Pull Apart Philly Cheesesteak Sliders

Philly Cheesesteak Sliders are a hearty, crowd-pleasing recipe made with tender grilled sirloin steak, sweet bell peppers, onions, soft slider buns, and plenty of melted provolone cheese. They work beautifully as an easy weeknight dinner, a game day snack, or a fun appetizer for cookouts and family gatherings.

These grilled cheesesteak sliders deliver all the classic flavors of a steak sandwich in a smaller, shareable size. The steak is seasoned and grilled for smoky flavor, the peppers and onions are cooked until tender, and everything is layered onto slider rolls before being warmed in the oven until the cheese is perfectly melted.

Ingredients for Philly Cheesesteak Sliders

Sirloin Steak — a flavorful and budget-friendly choice for steak sliders.
Olive Oil — used for coating the steak and tossing the vegetables.
Steak Rub — adds savory seasoning to the grilled steak.
Bell Pepper — sliced thin so it cooks evenly with the onions.
Onion — brings sweetness and classic cheesesteak flavor.
Kosher Salt — seasons the peppers and onions.
Fresh Ground Pepper — adds simple, bold flavor.
Slider Buns — soft rolls work best; Hawaiian-style slider buns are a great option.
Provolone Cheese Slices — melts smoothly over the steak and vegetables.
Butter — brushed over the tops of the buns before baking.

How to Make Philly Cheesesteak Sliders

Prepare a grill fire using hickory or pecan chunks if you want extra smoke flavor.

Grill the Steaks

Pat the sirloin steak dry with paper towels so the seasoning sticks well.
Brush both sides of the steak with olive oil.
Season both sides generously with steak rub.

Place the steak over indirect heat and grill with the lid closed for about 5 minutes.

Flip the steak and continue cooking until it reaches 135° when checked with a digital meat thermometer.

Transfer the steak to a rimmed sheet pan, cover it loosely with foil, and let it rest while the peppers and onions cook.

Grill the Peppers and Onions

Slice the onions and bell peppers into thin strips.

Toss the vegetables with olive oil, kosher salt, and fresh ground pepper.
Place the peppers and onions on a grill pan.
Cook over indirect heat for 15 to 20 minutes, stirring about every 5 minutes, until tender.
Remove the vegetables from the grill and set them aside.

Make the Sliders

Place the rested steak on a cutting board and slice it into thin 1/8-inch slices.

Place the bottom halves of the slider rolls in a baking pan.
Cover the bottom rolls with provolone cheese slices, overlapping the cheese so every slider gets a melted layer.
Add the sliced grilled steak, followed by the grilled peppers and onions.
Add another layer of provolone cheese over the steak and vegetables.
Place the top buns over the filling.
Brush the tops with melted butter.

Cover the baking pan with foil.
Bake in a preheated oven for 15 minutes, or until the cheese is melted and the sliders are heated through.
Remove the pan from the oven.

Use a sharp knife to cut between the sandwiches.

Arrange the sliders on a serving platter and serve warm.

How to Store and Reheat

Wrap leftover Philly Cheesesteak Sliders in aluminum foil or plastic wrap and store them in the refrigerator for up to 3 days.
To reheat, place the sliders in a foil-covered pan and warm at 350° for about 10 minutes. They can also be reheated in an air fryer for about 5 minutes.

Can Sliders Be Made Ahead?

Yes. The steak, peppers, and onions can be grilled ahead of time and stored in airtight containers in the refrigerator one day in advance. For the best texture, assemble and bake the sandwiches just before serving so the buns stay soft and the cheese melts evenly.

What is the Best Steak for Philly Cheesesteaks?

Ribeye steak is often considered the classic choice for Philly cheesesteaks, but sirloin steak is a great option for these sliders. It is more affordable, still tender, and has excellent flavor when seasoned well and grilled. Slicing the steak thin after resting helps keep each bite easy to eat and gives the sliders the right cheesesteak texture.

More Sirloin Steak Recipes You’ll Love

Steak and Mushroom Kabobs
Grilled Steak Bites
Steak Caprese Appetizers
Grilled Steak Tacos

Add these Philly Cheesesteak Sliders to your next cookout menu, game day spread, or weeknight dinner plan. They are loaded with smoky grilled steak, tender peppers, sweet onions, and melted provolone cheese. Served on soft slider buns, they are easy to share and full of bold cheesesteak flavor.

Philly Cheesesteak Sliders

These Philly Cheesesteak Sliders are made with grilled sirloin steak, peppers, onions, soft slider buns, and melted provolone cheese. They are perfect for cookouts, parties, appetizers, or an easy family dinner.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Cuisine: American

Keyword: cheesesteak sliders, sliders, steak sandwiches, steak sliders

Servings: 9 Sliders

Calories: 349kcal

Ingredients

1 pound sirloin steak
2 tablespoons olive oil divided
1 ½ tablespoons steak rub
1 yellow onion sliced thin
1 bell pepper sliced into thin strips
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
1 package slider buns ours had 9 buns
14 slices provolone cheese
2 tablespoons butter

Instructions

Prepare a grill fire to 350° using hickory or pecan chunks for smoke flavor.
Pat the sirloin steak dry with paper towels.
Coat the steak with 1 tablespoon olive oil on both sides, then season with steak rub.
Grill the steak over indirect heat with the grill closed for about 5 minutes.
Flip the steak and continue cooking until it reaches 135° on a digital meat thermometer.
Remove the steak to a rimmed sheet pan, cover with foil, and let it rest.
Slice the onion and bell pepper into thin strips.
Toss the vegetables with the remaining 1 tablespoon olive oil, salt, and pepper. Place them on a grill pan.
Cook the peppers and onions over indirect heat for 15 to 20 minutes, stirring every 5 minutes.
Remove the vegetables from the grill and set aside.
Slice the rested steak into 1/8-inch thick slices.
Preheat the oven to 400°.
Place the bottom halves of the slider rolls in a baking pan.
Cover the bottom rolls with 9 slices of provolone cheese, overlapping as needed.
Top with sliced steak, grilled peppers, and onions.
Layer the remaining provolone cheese over the steak and vegetables.
Add the top buns and brush them with melted butter.
Cover the pan with foil.
Bake for 15 minutes.
Remove from the oven.
Cut between the sandwiches with a sharp knife.
Transfer to a serving platter and serve warm.

Notes

Store sliders wrapped in aluminum foil or plastic wrap in the refrigerator for up to 3 days.
Reheat in a foil-covered pan at 350° for about 10 minutes, or warm in an air fryer for about 5 minutes.

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