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Mini Steak Sandwiches with Black River Blue Cheese

Mini Steak Sandwiches with Black River Blue Cheese

Succulent sliders with a sweet tang and smoky savor
  • Mini Steak Sandwiches with Black River Blue Cheese 1
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These steak sandwiches are the perfect balance of simple and gourmet. Perfect for parties, casual dinners at home, or barbecues, these little sliders pack a savory punch. We’ve combined juicy flank steak with some classic spices, crispy onions, a drizzle of balsamic vinegar, and some rich crumbles of Black River Blue cheese. Black River Blue, known for being bright and tangy, adds the perfect sweet-and-salty edge to a sandwich that’s bursting with bold intensity.

Mini Steak Sandwiches with Black River Blue Cheese
Succulent sliders with a sweet tang and smoky savor
  • Prep Time : 30 min
  • Cook Time : 15 min
  • Total Time : 45 min
  • Serves 4-6

Ingredients

Directions

  1. Mix the Worcestershire, olive oil, garlic, salt and pepper in a large bowl, along with the flank steak, rubbing the marinade into the steak to ensure it coats the meat thoroughly. Set aside to marinate in the fridge for 20-30 minutes.
  2. While the steak is marinating, slice the mini rolls in half and toast until golden brown. Prepare the onions and crispy shallots and crumble the blue cheese.
  3. Preheat a grill pan or cast iron over medium high heat. Carefully lay the steak into the grill pan or cast iron and sear, undisturbed for 7-10 minutes. Flip and sear the opposing side for an additional 7 minutes or until the internal temperature reaches 140 F.
  4. Remove the flank steak to a clean plate and allow to rest for at least 5 minutes. Slice the steak across the grain into ½ inch strips.
  5. Slather the bottom half of each mini roll with mayonnaise and follow with a bed of arugula before placing the steak slices on top.
  6. Layer the onion slivers over the steak and following with blue cheese crumbles and crispy fried shallots.
  7. Drizzle a bit of the balsamic vinaigrette over each sandwich before close each with the top roll. Serve warm.

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