THE SPLIT PLATE / RECIPE

High-Protein Philly Cheesesteak Sliders

One pan of filling. Two bread builds. Adult plate = 470 cal / 40g protein for 3 Sola sliders with smoky chipotle crema. Kid plate = 3 regular slider rolls with mayo + secret sauce. Same beef, same peppers, same onions — the split happens at the bread, cheese, and sauce layer.

YIELD4 servings
TOTAL TIME40 min
COOK METHODSheet pan
EST. / SERVING~470 cal | ~40g protein
KEY TO SUCCESS: HOT PAN, FROM FROZEN. Gary's QuickSteak pucks go into a HOT pan on medium-high. No thawing — chop them apart as they soften. 3-4 min per side to brown.

Ingredients

PROTEIN

  • 6 pucks / 24 oz Gary's QuickSteak beef (included Creole seasoning packet)

SAUCE BASE

  • 1/3 cup bone broth

ADULT BREAD

  • 6 Sola rolls (~60 cal each / high fiber) — 3 per adult

ADULT BOTTOM CHEESE

  • 6 slices Sargento thin provolone (adult side)

ADULT TOP SAUCE

  • 1/2 serving Tari hot sauce (or any creamy hot sauce; Smoky Chipotle Crema doubles here)

VEGGIES

  • 12 oz peppers + onions (fresh or frozen)
  • Taco seasoning, to taste (~1 tsp)

FAT

  • Avocado oil spray (roll tops)

ADULT BOTTOM SAUCE

  • 1/2 serving per adult Smoky Chipotle Crema (cross-recipe — /cookbook/smoky-chipotle-crema)

ADULT TOP CHEESE

  • 3 oz fat-free mozzarella (adult side)

Option 1

  • 6 regular slider rolls — 3 per kid
  • 1/2 serving per kid regular mayo
  • 6 slices Sargento thin provolone (kid side)
  • 6 slices Sargento thin provolone (kid side, top layer)
  • 1/2 serving per kid Primal Kitchen secret sauce (or any kid-trusted bottled slider sauce)

Allergens: gluten, dairy, eggs.

AT THE BREAD + CHEESE + SAUCE LAYER — same filling (Gary's beef + peppers + onions + bone broth), then two builds on the tray. Adult = Sola rolls + smoky chipotle crema bottom + thin provolone + fat-free mozz + Tari hot sauce top. Kid = regular slider rolls + mayo bottom + thin provolone + thin provolone top + Primal Kitchen secret sauce top.

Method

Shared base

  1. 1.BROWN THE BEEF. HOT pan on medium-high. Drop 6 Gary's QuickSteak pucks in from frozen. 3-4 min per side. Sprinkle the included Creole seasoning as they soften.
  2. 2.CHOP AS IT COOKS. Break the pucks into thin cheesesteak strips with the spatula while they brown. Set the fully-browned beef aside.
  3. 3.PEPPERS + ONIONS. Same pan, leftover beef fat. Add 12 oz peppers/onions + taco seasoning to taste. 5-6 min until softened + starting to brown.
  4. 4.BONE BROTH DEGLAZE. 1/3 cup bone broth into the pan. Let it reduce ~2 min — light sauce, not soup.
  5. 5.COMBINE FILLING. Return the beef to the pan. Stir with peppers/onions + bone-broth reduction. This is the shared filling.
  6. 6.BUILD THE TRAY. Sola rolls on the adult side, regular slider rolls on the kid side. Bottom halves down.

Adult — 3 Sola Sliders + Chipotle Crema

  1. 7.ADULT BOTTOM. Spread Smoky Chipotle Crema across the 6 Sola roll bottoms.
  2. 8.ADULT PROVOLONE. Layer 6 slices thin provolone across the adult Sola bottoms.
  3. 9.ADULT FILLING + MOZZ. Pile the beef/pepper/onion filling on the adult side. Top with 3 oz fat-free mozzarella.
  4. 10.ADULT TOP SAUCE. Drizzle Tari hot sauce (or extra chipotle crema) across the adult filling. Cap with the Sola roll tops.

Kid — 3 Regular Sliders + Secret Sauce · Option 1

  1. 7.KID BOTTOM. Spread regular mayo across the 6 slider roll bottoms.
  2. 8.KID PROVOLONE BOTTOM. Layer 6 slices thin provolone across the kid roll bottoms.
  3. 9.KID FILLING + TOP PROVOLONE. Pile the beef/pepper/onion filling on the kid side. Top with another 6 slices thin provolone (double-cheese sandwich).
  4. 10.KID TOP SAUCE. Drizzle Primal Kitchen secret sauce across the kid filling. Cap with the regular roll tops.

SPLIT PLATE SERVING

Adult — 3 Sola Sliders + Chipotle Crema: Serve the adult portion as described above.

Kid — 3 Regular Sliders + Secret Sauce: Serve the kid portion as described above.

Keys to success

  • CHOP AS IT COOKS. Break the pucks into thin cheesesteak strips with the spatula while they brown. Set aside once fully browned + chopped.
  • PEPPERS + ONIONS IN THE SAME PAN. Use the leftover beef fat. Taco seasoning to taste. 5-6 min until softened + starting to brown.

If something fails

Beef watery / didn't brown: Pan wasn't hot enough OR the pucks were thawed first. Pan on medium-high 2 min BEFORE the beef hits. Cook from frozen — the pucks release moisture as they thaw in the pan, and you need heat to evaporate it faster than they release.

Sliders soggy on the bottom: Too much bone broth left in the filling. Reduce the 1/3 cup down to ~2 tbsp before combining with the beef. If the veg looks wet, cook it 1-2 more min uncovered.

Cheese didn't fully melt: Didn't cover the tray, or oven wasn't at temp. Foil MUST be on for the full 20 min at 350°F. Pull the foil only for the last 2 min if you want a light top-brown.

Adult rolls are the wrong texture: Sola rolls have a different chew than regular slider rolls. This is expected. The macro trade is worth it — but if adults reject them, sub any high-fiber lower-cal slider bun (ThinSlim, keto-friendly brands).

Kid won't eat the peppers/onions: Pick around them on the kid tray. Or dice them extra fine before they hit the pan. Or let kids build their own with just beef + cheese + sauce — the split-plate rule is 'kids control the plate', not 'kids eat everything'.

Storage and reheating

Store: Bake in a covered tray → cool → refrigerate leftover sliders covered. Sauces hold separately if you want to keep the rolls from getting soggy.

Reheat: Air fryer or oven at 325°F × 5-6 min until warmed through. Microwave works but softens the rolls. Reheat covered.

Lasts: 2-3 days fridge. Freeze cooked filling (before assembly) up to 2 months in portioned bags — thaw overnight, reheat, build fresh sliders. Sola rolls and slider rolls both freeze fine unbaked; thaw at room temp before assembly.

Estimated nutrition

~470 cal | ~40g protein.

thesplitplate.com/recipes/high-protein-philly-cheesesteak-sliders

High-Protein Philly Cheesesteak Sliders
Split Cook Method™Core Signatures

High-Protein Philly Cheesesteak Sliders

One pan of filling. Two bread builds. Adult plate = 470 cal / 40g protein for 3 Sola sliders with smoky chipotle crema. Kid plate = 3 regular slider rolls with mayo + secret sauce. Same beef, same peppers, same onions — the split happens at the bread, cheese, and sauce layer.

Make this when

You want cheesesteak comfort food that doesn't blow up macros. One pan of Gary's QuickSteak + peppers + onions turns into two slider builds — adults on Sola rolls with smoky chipotle crema, kids on regular slider rolls with mayo + secret sauce. Same dinner, different needs, one tray.

Total time
40 min
Yield
4 servings
Protein
~40g
Calories
~470
Cost / serving
$4.25
Cook method
Sheet pan
Allergens and safety

Contains: gluten, dairy, eggs

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Adjust servings

Ingredients

Adults
Kids

PROTEIN

VEGGIES

SAUCE BASE

FAT

ADULT BREAD

ADULT BOTTOM SAUCE

ADULT BOTTOM CHEESE

ADULT TOP CHEESE

ADULT TOP SAUCE

KID BREAD

KID BOTTOM SAUCE

KID BOTTOM CHEESE

KID TOP CHEESE

KID TOP SAUCE

Method

Split point

AT THE BREAD + CHEESE + SAUCE LAYER — same filling (Gary's beef + peppers + onions + bone broth), then two builds on the tray. Adult = Sola rolls + smoky chipotle crema bottom + thin provolone + fat-free mozz + Tari hot sauce top. Kid = regular slider rolls + mayo bottom + thin provolone + thin provolone top + Primal Kitchen secret sauce top.

2 adult trays (3 Sola sliders each — 6 Sola rolls / adult side of tray) / 2 kid trays (3 regular sliders each — 6 regular rolls / kid side of tray).

Shared base

Cook once — this part works for everyone.

  1. 1
    BROWN THE BEEF

    HOT pan on medium-high. Drop 6 Gary's QuickSteak pucks in from frozen. 3-4 min per side. Sprinkle the included Creole seasoning as they soften.

  2. 2
    CHOP AS IT COOKS

    Break the pucks into thin cheesesteak strips with the spatula while they brown. Set the fully-browned beef aside.

  3. 3
    PEPPERS + ONIONS

    Same pan, leftover beef fat. Add 12 oz peppers/onions + taco seasoning to taste. 5-6 min until softened + starting to brown.

  4. 4
    BONE BROTH DEGLAZE

    1/3 cup bone broth into the pan. Let it reduce ~2 min — light sauce, not soup.

  5. 5
    COMBINE FILLING

    Return the beef to the pan. Stir with peppers/onions + bone-broth reduction. This is the shared filling.

  6. 6
    BUILD THE TRAY

    Sola rolls on the adult side, regular slider rolls on the kid side. Bottom halves down.

Adult — 3 Sola Sliders + Chipotle Crema

  1. 7
    ADULT BOTTOM

    Spread Smoky Chipotle Crema across the 6 Sola roll bottoms.

  2. 8
    ADULT PROVOLONE

    Layer 6 slices thin provolone across the adult Sola bottoms.

  3. 9
    ADULT FILLING + MOZZ

    Pile the beef/pepper/onion filling on the adult side. Top with 3 oz fat-free mozzarella.

  4. 10
    ADULT TOP SAUCE

    Drizzle Tari hot sauce (or extra chipotle crema) across the adult filling. Cap with the Sola roll tops.

Kid — 3 Regular Sliders + Secret Sauce

  1. 7
    KID BOTTOM

    Spread regular mayo across the 6 slider roll bottoms.

  2. 8
    KID PROVOLONE BOTTOM

    Layer 6 slices thin provolone across the kid roll bottoms.

  3. 9
    KID FILLING + TOP PROVOLONE

    Pile the beef/pepper/onion filling on the kid side. Top with another 6 slices thin provolone (double-cheese sandwich).

  4. 10
    KID TOP SAUCE

    Drizzle Primal Kitchen secret sauce across the kid filling. Cap with the regular roll tops.

Adult plate | Kid plate

2 adult trays (3 Sola sliders each — 6 Sola rolls / adult side of tray) / 2 kid trays (3 regular sliders each — 6 regular rolls / kid side of tray).

Adult plate

Adult — 3 Sola Sliders + Chipotle Crema

40g
Protein
470
Calories

What makes it different

  • 6 Sola rolls (~60 cal each / high fiber) — 3 per adult
  • 1/2 serving per adult Smoky Chipotle Crema (cross-recipe — /cookbook/smoky-chipotle-crema)
  • 6 slices Sargento thin provolone (adult side)
  • 3 oz fat-free mozzarella (adult side)
  • 1/2 serving Tari hot sauce (or any creamy hot sauce; Smoky Chipotle Crema doubles here)
Kid plate

Kid — 3 Regular Sliders + Secret Sauce

22g
Protein
420
Calories

What makes it different

  • 6 regular slider rolls — 3 per kid
  • 1/2 serving per kid regular mayo
  • 6 slices Sargento thin provolone (kid side)
  • 6 slices Sargento thin provolone (kid side, top layer)
  • 1/2 serving per kid Primal Kitchen secret sauce (or any kid-trusted bottled slider sauce)

Three keys to success

  1. 1HOT PAN, FROM FROZEN. Gary's QuickSteak pucks go into a HOT pan on medium-high. No thawing — chop them apart as they soften. 3-4 min per side to brown.
  2. 2CHOP AS IT COOKS. Break the pucks into thin cheesesteak strips with the spatula while they brown. Set aside once fully browned + chopped.
  3. 3PEPPERS + ONIONS IN THE SAME PAN. Use the leftover beef fat. Taco seasoning to taste. 5-6 min until softened + starting to brown.

Go deeper

Storage and nutrition

Storage: Bake in a covered tray → cool → refrigerate leftover sliders covered. Sauces hold separately if you want to keep the rolls from getting soggy.

Reheat: Air fryer or oven at 325°F × 5-6 min until warmed through. Microwave works but softens the rolls. Reheat covered.

Lasts: 2-3 days fridge. Freeze cooked filling (before assembly) up to 2 months in portioned bags — thaw overnight, reheat, build fresh sliders. Sola rolls and slider rolls both freeze fine unbaked; thaw at room temp before assembly.

Meal chainReinvent as Smoky Chipotle Crema— Batch the crema once, use it as the adult bottom sauce here AND as the top sauce if you skip Tari. Cross-recipe leverage — also anchors the halal cart (id 44) and the taco bowls (id 43).→

Watch the full cook

Brands I use

Gary's QuickSteak
Original Beef (6 pucks / 24 oz)
T1 shortcut protein. Real thin-shaved beef that cooks from frozen in 8 min. Included Creole seasoning is 90% of the flavor. No prep, no chopping raw meat. Cross-recipe candidate for any cheesesteak / stir-fry / taco night.
Sola
Sweet & Buttery Rolls (~60 cal / high fiber)
The adult-macro unlock. Regular slider rolls are ~150 cal each; Sola is ~60 cal with high fiber. Swap saves ~90 cal per slider × 3 = ~270 cal per adult plate. That's what makes 470 / 40 work on 3 sliders. Sub any high-fiber lower-cal slider bun.
Sargento
Ultra Thin Provolone Slices (~50 cal / 4g protein per slice)
Half the calories of regular provolone, same melt. 18 slices covers both sides of the tray — 6 adult bottom / 6 kid bottom / 6 kid top.
Kraft
Fat-Free Mozzarella (0 fat / 4g protein per 1/4 cup)
Adult top cheese only. The second macro lever after Sola rolls. Kids don't get it because it's a texture kids won't accept — this is intentional.
Primal Kitchen
Special Sauce (secret-sauce style)
Kid top sauce. Avocado-oil-based, no seed oils, no HFCS — same 'secret sauce' vibe kids know from fast food. Sub any kid-trusted bottled slider sauce.
Tari
Creamy Hot Sauce (adult top drizzle)
Adult top sauce. Any creamy hot sauce works — Tari is the current bottle in rotation. Smoky Chipotle Crema (/cookbook/smoky-chipotle-crema) doubles here if you don't have a second sauce.

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#beef#sliders#cheesesteak#split-cook#weeknight#high-protein#kid-approved#one-pan#sheet-pan#medium-carb