easy weeknight dinner. Serve with potato chips or tater tots for a casual spread.
I grew up visiting a tiny, greasy restaurant that made the best cheesesteaks I could find (RIP Little Philadelphia). Their sandwiches were outrageously satisfying — perfectly greasy, loaded with cheese, and paired with unforgettable fries. Recreating that nostalgia at home meant experimenting until I landed on an easy, repeatable method that delivers great flavor without specialty ingredients.
I learned a few useful techniques in culinary school — like using a hot cast iron skillet for deep caramelization — and those tricks help make these sliders both savory and melty. While purists may argue about authenticity, these sliders are designed to be attainable and crowd-friendly. You don’t need Amoroso rolls or elaborate prep to get bold, classic cheesesteak flavor.
Cheese: Provolone, American, or Cheez Whiz?
Classic Philly shops usually offer provolone, American, or Cheez Whiz. My pick is deli-style American for its nostalgic, creamy melt, but provolone gives a milder, slightly tangy profile and Cheez Whiz adds that iconic, ultra-creamy texture. The recipe includes notes for all three options so you can use whatever you prefer.
Besides your cheese choice, gather neutral oil, a green and a red bell pepper, a brown onion, kosher salt and black pepper, unsalted butter, shaved steak (or thinly sliced ribeye/sirloin), garlic powder, Worcestershire sauce, Hawaiian rolls, mayonnaise, and fresh parsley. If shaved steak isn’t available, freeze a steak for 20–30 minutes to firm it up and slice thinly against the grain.
Slice the steak
Ribeye gives great flavor, but sirloin or skirt work fine too. For the thinnest slices, partially freeze the steak so it’s firm, then use a very sharp knife and cut against the grain. Thin slices cook quickly and develop a little crisped edge when sautéed.
Freezing the steak for 20–30 minutes before slicing makes it much easier to cut thin, uniform pieces.
Make the filling
While cooking the steak, break it up with a spatula so pieces are bite-sized and get a little crisp on the edges.
Layer the sliders
If you prefer Cheez Whiz, stir half into the filling to help it bind, and spread the remaining Cheez Whiz over the meat before baking for that signature creamy finish.
With or without onions & peppers
Purists sometimes leave out vegetables, but peppers and onions add sweetness and texture that I enjoy. If you want a more traditional cheesesteak, omit the veggies. Mushrooms are another common addition — replace one bell pepper with about 1 cup of thinly sliced mushrooms if desired.
How to store & reheat leftovers
These sliders are best right out of the oven, but leftovers store well. Keep them in an airtight container in the refrigerator for up to 3 days.
To reheat: wrap sliders in foil and bake at 350°F (175°C) for about 15 minutes until heated through, or microwave individual sliders for about 1 minute.
Serving ideas
Serve sliders as an appetizer or a main. They pair well with smashed fingerling potatoes, crispy frizzled onions, baked tater tots, or loaded waffle fries. For a larger casual spread, include wings or a pizza to round out the table.
If you make these sliders, please leave a rating and review — feedback helps and I read every comment. Thanks for supporting the recipe!
The Best Philly Cheesesteak Sliders on Hawaiian Rolls
Ingredients
- 1 Tablespoon neutral oil (15 ml)
- 1 small green bell pepper, de-seeded and thinly sliced
- 1 small red bell pepper, de-seeded and thinly sliced
- 1/2 brown onion, peeled and thinly sliced
- Kosher salt and freshly-ground black pepper, to taste
- 2 Tablespoons unsalted butter, divided (28 g)
- 14 ounces shaved steak (400 g)
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 pound provolone or white American cheese, divided (228 g)
- 1 package Hawaiian rolls (12 rolls)
- 1/4 cup mayonnaise (60 g)
- 1/2 teaspoon fresh minced parsley, optional
Equipment
- Sheet pan
- Bread knife
Instructions
- Preheat oven to 300°F (150°C). Line a sheet pan with parchment paper.
- Heat the oil in a cast iron or large skillet over medium-high heat. Add sliced bell peppers and onions, season with salt and pepper, and sauté until softened and beginning to caramelize. Transfer to a bowl and set aside.
- Add 1 Tablespoon (14 g) butter to the hot skillet. Add the shaved steak and break it into bite-sized pieces with a spatula. Cook until no longer pink and browned on the edges. Stir in garlic powder, Worcestershire, salt, and pepper to taste.
- Reduce heat to medium-low, return peppers and onions to the pan, and add half the cheese. Stir constantly until the filling is melty and well combined. Remove from heat.
- Cut Hawaiian rolls in half horizontally, keeping top and bottom intact. Spread about 2 Tablespoons (28 g) of mayo on each cut half. Spread the filling evenly over the bottom half and layer the remaining cheese on top. Place the top half over the filling.
- Melt the remaining 1 Tablespoon (14 g) butter, stir in parsley and a pinch of kosher salt, and brush over the roll tops. Bake for 12–15 minutes until the filling is warmed through and tops are lightly golden. Slice and serve.
Notes
Use a seasoned cast iron skillet if possible for best caramelization. If you can’t find shaved steak, freeze 14 ounces (400 g) of ribeye, sirloin, or flank for 20–30 minutes and slice thinly against the grain. To use Cheez Whiz, add 1/4–1/2 cup to the meat and veggies and save another 1/4–1/2 cup to spread over the filling before baking. Keep the roll halves intact when slicing for an even sandwich.
Serving: 1 slider — Calories: 252 kcal, Carbohydrates: 19.6 g, Protein: 13.4 g, Fat: 13.9 g, Saturated Fat: 6.1 g, Cholesterol: 42 mg, Sodium: 478 mg, Fiber: 1.2 g, Sugar: 5 g.