Melty Philly Cheesesteak Sliders on Hawaiian Rolls Recipe

There are few sandwiches as iconic as the Philly cheesesteak—a sizzling, savory masterpiece made with thinly sliced beef, grilled onions, and melted cheese, nestled in a hoagie roll. Its origins are humble, deeply rooted in the street food scene of Philadelphia, yet its impact on American food culture is massive. But what if we told you that this East Coast legend could be reimagined into something even more fun, shareable, and irresistibly melty? Enter: Philly Cheesesteak Sliders on Hawaiian Rolls.

This recipe takes everything you love about a classic cheesesteak—the tender meat, caramelized onions, gooey cheese—and delivers it in an upgraded, bite-sized format perfect for parties, game days, family dinners, or even an indulgent weeknight treat. But there’s a twist. Instead of the traditional hoagie roll, we’re using soft, subtly sweet Hawaiian rolls. These golden, pillow-like buns don’t just hold the fillings together—they elevate them. The slight sweetness of the rolls offers a perfect contrast to the savory richness of the beef and cheese, adding a whole new dimension of flavor.

There’s a reason sliders have carved out a permanent place in modern comfort food—they’re approachable, fun to eat, and perfect for feeding a crowd. But unlike the generic slider fare often found at potlucks or game-day spreads, these Philly Cheesesteak Sliders are crafted with intention. The meat is seasoned and seared to perfection, the onions are slow-cooked until golden and fragrant, and the cheese is chosen for maximum melt and flavor. And then there’s the finishing touch: a buttery glaze on top of the rolls, often infused with garlic or Dijon mustard, which crisps up in the oven and seals in all that melty goodness.

While purists may argue about what constitutes a “true” Philly cheesesteak—Cheez Whiz vs. provolone, onions or not—this recipe doesn’t aim to compete with the original. Instead, it celebrates its essence in a playful, satisfying way that’s incredibly easy to make and impossible to resist. This is comfort food with a little edge, where street-food roots meet party-ready presentation.

In this comprehensive guide, we’ll take you step by step through the process of making these sliders from scratch. You’ll learn how to choose the right cut of beef (and how to slice it like a pro), master the art of caramelized onions, select the best melting cheese for that iconic pull, and assemble your sliders so they bake into the perfect pull-apart tray. We’ll also explore creative variations—spicy, cheesy, vegetarian-friendly—along with make-ahead tips, freezer guidance, serving ideas, and troubleshooting.

Whether you’re hosting a football watch party, contributing to a potluck, or just feeding a hungry household, Melty Philly Cheesesteak Sliders deliver maximum flavor with minimal effort. They’re hearty enough to satisfy serious appetites, yet portable and portioned enough to feel casual and fun. You can dress them up for a dinner party or devour them with paper napkins at a backyard hangout.

This is more than a slider recipe—it’s a tribute to an American classic, reimagined for the way we eat now. One bite and you’ll understand why these sliders have become a staple in kitchens everywhere. Gooey, beefy, buttery, sweet, and salty—it’s all here, stacked between two tiny buns, just waiting to melt in your mouth.

Detailed Instructions: How to Make Melty Philly Cheesesteak Sliders on Hawaiian Rolls

Stage 1: Ingredient Preparation and Mise en Place

Before cooking, get everything prepped and ready. This will make the cooking process smooth and stress-free.

Ingredients for approximately 12 sliders:

• 1½ pounds thinly sliced ribeye or sirloin steak (see tips on slicing below)

• 1 large yellow onion, thinly sliced

• 1 green bell pepper, thinly sliced (optional but traditional)

• 12 Hawaiian sweet rolls (King’s Hawaiian or similar)

• 8–12 slices provolone cheese (or American cheese, Cheez Whiz if preferred)

• 3 tablespoons unsalted butter, melted

• 1 teaspoon garlic powder (optional)

• Salt and freshly ground black pepper to taste

• 1 tablespoon olive oil or vegetable oil for sautéing

• Optional toppings: sautéed mushrooms, hot peppers, or horseradish sauce

Stage 2: Preparing the Steak – Choosing and Slicing

Why Ribeye or Sirloin?
Ribeye is preferred for its marbling and tenderness, but sirloin works well for a leaner option. The key is slicing the meat very thinly.

1. Freeze the Steak Briefly

Place your steak in the freezer for 30–45 minutes until it firms up but doesn’t freeze solid. This makes it easier to slice thinly.

2. Slice Thinly Against the Grain

Using a sharp knife, slice the steak as thinly as possible—ideally paper-thin slices about 1/8 inch thick. Cutting against the grain ensures tenderness.

Pro Tip: If you have a meat slicer, use it for even thinner slices.

Stage 3: Caramelizing the Onions (and Peppers, if using)

The sweet, soft onions are essential for authentic flavor.

3. Heat the Pan and Oil

Heat 1 tablespoon olive oil over medium-low heat in a large skillet.

4. Add Onions (and Peppers)

Add sliced onions and bell peppers. Stir to coat and sprinkle lightly with salt.

5. Cook Slowly

Cook, stirring occasionally, for 20–25 minutes, until the onions are deeply golden brown and soft. Patience here is key—this slow caramelization unlocks sweetness and depth.

Stage 4: Cooking the Steak

6. Increase Heat to Medium-High

Once onions are caramelized, transfer them to a bowl and wipe out the skillet. Add a little more oil if needed.

7. Sear the Steak Slices

Add the thin steak slices to the hot skillet in a single layer if possible. Season with salt and pepper.

8. Cook Briefly

Sear for about 1–2 minutes per side, just until the edges brown and the steak is cooked through but still tender. Avoid overcooking.

9. Combine Steak and Onions

Return the onions (and peppers) to the pan. Toss together and keep warm on low heat.

Stage 5: Preparing the Hawaiian Rolls

10. Slice the Rolls

Slice the Hawaiian rolls horizontally in half to create a top and bottom layer, keeping the whole roll intact in a baking dish.

11. Butter and Season the Tops

Mix melted butter with garlic powder (if using). Brush generously over the cut top halves of the rolls.

Stage 6: Assembling the Sliders

12. Layer the Bottoms

Place the bottom halves of the rolls in a baking dish.

13. Add Steak and Onion Mixture

Evenly distribute the warm steak and onion mixture over the bottom rolls.

14. Layer Cheese

Lay slices of provolone over the steak. Use enough cheese so every bite will be wonderfully melty.

15. Add the Tops

Place the buttered tops of the rolls over the cheese and steak.

Stage 7: Baking and Melting

16. Preheat Oven

Preheat your oven to 350°F (175°C).

17. Bake the Sliders

Cover the baking dish loosely with foil to prevent the rolls from browning too quickly.

Bake for 12–15 minutes, until the cheese is melted and the rolls are warmed through.

18. Optional: Broil for Finish

Remove the foil and broil for 1–2 minutes to get the tops golden and crispy, watching carefully to avoid burning.

Stage 8: Serving the Sliders

19. Cut and Serve

Using a sharp knife, cut the sliders into individual servings.

Serve immediately while hot and melty.

20. Optional Garnishes and Sides

Consider adding pickles, hot sauce, or a side of crispy fries to complete the meal.