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Marinated Steak Sliders + Toppings

  • Author: Julie
  • Total Time: 1 hour
  • Yield: 6 1x


What you’ll need: 10-12 (3/4-1/2″ slices) of beef tenderloin roast or a good cut of beef. (Ask the butcher to cut the slices as thin as possible and to tenderize the steaks).


  • For the marinade:
  • 4 tablespoons soy sauce
  • 4 tablespoons Worcestershire sauce
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 teaspoon fresh ground pepper
  • 2 cloves garlic minced
  • ¼ cup flat-leaf parsley
    6 soft slider size rolls or buns
    Sauteed Mushrooms:
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
  • 3 tablespoons finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper
    Caramelized Onions:
  • 2 tablespoons unsalted butter
  • 1 tablespoons canola oil
  • 3 large Spanish onions, peeled, halved and thinly sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
    Sauteed Peppers:
  • 2 tablespoons olive oil
  • 2 red peppers, thinly sliced
  • 2 poblano peppers, thinly sliced
  • 2 Cubano peppers, thinly sliced
  • Salt and freshly ground black pepper


  1. Sauteed Mushrooms: Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
  2. Caramelized Onions: Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
  3. Sauteed Peppers: Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
  4. For the sliders: Either have your butcher cut the beef into slices for you or place the beef on a cutting board and carefully cut as many 1/2″ slices as you’ll need. You will need at least 2 slices of grilled steak on each bun to make a full sandwich.
  5. Place the sliced beef in a resealable plastic bag. Prepare the marinade by mixing the ingredients above in a small jar. Pour half of the steak marinade into the bag (reserve the other half for dressing your cooked steaks), seal the bag and mix well so all the beef is covered. Place the bag in a shallow dish just in case the bag leaks and place it in the refrigerator for 2 – 4 hours.
  6. Preheat your grill to medium high heat. When the grill reaches a high temperature range remove the slices of beef from the marinade and place on the grill. Discard the steak marinade that the steaks were sitting in. Close the lid for about a minute. After a minute lift the lid and begin flipping the slices of grilled steak slices over (these slices are only 1/2″ thick so they hardly take any time at all to cook). Remove the grilled steak from the BBQ and place in a shallow dish and pour remaining marinade over the steaks. Cover with aluminum foil to keep warm and to allow the juices to redistribute back into the meat. Keep the grilling going to toast the buns next. Split the soft panini in half and put the buns on the hot grill. Don’t leave these unattended as they take less then a minute to cook. When they’re nicely toasted, remove them from the grill.
  7. Place 1-2 steaks on each bun and add toppings. You may even drizzle some of the leftover juices over your steaks. Serve warm to hot.
  • Prep Time: 1 hour