If you are looking for an easy, crowd-pleasing meal, these steak and cheese sliders check all the boxes.
Made with tender sliced steak, melted provolone, and soft slider buns, they’re perfect for game day, casual gatherings, or a simple weeknight dinner.
Steak and Cheese Sliders are great alone with a side of chips and 2 Ingredient Guacamole or No Mayo Coleslaw.
If your family likes soup and sandwiches, serve them as a compliment with Slow Cooker Minestrone Soup.
How to Make Steak and Cheese Sliders
This recipe walks you through everything you need to know—from choosing the best steak to serving tips—so you can make steak and cheese sliders that turn out flavorful, satisfying, and easy to share.
Here’s a list of what you need:
- 1 lb steak (ribeye or sirloin), thinly sliced
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 12 slider buns
- 12 slices provolone cheese
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
For the Garlic Aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
To make the Garlic Aioli:
Whisk the mayonnaise, garlic, lemon juice, Dijon mustard, salt, and pepper together in a small bowl until smooth. Cover and chill for at least 30 minutes so the flavors can blend.
To make the Steak and Cheese Sliders:
Lightly season the steak with salt and pepper and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes. Transfer the onions to a plate.
Using the same skillet, cook the steak slices until seared and cooked through, about 2–3 minutes per side. Add the cooked onions and bell peppers back to the pan and stir to combine. Remove from heat.
Preheat the oven to 350°F (175°C). Place the bottom halves of the slider buns on a baking sheet and spoon the steak mixture evenly over each bun. Top with provolone cheese, then add the bun tops.
Stir together the melted butter, garlic powder, and parsley, then brush the mixture over the buns.
Bake until the cheese has melted and the buns are lightly crisped, about 10–12 minutes. Serve warm with the garlic aioli on the side or spread onto the sliders.
Frequently Asked Questions
What is the best steak for these sliders?
The best steak for steak and cheese sliders is a tender, quick-cooking cut such as sirloin, ribeye, or shaved steak. These cuts cook fast and stay juicy, making them ideal for slider recipes.
Can steak and cheese sliders be made ahead of time?
Yes, these sliders can be made ahead. You can cook the steak and vegetables in advance, then assemble and bake the sliders just before serving for the best texture and flavor.
What cheese is best for steak and cheese sliders?
Provolone cheese is one of the most popular choices because it melts well and complements the steak.
Mozzarella, white cheddar, American, and pepper jack are also great options.
Does this recipe need to include onions?
Many steak and cheese slider recipes include sautéed onions, but they are optional.
You can customize your sliders with mushrooms and bell peppers or keep them simple with just steak and cheese.
What buns should I use?
Soft slider rolls or Hawaiian rolls work best for steak and cheese sliders. They hold up well during baking and absorb flavor without becoming soggy.
How do you keep steak tender in sliders?
To keep steak tender for the sliders, cook it quickly over medium-high heat and avoid overcooking.
Since the sliders bake in the oven, slightly undercooking the steak on the stovetop helps prevent dryness.
Are these sliders good for parties?
Yes, steak and cheese sliders are perfect for parties, game day, and gatherings. They are easy to assemble, bake in one pan, and serve to a crowd.
What sauces go with steak and cheese sliders?
If you are not a fan of garlic aioli, try horseradish sauce, mayonnaise, or Dijon mustard. Sauces can be spread on the buns or served on the side for dipping.
How should steak and cheese sliders be served?
These sliders should be served warm, with melted cheese and lightly toasted buns. They pair well with fries, chips, or a simple salad for a complete meal.
Steak and Cheese Sliders
Ingredients
- 1 lb steak ribeye or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 large onion thinly sliced
- 12 slider buns
- 12 slices provolone cheese
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
For the Garlic Aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- For the Garlic Aioli: Whisk the mayonnaise, garlic, lemon juice, Dijon mustard, salt, and pepper together in a small bowl until smooth. Cover and chill for at least 30 minutes so the flavors can blend.
- For the Sliders: Lightly season the steak with salt and pepper and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes. Transfer the onions to a plate.
- Using the same skillet, cook the steak slices until seared and cooked through, about 2–3 minutes per side. Add the cooked onions and bell peppers back to the pan and stir to combine. Remove from heat.
- Preheat the oven to 350°F (175°C). Place the bottom halves of the slider buns on a baking sheet and spoon the steak mixture evenly over each bun. Top with provolone cheese, then add the bun tops.
- Stir together the melted butter, garlic powder, and parsley, then brush the mixture over the buns.
- Bake until the cheese has melted and the buns are lightly crisped, about 10–12 minutes. Serve warm with the garlic aioli on the side or spread onto the sliders.
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