These Philly Cheesesteak Sliders are a crowd-pleasing addition to any game-day spread or casual gathering. Tender slices of seared flank steak, sweet sautéed onions and red peppers, a tangy pepperoncini mayo, and gooey provolone are layered on soft dinner rolls for an irresistible handheld bite. They’re ideal for serving warm straight from the oven, though parts of the recipe—like the pepperoncini spread—can be prepared ahead to save time.
These sliders balance rich, savory meat with bright, tangy accents. The pepperoncini mayonnaise brings acidity and a mild heat that contrasts beautifully with the buttery rolls and melted provolone. Serve them for football parties, potlucks, or as a satisfying appetizer or main course for a casual dinner.
Ingredients
- 1/2 cup avocado oil mayonnaise
- 2 tablespoons drained, chopped pepperoncini
- 1 tablespoon pepperoncini juice (from the jar)
- 1 tablespoon red wine vinegar
- 3 garlic cloves, minced
- 1/4 teaspoon kosher salt (for the spread)
- 1 1/2 pounds flank steak, trimmed of excess fat
- 2 tablespoons arrowroot starch
- 1 teaspoon kosher salt (for the steak)
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil, divided
- 1 large yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced (green works fine too)
- 2 teaspoons Dijon mustard
- 2 tablespoons coconut aminos
- 1 teaspoon fish sauce
- 12 dinner rolls, halved (Hawaiian rolls recommended)
- 2 tablespoons unsalted butter, melted
- 8 slices provolone cheese
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
1. Preheat the oven
Preheat the oven to 400°F (about 200°C). Line a baking sheet with parchment paper and set aside.
2. Make the pepperoncini spread
In a medium bowl, combine the avocado oil mayonnaise, chopped pepperoncini, pepperoncini juice, red wine vinegar, minced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Stir until smooth and refrigerate until needed.
3. Prep the steak
Pat the flank steak very dry with paper towels. Using a sharp knife, slice the steak thinly against the grain. If any strips are longer than 3–4 inches, cut them in half. Place the sliced steak in a bowl and toss with arrowroot starch, 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1/2 teaspoon freshly ground black pepper until evenly coated.
4. Sear the steak
Heat a large skillet over medium-high heat and add 1 tablespoon avocado oil. When the oil is hot but not smoking, add the steak in a single layer (work in batches if necessary). Sear undisturbed until the edges are golden, about 3 minutes, then flip and cook another 1–2 minutes. Transfer seared steak to a plate and keep warm.
5. Sauté the vegetables
Add the remaining tablespoon of avocado oil to the skillet if needed. Add the sliced onion and red bell pepper and sauté until the onions turn deep golden brown and the peppers are soft, about 5–7 minutes.
6. Finish the steak and veggies
Whisk together the Dijon mustard, coconut aminos, and fish sauce in a small bowl. Reduce the skillet heat to medium, return the cooked steak and any accumulated juices to the pan with the onions and peppers, pour in the mustard mixture, and toss to coat. Let simmer until the sauce thickens slightly, 3–4 minutes. Remove from heat and keep warm.
7. Prepare the rolls
Arrange the top and bottom halves of the rolls on the prepared sheet pan with the cut sides facing up. Brush the tops/bottoms lightly with the melted butter, then flip so the buttered side is face-down on the pan. Spread the pepperoncini mayo evenly over both cut surfaces, reaching the corners. Layer four provolone slices on each half of the rolls.
8. Melt the cheese
Place the sheet pan on the middle oven rack and bake for 7–10 minutes, until the bottom of the rolls are golden and crisp and the cheese is fully melted and bubbly. Remove carefully from the oven.
9. Assemble the sliders
Heap the warm steak and pepper-onion mixture onto the bottom half of the rolls, pressing it into the melted cheese so it stays in place. Gently place the top half of the rolls over the filling, pressing lightly to adhere. Using a sharp knife, cut the full slab of rolls into 12 individual sliders.
10. Serve
To serve, insert a toothpick into each slider. For extra flair, top each toothpick with a whole pepperoncini or pickle slice. These are best enjoyed warm straight from the oven.
Recipe Notes & FAQs
Can I make these ahead of time?
You can prepare the pepperoncini spread and slice the steak in advance, but these sliders taste best assembled and baked right before serving so the rolls stay crisp and the cheese is freshly melted.
What kind of rolls should I use?
Any small dinner rolls will work. Hawaiian rolls add a slight sweetness that pairs especially well with the tangy spread and savory steak.
Can I substitute green bell peppers?
Yes. Green bell peppers are a fine substitute; red peppers simply add a sweeter flavor and brighter color.
Storage and reheating
Store leftover sliders in an airtight container in the refrigerator for up to 2–3 days. Reheat in a 350°F oven for 8–10 minutes or until warmed through and the cheese is softened. Avoid microwaving if you want to keep the rolls from becoming soggy.
Nutrition (per slider, approximate)
Calories: 358 kcal; Carbohydrates: 24 g; Protein: 20 g; Fat: 20 g; Saturated Fat: 7 g; Sodium: 756 mg; Fiber: 2 g. Nutrition information is an estimate and should be used as a guideline.
Additional Info
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
- Servings: 12 sliders
- Author: Alex Snodgrass
- Course: Appetizer, Main Course
If you’re planning a football party or a casual get-together, these Philly Cheesesteak Sliders are an easy, flavorful option that will disappear fast. Enjoy!