These Keto Philly Cheesesteak Sliders make a great appetizer, game-day snack, or fun dinner! Loaded with buttery beef, peppers, and onions these are too delicious!
What is it about sliders that are so fun? I mean, it’s something about a tiny little sandwich that just makes everything better. We’re all about them. These Keto Philly Cheesesteak Sliders are loaded with flavor, they may just be my favorite slider so far. Hard to say though since we have so many slider recipes already here on CIK and more coming your way. Keto Cuban Sliders anyone? How about Ham + Poppy Seed Sliders? Ya, we’re a tad obsessed.
For these sliders, you’ll start by mixing up a batch of our famous Keto Dinner Rolls. Feel free to make the dough a day or so ahead and bake them right before you’ll be serving them for the best flavor. You can also completely bake them ahead of time, just be sure to reheat in a warm oven before moving on to the next steps of creating the sliders.
The beef mixture here is the same one we use for our Keto Philly Cheese Steak Stuffed Peppers. It’s perfectly buttery and just so delicious.
You’re next get together is going to be so tasty with a batch of these!
Keto Philly Cheesesteak Sliders
- 1 batch keto dinner rolls
- 1 lb shaved ribeye
- ½ lb deli sliced provolone cheese
- 3 tablespoons butter
- 1 bell pepper thinly sliced
- ½ large white onion thinly sliced
- Salt to taste
- Make a batch of keto dinner rolls according to this recipe except make them larger into 12 rolls, not 24. Let cool then remove the rolls in one large piece from the skillet, carefully slice the rolls in half then add the bottom back to the skillet.
- Heat a large 10.5″ cast-iron skillet over medium-high heat. Once hot add the butter, then the steak. Brown the steak for 3-4 minutes then add in sliced peppers and onions. Cook for about 5 minutes until the peppers and onions are soft.
- Place the beef mixture onto the bottom layer of the rolls, top with provolone, and the top of the rolls.
- Transfer to the oven and bake at 400° F. for 10-15 minutes until the cheese is melty. Cover with foil if the tops of the rolls start to brown too quickly.