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Close up of Philly Cheesesteak Slider.
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4.91 from 10 votes

Philly Cheesesteak Sliders

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 12


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


  • 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.


  • 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!