Philly cheesesteak sliders are the party food that disappears faster than anything else on the table. Shaved ribeye cooked quickly over high heat with sautéed onions, green bell pepper, and garlic, seasoned with Lipton Onion Soup Mix, Worcestershire sauce, and Creole Trinity and Herb, piled onto the bottom layer of Hawaiian rolls, blanketed in provolone cheese, topped with the roll lids and brushed with a garlic butter mixture, and baked until the tops are golden and everything underneath is warm, melty, and completely irresistible. One pan for the filling, one casserole dish for the bake, and sliders that taste like a serious Philly cheesesteak in one easy pull-apart format.

The Lipton Onion Soup Mix is the pantry shortcut that adds concentrated, deeply savory onion flavor to the meat without any extra effort. Combined with Worcestershire sauce and the CTH seasoning, the shaved ribeye is seasoned all the way through rather than just on the surface, and the flavor carries through every layer of the finished slider.

Why You’ll Love This Recipe

The whole package of rolls bakes together as one unit and gets sliced into individual sliders after baking. No individual assembly, no rolling, no complicated construction.

The garlic butter top is the finishing detail that makes these look and taste bakery-quality. Brushed over the rolls before baking, it soaks into the top layer and creates a golden, garlicky, slightly crispy crust.

The Lipton Onion Soup Mix does serious flavor work in minutes. One packet adds the savory onion depth that would otherwise require a much longer cooking time to develop naturally.

These are ideal for a crowd. One package of Hawaiian rolls makes 12 sliders with almost no additional work beyond cooking the filling.

Ingredients Needed to Make Philly Cheesesteak Sliders

Simple, accessible ingredients. Here is what you need.

The Filling

Shaved ribeye is the traditional Philly cheesesteak cut with the most flavor and tenderness. Shaved steak from any cut works as a more economical option. If neither is available pre-shaved, freeze the beef for 2 hours and slice on a mandolin for paper-thin results. Green bell pepper and onion are the classic aromatics that define a Philly cheesesteak. The Lipton Onion Soup Mix concentrates savory onion flavor into the meat quickly. Worcestershire sauce adds a tangy, slightly sweet depth. Creole Trinity and Herb seasoning runs through the entire filling.

The Sliders

Hawaiian rolls are slightly sweet, pillowy, and the right size for a two-bite slider. Slicing them as a single unit rather than individually is the technique that keeps the assembly fast and clean. Provolone is the most traditional Philly cheesesteak cheese with a mild, slightly nutty melt that works perfectly between the hot meat and the soft rolls.

The Butter Topping

Melted butter with minced garlic and a pinch of CTH seasoning brushed over the tops of the rolls before baking produces the golden, garlicky finish that makes these sliders look and taste exceptional.

How to Make Philly Cheesesteak Sliders

1

Cook the Vegetables
Preheat the oven to 350°F. Heat the olive oil in a large oven-safe skillet or cast iron pan over medium heat. Add the diced onion, sliced bell pepper, and minced garlic. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are completely softened and slightly caramelized at the edges.

2

Cook the Steak
Increase the heat to medium-high. Add the shaved ribeye or shaved steak to the pan and use a spatula to break it apart as it cooks. Season with the Lipton Onion Soup Mix, Worcestershire sauce, CTH seasoning, salt, and pepper. Cook for 3 to 5 minutes until the meat is fully browned and the liquid in the pan has mostly reduced. A wet, liquid-heavy meat filling will make the rolls soggy, so let the pan cook mostly dry before assembling.

3

Build the Sliders
Without separating any of the individual rolls, slice the entire Hawaiian roll package in half horizontally as one connected unit. Place the bottom layer flat in a casserole dish. Spoon the meat and vegetable filling evenly over the bottom rolls, spreading it all the way to the edges so every slider gets a full portion. Lay the provolone slices across the entire surface of the meat in an even layer, overlapping as needed to cover completely. Set the top roll layer over the cheese.

4

Butter and Bake
Stir the melted butter, minced garlic, and CTH seasoning together in a small bowl. Brush generously over the entire top surface of the rolls, making sure to cover every roll. Cover the casserole dish loosely with foil. Bake at 350°F for 10 minutes. Remove the foil and bake for another 5 to 7 minutes until the tops are golden and the cheese is fully melted and bubbling at the edges.

5

Slice and Serve
Use a sharp knife to slice down between the rolls into individual sliders following the natural divisions of the roll package. Serve immediately while the cheese is melted and the rolls are warm.