Cheesesteak Sliders

These Cheesesteak Sliders are everything you love about the classic sandwich. Melty cheese, tender ribeye, and buttery rolls, all baked into a crave-worthy pull-apart bite. Perfect for game day, parties, or weeknight indulgence, they come together fast and disappear even faster.

Why You’re Going to Love This Recipe

• Crowd Pleasing Whether you’re feeding friends or family, these sliders hit every savory, cheesy note
• Quick and Easy Minimal prep and maximum flavor make this perfect for busy weeknights
• Irresistible Garlic Butter Topping That golden, garlicky finish on the buns is next level
• Classic Cheesesteak Vibes You get all the richness of the Philly favorite, just in slider form

Ingredients

Rolls and Cheese
Hawaiian sweet rolls
American cheese
Provolone cheese
Mayonnaise

Steak Filling
Thinly shaved ribeye
Diced onions
Diced bell peppers
Salt
Black pepper

Garlic Butter
Butter, melted
Garlic
Salt

Instructions

Make the Garlic Butter
In a small bowl, mix together melted butter, garlic, and a pinch of salt. Set aside.

Cook the Steak Filling
In a hot skillet, add oil and sear the ribeye until nearly cooked through. Toss in onions and bell peppers, cooking until tender and lightly caramelized. Season with salt and pepper.

Assemble the Sliders
Preheat oven to 400°F
Slice the rolls horizontally and spread mayo on both the top and bottom halves. Place the bottom layer on a lined baking sheet

Layer with American and provolone cheese, followed by the steak and veggie mixture. Add another layer of both cheeses, then crown with the top buns. Brush generously with garlic butter.

Bake and Serve
Toast in the oven for 8 to 10 minutes, until the cheese is melty and the tops are golden brown

Once out of the oven, brush on more garlic butter, sprinkle with parmesan cheese, and finish with freshly chopped parsley. Serve hot and watch them vanish.

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Cheesesteak Sliders

If you’ve ever craved a Philly cheesesteak wrapped in a soft, buttery hug, this one’s for you. These Cheesesteak Sliders are stuffed with juicy ribeye, sautéed onions and peppers, and a double layer of gooey cheese, all nestled between sweet Hawaiian rolls. Brushed in garlicky butter and baked to golden perfection, they’re the kind of snack that turns any gathering into a party.

Author kingcooks

Ingredients

• 12 count Hawaiian Rolls
• 10 slices American cheese
• 8 slices provolone cheese
• 1/2 cup mayo

Steak Filling

• 12 oz thinly shaved ribeye
• 1/2 cup onion diced
• 1/2 cup bell peppers diced
• 1 tsp salt
• 1 tsp pepper

Garlic Butter

• 4 tbsp butter melted
• 1 tsp garlic
• 1/4 tsp salt

Instructions

Garlic Butter

• To a small bowl, add all ingredients listed under “Garlic Butter.” Once combined, set aside.

Steak Filling

• In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper.

Assemble

• Preheat oven to 400F
• Slice a 12-pack of Hawaiian sweet rolls in half lengthwise and spread a generous layer of mayo on both sides. Transfer the bottom half to a prepared baking sheet. Add six slices of American cheese and four slices of provolone cheese.
• Top with the tender steak and veggies. Add another layer of American and provolone cheese. Return the top buns and brush on a healthy amount of garlic butter. Toast until the cheese is melted and the tops are golden brown. This should take about 8-10 minutes.
• Once out of the oven, brush on more garlic butter, a few sprinkles of parmesan cheese and freshly chopped parsley. Enjoy!

Out of this World Cheesesteak Egg Rolls

Why You’re Going to Love This Recipe
These crispy cheesesteak egg rolls are what happens when late-night cravings get a glow-up. You’ve got tender ribeye, sautéed peppers and onions, and not one but two cheeses wrapped up in a crunchy golden shell. They’re bold, juicy, and downright addictive. Here’s why you’ll love them:

• All the flavor of a Philly cheesesteak packed into a crispy, hand-held bite
• Double cheese melt factor with mozzarella and American
• Crowd-pleasing appetizer or indulgent snack
• Air fryer friendly for an easy, no-fuss option
• That homemade ranch? Chef’s kiss

Ingredients You’ll Need
Ribeye steak
Onion
Bell pepper
Salt
Pepper
Egg
Water or milk
Mozzarella cheese
American cheese
Egg roll wrappers
Canola oil
Buttermilk
Mayonnaise
Sour cream
Chives
Dill
Onion powder
Garlic powder
Sugar

How to Make It (WATCH HERE)

Step One: Make the Ranch
In a bowl, whisk together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth and creamy. Chill it in the fridge until you’re ready to dip.

Step Two: Whisk the Egg Wash
In a small bowl, whisk the egg with a splash of water or milk. Set aside.

Step Three: Cook the Filling
Sauté the ribeye in a hot pan with a little oil until mostly cooked through. Add diced onions and peppers and let everything cook down until caramelized and golden. Season to taste and let cool slightly.

Step Four: Assemble the Egg Rolls
Lay out an egg roll wrapper. Add a slice of mozzarella, a slice of American, and a scoop of the steak mixture. Brush the edges with egg wash, fold up the bottom corner, tuck in the sides, and roll tightly. Repeat until all the filling is used.

Step Five: Fry Until Crispy
Heat oil in a pot. Fry egg rolls in batches until golden brown and crispy on all sides. Drain on a paper towel-lined plate.

Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly spray the egg rolls with oil and place them in a single layer in the basket. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crisp.

Storage Tips
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge and enjoy within 3 days.

Freezing Instructions
Freeze before frying for best results. Arrange the assembled egg rolls on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready to enjoy.

Reheating Instructions
For best texture, reheat in a 375°F oven or air fryer until hot and crispy, about 5 to 7 minutes. Avoid the microwave—it’ll soften the wrapper and dull the crunch.

Serve With
That tangy, herby ranch was made for these. Or switch things up with spicy mayo, sriracha ketchup, or queso. Whatever your vibe, these egg rolls are ready for it.

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Crispy Cheesesteak Egg Rolls

Cheesesteak meets crispy golden bliss in these over the top egg rolls. Thinly shaved ribeye, sautéed peppers and onions, and a melty duo of mozzarella and American cheese wrapped up tight and fried until gloriously crunchy. Dunked in homemade ranch? Game over. These are bold, beefy, and built to impress whether you’re feeding a crowd or just treating yourself to a moment of pure cheesy joy.

Course Appetizer, brunch

Cuisine American, Asian, Chinese

Keyword cheesesteak, egg rolls

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 9-10 egg roll wrappers
• 9-10 mozzarella cheese slices
• 9-10 american cheese slices
• Canola oil for frying

Steak Filling

• 12 oz thinly shaved ribeye
• 1/2 cup onion diced
• 1/2 cup bell peppers diced
• 1 tsp salt
• 1 tsp pepper

Egg Wash

• 1 egg
• 1 tbsp water or milk

Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Instructions

Homemade Ranch Dressing

• In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.

Egg Wash

• In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.

Steak Filling

• In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper. Let cool slightly before assembling.

Assemble

• Place an egg roll wrapper on a flat surface. Add one slice of mozzarella and one slice of American cheese to the center, followed by a few tablespoons of the steak filling. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling and cheese are used.
• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate.
• Serve hot with a side of the homemade ranch dressing and enjoy!