Written by admin1

  servings: 12

   prep time: 20 

     MINScook time: 20 

     MINStotal time: 40 MINS


These homemade Philly cheesesteak sliders are a real fit for a king , they are appetizing,lavorful and Delish !


You will Need : 

1 tablespoon of olive oil

1 large onion, thinly sliced

1 large green pepper, thinly sliced

½ pound of fresh shaved steak

1 tablespoon of worcestershire sauce

½ teaspoon of ground garlic powder

Salt and pepper to taste

1 – 12 bundle of sweet bread buns

6 slices of provolone cheese

1 tablespoon of melted butter

1 teaspoon of dried thyme (not ground)

½ teaspoon of worcestershire sauce


Directions : 

Step 01 :Preheat oven to 350°F

Step 02 :split up the tops and bottoms of your rolls and place the bottoms in an 11″ x

7″ baking dish .

Step 03 :Cook the steak meat in a skillet, adding salt and pepper to taste. put it aside When done cooking .

Step 04 :Saute the pepper and onions until they are soft and tender .

Step 05 :Prepare the bread by pervasion a thin layer of mayonnaise on the tops and bottoms of the rolls.

Step 06 :When the meat, onions and green peppers have finished cooking, spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish.

Step 07 :Place a layer of provolone cheese over the peppers and onions.

Step 08 :In a small bowl combine melted butter , dried thyme,worcestershire sauce and 1 tablespoon of finely diced raw onions

Step 09 :Place the top pieces of bread on top of the cheese and then brush the tops of the bread with the butter mixture.

Step 10 :Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).

Step 11 : Cut and serve.


Tips And Tricks : 

Ribeye is the steak of choice for Philly Cheesesteak sandwiches, you also can use flank steak or sirloin steak.

You Can use Hawaiian Rolls, Regular dinner rolls, Brioche slider buns or Regular slider buns.

It’s Better To cook the meat, onions, and peppers the day before and store in the fridge.


About the author