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Spicy Marinated Philly Cheese Steak Sliders 




  • 2 lb ribeye steak
  • 1 cup moore’s spicy marinade, divided
  • 1 green bell pepper, sliced thin
  • 1 cup sliced button mushrooms
  • 1 small yellow onion, sliced
  • 4 tbsp extra virgin olive oil
  • 1 (12-ounce) package sweet Hawaiian rolls
  • 6 tbsp melted butter, divided
  • 6 slices provolone cheese



  1. In a gallon size zip-top plastic bag, combine steak and 1/2 cup marinade. Chill for at least 2 hours, or overnight. 
  2. In a separate gallon size zip-top bag, combine remaining 1/2 cup marinade and green bell pepper, mushrooms, and onion. Chill for at least 2 hours, or overnight. 
  3. Remove vegetables from plastic bag and discard marinade. 
  4. In a cast iron skillet, add 2 tablespoons oil over medium-high heat. Add vegetables and cook until tender, about 3 minutes. Remove from skillet and set aside. 
  5. To the same skillet, add remaining 2 tablespoons oil over medium-high heat. Add steak cook until desired degree of doneness. Remove from skillet and set aside to cool slightly. 
  6. Preheat oven to 350. Spray a 9 x 13-inch baking pan with cooking spray; set aside. 
  7. Without separating the rolls, cut the entire package of rolls in half horizontally. Brush bottom of rolls with 3 tablespoons melted butter. 
  8. Layer cheese onto buttered roll bottoms. Add steak and vegetables. Top with the roll tops. Brush tops of rolls with remaining 3 tablespoons melted butter. 
  9. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes. Remove from oven and cool slightly. Cut rolls at perforated lines. Serve warm. 

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