The big game is this weekend — want to celebrate with Philly Cheesesteak Sliders?

People often ask what draws them most to the Super Bowl: the game, the food, or the commercials. At different times I’d pick each one, but this year I’ll take all three. It makes the event more fun when everything’s part of the experience.

We planned our Sunday menu with that in mind, and while you’ll still find a few indulgent snack items, we’re leaning toward simpler, fresher choices too — things like fruit salad and lighter sides. My husband pushed for a lower-key spread, and I agreed. We want food that’s fun but not over the top.

Our daughter prefers lighter fare and only joins in for heavier game-day dishes reluctantly. My son, on the other hand, wants it all — wings, nachos, dips — the whole spread. To keep everyone happy, I like to include a few classic comfort options alongside the lighter items. These Philly Cheesesteak Sliders are one of those winning choices: familiar, satisfying, and easy to share.

If you haven’t made sliders before, they’re essentially a single, pull-apart sandwich built on a batch of connected rolls. I used Hawaiian-style dinner rolls from Trader Joe’s, but any soft slider rolls will do. They’re ideal because the rolls are baked together, which gives you a sturdy base that holds the fillings in place while still staying soft.

Start by slicing the roll set in half horizontally so you have one large top and one large bottom. Some people like to spread mayonnaise on both halves; this step is optional. Mayo can act as a barrier that prevents the bread from getting soggy, though the cheese also helps with that. If you’d rather skip mayo, briefly toasting the cut sides under the broiler works well too.

For cheese, I usually use thinly sliced American because it melts beautifully and gives that classic texture. Provolone is a fine alternative, or use both if you want extra melt and flavor. (Cheez Whiz is popular in some Philly circles, but it’s not my choice.)

Use a good shaved steak — I like the rib-and-round blend from Trader Joe’s — and flash-fry it in small batches. Overcrowding the pan will steam the meat instead of browning it, so quick, hot batches are key. After a very short sear, pull or chop the steak into small pieces so the sliders are easy to eat and won’t fall apart.

Chop a sweet yellow onion and sauté it until it softens and develops golden-brown edges. Cook the white button mushrooms separately: they’ll release water at first, so continue cooking until that moisture evaporates and the mushrooms begin to brown. Season onions, mushrooms, and steak with salt and pepper to taste.

Assemble the sliders in a foil-lined baking pan: place the bottom half of the rolls in the pan, layer with a full covering of cheese slices, then spread the steak, onions, and mushrooms over the cheese. Add another layer of cheese on top and replace the bun tops.

Brush the tops with melted salted butter and cover the pan with foil. Bake in a 350°F oven for about 20 minutes to heat everything through and melt the cheese. Uncover and bake an additional 5 minutes to toast the tops. Use the foil to lift the sliders from the pan, slice into individual sandwiches, and serve immediately.

These sliders come out with toasty tops and soft, pillowy bread. The steak stays juicy and tender, the onions and mushrooms add savory depth, and the melted cheese brings it all together. If you want to dress them up for the party, I made simple printable pennants to tuck into toothpicks — a fun, festive touch for game day.

Print the pennant sheet you prefer, cut out the flags, fold them around toothpicks or skewers, and secure with tape or glue.

So what are you most excited about this Super Bowl Sunday — the game, the food, or the commercials? Whichever it is, these sliders are a crowd-pleasing choice that pairs well with any spread.

No one’s giving up the food — and why would they?

Philly Cheesesteak Sliders

Ingredients

• 1 pound shaved steak (rib and round blend recommended)
• 1 cup chopped yellow onion
• 3 cups chopped white button mushrooms
• 6 ounces thinly sliced cheese (American or provolone)
• Olive oil for cooking
• Salt and freshly ground black pepper
• 12 slider rolls (Hawaiian-style or other soft rolls)
• Mayonnaise, optional
• 1 1/2 tablespoons melted salted butter

Instructions

Prepare the filling

1. Preheat the oven to 350°F. Line a baking pan large enough to hold the rolls with foil and spray lightly with cooking spray. (A 9″ square pan works well.)
2. In a large skillet, heat about 1 tablespoon olive oil. Sauté the chopped onions until they soften and develop golden edges. Season with salt and pepper, then transfer to a bowl and set aside.
3. Add another splash of olive oil to the pan and cook the mushrooms. They will release moisture at first — cook until that liquid evaporates and the mushrooms begin to brown. Season, then remove and set aside.
4. Heat a little more oil in the same pan and flash-fry the shaved steak in small batches so the pan doesn’t overcrowd. Each quick batch should brown in about a minute; avoid overcooking. Season each batch with salt and pepper.
5. Break or chop the cooked steak into small pieces so the sliders are easy to eat and won’t fall apart.
6. Slice the slider rolls in half horizontally. If you like, spread mayonnaise on both the top and bottom halves. Place the bottom half of the roll set into the prepared pan.

Assemble and bake

1. Place cheese slices over the bottom rolls to fully cover them. Layer the chopped steak evenly over the cheese, then add the onions and mushrooms. Finish with another layer of cheese and replace the top half of the rolls.
2. Brush the tops with melted butter. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes, or until the tops are nicely toasted.
3. Use the foil to lift the sliders from the pan, cut into individual sandwiches, and serve hot.

Notes

*Use a good shaved steak for the best texture and flavor. A ribeye shaved by your butcher or a rib-and-round blend works well. Avoid pre-made thin “steaks” from the freezer section.

*I cook everything in one pan: onions first, then mushrooms, and finally the steak. The steak picks up the flavor left behind by the earlier ingredients.

*These sliders are best served fresh from the oven. To store leftovers, wrap them in foil and refrigerate. Reheat in a 350°F oven, wrapped, for about 30 minutes or until hot. You can uncover briefly to re-toast the tops. Microwaving works for a quick reheat but won’t keep the tops crisp.

*Mayonnaise is optional. If you skip it, the melted cheese will still protect the bread from juices. Toasting the cut sides under the broiler before assembling is an alternative to mayo.

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