Cheesesteak Sliders
Thinly sliced beef with sautéed onions and peppers layered with melted provolone and baked into soft brioche rolls for warm, pull-apart sliders made to share.
Servings: 12 sliders
Ingredients:
- 1 lb. thinly sliced beef or shaved steak
- 1 tbsp olive oil
- ½ onion, medium, thinly sliced
- 1 bell pepper, thinly sliced
- 2 garlic cloves, pressed
- 1 tsp salt
- ½ tsp paprika
- ½ tsp black pepper
- 8 oz provolone cheese, shredded, about 2 cups or 6-8 slices
- 12 brioche slider rolls
Topping
- 2 tbsp olive oil
- 1 tbsp parsley, finely chopped
Method:
Start CookingCook the filling
- Heat olive oil in a skillet over medium-high heat.
- Add onion and bell pepper and cook until softened.
- Add beef and cook until browned.
- Remove excess grease, then return to heat.
- Add garlic, salt, black pepper, and paprika. Cook for 1–2 minutes.
Prepare the sliders
- Slice rolls in half and place the bottom half in a baking dish.
- Layer half of the cheese, then the beef mixture, then the remaining cheese.
- Place the top buns over the filling.
Bake and serve
- Brush olive oil over the tops and sprinkle with parsley.
- Bake at 350°F (175°C) for 12–15 minutes, until the cheese is melted and tops are lightly golden.
- Slice and serve warm. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- Drain excess fat before seasoning for a cleaner texture.
- Add garlic after browning to prevent burning.
- Freeze steak for 20–30 minutes before slicing for thinner cuts.
- Don’t overcook the steak, it cooks fast.
- Use up to 1¼–1½ lb. beef for a more generous filling.
- Add extra cheese for a cheesier result.
- Use mozzarella instead of provolone.
- Add mushrooms with the onions and peppers.
- Add a splash of Worcestershire sauce for deeper flavor.
- Add mild or hot giardiniera.
- Use brioche, dinner rolls, or Hawaiian rolls.
- Use slider buns or mini sandwich rolls for a different texture.
- Add a thin spread of mayo or garlic butter on the buns.
- Brush with oil, then sprinkle sesame seeds on top before baking.
- Serve with mild or hot giardiniera, pickled peppers, or a simple salad.
- These are best eaten warm while the cheese is fully melted.
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Nutrition:
Calories: 289 kcal | Carbohydrates: 17 g | Protein: 15 g | Fat: 18 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 0.5 g | Cholesterol: 50 mg | Sodium: 277 mg | Potassium: 169 mg | Fiber: 0.4 g | Sugar: 5 g | Vitamin A: 547 IU | Vitamin C: 14 mg | Calcium: 154 mg | Iron: 1 mg
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Sliders
WHY WE LOVE IT
Steak sliders bring a richer, more savory take on the classic. Thinly sliced beef cooks quickly and stays tender, while soft rolls hold everything together in a warm, pull-apart bite.
A LITTLE STORY
Inspired by the flavors of American cheesesteaks, this version takes the idea into a baked, pull-apart format. Cooking the beef with onions and peppers builds a simple, familiar base that translates perfectly into sliders.
DID YOU KNOW?
Thinly sliced steak cooks in just minutes, which is why it’s often used in quick, high-heat dishes. When layered with cheese and baked in soft rolls, it creates a balance of tender meat, melted cheese, and soft bread in every bite.