This post is all about Steak Sliders topped with blue cheese, arugula, horseradish mayo and tomato onion jam. They are savory, smoky, cheesy and balanced with a hint of sweetness. Not only are these sliders easy to make, they make fantastic game day snacks!
One of my weeknight go-to meals includes flat iron steak. I love this cut because it's quick cooking, super easy to prepare and incredibly versatile. We always have leftovers when I make flat iron steak. Leftover flat iron steak is exactly what you need for these sliders.
The Ingredients You'll need
Flat Iron Steak
I suggest cooking this the night or day before. Cook rare and don't slice. You will want to cut the steak while it's cold so that you can slice the steak extra thin. I suggest cooking the steak rare is so that when you reheat on the griddle the steak does not overcook.
If you choose to cook the flat iron steak right before assembling the sliders, and it's still warm, you will not need to reheat the steak on the griddle.
Check out this guide on how to cook a perfect flat iron steak in cast iron.
In this recipe, I used ciabatta slider buns. They complement the steak well if you can find them in your local grocery store. If not, a good quality slider bun will work well.
Not a blue cheese fan? Substitute with provolone or brie cheese...yummm.
I used creamy horseradish for this recipe which is not as strong as regular horseradish. If you use the jarred horseradish, reduce the amount by half when adding to the mayo. Taste and add more if needed.
Or use your favorite greens. I love the what the peppery arugula adds to the overall flavor of the sliders.
Tomato Onion Jam or Balsamic Glaze
I prefer these sliders with the tomato onion jam. My boyfriend likes them with a nice rich balsamic vinegar or balsamic glaze. Both are good and add a subtle sweetness that balances the savory steak nicely.
How to make the sliders
If making the Tomato Onion Jam add 40 minutes to the cooking time.
Set up your station
Gather all the ingredients: slice the steak thin, split the slider buns, crumble the blue cheese (if needed) and make the horseradish mayo. Don't forget the olive oil, arugula and tomato onion jam (or balsamic glaze).
Brush the buns with olive oil.
Heat the griddle to 400F and brush with olive oil.
Add the buns and toast for 1-2 minutes or until golden. Flip the buns over and toast the other side for 1 minute.
While the buns are toasting, add the sliced steak to the griddle and cook, tossing with tongs occasionally until heated through (1 -2 minutes). Once warm, set to the side.
Assemble the sliders
When the buns are done toasting, line them up. Spread 1 tablespoon of the horseradish mayo on the bottom bun, add 4-5 slices of steak (see #6), top with 1-2 tablespoon blue cheese crumbles, then top with arugula. Spread 1-2 tablespoon of the tomato onion jam (or 1 tablespoon of balsamic glaze) to the top bun and place on top of the arugula.
More Entertaining Recipes
Steak Sliders with Blue Cheese and Horseradish
- Electric or Stovetop Griddle
- 1 1 pound flat iron steak, cooked rare, cooled and sliced thin
- ½ Cup Blue Cheese
- 3 tablespoon Mayo
- 3 Tbsp Creamy Horseradish see notes
- 1 Cup Arugula
- ½ Cup Tomato Onion Jam click for link, see notes
- 6 Slider Buns
- 2 Tbsp Olive Oil
To Prep the Ingredients
- Make the horseradish mayo: Combine 3 tablespoon mayo + 3 tablespoon creamy horseradish. Set aside
- Slice flat iron steak across the grain into very thin slices. (Easier to do if steak is cold or using leftovers). Set aside. (see notes)
- Split slider buns and crumble blue cheese.
Set up the griddle station
- Gather all components and set aside in a line: Steak and buns, mayo, blue cheese, arugula and tomato onion jam (or balsamic glaze)
- Heat and oil a griddle pan to 400F
- Brush olive oil on both the top and bottom of the inside of the slider buns. Add to griddle pan inside down and toast for 1-2 minutes or until golden. (Leave room to cook the sliced steak) Brush the top and bottom lightly with olive oil, flip and toast the outsides (1 minute)
- While the buns are toasting, add the sliced steak and cook, tossing with tongs occasionally until heated through (1 -2 minutes). Once warm, set to the side.
- When the buns are done toasting, line them up. Spread 1 tablespoon of aioli on the bottom bun, add 4-5 slices of steak (see photo), top with 1- 2 tablespoon blue cheese crumbles, then top with arugula. Spread 1-2 tablespoon of the tomato onion jam (or 1 tablespoon of balsamic glaze) to the top bun and place on top of the arugula.
- Serve and enjoy!