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.