Grilled Philly Cheesesteak Sliders are gooey, cheesy, buttery grilled party sandwiches made with roast beef, sautéed peppers and onions, Dijon mayonnaise, and two cheeses. Transform Hawaiian roll sliders with beef by cooking them on a grill or kamado-style cooker to capture delicious smoky flavor and crispy, buttery edges.
Why cook philly cheesesteak sliders on the grill?
Hawaiian-roll sliders are a party staple because they’re simple, handheld, and always disappear fast. Grilling them—especially on a charcoal grill or a kamado like the Big Green Egg—adds a depth of smoky flavor you won’t get from the oven. The soft, sweet rolls soak up that flavor, and the melted cheese and buttered tops turn golden and crisp, giving each bite a wonderful contrast of textures.
Using roast beef and grilling the assembled sliders elevates the familiar party sandwich into something richer and more memorable. The result: grilled Philly cheesesteak sliders that are even more flavorful than the classic oven version.
More recipes for the Big Green Egg or grill
A grill imparts a rich, smoky character that complements the sweet bread and savory roast beef. Because the rolls absorb the butter and smoke, the finished sliders taste deeper and more complex than their oven-baked counterparts.
The ingredients you need
These sliders use approachable ingredients grouped by role in the recipe:
- Dijon mayonnaise: mayonnaise, Dijon mustard, Worcestershire sauce, kosher salt, and garlic powder.
- Hawaiian original sweet rolls (the original, not “buttery” varieties).
- Slider fillings: shaved rare roast beef deli meat, thinly sliced green bell pepper, thin-sliced white onion, and fresh cracked pepper.
- Cheese: white American slices plus provolone slices.
- Unsalted butter, melted — brushed over the assembled sliders so the bread can absorb it and crisp up on the grill.
White American cheese melts perfectly here and pairs well with provolone for the classic, gooey texture. If you prefer not to use American, Swiss is an acceptable substitute.
The steps you take
This method mirrors oven-baked sliders but adapts cook times so the foil is opened on the grill longer to absorb smoke and crisp the bread.
Set up your grill
Preheat the grill to 350°F and use indirect heat so the slider bottoms don’t burn. Instructions will vary by grill type:
Big Green Egg: fill and light the firebox, add the convEGGtor or baking stones under the grate to diffuse heat, and maintain 350°F.
Charcoal grill: once coals are lit and the grill reaches 350°F, push coals to one side and cook sliders over the cooler zone.
Gas grill: heat to 350°F, then turn off one or more burners to create an indirect zone while leaving enough burners on to hold temperature.
Assemble the sliders
Make the Dijon mayonnaise by mixing mayonnaise, Dijon mustard, Worcestershire sauce, kosher salt, and garlic powder. Assemble the sliders on a double layer of large foil so you can wrap them after brushing with butter.
Use a large serrated knife to slice the Hawaiian rolls horizontally into a bottom and top layer. Place the bottom layer on the foil, spread half the Dijon mayonnaise, then layer roast beef, sliced green pepper, sliced onion, a few cracks of black pepper, white American cheese, and provolone. Place the top layer of bread on each stack.
Brush the tops and sides with half the melted butter, then pour remaining butter over the tops so the bread soaks it up. Assembling on foil is important because the buttered rolls are difficult to move once brushed.
Wrapped tightly in foil, the sliders can sit briefly to allow the butter to penetrate the bread or be refrigerated for a few hours if prepping ahead.
Grill and enjoy
Place the foil-wrapped sliders on the preheated grill in the indirect zone. Cook 10 minutes fully wrapped to heat through. Open the foil and continue grilling, uncovered, about 15 minutes more, until the cheese is melted, the tops are toasty, and the edges are crisp.
Aluminum foil doesn’t conduct much heat to your fingers, but use tongs or a heatproof glove when handling the foil on the grill.
TIPS and FAQs
Sliders can be fully assembled and wrapped hours before grilling. Allowing them time for the bread to absorb the butter improves texture but isn’t required.
If true indirect heat isn’t possible, raise the sliders on a rack or use a cooler part of the grill to avoid burning the bottoms. Direct flame will char the bread quickly.
This recipe is easy to halve or scale up to serve a crowd and works well with deli turkey or chicken instead of roast beef.
If you don’t have a grill, bake in the oven at 350°F: 15 minutes wrapped in foil, then about 5 minutes with the foil open until the tops are toasted.
More recipes for sliders and party sandwiches
- Pumpkin Beer BBQ Pulled Chicken Sliders
- Cajun Salmon Sliders with Remoulade
- Port Cheddar Stuffed BBQ Sliders
- Cheesy Chipotle Party Sliders (Vegetarian)
- Maple Bacon Hawaiian Roll Turkey Sliders
- Thai Chili Meatball Sliders with Peanut Slaw
- Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw
- Barbecue Meatball Waffle Sliders
For a robust steak option, try a grilled steak with horseradish Dijon cream for more grilling tips and techniques.
Grilled Philly Cheesesteak Sliders
Ingredients
- ½ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- couple pinches kosher salt
- ½ tsp garlic powder
- 2 pkgs Hawaiian original sweet rolls 12 rolls each
- 1 lb shaved rare roast beef deli meat
- 1 small green bell pepper seeded, ribs removed, and sliced thin
- ½ white onion sliced thin
- couple pinches fresh cracked pepper
- 12 slices white American cheese
- 12 slices provolone
- 1 stick unsalted butter melted
Instructions
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Set up the Big Green Egg or grill for indirect heat and warm to a steady 350°F.
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In a small bowl, combine mayonnaise, Dijon, Worcestershire sauce, salt, and garlic powder to make the Dijon mayonnaise.
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Assemble sliders: slice rolls horizontally, place the bottom layer on a double sheet of foil, spread half the Dijon mayonnaise, then layer roast beef, bell pepper, onion, cracked pepper, white American cheese, and provolone. Finish with the top layer and brush with half the melted butter.
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Repeat with the remaining rolls and fillings. Pour any remaining butter over the tops, then wrap each batch tightly in foil, folding the bottom edges up to hold the butter.
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Grill wrapped sliders in the indirect zone for 10 minutes at 350°F to heat through.
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Open the foil and grill uncovered another 15–20 minutes until the sliders are heated through and the edges are toasty.
Notes
This recipe serves a crowd; halve quantities for fewer people or scale up as needed.
See the article above for additional tips and grill-specific details.