Cheesesteak Sliders with Peppers and Garlic Mayo Recipe

Hey friend, if you’re craving something seriously tasty and totally crowd-pleasing, you’ve got to try my Cheesesteak Sliders with Peppers and Garlic Mayo Recipe. These little flavor bombs are packed with tender, thinly sliced ribeye, sizzling peppers, and a creamy garlic mayo that’ll make your taste buds sing. Plus, they’re perfect for game day, parties, or a fun family dinner. Stick around because I’m sharing all my insider tips so you can nail this recipe every time!

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Ingredients You’ll Need

The magic of this Cheesesteak Sliders with Peppers and Garlic Mayo Recipe comes from how these ingredients balance each other—rich beef, sweet peppers, melty cheese, and that addictive garlic mayo all hugged by soft buns. I always recommend fresh veggies and quality beef for the best results.

• Ribeye or sirloin steak: I prefer ribeye for its tenderness and fat, but sirloin works if you trim well.
• Lawry’s Seasoned Salt: Adds a nostalgic, savory kick that’s better than regular salt alone.
• Black pepper: Freshly ground is best to bring a little warmth without overpowering.
• Vegetable oil: High smoke point keeps the beef searing nicely without burning.
• Yellow onion: Gives sweetness and depth once sautéed.
• Green and red bell peppers: They add color, crunch, and a subtle sweetness.
• Kosher salt: Helps to draw out moisture and enhances the veggie flavors.
• King’s Hawaiian rolls: These sweet, soft buns are a game-changer for sliders.
• Mayonnaise: The base for the luscious garlic mayo spread.
• Garlic cloves: Pressed for the best infusion of garlicky goodness.
• Provolone cheese slices: Mild and melty, essential for the classic cheesesteak vibe.
• Butter: Mixed with garlic salt and Worcestershire sauce to brush on tops for extra flavor and shine.
• Garlic salt: Enhances the butter glaze with subtle garlic notes.
• Worcestershire sauce: Adds umami depth to the butter topping.
• Fresh parsley (optional): For a fresh, bright garnish to finish.

Variations

I love how versatile this Cheesesteak Sliders with Peppers and Garlic Mayo Recipe is—you can easily tweak it to your taste or dietary needs without losing any of that tremendous flavor.

• Cheese Variation: Sometimes I swap provolone for mozzarella or American cheese if I want a creamier melt, and it’s still fantastic.
• Veggie Boost: Adding mushrooms or jalapeños gives a nice earthiness and a little heat that my family loves.
• Make it Spicy: A dash of hot sauce in the garlic mayo or some crushed red pepper flakes on the beef ups the heat pleasantly.
• Low-Carb Option: I’ve had success serving the filling over lettuce wraps when I want a lighter meal.

How to Make Cheesesteak Sliders with Peppers and Garlic Mayo Recipe

Step 1: Prep and Slice Your Beef

First things first—trimming excess fat from the beef is key for that perfect texture without too much grease. Once trimmed, pop your beef in the freezer for about 30 minutes; this makes it easier to slice very thin, which is a must in this recipe. Thin slices cook quickly and stay tender, which is exactly what you want. Slice against the grain for maximum tenderness, then season your slices generously with Lawry’s seasoned salt and a good crack of black pepper.

Step 2: Sear the Beef in Batches

Heat a teaspoon or two of vegetable oil in a sauté pan over medium-high heat. I learned the hard way that overcrowding the pan steams the beef instead of browning it, so cook your slices in batches. Let each batch brown undisturbed for about 2 minutes per side to get that gorgeous caramelization, then scoop them onto a plate with a slotted spoon. Add oil between batches if the pan looks dry.

Step 3: Sauté Onions and Peppers

Using the same pan (hello flavor!), toss in your diced onions and bell peppers with a pinch of kosher salt. Cook over medium heat for around 7 minutes, stirring occasionally until they’re fragrant and just softened—not mushy. These veggies add sweetness and vibrant color that balance the savory meat perfectly.

Step 4: Assemble Your Sliders

Slice your King’s Hawaiian rolls in half horizontally but don’t separate the pieces—you’ll keep them together to make assembly easier. Place the bottom halves in a 9×13-inch baking dish or on a parchment-lined baking sheet. Now, whisk together your mayo and pressed garlic to create your garlic mayo spread; slather this on both the top and bottom cut sides of the rolls. Layer half of your provolone cheese slices on the bottom buns, then evenly spread the cooked beef over the cheese. Follow with the sautéed onions and peppers, and top all of that with the remaining provolone slices.

Step 5: Finish, Bake, and Serve

Place the top halves of the rolls over the cheese layer. In a small bowl, melt the butter and mix in garlic salt plus a dash of Worcestershire sauce. Brush this heavenly butter mixture over the tops of the rolls—you don’t have to use all of it, but trust me, it makes a difference. Cover your sliders tightly with foil and bake at 350°F for 10 minutes, then remove the foil for another 10 minutes until everything is hot and melty. Once out of the oven, brush leftover butter on the tops for a shiny finish and sprinkle with fresh parsley if you like a pop of color.

How to Serve Cheesesteak Sliders with Peppers and Garlic Mayo Recipe

Garnishes

I like to sprinkle fresh, chopped parsley right on top after baking—not just for the pop of color but also for a mild fresh herb flavor that cuts through the richness. Sometimes, a little extra cracked black pepper or even a pinch of crushed red pepper flakes adds a nice subtle heat that guests adore.

Side Dishes

My family goes crazy for pairing these sliders with crispy oven-baked fries or a simple green salad with a tangy vinaigrette to balance things out. Roasted sweet potato wedges or even a crunchy coleslaw are brilliant partners to these cheesy, meaty sliders as well.

Creative Ways to Present

For parties, I love serving these sliders on a wooden board lined with parchment and surrounded by small bowls of extra garlic mayo, hot sauce, and pickles. It makes it feel festive and lets everyone customize their sliders. Another fun idea is to add tiny toothpicks decorated with little flags or olives to keep the sliders together and add visual flair.

Make Ahead and Storage

Storing Leftovers

Leftover cheesesteak sliders store beautifully in an airtight container in the fridge for up to 3 days. I recommend wrapping them individually in foil before placing them in containers to keep the bread from getting soggy. Just reheat gently to avoid drying out the beef.

Freezing

I’ve frozen fully assembled cheesesteak sliders wrapped tightly in foil and placed in freezer bags. They freeze well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating. This trick is great if you want to prep ahead for a big event.

Reheating

To keep these sliders juicy, I reheat them in the oven wrapped in foil at 300°F for 10–15 minutes. For a little crisp on top, open the foil the last few minutes. Microwaving works but tends to make the buns a bit soft, so the oven is my go-to method whenever possible.

FAQs

Final Thoughts

I absolutely love how this Cheesesteak Sliders with Peppers and Garlic Mayo Recipe turns out every single time. It’s my go-to when I want something that feels indulgent but still hits all the right comfort food notes. Plus, it’s a real crowd favorite—whether it’s a casual family dinner or a party with friends. I hope you enjoy making it as much as I do, and that it becomes a staple in your kitchen too. Trust me, once you try these sliders, you’ll be hooked!

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