Caramelized Steak Sliders with Rosemary Horseradish Cream
Some of us around the showroom swear blind it's not a party unless there's a platter of sliders. Not wanting to leave that traditional Americana stone unturned, we looked to Chef Tony to put his trademark spin on the finger food. Inspired by a recent caramelization binge, the good chef whipped up an astounding recipe for steak sliders with homemade horseradish cream, caramelized bell peppers, and onion marmalade that's anything but traditional. Hint, hint: this platter is a perfect finger-licking dish for any homegating party!
PREP 2 hrs COOK 10-15 mins READY IN 2 hr 15 mins Serves 6-18 people
- 2–3 New York strip or ribeye steak, 1.5” thick cuts
- 4–6 yellow onions
- 2 tbsp unsalted butter
- 2–3 red bell peppers
- 2–3 yellow bell peppers
- 3–6 pinches coarse salt
- 3–6 pinches black pepper
- 9 slices provolone cheese, bisected
- 18 Hawaiian rolls or potato rolls, split
- For the Rosemary Horseradish Cream Sauce:
- 13 oz sour cream
- 3 tbsp heavy whipping cream
- ¼ cup horseradish, prepared
- 2 ½ tsp rosemary, finely minced
- Things You'll Need:
- USA Premium Cuts Steaks
- BBQ Cutlery
- A day in advance, blend your horseradish cream first. You’ll do this by whisking together sour cream, whipping cream, horseradish, and chopped rosemary in a mixing bowl to thoroughly incorporate before refrigerating. This isn’t a hard line in the sand; you can do this during the cooking process, but chilling the mixture overnight works wonders to infuse and meld the flavors together.
- Over an open flame, fire-roast the whole bell peppers (you heard us—put that knife down). Allow them to cool slightly, then peel and thinly slice them. In a covered bowl, set them aside; if you’re doing this in advance, you can instead refrigerate them for up to two days ahead.
- Preheat your oven to 325 degrees Fahrenheit, then thinly slice the onions. Combine them in a pan with 2 tablespoons of butter plus salt and pepper to taste.
- Add them to the oven until soft and caramelized, stirring occasionally — you should expect them to stay in there for anywhere from 45–90 minutes. When done, follow suit after the bell peppers: set aside, or refrigerated for use in the next 48 hours.
- Light and preheat your grill for direct, high-heat grilling.
- Prepare your steaks by lightly coating them with oil, then generously sprinkling coarse salt and cracked black pepper.
- Position the prepared steaks on the grill and close the lid. Depending on the size and thickness of your cuts, grill them for 2–2 ½ minutes, or long enough to roast a nice crust onto the outside. If you happen to like your steak cooked past the point of medium rare, place them on the warming rack with the lid closed and allow them to cook further until meeting your desired doneness. This usually takes 6–12 more minutes.
- Remove the steaks from the grill, lightly tent them with foil, then allow them to rest for 5–8 minutes while continuing with the rest of the recipe. You’ll come back for them soon enough.
- Add a dollop of horseradish cream to the top half of each bun, then stack with caramelized onion and roasted bell pepper. Place sliced provolone atop these vegetables.
- Thinly slice the steak across the grain—we usually begin by cutting each steak in half. There’s a reason we recommend this: depending on the cut, the grain may run in one of two different directions on one section (as opposed to the other).
- Lay a few slices of steak over the cheese, onions, and bell peppers on each bun, add the top bun to complete the look, and serve fresh!