Philly Cheesesteak Sliders

These Philly Cheesesteak Sliders are the perfect addition to your gameday spread or whenever you host next! Savory, flavorful — and of course cheesy — these are sure to be a hit.

When serving a crowd for the big game, a handheld option is always a safe bet that allows the optimal combo of drink in one hand, snack in the other. These Philly Cheesesteak sliders are packed with flavor – starting with the buttery buns, bright and punchy pepperoncini spread, tender beef, sautéed onions, and of course, that melty, melty cheese! While you can prep some of the components ahead, these are best served straight out of the oven.

Philly Cheesesteak Sliders Ingredients:

• Avocado Oil Mayo (or Homemade Mayo)
• Pepperoncinis and Juice from the Jar
• Red Wine Vinegar
• Garlic Cloves
• Salt and Pepper
• Flank Steak 
• Arrowroot Starch
• Garlic Powder
• Avocado Oil
• Yellow Onion
• Red Bell Pepper 
• Dijon Mustard
• Coconut Aminos
• Fish Sauce
• Dinner Rolls: Hawaiian rolls would be delicious!
• Unsalted Butter
• Provolone Cheese

Philly Cheesesteak Sliders Step-by-Step:

Step One: Preheat the Oven

Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside.

Step Two: make the pepperoncini spread:

In a medium bowl, mix together the mayo, drained and chopped pepperoncini, pepperoncini juice, red wine vinegar, minced garlic, salt, and pepper. Set aside in the fridge until ready to use.

Step Three: Prep the Steak

Pat the steak very dry with paper towels. Using a sharp knife, slice the steak very thinly against the grain. If there are pieces that are longer than 3-4 inches, cut them in half. Transfer to a medium bowl and add in the arrowroot starch, salt, garlic powder, and pepper. Toss to combine.

Step Four: Sear the Steak

Heat a large skillet over medium-high heat. Once the oil is hot but not smoking, add the steak to the skillet in a single layer. You may need to work in batches depending on the size of your skillet. Without touching the steak, sear until golden brown for 3 minutes. Flip the steak slices and continue to cook until the other side is golden brown, 1-2 more minutes. Transfer to a plate, set aside. Repeat with the remaining steak if necessary.

Step Five: Saute the Veggies

To the skillet, add the remaining oil (if needed). Once hot, add in the onions and peppers. Toss to combine and sauté until the onions are a deep golden brown, and the peppers are soft, about 5-7 minutes.

Step Six: Finish the Steak and Veggies

Meanwhile, in a small bowl, mix together the Dijon, coconut aminos, and fish sauce. Next, turn the heat down to medium. Add the cooked steak and its juices back to the pan with the onions and peppers. Pour in the coconut amino mixture and toss to combine. Allow to simmer until the sauce has thickened, about 3-4 more minutes. Set aside but keep warm.

Step Seven: Prep the Rolls

Add the two halves of the rolls to the prepared sheet pan. Flip so that the tops of the buns and the bottom of the rolls are face-side up. Using a pastry brush, coat with the melted butter and flip over on the sheet so that the butter side is facing down. Using a rubber spatula, coat the surface of the rolls with the pepperoncini spread, ensuring you get all the way to the corners. Layer on 4 slices of provolone to each half. Transfer to the oven on the middle rack and cook for 7-10 minutes until the bottom side of the rolls are golden and crisp and the cheese is bubbly and melted. Remove from the oven carefully.

Step Eight: Assemble

To the bottom side of the rolls, pile on the steak and veggie mixture, pressing it into the cheese to keep it from falling out once the rolls are cut. Carefully transfer the other half of the rolls over the meat, cheese side down. Press the top of the rolls down gently to adhere both sides together. Using a sharp knife, cut the rolls into 12 pieces.

Step Nine: Serve and Enjoy!

To serve, add a toothpick to each slider (with an extra pepperoncini on top) if desired!

Recipe FAQ:

I hope you and your guests enjoy these Philly Cheesesteak Sliders during your next game-day watch party!

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4.91 from 10 votes

Philly Cheesesteak Sliders

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Servings: 12

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Ingredients 

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For the Pepperoncini Spread:

• ▢ ½ cup avocado oil mayo
• ▢ 2 tablespoons drained and chopped pepperoncini
• ▢ 1 tablespoon pepperoncini juice from the jar
• ▢ 1 tablespoon red wine vinegar
• ▢ 3 cloves garlic minced
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon freshly ground black pepper

For the Steak & Veggies:

• ▢ 1.5 lbs. flank steak trimmed of excess fat
• ▢ 2 tablespoons arrowroot starch
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 2 tablespoons avocado oil divided
• ▢ 1 large yellow onion thinly sliced
• ▢ 1 medium red bell pepper thinly sliced
• ▢ 2 teaspoons Dijon mustard
• ▢ 2 tablespoons coconut aminos
• ▢ 1 teaspoon fish sauce

For Assembly:

• ▢ 12 dinner rolls halved
• ▢ 2 tablespoons unsalted butter melted
• ▢ 8 slices provolone cheese

Instructions 

• Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside.

Make the Pepperoncini Spread:

• In a medium bowl, mix together the mayo, drained and chopped pepperoncini, pepperoncini juice, red wine vinegar, minced garlic, salt, and pepper. Set aside in the fridge until ready to use.

Make the Steak and Veggies:

• Pat the steak very dry with paper towels. Using a sharp knife, slice the steak very thinly against the grain. If there are pieces that are longer than 3-4 inches, cut them in half. Transfer to a medium bowl and add in the arrowroot starch, salt, garlic powder, and pepper. Toss to combine.
• Heat a large skillet over medium-high heat. Once the oil is hot but not smoking, add the steak to the skillet in a single layer. You may need to work in batches depending on the size of your skillet. Without touching the steak, sear until golden brown for 3 minutes. Flip the steak slices and continue to cook until the other side is golden brown, 1-2 more minutes. Transfer to a plate, set aside. Repeat with the remaining steak if necessary.
• To the skillet, add the remaining oil (if needed). Once hot, add in the onions and peppers. Toss to combine and sauté until the onions are a deep golden brown, and the peppers are soft, about 5-7 minutes.
• Meanwhile, in a small bowl, mix together the Dijon, coconut aminos, and fish sauce.
• Turn the heat down to medium. Add the cooked steak and its juices back to the pan with the onions and peppers. Pour in the coconut amino mixture and toss to combine. Allow to simmer until the sauce has thickened, about 3-4 more minutes. Set aside.

Assemble:

• Add the two halves of the rolls to the prepared sheet pan. Flip so that the tops of the buns and the bottom of the rolls are face side up. Using a pastry brush, coat with the melted butter and flip over on the sheet so that the butter side is facing down. Using a rubber spatula, coat the surface of the rolls with the pepperoncini spread, ensuring you get all the way to the corners. Layer on 4 slices of provolone to each half. Transfer to the oven on the middle rack and cook for 7-10 minutes until the bottom side of the rolls are golden and crisp and the cheese is bubbly and melted. Remove from the oven carefully.
• To the bottom side of the rolls, pile on the steak and veggie mixture, pressing it into the cheese to keep it from falling out once the rolls are cut. Carefully transfer the other half of the rolls over the meat, cheese side down. Press the top of the rolls down gently to adhere both sides together. Using a sharp knife, cut the rolls into 12 pieces.
• To serve, add a toothpick to each slider (with an extra pepperoncini on top) if desired!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 12

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