As you know, I love sliders. Take any sandwich and make it mini and I love it more than the original. There's just something about the small version that is more appealing to me. And even though I'm not sponsored by Kings Hawaiian, I will die on a hill proclaiming they make for the best sliders and these babies are no different!
I first made up this recipe because my husband and I embarked on a "Summer of Hanks" in the summer of 2023. Each week, we'd watch a Tom Hanks movie, starting back from his first films and moving forward. To accompany our viewings, I would come up with a recipe that in some way was tied to the film. This one wasn't necessarily creative, but it was probably my favorite dish I made for our Summer of Hanks.
Yes, I made these for the movie Philadelphia. I had never seen it, but boy was it good. I highly recommend it. It really was a film a bit ahead of its time. It was beautiful, heartbreaking, and uplifting.
So yeah, here are my Philly Cheesesteak Sliders. I made a TikTok for them a long time ago and recently realized I never published the full recipe. Until now.
Enjoy!
Philly Cheesesteak Sliders
Makes ~ 9 sliders
Prep time: 10 minutes | Cook time: 40 minutes (incl. 20 in oven)**This recipe may include affiliate links for which I may be paid a commissions for purchases made through the link.**
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
1 package of Kings Hawaiian slider buns (or slider buns of your choice)*
12 oz. shaved ribeye**
1 small onion, thinly sliced
1 bell pepper (any color), thinly sliced
8 slices of deli provolone cheese
2-3 TB mayo
2 TB butter
1/2 tsp. garlic powder (+ some for tops of buns)
1/2 tsp. onion powder (+ some for tops of buns)
Directions:
Add about 1 tablespoon of oil to a hot griddle or large pan along with onions, peppers, and salt and pepper to taste. Using tongs, mix around so everything is evenly coated. Stir occasionally until the onions and peppers are softened and slightly browned. This will take about 10 minutes. Turn heat down if the veggies are scorching faster than they are softening. Remove to a bowl or plate and set aside.
To the griddle or pan, add the shaved ribeye along with garlic powder, onion powder, and a good pinch of salt and pepper. Add a little more oil if needed. Using a spatula, mix around to coat the meat in the seasoning and break it up. Continue until the meat is fulling cooked through and the edges are starting to brown, about 5 minutes.
Once the ribeye is cooked through, add the onions and peppers back to the griddle and mix everything together to evening combine the ingredients.
Preheat the oven to 375°
Add the bottom halves of the slider buns to a baking dish (keep them attached to each other). Spread the mayo evenly over the bun bottoms then add the meat, onions, and peppers mixture to cover all of the buns. Place the cheese slices evenly over top the meat mixture. Place the bun tops on.
Spread a little bit of butter on top of all the buns then sprinkle a bit of garlic and onion powder over the butter.
Bake at 375° for about 20 minutes until the buns are slightly browned and the cheese is nice and melty. If the buns are browning too quickly, cover loosely with foil.
Remove from pan to a cutting board and cut individual sliders using a serrated knife. Enjoy!
*Recipe notes + Variations*
*You an use any slider buns you like, but I like the Kings Hawaiian ones because they come pre-sliced, but the buns are still attached to one another to make for easy assembly. You could also use the traditional Kings Hawaiian rolls, just cut the rolls lengthwise to create buns (and still keeping them all attached to one another).
**You can find shaved ribeye in your grocer's meat section. See my TikTok for a glimpse of what the package may look like. The shaved cut is crucial for the right texture on these sandwiches as well as quick cooking.
Feel free to use a mix of bell peppers or whatever you have on hand. Same goes with onions-- use whatever you have.
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