Mini Cheesesteak Sliders with Caramelized Onions and Provolone
Cheesesteak Sliders
Tender steak and melty provolone with caramelized onions on buttery slider rolls.
Nutrition (per serving)
These mini cheesesteak sliders are my go-to when friends drop by or when I want big flavor without fuss. Thinly sliced steak seared quickly, sweet caramelized onions, and melty provolone tuck into buttery slider rolls for handheld comfort that’s impossible to resist.
They’re fun to make and even more fun to eat — assemble ahead, pop them under the broiler for a minute, and you’ll have warm, cheesy sliders that taste like they came from a street cart. Serve them at game day, casual dinners, or anytime you want a crowd-pleaser.
Ingredients
- Ribeye or sirloin steak, thinly sliced:1 lb
- Slider rolls (dinner rolls):8 pieces
- Provolone cheese slices:8 pieces
- Yellow onion, thinly sliced:1 pieces
- Unsalted butter:2 tbsp
- Olive oil:1 tbsp
- Worcestershire sauce:1 tbsp
- Garlic powder:1/2 tsp
- Kosher salt:3/4 tsp
- Black pepper, freshly ground:1/2 tsp
- Mayonnaise:1/4 cup
- Dijon mustard:1 tbsp
- Pickle slices (optional):8 pieces
- Fresh parsley, chopped (garnish):1 tbsp
Instructions
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If your steak isn't thinly sliced, place in the freezer for 20 minutes to firm slightly, then slice across the grain into very thin strips.
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Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-low. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until deep golden and sweet, about 12–15 minutes. Reduce heat if they start to brown too quickly. Remove onions to a bowl.
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Pat the steak slices dry and toss with Worcestershire sauce, garlic powder, salt, and pepper.
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Increase skillet heat to medium-high and add a little oil if needed. Working in batches, spread the steak in the pan and sear, stirring and breaking up pieces, until just browned, about 1–2 minutes per batch.
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Return the caramelized onions to the skillet with the steak and toss to combine. Taste and adjust seasoning.
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Split the slider rolls horizontally and brush the cut sides with the remaining 1 tbsp melted butter. Place cut-side down on a baking sheet and toast under a broiler or in a hot oven for 1–2 minutes until lightly golden.
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Mix mayonnaise and Dijon mustard in a small bowl to make the quick sauce.
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Spoon the steak-and-onion mixture onto the toasted roll bottoms, top each with a provolone slice (and a pickle slice if using), then place the tops on. Arrange assembled sliders on the baking sheet.
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Bake sliders at 350°F for 4–6 minutes, or broil briefly just until the cheese is melty and everything is warmed through.
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Garnish with chopped parsley, cut the slider tray into individual sandwiches, and serve warm with extra sauce on the side.
Tips & Notes
- Freeze the steak for 20–30 minutes before slicing — it makes paper-thin slices easy to get.
- Don’t overcrowd the pan when searing steak; cook in batches so you get quick browning without steaming.
- Caramelize the onions ahead of time and refrigerate; they keep for several days and deepen in flavor.
