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Philly Cheesesteak Sliders

Farah Abumaizar
Easy philly cheese steak served on garlic butter toasted buns. Delicious meal that's guaranteed to hit the spot!
5 from 5 votes
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 8 people
Calories 472 kcal


  • 1 tbsp butter
  • 1 tbsp oil
  • 1.5 lb ribeye or sirloin or other cut of beef, sliced thinly see post for tips
  • 1 large yellow onion, sliced
  • 2 green bell peppers, sliced
  • 2 tsp Worcestershire sauce
  • 2 tsp soy sauce
  • 6 slices provolone cheese
  • pinch salt and pepper, to taste

For the buns:

  • 2 tbsp butter, softened
  • 1-2 crushed garlic cloves
  • 6-8 buns of choice, slider sized or normal


  • Heat a large skillet over medium high heat, and add the butter and oil. Once the butter melts, add the steak and cook until brown and fully cooked through, preferably with some crispy dark brown bits. Once meat cooks, drain the fat, and season with soy sauce and Worcestershire as well as salt and pepper.
  • Remove steak to a plate, and in the same pan that the steak was cooked in, drizzle a little more oil in if needed and add the sliced onions. Cook for a few minutes until onions start to caramelize, then add the green bell peppers and cook for a couple minutes further. I like my bell peppers to still have some crunch to them.
  • Add the steak back in and stir to combine, then add the slices of provolone cheese and stir until melted.
  • Spread the buns with the softened garlic butter and toast in a skillet or a griddle until golden brown, then pile high with the Philly cheesesteak. You can add some mayo to the sandwiches if you like, as well as any other condiments.


To slice the beef very thinly, it's easier to freeze the meat then cut it with a sharp knife.
Keyword steak, sandwiches