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Steak Sliders with Blue Cheese on a wood board

Steak Sliders with Blue Cheese and Horseradish

A perfectly balanced game day appetizer using leftover flat iron steak. Quick, easy and crowd pleasing!
5 from 6 votes
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Course: Appetizer
Cuisine: American
Keyword: sandwiches, sliders, Steak
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 Sliders
Calories: 262kcal


  • Electric or Stovetop Griddle


  • 1 1 pound flat iron steak, cooked rare, cooled and sliced thin
  • ½ Cup Blue Cheese
  • 3 Tbsp 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 tbsp mayo + 3 tbsp 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)
    Steak Slider Ingredients
  • 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) 
    Steak Sliders with Blue Cheese Steps 1 - 4
  • 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 tbsp of aioli on the bottom bun, add 4-5 slices of steak (see photo), top with 1- 2 tbsp blue cheese crumbles, then top with arugula.  Spread 1-2 tbsp of the tomato onion jam (or 1 tbsp of balsamic glaze) to the top bun and place on top of the arugula.
    Steak Sliders with blue cheese steps 5-8
  • Serve and enjoy!

Recipe Notes

**I suggest cooking the steak the night before. Cook it 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.
**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.
**Substitute the tomato onion jam for balsamic glaze if desired.
** Using a griddle makes it easier and faster to cook multiple sliders at the same time.  It's optional but very efficient if cooking for a crowd.


Serving: 1slider | Calories: 262kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 284mg | Potassium: 84mg | Fiber: 2g | Sugar: 17g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 1mg
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