Philly Cheese Steak Meatball Sliders with Peppers and Onions
These hearty sliders capture all the classic Philly cheesesteak flavors in an easy-to-make format. Frozen meatballs are topped with sautéed bell peppers and onions, then smothered in melted Velveeta and provolone cheese on soft dinner rolls. Perfect for game day gatherings, casual dinners, or feeding a crowd. The combination of two cheeses creates an extra creamy, indulgent experience that rivals any traditional cheesesteak sandwich.
Ingredients
- 1 tablespoon oil
- 2 medium red, yellow or green bell peppers, cut into 1/4-inch thick strips
- 1 large yellow onion, sliced
- 1 tablespoon Montreal steak grill seasoning
- 1 package 12-count dinner rolls, not pulled apartslider buns1:1
Individual buns work well
- 24 frozen plain meatballs, cooked as directed on packageground beef formed into small meatballs1:1
Use 1.5 lbs ground beef, season and form into 24 small meatballs
- 4 slices Kraft Velveeta original cheese
- 4 slices provolone cheese
- 1 tablespoon butter, melted
Instructions
- 1
Heat oven to 375°F
- 2
Heat oil in 12-inch nonstick skillet over medium-high heat until hot
- 3
Cook bell peppers, onion and grill seasoning in oil 8 to 10 minutes, stirring frequently, until peppers and onions are soft
- 4
Slice sheet of dinner rolls in half horizontally
- 5
Place bottom half in ungreased 13x9-inch baking dish
- 6
Place 2 meatballs on each roll bottom
- 7
Spoon peppers and onions over meatballs
- 8
Top with sliced cheeses
- 9
Place top half of rolls over cheese
- 10
Brush melted butter over top of rolls
- 11
Bake 19 to 22 minutes or until rolls are golden brown and cheese is melted
- 12
Cut into individual sliders and serve
Tips
Cook the peppers and onions until they're truly soft for the best texture and flavor distribution.
Don't separate the dinner rolls before slicing - keeping them connected makes assembly much easier.
Let the sliders rest for 2-3 minutes after baking to allow the cheese to set slightly before cutting.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in 350°F oven for 10-12 minutes.
Assemble sliders up to 4 hours ahead, cover and refrigerate. Add 5 minutes to baking time if cold.
Serve hot immediately after baking for best cheese texture and roll softness.
Common Mistakes
Don't overbake or the rolls will become too crusty and hard to bite through.
Cook vegetables until soft to avoid crunchy peppers in the final dish.
Substitutions
Use 1.5 lbs ground beef, season and form into 24 small meatballs
Basic seasoning alternative
Individual buns work well
FAQ
Can I use fresh meatballs instead of frozen?
Yes, use cooked fresh meatballs. You'll need about 1.5 pounds of ground beef to make 24 small meatballs. Cook them completely before assembling.
What if I don't have Montreal steak seasoning?
Mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder as a substitute.
How long do these keep in the fridge?
Store covered for up to 3 days. The rolls will soften over time, so they're best eaten within 24 hours for optimal texture.