Hot cheesy Grilled French Onion Steak Sliders make a perfect tailgate and party snack for fall!
Whether it’s on salad, with potatoes, in tacos, stir fry, or on a sandwich… We can’t seem to get enough of it!
There’s just no substitute for a thick juicy medium-rare steak with its rich meaty essence.
Sometimes we simply throw steaks on the grill and serve them with roasted veggies and a green salad. An easy dinner everyone loves.
However steak is so versatile, it’s a tantalizing addition to all sorts of fall dishes. My kids love shaved ribeye in homemade Vietnamese pho soup, or sirloin in a simple broccoli beef stir fry.
One of my favorite steak preparations is to grill them, slice the steaks into thin strips, and serve the slices on cute little rolls as sliders.
It’s fun to come up with all sorts of slider toppings. Plus, itty bitty sandwiches make portion control a no-brainer. No one gets stuck with half of an enormous sandwich they can’t finish.
With this in mind, I’ve got one heck of a recipe for you today… Grilled French Onion Steak Sliders.
This easy recipe is a wonderful way to enjoy your beef this fall, and make the most of grill season, before it gets too cold outside.
I used sirloin steaks for this Grilled French Onion Steak Sliders recipe, because they are lean, cook to a perfect medium-rare (145 degrees F) quickly, and are easy to slice.
Furthermore, sirloin is a wonderful steak for marinades and rubs, because its flavor is distinct, and won’t be overshadowed.
With sirloin, you get all the beef nutrients like protein, zinc, iron, and vitamin B, plus a lot of beefy wow-factor at an affordable price!
I used a french onion soup mix packet as a dry rub to provide depth and savory intrigue to the steaks.
The rub takes only 15 minutes to work its magic. In the meantime, you can slice the onions, and rolls for the Grilled French Onion Steak Sliders.
Then I sautéed “french onion topping” for the sliders, in a skillet right next to the steaks on the grill.
The onions, sherry, and beef concentrate simmer on the grill, as the steaks sizzle up in minutes.
At medium-high heat (400-500 degrees F) thick-cut sirloin steaks will cook to medium-rare in less than 5 minutes per side.
There’s nothing worse than overcooking a would be tender juicy cut of beef!
Once grilled, let the steaks rest to redistribute their yummy juices.
Then slice the steaks ultra thin, and pile the strips of steak on small ciabatta rolls with spicy mustard, hot sautéed french onions, melting swiss cheese, fresh arugula leaves, and sweet pickles.
Grilled French Onion Steak Sliders are sheer beefy perfection!
Hot, succulent, cheesy, and well balanced. They are the ideal dish to serve for fall tailgating, backyard parties, and on neighborhood potlucks.
They even taste great cold, as a leftover.
My kids have been known to wrap one or two Grilled French Onion Steak Sliders for their lunch boxes!
Learn more great ways to make the most of your steaks this fall on BeefItsWhatsForDinner.com, along with nutritional information and cooking tips
Disclosure: This post is sponsored by Beef It’s What’s For Dinner on behalf of the Beef Checkoff. All opinions are our own. Internal links within the post are funded and maintained by the Beef Checkoff. All other outgoing links are maintained by third parties.
Grilled French Onion Steak Sliders
- 2 large sirloin steaks, 1 1/2 inches thick (about 3 pounds)
- 2 teaspoons olive oil
- 1 french onion soup/dip mix packet
- 4 tablespoons butter
- 3 large red onions, peeled and sliced thin
- 1 cup dry sherry
- 3 tablespoons beef broth concentrate
- 1 tablespoon fresh thyme leaves, 1 teaspoon dried thyme
- 24 small ciabatta rolls, sliced for sliders (or yeast rolls)
- 1/2 cup spicy whole grain mustard
- 5 ounces baby arugula leaves
- 48 thin slices swiss cheese
- 24 sweet pickle slices
- Preheat the grill to high heat, between 400-500 degrees F. Rub the steaks with the french onion soup mix. Then rub them with olive oil and set aside. Slice the onions, rolls, and cheese.
- Place a large iron skillet on the grill. Add the butter and sliced onions. Stir and sauté the onions for 2-3 minutes. Then add the sherry, beef broth concentrate, and thyme leaves. Stir and bring to a simmer. Cook the onions until the liquid reduces to a thick glaze, stirring occasionally.
- Place the steaks on the grill and cook for 4-5 minutes per side. Take them off the grill and let the steaks rest for at least 5 minutes.
- Meanwhile, open each roll and slather a little mustard on the bottom. Add a small pile of arugula on each roll. Then slice the steaks, against the grain, into ultra thin pieces.
- Pile steak slices on the bottom of each bun. Top with hot french onions, and two small slices of swiss cheese. Add a sweet pickle on each sandwich and cover with the roll top. If the steak and onions aren't hot enough to melt the cheese, place the sliders on a baking sheet and set the baking sheet on the warm grill for 2-3 minutes to melt the cheese. Serve warm!