If you’re planning appetizers for holiday gatherings, try these Philly Cheesesteak Sliders. They’re easy to make, packed with flavor, and perfect for casual entertaining. I had a few this afternoon and they were irresistible—great for late lunches, game days, or a festive spread. Finger foods like these are handy year-round, whether it’s Christmas parties, New Year’s, or the Super Bowl.
Philly Cheesesteak Sliders
Growing up in upstate New York, cheesesteaks and hoagies were staples. One local shop ordered their rolls straight from Philadelphia, which made all the difference. Living in Cincinnati, I haven’t found many places that quite match that authentic taste, so I make them at home often. Preparing these sliders brings back familiar flavors and memories of home, which can feel especially comforting during the holidays or when you’re missing family.
Ingredients
2 lb boneless round roast (or a similar cut)
1 lb mini sweet peppers or colored bell peppers
2 large onions
2 cloves garlic
2 tbsp Worcestershire sauce
12 Hawaiian dinner rolls
6 slices provolone cheese
1 stick butter
Salt and pepper to taste
Directions
1. Slice the roast as thinly as possible.
2. Melt 2 tbsp butter in a large skillet over medium heat.
3. Mince the garlic and add to the skillet.
4. Peel and slice the onions and add them to the pan.
5. Trim the peppers, remove seeds, slice lengthwise, and add to the skillet.
6. Cover and cook, stirring occasionally, until the vegetables are soft—about 20 minutes.
7. Split each roll in half. Butter the cut sides and toast them in a large skillet over medium heat until golden.
8. Remove the toasted buns. Fold half a slice of provolone and place it on the toasted side of each bottom bun; set aside.
9. In the same skillet, add 2 tbsp butter and 1 tbsp Worcestershire sauce, then raise the heat to medium-high.
10. Add the sliced meat and cook, stirring, until no longer pink. Season with salt and pepper.
11. Assemble sliders: place meat on the cheese-lined bottom bun, top with the onion and pepper mixture, then cap with the top bun. Serve warm.
We often pick up marked-down cuts of meat and turn them into cheesesteaks at home. I wanted to try Hawaiian rolls with Philly-style steak, peppers, onions, and provolone—and it worked beautifully. These sliders are flavorful, perfectly sized for guests, and easy to prepare in batches.
Once the meat and vegetables are sliced, the recipe comes together quickly. A friendly warning: the meat tastes so good you might be tempted to taste-test too much before assembly. Prepare extras if you expect hungry guests.
To vary the platter, make some sliders with peppers and onions and a few without for guests who prefer them plain. Stack the meat and veggies on the rolls, add the cheese, and enjoy—these sliders are sure to disappear fast.
These Philly Cheesesteak Sliders are an easy, crowd-pleasing appetizer for any gathering. They travel well from skillet to platter and make entertaining simple and delicious. Serve hot and watch them get devoured.