Loaded Philly Cheesesteak Sliders with Caramelized Onions and Cheese Whiz Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use both provolone and Cheese Whiz—the provolone stretches while the Cheese Whiz stays creamy. If the Cheese Whiz has thickened, warm it gently with a splash of milk to restore a pourable consistency.

Slice the rolls with a serrated knife to avoid squishing them. For a crispier top, place the sliders under the broiler for the last minute, watching carefully to prevent burning.

Let the cooked steak rest for a couple of minutes before assembling to allow the juices to redistribute. When caramelizing onions, a pinch of salt helps draw out moisture and speeds up the process.

If the sliders are assembled ahead, keep the garlic butter separate and brush just before baking. Use a sharp knife to cut the assembled sliders into individual portions, wiping the blade between cuts for clean edges.

Variations

• Spicy Jalapeño: Add sliced jalapeños to the steak while searing, or top the Cheese Whiz with pickled jalapeños before baking for a spicy kick.
• Mushroom Swiss: Sauté sliced mushrooms with the onions and swap the provolone for Swiss cheese. Use a mushroom-infused garlic butter for extra depth.
• BBQ Bacon: Stir 2 tablespoons of barbecue sauce into the cooked steak and add crispy bacon pieces. Replace the Cheese Whiz with extra provolone.
• Breakfast Style: Serve the sliders with a fried egg on top for a hearty breakfast version. Omit the Worcestershire sauce and use breakfast sausage instead of ribeye.

Storage and make-ahead

Fridge

Store cooled sliders in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or until hot and melty.

Freezer

Freeze assembled but unbaked sliders for up to 1 month. Bake from frozen, adding 10 minutes to the baking time.

Reheat

Reheat refrigerated sliders in a 350°F oven for 10 minutes, or microwave for 30 seconds until warmed through.

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness, or microwave for 30 seconds for a softer texture.

The caramelized onions and cooked steak can be prepared up to 2 days ahead and refrigerated. Assemble the sliders, but do not brush with garlic butter or bake.

Cover and refrigerate for up to 24 hours, then brush with butter and bake as directed, adding 5 minutes to the baking time.

Serving ideas

Serve the sliders warm, pulled apart into individual portions. They are perfect as a main dish with a side salad or coleslaw, or as an appetizer for game day. The sweet rolls and savory filling make them a crowd-pleaser. Provide extra napkins, as the cheese is delightfully messy.

For a complete meal, pair with crispy fries, pickles, or a simple green salad. These sliders also hold up well on a buffet table, staying warm for about 30 minutes.

Cut them into smaller pieces for party bites, or leave them whole for a hearty dinner. The contrast of sweet bread and savory beef is best enjoyed fresh from the oven.

Frequently asked questions

Recipe card

Loaded Philly Cheesesteak Sliders with Caramelized Onions and Cheese Whiz

Prep 20 minCook 25 minTotal 45 minServes 12

Ingredients

• 12 connected Hawaiian sweet dinner rolls
• 400 g thinly shaved ribeye steak
• 2 large onions, sliced
• 2 tbsp butter
• 1 tbsp Worcestershire sauce
• 150 g warm melted Cheese Whiz
• 6 slices provolone cheese
• 2 tbsp melted garlic herb butter

Instructions

1. Melt the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply golden and sweet, about 15 minutes. Season with a pinch of salt.
2. Increase the heat to high and add the shaved ribeye to the skillet. Sear quickly, tossing constantly, until browned and just cooked through, about 2 minutes. Stir in the Worcestershire sauce and season with salt and pepper. Let it rest for 3 minutes before slicing.
3. Preheat the oven to 375°F (190°C). Slice the connected rolls in half horizontally. Place the bottom half in a baking dish. Layer with provolone slices, then the cooked steak and onions. Pour the warm Cheese Whiz evenly over the top.
4. Place the top half of the rolls over the filling. Brush the tops generously with the melted garlic herb butter.
5. Bake the sliders for 12 minutes, until the tops are golden brown and the cheese is bubbling around the edges. Remove from the oven and let cool for 2 minutes before pulling apart.

Contains: gluten, milk, fish

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

30 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.