Philly Cheesesteak Sliders are the perfect match for your next football tailgate or holiday party. These bite-sized rolls are incredibly addicting, so be prepared to make several batches.
There’s a touch of fall in the air (finally), so my appetite automatically swoons for warm sandwiches. I mean… who could resist gooey provolone cheese, succulent roast beef and veggies piled high on a sweet Hawaiian bun? The contrast of savory and sweet gets me every time.
These loaded Philly Cheesesteak Sliders are the opposite of complicated.
I swapped grilled steak for high-quality roast beef from my favorite deli and couldn’t be happier with the results. Ask the butcher to slice it super thin and you’ll be all set. Go ahead and grab some horseradish while you’re there and mix it with the mayo; it compliments this dish flawlessly.
Full disclosure: The recipe makes 12 sliders, but my husband and I could easily polish these off, just the two of us.
If you’re feeding a crowd I’d double (or triple) the recipe here.
- 1 (12-count) King’s Hawaiian Sweet Rolls
- Olive oil, as needed
- 1 Bell Pepper, thinly sliced
- 1 Small Yellow Onion, thinly sliced
- 2 cups White Mushrooms, chopped
- ½ pound premium Roast Beef from deli, thinly sliced
- Mayonnaise, as needed
- Horseradish (optional)
- 6 slices Provolone Cheese
- 1 Tbsp. Butter, melted
- 1 tsp. Sesame or Poppy Seeds (optional)
- Preheat oven to 350F.
- Slice rolls in half lengthwise - so you have the tops and bottoms separated. Set aside.
- Prepare the vegetables and cut the roast beef into smaller pieces. Sauté vegetables in a large skillet with a dab of olive oil (you can season with salt and pepper here if you'd like). Cook until softened, about 10 minutes. Add roast beef and continue to sauté for 1 minute.
- (OPTIONAL) In a small mixing bowl, combine mayonnaise and horseradish - about 1 tbsp. horseradish with ¼ cup mayo.
- Smear mayo evenly on both cut-sides of the rolls and place the bottom half in a baking dish. Top with beef-veggie mixture and provolone cheese. Then place the top half of the rolls (mayo side down) on the top and brush with melted butter.
- (OPTIONAL) Sprinkle with sesame or poppy seeds.
- Cover with aluminum foil and bake for 10 minutes.
- Take foil off and bake for an additional 10 minutes.
- Remove from oven and place on a cutting board. Slice rolls and serve immediately.
Personal Observation: Are you a fan of cold pizza? If you have any leftovers (which is RARE), place them in the fridge and eat them cold the next day. They’re phenomenal.
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