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Recipe compliments of www.ITISAKEEPER.com
Steak and Cheese Sliders
If you've been looking for the perfect party bite, these Philadelphia Cheese Steak Sliders are exactly what you need. Tender ribeye, sweet caramelized onions, melty provolone, and a buttery garlic glaze on Hawaiian rolls — all baked together until golden and irresistible. One pan, twelve sliders, zero leftovers.
Equipment
Ingredients
Sliders
- 3 tablespoons Butter, divided
- 1 tablespoon Olive oil
- 2 Medium onions
- ¼ teaspoon All Purpose Seasoning
- 14-16 ounces Shaved ribeye steak, chopped into bite sized pieces
- 1 teaspoon Steak seasoning
- 12 Slider rolls, I prefer Kings Hawaiian
- ½ pound Sliced provolone cheese
Sauce
- 4 tablespoons Butter, melted
- 3 cloves Garlic, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoons Brown sugar
- 1 teaspoon Smoked paprika
- 2 tablespoons Chopped fresh parsley
Instructions
Sliders
- Preheat oven to 425℉.
- Add two tablespoons of butter and olive oil to a large skillet over medium-high heat.
- Add the sliced onions and All Purpose Seasoning to the skillet and cook until the onions start to brown, about 5 minutes.
- Turn the heat down to medium-low and cover the skillet. Cook for 20 minutes or until the onions are brown and softened. If the onions start to stick or are turning too brown, add a tablespoon or two of water. Stir periodically.
- While the onions are cooking, add the remaining tablespoon of butter to another large skillet. When the butter has melted, add the shaved ribeye and steak seasoning. Cook until the steak is cooked through. Set aside.
- Leaving the slider rolls connected, slice the slider rolls in half through the center so the tops are separated from the bottoms, but still in one piece.
- Place the bottom half of the slider rolls in a 9x13 baking dish.
- Distribute the steak evenly over the bottom layer of slider rolls.
- Spread half of the sauce over the steak. Add a single layer of provolone cheese and top with caramelized onions.
- Place the tops of the slider rolls on top. Evenly spread the remaining sauce over the top of the sliders.
- Bake for 15 minutes, or until the tops turn golden brown and the cheese has melted completely.
- Sprinkle chopped parsley over the top before serving.
Sauce
- In a small mixing bowl, add the melted butter, minced garlic, Worcestershire, mustard, brown sugar, and paprika.
- Stir until all of the ingredients are combined.
Christina's Notes
- Use shaved ribeye, not ground beef. The thin-cut ribeye is what gives these sliders their authentic cheesesteak texture and flavor
- Season every layer. The All Purpose Seasoning goes on the onions, steak seasoning goes on the ribeye — don't skip either step.
- Take your time with the onions. Twenty minutes on medium-low is not optional. That's what creates the deep sweetness that makes these special.
- Make the sauce before you start assembling. It comes together in two minutes and needs to be ready when the steak is done.
- Use half the sauce inside, half on top. This two-layer glaze approach means flavor in every bite, not just on the surface.
- Keep the rolls connected. Slicing the entire sheet of rolls as one piece makes assembly fast and keeps everything neat in the dish.
- Cover with foil during the first part of baking. This traps steam and helps the cheese melt fully before the tops brown.
- Don't skip the fresh parsley. It adds a pop of color and a fresh note that balances the richness of the steak and cheese.
- Check for doneness visually. You're looking for golden-brown tops and fully melted cheese — that's your cue to pull them out at the 15-minute mark.
- Serve immediately. These sliders are best hot from the oven when the cheese is gooey and the rolls are still slightly crispy on top.