Mini Philly Cheesesteak Melts

Mini Philly Cheesesteak Melts

Photos by Chef John

Forget fiddling with messy sandwiches – these mini Philly cheesesteak melts pack all the punch of the Philly classic in a fun, finger-food format. Crispy baguette rounds cradling juicy steak, sauteed peppers and onions, and a blanket of melted provolone cheese? Sign me up!

These bites can be easily whipped up using your RV’s stovetop or even a portable camp stove. Simply saute the peppers and onions, cook the steak, and assemble before popping them in the oven or even using a grill with an indirect heat setup.

I got this recipe from Chef John and the first time I made them I knew I just had to share! They are perfect for game day parties or sharing with fellow campers. Each mini cheesesteak melt is individually sized, making them the perfect finger food for casual gatherings around the campfire. Pass them around, watch smiles spread, and enjoy the instant camaraderie that delicious food creates.

Find the full recipe card below

You may also like


I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook.

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

Mini Philly Cheesesteak bites

Mini Philly Cheese Steak Melts

John Mitzewich
These appetizers combine all of the delicious flavors of a classic Philly cheesesteak into portable bite-sized snacks perfect for sharing.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 12 people
Calories 280 kcal


Cheese Sauce:

  • 2 tbs butter
  • 2 tbs flour
  • 1 cup cold milk
  • 2 oz shredded provolone cheese or more to taste
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • salt to taste

Mini Cheesesteaks:

  • 1 (12 oz) skirt steak
  • salt and freshly cracked black pepper to taste
  • 3 tbs olive oil, divided, or as needed
  • ¼ cup water
  • cup diced onion
  • cup diced sweet peppers
  • 2 baguettes cut into 48 ½-inch thick slices
  • ¼ cup shredded provolone cheese, or as needed


  • Preheat the oven to 400°. Line two baking sheets with aluminum foil.
  • Make the sauce: Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Whisk milk into flour mixture until mixture is hot and thickened, 3-6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.
  • Make mini cheesesteaks: Season steak with salt and black pepper. Heat 1 tbsp of the olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5-7 minutes. Transfer meat to a plate.
  • Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Pour liquid from the skillet over the steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
  • Heat 1 tbsp oil in the skillet over medium-high heat; saute onions and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.
  • Spread bread slices out on the prepared baking sheets and drizzle with the remaining 1 tbsp olive oil. Flip slices over so that the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.
  • Bake in preheated oven until browned and the cheese is melted. 12-15 minutes.
Keyword appetizer, Philly Cheese Steak

1 thought on “Mini Philly Cheesesteak Melts”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating