Description
Mini Cheddar Steak Sliders are juicy seared steak and melted cheddar on buttery slider buns, delivering a steakhouse experience in a compact, crowd-pleasing form.
Ingredients
Units
Scale
- 1 lb steak (sirloin, ribeye, or tenderloin), cubed or sliced
- 8–10 slider buns or mini brioche rolls
- 8–10 slices sharp cheddar cheese (or shredded)
- 1 tbsp olive oil or butter (for cooking)
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- Fresh spinach or arugula (optional)
- Mayonnaise or aioli (optional)
- Caramelized onions or sautéed mushrooms (optional)
Instructions
- Season steak pieces with salt, pepper, and garlic powder.
- Heat oil or butter in a skillet over high heat. Sear steak until desired doneness, about 2–3 minutes per side. Remove and let rest.
- Toast buns: cut in half and toast cut sides in a dry skillet or broiler until golden.
- Optional: spread mayo or aioli on each bottom bun and layer with spinach or arugula.
- Top with steak pieces and cheddar slices.
- Place open-faced sliders in a warm oven (350°F/175°C) or broiler briefly until cheese melts, about 3–5 minutes.
- Add top buns, press gently, and secure with toothpicks if desired. Serve warm.
Notes
- Swap cheese or buns to customize (e.g., pepper jack, pretzel rolls).
- Make ahead: cook steak and prep toppings, then assemble and melt cheese just before serving.
- Toast buns to prevent sogginess.
- Elevate flavor with extra toppings: caramelized onions, mushrooms, or spicy sauces.
- Reheat separately for best texture if preparing in advance.
Nutrition
- Serving Size: 1 slider
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg