Philly Cheesesteak Sliders with Provolone

I’m going to take a little break from posting Thanksgiving recipes to share a recipe that I have been DYING to share with you. My fellow readers probably already know that Zach and I have a deep obsession with football and the yummy eats that go along with it. These Philly cheesesteak sliders are just the latest recipe to make it into the round-up. They are perfectly baked little sandwiches: filled with layers of tender flank steak, sauteed onions and peppers and melty provolone cheese. They are brushed with a delish butter, mustard sauce and sprinkled with poppy seeds. These Philly cheesesteak sliders are incredibly easy and a must-have for your next game day party!

I’m not sure how many of you guys know this, but I was raised in the northeast. My dad was in the Air Force and we traveled around a lot before we finally settled in NJ.

By the way, Happy Veteran’s Day to all of those of you serve and have served for our Freedom! Thank YOU!

We lived an hour from Manhattan and 35 minutes from Philadelphia. It was the perfect scenario. To make a long story incredibly short, I have had my fair share of Philly cheesesteaks; and one thing is for certain, each and every person has there own idea of what a Philly cheesesteak should be.

For this recipe, I wanted to honor my childhood by creating a recipe that embodies what I feel represents a Philly cheesesteak. When I think of cheesesteak, I think of thinly sliced steak topped with onions, peppers and melty cheese. Even though, during my childhood, many cheesesteaks were either topped with that cheese stuff that comes out of a can or American, I think provolone is by far the best.

These Philly cheesesteak sliders are simple. You assemble 12 sandwiches by layering thinly sliced flank steak, sauteed onions and pepper and provolone cheese. They are brushed with a mustard, honey and butter sauce and then baked to perfection in a 350 degree F oven. You can feed a whole lot of people for a minimal amount of work, and that is just one of the many reasons I adore these Philly cheesesteak sliders.

Recipe is below, as well as one of my favorite beer pairings!

Beer Love

Now, for the most important part of each and every post: the beer pairing! I LOVE Belgian strong dark ales with steak. It’s just a pairing that I gravitate towards each and every time I have a steak. They tend to be a little bit higher in alcohol content. With many Belgian strong dark ales you get a robust and bold malt character and sometimes notes of fruitiness that can be very reminiscent of red wine. These are just a few of the many reasons that I like them with steak. Here are some Belgian strong dark ales that I love with these Philly cheesesteak sliders! P.S. You will notice some of these beers are imports. They brew a pretty good Belgian strong dark ale over seas!

Trappistes Rochefort 8 – Brasserie de Rochefort

Unibroue’s Trois Pistoles

Allagash’s Odyssey

Russian River’s Salvation

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Philly Cheesesteak Sliders with Provolone

Print Pin Rate
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 sandwiches


  • 3/4 cup unsalted butter divided
  • 2 medium-sized yellow onions sliced
  • 2 green bell peppers seeds and stem removed, sliced
  • 1 pound flank or skirt steak
  • salt and black pepper
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 12 pretzel slider rolls
  • 1/2 pound sliced provolone
  • 1 tablespoons poppy seeds


  • Preheat your oven to 350 degrees F. Line a large baking sheet with foil and spray with a non-stick spray. Set aside.
  • In a large saute pan, melt 1/4 cup of the butter over medium heat. Add the onions and peppers and cook until caramelized and brown, stirring occasionally, about 10-12 minutes. Remove from heat and set aside.
  • Preheat a griddle or grill pan over medium-high heat. Spray the flank or skirt steak with a non-stick spray and season generously with salt and pepper. Place the steak on the hot pan and cook until it's cooked to your liking. I cooked mine for 3 minutes on each side for rare. Set aside to rest for a couple of minutes. Once the steak has rest, cut against the grain in VERY thin slices. Set aside.
  • In a small saucepan, melt the remaining 1/2 cup unsalted butter over medium-low heat. Whisk in the mustard, honey, garlic powder and a dash of salt and black pepper. Cook for 1-2 minutes more and then remove from heat. Set aside.
  • Take the bottoms of your rolls and place them on the prepared baking sheet. Layer on thinly sliced steak, onions and peppers and provolone. Place the tops of the rolls on top. Brush the tops generously with the melted butter/mustard mixture. Sprinkle on the poppy seeds.
  • Cover the pan with foil and bake for 15-20 minutes or until the cheese has melted.
  • Remove from heat and serve immediately. Enjoy!