Tailgating, but make it boujee. These cheesesteak sliders are piled up with skillet seared ribeye, fresh bell pepper, sweet onion and a layer of Havarti cheese. The sweet Hawaiian pretzel buns are my new favorite, especially with the sprinkle of salt on top.

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close up of beef and pepper slider sandwiches this recipe

Steak your claim

Some recipes for similar cheesesteak sliders call for ground beef. And that’s not a bad thing, but when I think of a cheesesteak sandwich, I think of thinly sliced steak with crisp, browned edges. To cover all the sliders, you’ll need about 1 1/2 lbs of ribeye steak, sliced into very thin strips.

Since getting slices that thin can be a challenge with raw meat, make sure to freeze the steak for about an hour before you plan to start cooking. It’ll come out of the freezer firm enough to slice.

separate ingredients of steak, pretzel buns, green and red pepper and onion

Get your veggies in

One red pepper, green pepper and a small sweet onion. After the steak sears and cooks in the skillet, add the onion and pepper. As the moisture cooks out of the veggies, the liquid will deglaze the pan and pick up all those lovely browned bits from the steak. No flavor wasted!

Assemble the cheesesteak sliders

Add the bottom half of the slider buns to a baking dish. I used a cast iron, and it made for some REALLY nice crisp edges on the buns. Just make sure whichever pan you use has higher sides so you catch any overfill.

Add the steak and veggies to the bun halves, making sure to spread everything evenly. Top the steak with slices of Havarti cheese. You could also use provolone or white American, really anything that melts nicely.

round pan of slider sandwiches

Shake and Bake

Well, don’t shake. But you do need to bake these in the oven for just a little bit to melt that lovely cheese. Thankfully, you won’t need to wait longer than 10 minutes.

Storage and Freezing

These freeze incredibly well! To reheat, wrap in paper towel and microwave at full power for 1 1/2 minutes.

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close up of beef and pepper slider sandwiches

Cheesesteak Sliders

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  • Author: Megan
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour + 40 minutes
  • Yield: 18 sliders 1x
  • Category: Dinner, Sandwiches, Beef
  • Method: Stovetop, Oven
  • Cuisine: American
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Description

Piled up with tender seared steak and veggies and topped with melty cheese, these sliders are perfect for game day.

Ingredients

Units Scale

 

  • 1 1/2 lbs ribeye steak, boneless
  • 1 small sweet onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 18 slider rolls (2 packages)
  • 1 TB olive oil
  • 1/2 lb sliced Havarti or white American cheese

Instructions

  1. Freeze the steak for an hour before you plan to begin cooking. After an hour, remove the steak from the freezer and preheat the oven to 350F.Β 
  2. Use a sharp knife to slice the steak against the grain into 1/8 inch thick strips. Set the slices aside and clean the cutting board. Dice the onion and peppers and set aside.
  3. Line your baking dish with the bottom halves of the slider buns, cut side facing up. Set aside.
  4. Add the olive oil to a large skillet and heat over medium high until it begins to shimmer and smoke slightly. Add enough of the ribeye slices to fill the pan but not overcrowd. There should only be one layer of slices. Sear the first side of the steak until a browned crust has formed, about 3 minutes. Flip and cook for another 1-2 minutes and remove from the skillet to a large bowl. Repeat for the remaining ribeye.
  5. Once the last of the steak has been removed, add the pepper and onion. Cook, stirring occasionally, until the veggies are tender crisp and all the browned bits have been picked up off of the pan, about 5-6 minutes. Remove the veggies from the skillet and add mix them with the beef.Β 
  6. Spread the beef/veggie mixture over the bottom halves of the rolls, and top with the slices of cheese. Place the top halves of the buns over the cheese.
  7. Bake at 350F for 10-12 minutes, or until the cheese has melted and the buns are slightly browned. Remove from the oven and serve hot.

Notes

Sliders freeze well! Store in a zip top freezer bag. To reheat, wrap sliders in paper towel and microwave at full power for 1 1/2 minutes.

Nutrition

  • Serving Size: 1 slider
  • Calories: 251
  • Sugar: 4.5 g
  • Sodium: 307.5 mg
  • Fat: 7.9 g
  • Saturated Fat: 3.6 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 26.8 g
  • Fiber: 1.2 g
  • Protein: 11.8 g
  • Cholesterol: 36.7 mg

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