Blue Cheese Steak Sliders

Game day meets family dinner time with these tangy blue cheese steak sliders. A fun and healthy meal will be ready in mere minutes!

Easy Blue Cheese Steak Sliders

Every bite of these steak sliders is a pure delight! Your first experience will be smelling the sweet and yeasty Hawaiin rolls. Then, your teeth sink into the tender shaved steak. Then, blue cheese dressing and earthy mushrooms fill your taste buds with a surprisingly zesty combination.

It’s all topped with nutty poppyseeds.

If you are growing tired of the same old things for dinner, then give this recipe a try. It’s completely unique and there are plenty of optional ways you can customize it too.

Ingredients Needed

These steak sliders might seem complicated, but they are incredibly simple. I used ingredients that are easy to find in the grocery store.

Here’s a bit more about what I used:

• Shaved Steak: You will use about a pound of shaved steak. You can also use a pound of thinly-sliced roast beef too.
• Avocado Oil: Use your favorite type of healthy oil to saute the vegetables. I used 2 tablespoons.
• Salt: Always use a bit of salt to enhance all the other flavors – a pinch (or a teaspoon) is all you need.
• Pepper: If you want the breading to have more flavor, add more pepper. I used 1/2 a teaspoon.
• Butter: You’ll use two tablespoons of melted butter to spread on top of the rolls. This helps the poppyseeds stick to the top of them and it gives the rolls a delightfully crispy texture on top too!
• Onion: Slice 1 small yellow onion. You can use red or white onion instead, but they will add different tastes to the sliders.
• Garlic: Garlic is what really enhances the flavor of the sliders. Mince 3 cloves or use 3 teaspoons of pre-minced garlic.
• Mushrooms: These are optional, but I love mushrooms on my sliders. I used 10 ounces of baby Bellas, but you can also use shitake mushrooms instead.
• Blue Cheese Dressing: You’ll add 3/4 a cup of dressing total to all the sliders. If you don’t like the taste of blue cheese you can replace it with ranch.
• Hawaiian Rolls: Pre-made Hawaiian rolls is what makes this recipe so easy! I used a 12-count of rolls. If you don’t like sweet rolls, you can find potato rolls and use them. They aren’t as sweet.
• Cheese: Steak sliders need cheese… it’s what really ties everything together. Use 1 cup of shredded provolone or mozzarella cheese.
• Poppyseeds: Sprinkle a few seeds on top of each slider.

Kitchen Tools Required

You only need a few basic kitchen tools to make this simple steak sliders recipe.

Gather the following items before you begin:

• 9×13 Casserole dish
• Large skillet
• Large bowl
• Bread Knife
• Pastry Brush

For measuring, you will need the following sized cups and spoons: 3/4 cup, 1 cup, 1 tablespoon, and 1 teaspoon.

How To Make Blue Cheese Steak Sliders

This steak slider recipe is so simple! Here’s how.

Frist, preheat the oven to 375F and grease a 9×13 casserole dish.

Then, in a large pan, heat avocado oil over high heat. Add steak and cook until no longer pink. Move steak to a separate bowl.

Add the sliced onions, mushrooms, salt, and pepper to the same pan the steak was in. Cook over high heat for about 6-8 minutes or until onions have started to caramelize and mushrooms are soft.

Add in garlic and cook for another minute. Turn off the heat.

In the bowl with the steak, add 3/4 cup blue cheese dressing and stir until steak is coated.

Cut Hawaiian rolls in half long way, like cutting through a sheet cake. Place the bottom of the rolls into a casserole dish.

Add beef to the base of the rolls, then top with the onions and mushrooms. Top with shredded cheese. Place rolls top part on.

Brush with melted butter and sprinkle poppy seeds on top.

Bake for 20 minutes. Let it rest 10 minutes before serving!

Below are some common questions people have about how to make steak sliders. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

What sides go well with steak sliders?

Think about your favorite burger joint – what do you like to order from there? You can make healthier versions of those same things at home. Serve these steak sliders with some crispy baked chili lime sweet potato fries. Or, go extra healthy and make some crispy air fryer tofu.

What type of steak do you use for steak sliders?

The most popular type of steak for these sliders is going to be thinly sliced ribeye. It has excellent marbling and becomes really tender when you pan fry it. Other people prefer to make these sliders with flank steak. If you use flank steak, cut against the grain to get them extra tender.

Can I use deli roast beef in the sliders?

Sure thing! In fact, if you use deli roast beef, you will save yourself a lot of prep time and you won’t have to worry about whether it was cooked enough or for too long.

For the best taste and results, I suggest buying roast beef from the deli counter and asking them to slice it at thinly as possible. The thinner the slices, the better they will taste.

Are these steak sliders healthy?

Yes, these steak sliders are pretty good for you. Even though beef might not be the leanest cut of meat, it is still a fantastic source of protein, which your body needs. Plus, mushrooms are an excellent source of vitamin D and garlic is a superfood with lots of antioxidants.

Is this recipe keto-friendly?

No, this recipe is not low-carb. The Hawaiin rolls are way too high in carbs. If you need to eat low-carb, I suggest making this recipe the same way, just use sugar-free salad dressing and don’t eat the rolls.

Storing leftover sliders only works for about a day. After that, the rolls will change texture in the refrigerator. I suggest eating them fresh. To refrigerate leftovers, store them in an airtight container and don’t keep them longer than 3 days.

If you liked this recipe, you’ll want to try these!

Here are some more of my favorite seafood recipes to make. Enjoy!

• Easy Tuna Cake Sliders
• Healthy Greek Turkey Burgers With Tzatziki
• Easy Pineapple Turkey Burgers
• Healthy Crab Cakes Benedict
• Black Bean Veggie Burgers

Photos by Moriah Sawtelle and recipe by Erin Antoniak.