Philly cheesesteak sliders are what I pull out when I want real comfort food that still feels fun and a little bit fresh. They’ve got all the rich, beefy flavor you’d expect, but in small, pull-apart bites that are easy to pass around and even easier to eat. You get the soft rolls, the melty cheese, the tender onions and peppers—everything you love about a cheesesteak, just in a more relaxed, shareable format.
They’re especially perfect this time of year, when cozy game nights, casual get-togethers, and lazy weekends start to stack up. Instead of juggling a bunch of made-to-order sandwiches, you build one simple pan of sliders, bake it off, and let everyone help themselves. They come out of the oven hot and golden, with cheese stretching between the rolls and a savory beef layer underneath that tastes like you put in way more effort than you actually did.
If you’re not super confident in the kitchen, these Philly cheesesteak sliders are a good place to start. The steps are straightforward, the ingredients are familiar, and the result is really forgiving. A little extra cheese? Totally fine. Veggies sliced a bit unevenly? No one will know. Once you’ve made these once, you’ll probably keep the basic method in your back pocket for any time you need a fast, satisfying crowd-pleaser that feels special but doesn’t stress you out.
Simple Steps to Philly Cheesesteak Pot Pie
Click here to get printable version
Tools of the Trade & Core Ingredients
- 9-inch pie dish
- Large skillet
- Whisk
- Wooden spoon or spatula
- Small bowl (for egg wash)
- Sharp knife and cutting board
- 2 pie crusts (9-inch, unbaked)
- 2 pounds ribeye meat, thinly sliced and chopped
- 1/3 cup butter
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 8 ounces mushrooms, chopped (fresh is best)
- 1/3 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 cup milk
- 2 cups beef broth
- 8 ounces Velveeta or Cheez Whiz
- 1 large egg
- 2 tablespoons water
Prep & Assemble
- Preheat your oven to 375°F. Press one pie crust into your 9-inch pie dish, making sure it’s snug against the bottom and sides. Set it aside while you cook the filling.
- Heat a large skillet over medium-high heat. Add the chopped ribeye and cook for about 3–4 minutes, just until the meat is mostly cooked through. It doesn’t need to brown deeply. Transfer the beef to a plate and keep any juices in the pan for extra flavor.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the green bell pepper, onion, and mushrooms. Cook for 4–5 minutes, stirring occasionally, until the onions look translucent and the veggies have softened slightly.
- Sprinkle the flour evenly over the vegetables. Whisk or stir constantly for about 1 minute to coat everything. The mixture should look thick and a bit pasty—this is your base for a creamy sauce. Season with the kosher salt and black pepper.
- Slowly pour in the milk and beef broth while whisking to avoid lumps. Add the Velveeta or Cheez Whiz in chunks. Keep stirring as it melts. Let the mixture gently simmer for 6–8 minutes, until it thickens to a rich, gravy-like consistency that coats the back of a spoon.
- Return the cooked beef and any juices to the skillet. Stir everything together so the meat is fully coated in the cheesy sauce. If it looks too thick to pour, you can splash in a little extra broth or milk to loosen it slightly.
- Carefully pour the filling into your prepared pie crust, spreading it into an even layer. Lay the second pie crust over the top. Press the edges of the top and bottom crusts together, then crimp them with your fingers or a fork to seal so the filling doesn’t bubble out too much.
- Use a sharp knife to cut a few small slits in the top crust. These vents are important—they let steam escape and help prevent the crust from splitting randomly.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush it lightly over the top crust for a deep golden, shiny finish. You don’t need to soak it—just a thin, even layer.
- Bake the pot pie for about 45 minutes, or until the crust is a deep golden brown and you can see the filling bubbling through the slits. Let it rest for at least 10–15 minutes before slicing so the filling can thicken slightly and hold together when you serve.
Best Cheese Options
Classic Philly cheesesteak pot pie leans on Velveeta or Cheez Whiz because they melt ultra-smooth and give that familiar, creamy, almost saucy texture. If you prefer something a bit more “whole food” but still melty, try a mix: half processed cheese and half shredded provolone or mozzarella. The processed cheese guarantees a silky sauce, while the shredded cheese adds a richer, more developed flavor.
You can also go all-in on sliced provolone for a sharper, more traditional cheesesteak vibe. Just be sure to cut or tear it into small pieces so it melts evenly into the sauce. If you use only natural cheeses, stir a bit more frequently and keep the heat gentle to prevent the sauce from becoming grainy. Avoid aged, crumbly cheeses like feta or very sharp cheddar here—they won’t melt into that smooth, spoonable filling you want for a cozy pot pie.
Make-It-Ahead Tips
This Philly cheesesteak pot pie is very make-ahead friendly, which is ideal if you like to prep before guests arrive or just want an easy weeknight plan. You can cook the filling completely, let it cool, then store it in an airtight container in the fridge for up to 2 days. When you’re ready to bake, add the chilled filling to the crust, top with the second crust, and proceed with the egg wash and baking. If the filling is very cold, you may need to add 5–10 extra minutes of bake time.
Another option is to assemble the entire pie—crust, filling, and top crust—then cover it tightly and refrigerate it unbaked for up to 24 hours. Add the egg wash right before it goes into the oven. For longer storage, you can freeze the unbaked pie: wrap it well, then bake from frozen at 375°F, adding extra time and loosely covering the top with foil if it starts to brown too quickly. This way, you get a hot, bubbly pot pie with almost zero effort on the day you serve it.
Recipe Help: Frequently Asked Questions
Can I use a different cut of beef instead of ribeye?
Yes, you can swap the ribeye for other cuts, but it’s good to understand how it changes the result. Ribeye is naturally tender and marbled, so it stays juicy with a quick cook. If you use sirloin or flank steak, slice it very thinly against the grain so it doesn’t go chewy. Avoid long-cooking the beef in the sauce; get it just cooked through, then let it finish in the oven. Ground beef also works in a pinch—brown it fully, drain off extra fat, and then continue with the recipe as written.
How do I keep the bottom crust from getting soggy?
A slightly soggy bottom crust usually comes from very hot, loose filling or underbaking. Let the filling cool for 10–15 minutes before adding it to the pie shell so it’s thick, not runny. You can also lightly brush the bottom crust with beaten egg white before adding the filling; this creates a thin barrier that helps it stay firmer. Make sure your oven is fully preheated to 375°F and bake until the bottom feels set when you gently lift a slice—don’t rush the bake time.
Can I make this without mushrooms or bell peppers?
Absolutely. If you’re not a fan of mushrooms or bell peppers, you can leave them out and still have a great Philly cheesesteak pot pie. To keep the texture and volume of the filling, replace them with other quick-cooking veggies like extra onions, thinly sliced leeks, or even small-diced zucchini. Keep the overall amount of vegetables roughly the same so the sauce stays balanced and not too thick. Just sauté your chosen veggies until soft, then continue with the flour and sauce step as usual.
Philly Cheesesteak Pot Pie
Equipment
- large skillet
- 9-inch pie pan
Ingredients
- 2 9-inch pie crusts unbaked
- 2 pounds ribeye thinly sliced and chopped
- 1/3 cup butter
- 1 green bell pepper chopped
- 1 yellow onion chopped
- 8 ounces mushrooms chopped (fresh preferred)
- 1/3 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 cup milk
- 2 cups beef broth
- 8 ounces Velveeta or Cheez Whiz use preferred cheese spread
- 1 large egg beaten (for egg wash)
- 2 tablespoons water for egg wash
Instructions
- Preheat the oven to 375°F. Place one unbaked 9-inch pie crust into a pie pan and set aside while you prepare the filling.
- Heat a large skillet over medium-high. Add the sliced ribeye and cook, stirring, until mostly browned, about 3–4 minutes. Transfer the beef to a plate and reserve the skillet.
- Lower the heat to medium and melt the butter in the same skillet. Add the chopped green pepper, yellow onion, and mushrooms and sauté until the onions are translucent and the vegetables have softened, about 4–5 minutes.
- Sprinkle the flour over the vegetables and stir or whisk continuously for about 1 minute to cook the raw flour taste. Season with kosher salt and coarse ground black pepper.
- Slowly add the milk and beef broth while whisking to keep the mixture smooth. Stir in the Velveeta or Cheez Whiz and continue cooking, stirring occasionally, until the sauce is thick and creamy, about 6–8 minutes.
- Return the cooked ribeye to the skillet and mix thoroughly so the meat is coated in the cheesy gravy and heated through.
- Pour the beef and vegetable filling into the prepared bottom crust. Cover with the second crust, trim any excess, and crimp the edges to seal. Cut a few small vents in the top crust to allow steam to escape.
- Whisk the egg with the water to make an egg wash, brush it over the top crust, and bake the pie for about 45 minutes, until the crust is golden and the filling is bubbly. Let the pie rest 10–15 minutes before slicing and serving.
