The first time I made these Steak and Cheese Sliders, they disappeared before I could plate them properly.
They’re fast, messy in the best way, and endlessly adaptable for game day or a weeknight dinner.
This recipe is a winner because it uses simple pantry ingredients to deliver big, savory payoff in under 30 minutes.
Why You’ll Love This Recipe
- Perfect party portion: 12 slider buns make them ideal for sharing or meal-prep portions.
- High-impact flavor from a small list of ingredients.
- Speed: from skillet to table in about 25–30 minutes.
- Flexible toppings let you customize for kids or grown-up palates.
- Leftovers reheat beautifully for quick lunches.
These sliders balance a tender, seasoned steak bite with gooey melted cheese and a brushed-butter bun that crisps and browns in the oven. The contrast of the browned steak edges, molten cheese, and buttery bread gives you that classic savory, slightly crunchy, and creamy texture in each bite. Add sautéed onions or peppers and you introduce sweet caramel notes or a bright vegetal pop that keeps the sandwich from feeling one-note.
"Five stars — made these for a Super Bowl party and they were gone in 10 minutes. So easy and gloriously cheesy." — Jamie, home cook
Key Ingredients
Seasoned steak (1 lb), cut into strips — The steak is the flavor engine here. Use a flank or skirt cut for fast cooking and a good beefy flavor. Season simply with salt and pepper or a store steak rub; if you plan to slice ahead, freeze briefly to make cleaner strips.
Slider buns (12) — Soft, slightly sweet slider buns are important because they soak up meat juices and butter without falling apart. King’s Hawaiian-style or a bakery soft roll work best; avoid dense sandwich rolls that won’t crisp the same way.
Cheese (4 slices; cheddar or provolone suggested) — Choose a cheese that melts smoothly. Provolone gives a mild, creamy pull while sharp cheddar adds tang. Pre-sliced deli cheese melts evenly; for extra richness try thinly slicing a block of smoked provolone.
Butter (2 tbsp), melted — Brushing the buns with butter is the shortcut that creates golden, flavorful tops and helps them brown evenly in the oven. Use real butter for flavor; a little garlic powder in the butter is a quick flavor hack.
Full ingredient list:
- 1 lb seasoned steak, cut into strips
- 4 slices cheese (cheddar or provolone)
- 12 slider buns
- 2 tbsp butter, melted
- Salt and pepper, to taste
- Optional toppings: sautéed onions, peppers, or garlic
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C).
Line a baking sheet with foil for easier cleanup, and split the slider buns so the tops and bottoms are separate.
Pro Tip: Preheating the oven first helps the cheese melt evenly without overcooking the steak.
Step 2: Cook the steak
Heat a skillet over medium-high heat until very hot.
Add a little oil, then sear the seasoned steak strips in a single layer until they brown and are cooked through, about 5–7 minutes total.
Stir once or twice to get an even sear and avoid overcrowding the pan.
Pro Tip: You’ll know the steak is ready when the strips have a golden-brown crust on the edges and are no longer pink inside.
Step 3: Butter the buns
While the steak cooks, melt the butter and brush it onto the insides and outsides of the slider buns.
Be generous on the tops so they caramelize in the oven; a light brush on the insides keeps them from going soggy.
Pro Tip: If you like, mix a pinch of garlic powder or dried oregano into the butter before brushing.
Step 4: Assemble the sliders
Place the bottom halves of the buns on the prepared baking sheet.
Layer the cooked steak evenly across the bottoms, then top with cheese slices, tearing a slice if needed to cover all sliders.
Add any optional toppings — sautéed onions, peppers, or a quick garlic sauté work great — then set the top halves of the buns on.
Pro Tip: Arrange the steak so each slider gets a roughly equal amount; for easier slicing, press the top buns down lightly.
Step 5: Final butter and bake
Brush the remaining melted butter over the tops of the buns.
Bake in the preheated oven for 10–15 minutes, until the cheese is fully melted and the buns are golden and slightly crisp.
Remove from oven, slice into individual sliders, and serve warm.
Pro Tip: Flip the baking sheet under the broiler for 30–60 seconds at the end if you want extra browning — watch closely to avoid burning.
Expert Tips for Success
- Use high heat for the steak sear: A very hot skillet creates the Maillard crust that delivers intense, beefy flavor. Let the pan heat for several minutes before adding the meat.
- Slice steak against the grain: Cutting across the muscle fibers shortens the strands and yields tender bites that are easy to chew in a slider.
- Don’t skip the butter: That brushed butter transforms soft buns into golden, slightly crisp crowns that balance the rich filling. Use real butter for flavor; a compound butter with minced garlic and parsley is terrific.
- Cheese placement matters: Place a full slice or torn pieces over the steak so every slider gets an even melt. If you’re using a very sharp cheddar, consider adding a milder cheese layer to prevent overpowering the meat.
- Manage moisture from toppings: If you add sautéed onions or peppers, cook them till they release and re-absorb moisture so they don’t make the buns soggy. Caramelize slowly over medium heat for the best texture.
- Batch assembly for parties: Assemble sliders on a rimmed baking sheet and bake multiple trays at 350°F, rotating them halfway through for even browning.
- Watch your oven time: Slider buns vary in thickness; check at 10 minutes and then every 2 minutes until the cheese is melty and tops are golden.
- Make-ahead tip: Cook the steak and prepare toppings up to 24 hours before serving. Reassemble and bake when guests arrive for peak freshness.
- For a crispy top, finish under a high broil for 30–60 seconds, eyes on the tray the entire time to prevent burning.
- Use a serrated knife or dental floss to slice: A long serrated knife gives a clean cut; unflavored dental floss can also slice through the sliders cleanly without squashing them.
Storage & Freezing
Fridge storage: Cool sliders to room temperature, then wrap tightly in plastic wrap or place in an airtight container.
Store for up to 3 days in the refrigerator. Reheat in a 350°F oven covered with foil for 10–12 minutes or until warmed through to keep the bun from drying out.
Freezer storage: For longer storage, assemble sliders but do not bake. Wrap the entire tray tightly in plastic and then foil, or place individual sliders in freezer bags with as much air removed as possible.
Freeze for up to 2 months. To reheat, thaw overnight in the fridge and then bake at 350°F for 12–18 minutes until the cheese melts and the inside reaches a safe, warm temperature.
Best reheating method: Avoid the microwave when possible; it makes the bun gummy. Reheat in a preheated oven or toaster oven, covered with foil for most of the time and uncovered the last few minutes for crisping.
If microwaving is necessary, zap for 30–45 seconds then finish under a broiler or in a skillet to recover some texture.
Variations & Substitutions
Philly-style: Add sautéed onions and green bell peppers and swap provolone for thinly sliced American cheese for a classic Philly vibe.
Spicy kick: Mix sliced jalapeños into the toppings and brush a chipotle-lime butter on the bun tops for smoke and heat.
French onion twist: Use caramelized onions, Gruyère cheese, and a light smear of Dijon mustard for a rich, savory slider that nods to French onion soup.
Low-carb swap: Use large lettuce leaves or low-carb buns to wrap the steak and cheese for a lighter option; the steak and cheese combo still shines without the roll.
Frequently Asked Questions
Q: Can I use pre-cooked steak or roast beef for these sliders?
A: Yes. Pre-cooked steak or thinly sliced roast beef works well and speeds assembly. Reheat the meat briefly in a skillet with a splash of beef broth to prevent drying, then layer with cheese and bake until the cheese melts. This is a good make-ahead shortcut.
Q: What’s the best cheese for melting without getting greasy?
A: Provolone and American melt smoothly without separating. Milder cheddars also melt well if shredded finely. Avoid aged, dry cheeses that won’t produce a gooey texture.
Q: Can I make vegetarian sliders with this method?
A: Absolutely. Swap seasoned steak for sliced, marinated portobello mushrooms or thinly sliced seitan. Cook the mushroom or seitan strips until caramelized, then assemble exactly the same way with cheese and buttered buns.
Q: How many sliders does this recipe feed?
A: This makes 12 standard sliders. As an appetizer, plan on 2 per person; as a main dish, expect 3–4 per person depending on appetite and sides served.
Q: Can I assemble the sliders ahead and bake later?
A: Yes. Assemble fully, cover, and refrigerate for up to 24 hours. Bake from chilled, adding a few extra minutes to reach even heat and melted cheese.
Final Thoughts
These Steak and Cheese Sliders are a fast, crowd-pleasing recipe that rewards simple technique with big flavor.
Give the butter-brushed buns and high-heat sear a try — small adjustments like those make a huge difference.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Conclusion
For an alternate take on steak-and-cheese handhelds, check out Garlic & Zest’s Ultimate Steak and Cheese Sliders for more technique ideas.
If you want a classic Philly-inspired spin with different topping ideas, see the Philly Cheesesteak Sliders at Kroll’s Korner.
For another tested family-friendly slider recipe with step-by-step photos, compare notes with The Latina Homemaker’s Philly Cheesesteak Sliders.
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Steak and Cheese Sliders
Ingredients
Main Ingredients
- 1 lb seasoned steak, cut into strips Flank or skirt cut is recommended for fast cooking and good flavor.
- 12 pieces slider buns Soft, slightly sweet buns like King's Hawaiian-style are best.
- 4 slices cheese (cheddar or provolone) Choose a cheese that melts smoothly; provolone for mild flavor, cheddar for sharpness.
- 2 tbsp butter, melted Brushing on buns adds flavor and helps them brown.
- to taste salt and pepper For seasoning the steak.
Optional Toppings
- sautéed onions, Adds sweet caramel notes.
- peppers, or garlic For adding a bright, vegetal pop.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with foil.
- Split the slider buns so the tops and bottoms are separate.
Cooking the Steak
- Heat a skillet over medium-high heat until very hot and add a little oil.
- Sear the seasoned steak strips in a single layer until browned and cooked through, about 5–7 minutes.
Butter the Buns
- While the steak cooks, melt the butter and brush it onto the insides and outsides of the slider buns.
Assembling the Sliders
- Place the bottom halves of the buns on the prepared baking sheet and layer the cooked steak evenly.
- Top with cheese slices and any optional toppings, then place the top halves of the buns on.
Final Baking
- Brush the remaining melted butter over the tops of the buns.
- Bake for 10–15 minutes, until cheese is fully melted and buns are golden.
- Slice into individual sliders and serve warm.
