I wasn’t a huge football fan growing up, but when my cousin Lexi made the Philadelphia Eagles Cheer Team, game days suddenly mattered. As I tuned into more football Sundays, I discovered the true MVP of the day: the food. That’s right—everything else takes second place to what’s on the table.
When the Eagles made it to the Super Bowl (and Lexi with them), I wanted to celebrate with something epic. What better tribute to Philly than a bite-sized take on the city’s iconic sandwich—the Philly cheesesteak?
These sliders capture everything we love about a classic Philly cheesesteak: thinly sliced ribeye, caramelized onions, and gooey provolone. Instead of a full roll, the fillings go on buttery brioche slider buns brushed with a fragrant garlic-parsley butter. A spicy, creamy Calabrian chili mayo and a generous sprinkle of Mezzetta hot cherry peppers add the perfect kick and tang.
They’re easy to make, full of flavor, and guaranteed to make you the MVP of any game-day spread. Let’s dive into the recipe.
My Pro Tip
Recipe Tip
Put the steak in the freezer for 20–30 minutes before slicing. Chilling firms it up and makes it much easier to cut into thin slices.
Ingredients You’ll Need
For the Sliders:
- 2 lb ribeye steak
- 1 medium onion, roughly chopped
- 12 slider buns (brioche or Hawaiian)
- ½ lb thinly sliced provolone cheese
- Mezzetta sliced hot cherry peppers, to taste
- Olive oil
- Salt & pepper
For the Spicy Mayo:
- ¼ cup mayonnaise
- 2 tsp Calabrian chili paste
For the Garlic Butter:
- 3 tbsp butter, melted
- 1 clove garlic, grated
- 1 tsp fresh chopped parsley
How to Make Philly Cheesesteak Sliders
Step 1: Prep the Steak
- Place the steak in the freezer for 20–30 minutes to firm up, making it easier to slice thinly against the grain.
Step 2: Caramelize the Onions
- Heat a drizzle of olive oil in a skillet over medium heat.
- Add the chopped onion with a pinch of salt and cook, stirring occasionally, for 10–15 minutes until golden and soft. Remove from heat and set aside.
Step 3: Make the Spicy Mayo & Garlic Butter
- Stir the mayonnaise and Calabrian chili paste together until smooth. Taste and adjust the heat if needed.
- Whisk melted butter with grated garlic and chopped parsley to make the garlic-parsley butter.
Step 4: Cook the Steak
- Remove the steak from the freezer and slice very thinly against the grain.
- Heat a splash of oil in a large skillet over medium-high heat.
- Cook the steak in batches, letting it char slightly while remaining a bit pink in places—it will keep cooking off the heat.
- Toss the cooked steak with the caramelized onions, then remove the pan from the heat.
Step 5: Assemble & Bake
- Preheat the oven to 375°F (190°C).
- Split the slider buns and place them open-faced on a baking sheet. Toast in the oven for about 10 minutes until lightly golden.
- Spread the spicy mayo on both the top and bottom halves of each bun.
- Layer steak and onions on the bottom buns, add provolone slices, and top with hot cherry peppers to your liking.
- Close the sliders, brush the tops with the garlic-parsley butter, and bake for 5–8 minutes until the cheese is melted and the buns are golden.
- Remove from the oven, brush once more with garlic butter, and serve hot with extra cherry peppers on the side.
Philly Cheesesteak Sliders
Ingredients
For the Sliders:
- 2 lb ribeye steak
- 1 medium onion, roughly chopped
- 12 slider buns, brioche or Hawaiian
- ½ lb thinly sliced provolone cheese
- Mezzetta sliced hot cherry peppers, to taste
- Olive oil
- Salt & pepper
For the Spicy Mayo:
- ¼ cup mayo
- 2 tsp Calabrian chili paste
For the Garlic Butter:
- 3 tbsp butter, melted
- 1 clove garlic, grated
- 1 tsp fresh chopped parsley
Instructions
Step 1: Prep the Steak
- Place the steak in the freezer for 20–30 minutes to firm up, making it easier to slice thinly against the grain.
Step 2: Caramelize the Onions
- Heat a drizzle of oil in a pan over medium heat, add chopped onions with a pinch of salt, and cook for 10–15 minutes until golden. Remove from heat.
Step 3: Make the Spicy Mayo & Garlic Butter
- Mix mayo with Calabrian chili paste and set aside.
- Combine melted butter, garlic, and chopped parsley for the garlic butter.
Step 4: Cook the Steak
- Remove the steak from the freezer and thinly slice against the grain.
- Heat oil in a large pan over medium-high heat and cook the steak in batches until slightly charred but still pink in spots.
- Toss in the caramelized onions, mix, and remove from heat.
Step 5: Assemble & Bake
- Preheat oven to 375°F (190°C).
- Slice open slider buns and toast in the oven for about 10 minutes.
- Spread spicy mayo on both sides of the buns, add steak and onions, top with provolone and cherry peppers, then close the sliders.
- Brush the tops with garlic butter and bake 5–8 minutes until the cheese melts and buns are golden.
- Remove, brush again with garlic butter, and serve hot with extra cherry peppers.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
📍 Tried it? Tag me @flavorsbyalessandra on Instagram!