Steak and Cheese Sliders
These Steak and Cheese Sliders are the perfect addition to any game day spread or family dinner. They are sure to be a crowd pleaser, made with tender seared steak, melted cheese, and a delicious garlic sauce.
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I don’t know about you but I love Philly cheesesteaks and steak and cheese sandwiches. But, I also love sliders, so I decided to combine them both into one gooey delicious recipe.
And, I am so glad that I did. These are the best sliders that I’ve ever had! If you are like me and love cheesesteaks then you will want to add these Philly Cheesesteak Stuffed Shells to your next meal plan.
Ingredients and Variations
This is a quick overview of the ingredients you need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- steak – I like to use thin sliced ribeye steak, you can also use sirloin. Shaved steak would work as well.
- Oil – I used olive oil, but canola oil or vegetable oil would work as well.
- large onion – I like to use a sweet onion, but a yellow or white onion would also work.
- slider buns – If you can’t find slider buns, you can also use sweet or savory Hawaiian rolls.
- provolone cheese – Swiss cheese, cheddar cheese, or even American cheese would also work.
- butter – I used salted butter, if you use unsalted you may need to add a little extra salt to your garlic butter mixture.
- garlic powder – Fresh or minced garlic would also work.
- dried parsley
- salt and black pepper to taste
- mayonnaise
- fresh garlic cloves – You can also use the jarred kind.
- lemon juice – I like to use fresh lemon juice, but the bottled kind will also work.
- Dijon mustard – You can also use yellow mustard or your favorite grainy mustard.
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
In a small bowl mix the aioli ingredients until combined. Cover and chill in the fridge for at least 30 minutes.
Meanwhile, season the steaks to taste. And, then in a large preheated skillet saute the onions until soft or about 5-7 minutes. Remove and set aside.
In the same skillet add the steak slices and sear for 2-3 minutes on each side. Add the onion and to the skillet.
Place the rolls on a baking sheet, and top with steak mixture, and provolone cheese.
Combine the melted butter, garlic powder, and dried parsley. Then brush on the tops of the buns.
Bake uncovered in the 350-degree preheated oven for 10-12 minutes or until the cheese is melted. Serve with the garlic aioli.
Hint: I love to pair these sliders with this Pesto Orzo Salad or Baked Beans with Hamburger for a great meal. You can also end this meal with a sweet treat like these Mini Blueberry Pies or this Apple and Blackberry Crumble.
Storage
Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing – You can also freeze the leftovers in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating – Reheat in the microwave at 350 degrees for 10 minutes or in the air fryer at 350 degrees for 2-3 minutes.
Wendy’s Test Kitchen Tips
- I prefer to use rib eye steak because of how tender it turns out. But, feel free to use whatever steak you have on hand.
- I like to line my baking sheet with aluminum foil for easy cleanup.
- Instead of dipping your sliders in the garlic aioli feel free to spread it on the slider buns before you load them up with steak and cheese.
Related
Looking for other recipes like this? Try these:
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Steak and Cheese Sliders
Equipment
- small bowl
- large skillet
- Baking Sheet
- pastry brush or bbq brush
Ingredients
- 1 pound steak ribeye or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 large onion thinly sliced
- 12 slider buns
- 12 slices provolone cheese
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
For the Garlic Aioli:
- ½ cup mayonnaise
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
To make the garlic aioli:
- In a small bowl, combine the mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper.
- Mix well until all ingredients are thoroughly combined.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
For the sliders:
- Season the steak slices with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Add the onions, cooking until softened, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the steak slices and cook until browned, about 2-3 minutes per side. Return the cooked onions and bell peppers to the skillet and mix with the steak.
- Preheat the oven to 350°F (175°C). Arrange the bottom halves of the slider buns on a baking sheet. Evenly distribute the steak mixture over the buns.
- Place a slice of provolone cheese on top of the steak mixture.
- Place the top halves of the buns on the cheese.
- Mix the melted butter, garlic powder, and dried parsley together in a small bowl.
- Brush the tops with melted butter with the garlic butter.
- Bake in the preheated oven until the cheese is melted and the buns are lightly toasted about 10-12 minutes.
- Remove from the oven and serve warm with the garlic aioli sauce.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
