Rib Eye Sliders made with tender steak, horseradish cheddar cheese and dijonaise on Kings Hawaiian rolls topped with garlic butter.
Sliders, like these made with leftover rib eye steak, are great when entertaining large groups or even when your just looking for a quick dinner idea.
They're easy to assemble, they're smaller than a typical sandwich and you can make so many flavor combinations!
This recipe makes 12 sliders and can be ready in under 30 minutes. ~Enjoy!
Suggested Equipment
Ingredients Needed
Slider Rolls: I like the sweetness of King's Hawaiin, but you can use any small slider roll.
Cooked Rib Eye Steak: Rib eye steak is super tender due to the marbling; which makes eating these on sliders much easier since the meat isn't tough. If you're cooking the steak before this recipe, add extra time to grill to your liking first.
Horseradish Cheddar Cheese: We love the little bit of heat this cheese gives to any beef dish, but you can use any other type of cheese you like.
Mayonnaise: Hellmann's is best (of course!)
Dijon Mustard
Grated Pecorino Romano Cheese
Garlic Powder
Butter
How do you make Rib Eye Sliders?
Start by preheating the oven to 350 degrees F; then line a baking sheet with parchment paper.
Using a serrated knife, cut the package of rolls in half horizontally forming a top and bottom section. Gently remove the tops and set aside tops side down.
In a small bowl, combine the mayonnaise, mustard and grated cheese; then spread evenly along the inside of the bottom and the top the rolls.
Next, trim any fat from the steak and cut into smaller size pieces so that you get a piece on each portion of the slider roll.
Top with the cheese; then cover with the tops of the rolls and place on the baking sheet.
Add the butter to a small dish and microwave for 15-20 seconds until melted; then add the garlic powder and mix.
Brush the butter mixture on top of the rolls, place in the oven and cook 12-15 minutes until the cheese has melted and the tops are lightly browned. If the tops are getting too brown before the cheese has melted, cover lightly with aluminum foil.
Remove the sheet pan from the oven, transfer the sliders using the parchment paper onto a cutting board; then cut them into pieces using the knife and serve!
Serving Suggestions
You can serve these Rib Eye Sliders with Roasted Garlic Parmesan French Fries, Loaded Brew Pub Sweet Potato Fries, Chili Lime Roasted Sweet Potato Wedges or NJ Diner Disco Fries.
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Rib Eye Sliders
Equipment
- Small Bowls
Ingredients
- 12 slider rolls (kings hawaaiin)
- 8 ounces cooked rib eye steak
- 3 ounces horseradish cheddar cheese
- ⅓ cup hellmann's mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoons grated pecorino romano cheese
- 2 tablespoons butter
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees F; then line a baking sheet with parchment paper.
- Using a serrated knife, cut the package of rolls in half horizontally forming a top and bottom section. Gently remove the tops and set aside tops side down.
- In a small bowl, combine the mayonnaise, mustard and grated cheese; then spread evenly along the inside of the bottom and the top the rolls.
- Next, trim any fat from the steak and cut into smaller size pieces so that you get a piece on each portion of the slider roll.
- Top with the cheese; then cover with the tops of the rolls and place on the baking sheet.
- Add the butter to a small dish and microwave for 15-20 seconds until melted; then add the garlic powder and mix.
- Brush the butter mixture on top of the rolls, place in the oven and cook 12-15 minutes until the cheese has melted and the tops are lightly browned. (If the tops are getting too brown before the cheese has melted, cover lightly with aluminum foil.)
- Remove the sheet pan from the oven, transfer the sliders using the parchment paper onto a cutting board; then cut them into pieces using the knife and serve.
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