Recipes Main Dishes Sandwich Recipes Cheese Baked Philly Cheesesteak Sliders 5.0 (15) 14 Reviews 13 Photos These baked cheesesteak sliders let you achieve something close to a proper Philly cheesesteak at home. Plus, the small rolls make me feel like a big man! Speaking of feeling like a giant, football season is upon us, and I can't think of a better sandwich to make for your buddies coming over to watch the game. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 20, 2025 Save Rate Print Share Add Photo 13 13 13 13 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 10 Yield: 10 sliders Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 tablespoon olive oil 1 pound beef top sirloin steaks salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste ½ cup diced onions 10 mini sandwich rolls 2 ½ cups freshly shredded provolone cheese ½ cup chopped pickled peppers ½ cup cream cheese, softened 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper Directions Heat olive oil in a large skillet over medium-high heat. Season steaks generously with salt, black pepper, and cayenne. Cook steaks in hot oil for 5 to 6 minutes. Flip and add onions around steaks. Continue cooking until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks and sautéed onions to a plate. Preheat the oven to 425 degrees F (220 degrees C). Line a baking tray with aluminum foil. Place rolls on the prepared baking tray. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling. Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add sautéed onions and accumulated meat juices. Toss in 1 ½ cups provolone, pickled peppers, cream cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; mix until thoroughly combined. Taste and season with salt if needed. Spoon filling into rolls and top with remaining 1 cup provolone cheese. Bake in the preheated oven until cheese is melted and the edges of rolls start to brown, about 15 minutes. Chef's Notes I love the combo of provolone and cream cheese here, but if you're a Cheese Whiz head, you can easily switch in some mild orange Cheddar, and you'll swear you're at Pat's.This recipe will work with any mini sandwich rolls or crusty unsweetened dinner rolls. Editor's Note: Nutrition data for this recipe includes the full amount of bread. The actual amount of bread consumed will vary. I Made It Print 27 home cooks made it! Nutrition Facts (per serving) 298 Calories 20g Fat 11g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 298 % Daily Value * Total Fat 20g 25% Saturated Fat 10g 52% Cholesterol 63mg 21% Sodium 630mg 27% Total Carbohydrate 11g 4% Dietary Fiber 1g 3% Total Sugars 2g Protein 18g 37% Vitamin C 7mg 8% Calcium 264mg 20% Iron 2mg 9% Potassium 180mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.