Cheesesteak Sliders with Hawaiian Rolls (Peppers + Provolone)

Meaty, cheesy cheesesteak sliders made with fresh shaved steak, peppers, provolone, and Hawaiian rolls. Messy, melty, and perfect for parties.

If you’re searching for cheesesteak sliders, chances are you’re craving something indulgent, cheesy, and a little messy. It’s the kind of food that disappears faster than you planned and leaves behind a stack of napkins. If you love pull-apart sliders that are meant for sharing, you might also enjoy my Hawaiian roll sliders with chorizo + cheese – same party-ready vibe, totally different flavor profiles.

These cheesesteak sliders with Hawaiian rolls deliver exactly that…just not in a strictly Philly-traditional way.

This is my take on cheesesteak sliders: shaved steak cooked hot and fast, sautéed bell peppers and onions for sweetness and texture, plenty of melty provolone, all tucked into soft, slightly sweet Hawaiian rolls and baked until pull-apart perfection. They’re meaty, messy, fun – and absolutely made for sharing.

Ingredients You’ll Need

You don’t need anything fancy – just a few well-chosen ingredients that work together:

• Fresh shaved steak – ribeye or sirloin; avoid frozen sandwich steak. You can usually find this alongside steaks and ground beef in the meat department.
• Bell peppers – red and green for color and sweetness.
• Yellow onion + garlic – for depth.
• Provolone cheese – for that classic, creamy melt.
• King’s Hawaiian rolls – soft, sweet, and perfect for sliders.
• Worcestershire sauce – for savory umami.
• Butter + olive oil – for richness.
• Horseradish mayo – if you like a little bite. *Optional, but highly recommended.

How to Make Cheesesteak Sliders with Hawaiian Rolls

1. Start by sautéing the peppers and onions until soft and lightly caramelized.
2. Cook the shaved steak, breaking it up in smaller bits as it cooks. Season & add Worcestershire. 
3. Combine everything, then layer it generously between provolone-lined rolls.
4. Brush the tops with garlic butter and bake until the cheese is melted and the tops are golden.

Tips for the Best Cheesesteak Sliders

• Use fresh shaved steak. It cooks quickly, stays tender, and gives these sliders that classic cheesesteak texture without drying out. Take care to not overcook.
• Break up the filling. Smaller pieces of steak make the sliders easier to pull apart and ensure every bite is balanced.
• Layer the cheese above and below the filling. These sliders are meant to be a little messy, but placing provolone both under and over the steak helps protect the rolls from soaking up too much moisture and gives everything something to stick to as it melts together.
• Cover, then uncover. Baking covered first helps the cheese melt evenly; uncovering at the end lets the tops of the rolls turn lightly golden.
• Let them rest before slicing. A short rest allows the layers to settle, making the sliders easier to cut and serve (napkins still encouraged).

Variations & Swaps

• Add some heat – Stir in chopped pepperoncini or a pinch of red pepper flakes when cooking the steak for a little kick. A drizzle of hot sauce at the end works too.
• Switch up the cheese – Provolone keeps things classic, but other great melters like white cheddar or Cooper cheese work beautifully here. Feel free to mix cheeses if you like extra gooey sliders.
• Go the mushroom route – Swap out some of the peppers and onions for sautéed mushrooms to add earthiness and a little extra richness.

When to Serve These

These cheesesteak sliders are tailor-made for:

• Game day spreads
• Casual get-togethers
• Family movie nights
• Easy, low-stress entertaining
• Basically…anytime you want something hearty, cheesy, and guaranteed to disappear.

You Might Also Like

If hot sliders are your love language, here are a few more favorites to try next:

• Steak Sliders with Caramelized Pears, Onions + Gorgonzola
• Crispy Shrimp Sliders with Spicy Slaw
• Oven-Fried Chicken Sliders
• Firecracker Salmon Sliders with Asian Slaw
• Bacon Burger Sliders with Cheddar + Onions
• Lamb Sliders with Fried Feta Quail Egg

Cheesesteak Sliders with Hawaiian Rolls (Peppers + Provolone)

Linda Feller

Meaty, cheesy cheesesteak sliders made with fresh shaved steak, peppers, provolone, and Hawaiian rolls. Messy, melty, and perfect for parties.

Print Recipe Pin Recipe Save Saved!

Prep time.Prep Time 10 minutes minutes

Cook time.Cook Time 35 minutes minutes

Custom time.Mise en Place 20 minutes minutes

Total time.Total Time 1 hour hour 5 minutes minutes

Course.Course Appetizer, Main Course, Sandwich

Cuisine.Cuisine American

Number of servings.Servings 12 sliders

Calories per serving.Calories 315 kcal

Cook ModePrevent your screen from going dark

Equipment

• skillet
• 9×13-inch baking dish

Ingredients

For the filling:

• 1 tablespoon unsalted butter
• 1 cup yellow onion, finely diced
• 1 cup red bell pepper, finely diced
• 1 cup green bell pepper, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 pound fresh shaved steak, (fresh ribeye or sirloin) SEE NOTE BELOW
• 1½ tablespoons Worcestershire sauce
• ¼ teaspoon smoked paprika, (optional)
• Kosher salt, to taste
• freshly ground black pepper, to taste

For assembly:

• 1 package King’s Hawaiian rolls, (12-count)
• 12 slices provolone cheese, (or enough to cover top + bottom layers)
• 2 tablespoon unsalted butter, melted
• ½ teaspoon garlic powder

Optional spread for a zippy layer under the filling:

• 4 tablespoons mayonnaise
• 1 teaspoon prepared horseradish

Instructions

• In a large skillet, heat butter over medium heat. Add onion and bell peppers; season lightly with salt and pepper. Cook 6–8 minutes, stirring occasionally, until softened and just beginning to color. Add garlic; cook 30 seconds until fragrant. Remove to a plate.
• Add the olive oil to the skillet. Once shimmering hot, add the shaved steak to the skillet; season with salt, pepper, and smoked paprika. Cook until just browned, breaking apart large clumps with a spatula (about 3–4 minutes). Stir in the Worcestershire. Take off the heat. Return the pepper & onion mixture to the skillet and mix with the steak to combine. Taste and adjust seasoning.
• Preheat oven to 375°F.
• Slice the entire sheet of rolls horizontally (keep them connected). Place the bottom half in a greased or parchment-lined 9×13-inch pan. Layer half the provolone slices over the rolls, then spoon on the steak mixture evenly. Add remaining provolone.
• If using, combine the mayo and horseradish in a small bowl; spread evenly over the top rolls, then cap the sliders.
• Stir garlic powder into melted butter. Brush over the tops of rolls. Cover with foil and bake for 15 minutes. Remove foil and bake another 5 minutes, until tops are golden and cheese is melted.
• Rest for 5 minutes before slicing into individual sliders.

Notes

• Shaved steak notes:
  • The recipe is written with 1 pound of fresh shaved steak which makes for a meaty, messy slider. You can reduce the amount to 3/4 pound (12 ounces) if you prefer.
  • Fresh shaved steak can be found in your grocer’s meat department alongside other beef products.
  • Break up the meat into smaller pieces at it cooks to make the sliders easier to slice/pull-apart. Optionally, you can chop the steak with a knife before or after cooking.
• Prep-ahead instructions:
  • The filling can be made 1-2 days ahead and refrigerated.
  • Assemble the sliders up to 24 hours in advance, cover, and bake when ready.

Nutrition

Calories: 315kcal | Carbohydrates: 18g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 306mg | Potassium: 208mg | Fiber: 1g | Sugar: 6g | Vitamin A: 719IU | Vitamin C: 27mg | Calcium: 155mg | Iron: 1mg

Keywords.Keyword beef, cheese, game day, oven, stove top

Drop a comment or question!Have a question about recipe variations or techniques? Did this recipe make your taste buds do a happy dance? Let me know in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.

Pin for Later! Cheesesteak Sliders