Chimichurri Steak Sliders
Chimichurri Steak Sliders are my mouthwateringly delicious take on the classic burger sliders with yellow onion rings. Instead of ground beef, imagine succulent slices of perfectly grilled ribeye steak nestled between our soft slider rolls. Instead of giant sliced onions, delicate and crispy fried shallots level up our sandwiches. And for our secret sauce, we are dazzling our taste buds with some zesty chimichurri sauce. Are you drooling yet? These savory sliders with such great flavor are coming together today with the help of Kroger Delivery. This is not your typical grocery store delivery experience, because refrigerated trucks driven by professionals bring the food to your door. In the heat of summer, I could not love this feature more to keep my ingredients fresh and cool before they hit my recipes and my plate. Why You’ll Love Kroger Delivery Beyond how much you’ll love seeing the refrigerated blue truck in your driveway, you’ll appreciate scheduling a narrow 1-hour time slot for the next day or later in the week. There are no hidden fees or markups and delivery is free when you sign up for Boost. Also, you can reserve a Kroger Delivery time before you start shopping. All in all, 10 out of 10, highly recommend! Table of Contents Why You’ll Love Kroger Delivery Why You’ll Love Chimichurri Steak SlidersIngredients for the Steak SlidersHow to Make Chimichurri Steak SlidersPrepFrying TimeGrilling the SteaksAssemblyFinal GrillWhat to Serve with Chimichurri Steak SlidersHow to Store & ReheatSlidersFAQs for Chimichurri Steak SlidersChimichurri Steak Sliders Recipe Why You’ll Love Kroger Delivery Why You’ll Love Chimichurri Steak Sliders Ingredients for the Steak Sliders How to Make Chimichurri Steak Sliders PrepFrying TimeGrilling the SteaksAssembly Prep Frying Time Grilling the Steaks Assembly Final Grill What to Serve with Chimichurri Steak Sliders How to Store & Reheat Sliders FAQs for Chimichurri Steak Sliders Chimichurri Steak Sliders Recipe Why You’ll Love Chimichurri Steak Sliders Of all the different ways to make sliders, this is my go-to recipe for game day and casual weeknight dinners. The combination of tender, juicy steak, crispy fried shallots, and tangy chimichurri sauce creates an irresistible symphony of memorable flavors. Whether you’re serving the Chimichurri Steak Sliders as a crowd-pleasing appetizer or enjoying them as a family dinner, they will please any crowd, guaranteed. Plus, they’re incredibly easy to make, so you can spend less time in the kitchen and more time enjoying good food and great company. So grab your apron and let’s get cooking! If you’re a fan of sliders, check out our Italian Sliders and Grilled Steak Elote Sliders for other fun flavor combos! Ingredients for the Steak Sliders Ribeye Steak – Canola oil, kosher salt, black pepper, and garlic powder season our tender steak. Chimichurri – This zesty sauce is better than anything you can buy at your local grocery store. It’s a combo of chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, kosher salt, and black pepper. Fried Shallots – Kosher salt, garlic powder, and black pepper season our shallots. Choose a high smoke point vegetable oil for the frying. Sliders – Our soft slider buns brushed with melted butter perfectly complement our juicy meat and melted mozzarella cheese. Ribeye Steak – Canola oil, kosher salt, black pepper, and garlic powder season our tender steak. Chimichurri – This zesty sauce is better than anything you can buy at your local grocery store. It’s a combo of chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, kosher salt, and black pepper. Fried Shallots – Kosher salt, garlic powder, and black pepper season our shallots. Choose a high smoke point vegetable oil for the frying. Sliders – Our soft slider buns brushed with melted butter perfectly complement our juicy meat and melted mozzarella cheese. If you can’t wait to make the sliders, skip to the recipe card. Or, come with me while I break down all the easy steps to steak slider bliss. How to Make Chimichurri Steak Sliders Prep Let’s dive into this steak slider recipe, starting with the shallots. Thinly slice them, then give them a good squeeze between some paper towels to get rid of any excess water. Set them aside to dry out while we prep the rest. Next up, the easy yet so freakin’ flavorful chimichurri sauce. Toss all the ingredients into a small bowl and give them a good mix. Set aside. Now, onto the main event, the juicy steak. Give the ribeyes a good slathering of oil and a generous seasoning with salt, pepper, and garlic powder, or your favorite steak rub. Place them in the fridge until we’re ready to cook. Frying Time While the steaks are chilling in the fridge, let’s preheat the grill to medium-high heat for that perfect sear. To make the crispy shallots for the steak sliders, pull out a cast iron skillet and add about an inch of oil, heated up to a medium heat of around 350° degrees F. Once it’s hot enough, carefully add the sliced shallots to your large skillet and fry them up until they’re golden brown and crispy, about 2-3 minutes. Don’t forget to do this in batches so they don’t get overcrowded. Once the shallots are done, pull them out of the oil with a slotted spoon and set them on paper towels. Keep them warm until serving. Grilling the Steaks Now, it’s time for the steaks. They’ll go on the grill for about 3-4 minutes per side until they hit 120° degrees F. Once they’re cooked to perfection, pull them off and let them rest for a good 10 minutes. Assembly Now, let’s assemble our tasty sliders! Slice your rolls in half and lay the bottom half of the rolls in a foil bin or cooking-safe skillet. Layer on some thin slices of cheese, the sliced ribeye steaks, and those crispy shallots, then top it all off with more cheese and the remaining roll halves. Brush the top of the buns with melted butter and they’re ready for the grill. Final Grill Fire up the grill again, this time to medium-high heat, and pop those steak and cheese sliders on for about 10-12 minutes until the cheese melts and they’re golden brown and crispy. Once they’re done, let them rest for a few minutes before slicing them up with a serrated knife. Cheers to another successful recipe made with the help of Kroger Delivery! What to Serve with Chimichurri Steak Sliders Serve those delicious steak sliders with a side of chimichurri for dipping, and enjoy! French fries and some of those big onion rings are some great options for sides to serve with this crowd-pleasing recipe. How to Store & Reheat If you have any leftover Chimichurri Steak Sliders, wrap the steak and shallots separately in plastic or foil and store them in an airtight container for no more than 5 days. When you’re ready for round two of the steak sliders, grab some fresh bread to make more sandwiches. Don’t forget got brush the tops of the rolls with more butter before warming up on the grill using medium high heat. FAQs for Chimichurri Steak Sliders Can I use another type of steak? While the ribeyes are a tender steak, you can experiment with another cut of meat for the Chimichurri Steak Sliders. NY strip is one option. Skirt steak is often the cut of beef used in an authentic Philly cheesesteak slider recipe. If you do go that route, I recommend marinating the steak before cooking. Can I use other kinds of melted cheese? Certainly! If you don’t want to use mozzarella, American cheese or provolone slices works too. Can I use Hawaiian rolls for slider buns? Soft Hawaiian sweet rolls are fine as long as you don’t mind more sugary sweetness in your bread. Add flavor to everything you’re cooking shop over the fire spice lines Steak: ▢ 2-3 Ribeyes▢ 1.5 tbsp Kosher Salt▢ 1.5 tbsp Black Pepper▢ 1 tbsp Garlic Powder▢ Canola Oil as needed ▢ 2-3 Ribeyes ▢ 1.5 tbsp Kosher Salt ▢ 1.5 tbsp Black Pepper ▢ 1 tbsp Garlic Powder ▢ Canola Oil as needed Chimichurri: ▢ 1/2 cup Parsley chopped▢ 3 cloves Garlic minced▢ 3/4 cup Olive Oil▢ 1/4 cup Red Wine Vinegar▢ 1 tsp of Red Pepper Flakes▢ Salt & Pepper to taste ▢ 1/2 cup Parsley chopped ▢ 3 cloves Garlic minced ▢ 3/4 cup Olive Oil ▢ 1/4 cup Red Wine Vinegar ▢ 1 tsp of Red Pepper Flakes ▢ Salt & Pepper to taste Fried Shallots: ▢ 3-4 small Shallots thinly sliced▢ 1 tsp Kosher Salt▢ 1 tsp Garlic Powder▢ 1 tsp Black Pepper▢ Frying Oil as needed ▢ 3-4 small Shallots thinly sliced ▢ 1 tsp Kosher Salt ▢ 1 tsp Garlic Powder ▢ 1 tsp Black Pepper ▢ Frying Oil as needed Sliders: ▢ 1 Pack of Slider Rolls▢ 8-10 Mozzarella Cheese Slices▢ Melted Butter as needed ▢ 1 Pack of Slider Rolls ▢ 8-10 Mozzarella Cheese Slices ▢ Melted Butter as needed Begin by thinly slicing your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out.Next, add all the ingredients for your chimichurri to a bowl and mix. Set to the side until ready to use.Finally, slather your steaks with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook.Preheat a grill to medium-high heat (about 375 degrees F) for two zone indirect cooking.Add enough oil to the skillet to be 1” high and heat up till 350 degrees F. Carefully add your sliced onions to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving.Next, add your ribeyes to the grill and cook for 3-4 minutes per side or until they are 120 degrees F. Once the steaks are done, pull off and let rest for 10 minutes.While keeping the slider rolls together, slice your slider rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet.Add a layer of cheese, sliced ribeye steaks, crispy shallots and finish with a layer of more sliced cheese plus the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls.Get your grill to a two zone medium high heat (around 350-375 degrees F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes.Slice up your sliders and serve with the chimichurri for dipping. Enjoy! Begin by thinly slicing your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Begin by thinly slicing your shallots. Add them to a paper towel and squeeze out all the excess water. Set to the side to dry out. Next, add all the ingredients for your chimichurri to a bowl and mix. Set to the side until ready to use. Next, add all the ingredients for your chimichurri to a bowl and mix. Set to the side until ready to use. Finally, slather your steaks with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook. Finally, slather your steaks with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook. Preheat a grill to medium-high heat (about 375 degrees F) for two zone indirect cooking. Preheat a grill to medium-high heat (about 375 degrees F) for two zone indirect cooking. Add enough oil to the skillet to be 1” high and heat up till 350 degrees F. Add enough oil to the skillet to be 1” high and heat up till 350 degrees F. Carefully add your sliced onions to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving. Carefully add your sliced onions to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fried onions out and pat dry. Season with salt, pepper and garlic. Keep warm until serving. Next, add your ribeyes to the grill and cook for 3-4 minutes per side or until they are 120 degrees F. Once the steaks are done, pull off and let rest for 10 minutes. Next, add your ribeyes to the grill and cook for 3-4 minutes per side or until they are 120 degrees F. Once the steaks are done, pull off and let rest for 10 minutes. While keeping the slider rolls together, slice your slider rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet. While keeping the slider rolls together, slice your slider rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet. Add a layer of cheese, sliced ribeye steaks, crispy shallots and finish with a layer of more sliced cheese plus the top part of the buns. Add a layer of cheese, sliced ribeye steaks, crispy shallots and finish with a layer of more sliced cheese plus the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls. Get your grill to a two zone medium high heat (around 350-375 degrees F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes. Get your grill to a two zone medium high heat (around 350-375 degrees F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes. Slice up your sliders and serve with the chimichurri for dipping. Enjoy! Slice up your sliders and serve with the chimichurri for dipping. Enjoy! Why You’ll Love Kroger Delivery Beyond how much you’ll love seeing the refrigerated blue truck in your driveway, you’ll appreciate scheduling a narrow 1-hour time slot for the next day or another time later in the week. There are no surprise fees and delivery is free when you sign up for Boost. Also, you can reserve a Kroger Delivery time before you start shopping. All in all, 10 out of 10, highly recommend! Calories: 661kcal | Carbohydrates: 12g | Protein: 26g | Fat: 58g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 37g | Cholesterol: 73mg | Sodium: 3309mg | Potassium: 504mg | Fiber: 2g | Sugar: 3g | Vitamin A: 827IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!