Skip to page content

Mini Steak Sandwiches with Blue Cheese


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 blue cheese. Blue, known for being bright and tangy, adds the perfect sweet-and-salty edge to a sandwich that’s bursting with bold intensity.

Featuring
  • prep time

    30minutes

  • assembly time

    15minutes

  • Serves

    6people

preparation & ingredients

2 lbs Flank Steak

2 Tablespoons Murray’s Arbequina EVOO, 750 mL

1 Teaspoon Black Pepper

4-6 Mini ciabatta, brioche or other hero rolls

1/2 ea Red Onion, thinly sliced

2 Tablespoons Due Vittorie Balsamic Vinegar 250 mL

2 Tablespoons Worcestershire Sauce

5 ea Garlic Cloves, slivered

2 Teaspoons Coarse Salt

1/4 Cup Mayonnaise

1/4 Cup Crispy Fried Shallots

2 Cups Fresh Arugula

1/4 lb Blue Cheese, crumbled

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.
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.
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.
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.
Slather the bottom half of each mini roll with mayonnaise and follow with a bed of arugula before placing the steak slices on top.
Layer the onion slivers over the steak and following with blue cheese crumbles and crispy fried shallots.
Drizzle a bit of the balsamic vinaigrette over each sandwich before close each with the top roll. Serve warm.

Try Our Seasonal Beer Cheese Mac

Send Me Mac

More recipes