Philadelphia Cheese Steak Sliders on Hawaiian Rolls Recipe
There’s something wildly satisfying about biting into a warm, cheesy, meaty Philadelphia cheese steak slider—especially when you’ve made it at home without a flattop griddle, deli slicer, or pricey ribeye. Recreate this iconic sandwich in slider form, using simple tools and smart substitutions that make it accessible for two.
Servings: 2 people
Ingredients
- 5 Ounces of flank steak
- 4 King’s Hawaiian Rolls
- 1 tablespoon vegetable oil
- 1 tablespoon ghee or unsalted butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup of yellow onion thinly sliced, 2-inches long
- ½ cup of red bell pepper thinly sliced, 2-inches long
- ½ cup yellow bell pepper thinly sliced, 2-inches long
- ⅛ cup grated Parmesan cheese
- 2 slices provolone American, or pepper jack cheese
- Hot sauce optional
Instructions
- Freeze Steak: Place flank steak on a baking sheet and freeze for 1 hour.
- Toast Rolls: Preheat oven to 400°F. Split and toast rolls until lightly golden.
- Slice Steak: Thinly slice steak across the grain. Rough chop 10–20 times.
- Cook Steak: Heat oil and ghee or butter in a 10-inch hot cast iron skillet. Sear steak undisturbed for 2–3 minutes, until meat touching the pan begins to brown.
- Add Veggies: Stir in onions and peppers. Cook 4–5 minutes, stirring occasionally.
- Cheese It Up: Season with salt and pepper and hot sauce. Add Parmesan and lay cheese slices on top. Let melt, then stir everything together.
- Assemble: Fill toasted rolls with hot steak mixture. Serve immediately.