Hot Honey Steak Sliders
Hot honey is all the rage these days, and no wonder — it’s so freakin’ delicious. This recipe for hot honey steak sliders uses this popular ingredient for the sauce! AND makes it butter! I can’t think of anything better (butter? better? Whatever, it’s amazing). Plus, we’re using the hot honey butter twice for our sliders: as a glaze on top and as a dip for the sliders after they’re done cooking. I’m stoked for you to try this new take on steak sliders. Table of Contents Why You’ll Love Hot Honey Steak SlidersHot Honey Steak Slider IngredientsWhat Rolls Should I Use? How to Make Hot Honey Steak SlidersPrepping the Hot Honey Butter and SteaksHitting the GrillAssembling Hot Honey Steak SlidersWhat to Serve with Hot Honey Steak SlidersFor More Steak SlidersLeftovers and ReheatingFAQsFlavor X Fire & FOOD X FireHot Honey Steak Sliders Recipe Why You’ll Love Hot Honey Steak Sliders Hot Honey Steak Slider Ingredients What Rolls Should I Use? How to Make Hot Honey Steak Sliders Prepping the Hot Honey Butter and SteaksHitting the GrillAssembling Hot Honey Steak Sliders Prepping the Hot Honey Butter and Steaks Hitting the Grill Assembling Hot Honey Steak Sliders What to Serve with Hot Honey Steak Sliders For More Steak Sliders Leftovers and Reheating FAQs Flavor X Fire & FOOD X Fire Hot Honey Steak Sliders Recipe Why You’ll Love Hot Honey Steak Sliders With juicy steak, soft slider rolls and mouthwatering sauces as the main ingredients, steak sliders are one of my go-to easy recipes for game day parties and casual weeknight dinners. They’re a serious crowd pleaser. Hot honey is also the best way to bring together two of my favorite flavor profiles — spicy and sweet — and really levels up this steak sliders recipe. I love a good dip for burgers and sliders, and this hot honey sauce does not disappoint. Looking for another great recipe for a sweet and savory dish? Check out my Surf and Turf Sliders, Chicken Bacon Ranch Sliders and Italian Sliders! Hot Honey Steak Slider Ingredients Steak: I’m using 3-4 filets instead of ribeyes in this recipe to keep the sliders from being too fatty. I also like to use filets in sliders because the steak is easy to bite through. I hate when I take a bite of a slider/sandwich and all the meat gets pulled out from it. We’ll also use some of my Cowboy Butter Seasoning to amp up that herby butter flavor. Crispy Onions: To make this slider topping, we’ll fry finely sliced yellow onions in canola oil. Hot Honey Butter: The piece we’ve all been waiting for! Grab some unsalted butter, local honey, minced garlic, chili crisp and chopped chives. Slider Rolls: We’ll finish out the recipe with a package of slider rolls and some slices of mozzarella cheese. Steak: I’m using 3-4 filets instead of ribeyes in this recipe to keep the sliders from being too fatty. I also like to use filets in sliders because the steak is easy to bite through. I hate when I take a bite of a slider/sandwich and all the meat gets pulled out from it. We’ll also use some of my Cowboy Butter Seasoning to amp up that herby butter flavor. Crispy Onions: To make this slider topping, we’ll fry finely sliced yellow onions in canola oil. Hot Honey Butter: The piece we’ve all been waiting for! Grab some unsalted butter, local honey, minced garlic, chili crisp and chopped chives. Slider Rolls: We’ll finish out the recipe with a package of slider rolls and some slices of mozzarella cheese. What Rolls Should I Use? When it comes to picking rolls for your hot honey steak sliders, there are loads of options out there. I tend to go with classic slider buns so the filling has a chance to shine. You can also try potato rolls — these are one of my favorite options for smashburger recipes. Some people like Hawaiian rolls (usually King’s Hawaiian), which tend to be sweeter and softer than typical breads. Your grocery store may also carry brioche slider buns; these have a light, soft texture. If you’re sensitive to sugary flavors, you might prefer classic, potato or brioche to the Hawaiian sweet rolls. Add flavor to everything you’re cooking shop over the fire spice lines How to Make Hot Honey Steak Sliders Prepping the Hot Honey Butter and Steaks In a small bowl, combine the ingredients for your hot honey butter: 2 sticks melted unsalted butter, 2.5 tablespoons local honey, 2 tablespoons minced garlic, 2 tablespoons chili crisp and 1.5 tablespoons chopped chives. Set the mixture to the side until you’re ready to use. Next, slather your 3-4 filets with oil, then generously season with 3 tablespoons of my Cowboy Butter Rub or your favorite steak rub. Place the steaks in the fridge until you’re ready to grill. Hitting the Grill When you’re ready to cook, preheat your grill to medium-high heat (about 375 degrees Fahrenheit) for direct cooking. Place a cast iron skillet on the grill, then pour in 2 cups canola oil or another neutral oil. Heat the oil to 350 degrees F. Add 2 cups finely sliced yellow onions, then fry for 3-4 minutes or until they’re crispy golden brown. Once those onions are done, pull the skillet off the grill and let the onions cool. Next up on the grill: the filets. Place them on the grill grates and cook for 3-4 minutes per side, until the internal temperature reaches 120 degrees F. Once the steaks are done, top with a little of the Cowboy Butter Seasoning, pull off and let rest for 10 minutes. Assembling Hot Honey Steak Sliders To assemble the sliders, while keeping the rolls together, slice your slider rolls in half (horizontally) with a serrated knife so you have a side of top buns and bottom buns. Place the bottom side into a foil pan or cooking safe skillet. Add a layer of mozzarella cheese slices, slices of the filets, crispy onions and a little bit of hot honey butter. Finish the hot honey steak sliders with a layer of more sliced cheese plus the top of the buns. Gently spread a little hot honey butter over the top of the rolls. To cook the assembled hot honey steak sliders, get your grill to a two-zone medium-high heat fire (around 350-375 degrees F) for indirect cooking. Then, slide the sliders in the foil pan on to the grill to cook until they are golden brown and crispy (about 10-12 minutes). Once your hot honey steak sliders have achieved golden brown nirvana, pull the sliders off and let the sandwiches cool for 2-3 minutes. Slice up your sliders and serve with the hot honey butter for dipping. Enjoy! What to Serve with Hot Honey Steak Sliders These hot honey steak sliders would be great with French fries, sweet potato wedges and a simple green salad. You could even make a side of honey-roasted carrots, seasoned with black pepper and kosher salt, to boost the honey flavor in your meal (and find another way to use your hot honey!). For More Steak Sliders Leftovers and Reheating Allow the sliders to cool completely before storing them. This step helps prevent condensation, which can make the buns soggy. If you can, separate the meat, buns, and extra toppings like the crispy onions and the hot honey butter. Store each part in an airtight container. Then, when you’re ready to reheat, fire up your grill to medium-high heat. Wrap the steak in aluminum foil to retain moisture. Heat for about 10-15 minutes or until warmed through. You can also place the buns on the grill for the last 5 minutes to warm them up without making them too crispy. To reheat the hot honey butter, use a small saucepan on the stove or grill and heat until it’s melted again. FAQs Can I use another cheese besides mozzarella? ​Slices of provolone cheese would be a great substitute for the mozzarella. You could also use cheddar or Swiss cheese if you’re in a pinch. Can I sub in a different type of steak? Sure! The trick is to find a lean cut so the hot honey steak sliders don’t get too fatty. With that in mind, sirloin steak or flatiron steak would work well. If you want something different than beef, I bet hot honey chicken sliders or hot honey ham sliders would be freakin’ delicious! What else can I do with hot honey butter? The flavor of sweet with a little heat goes great with anything! I love using hot honey butter on steaks, seafood, burgers, veggies and more. You could also drizzle it on cornbread or a slice of sourdough bread. Or, substitute it for regular honey in savory dishes for an extra flavor kick. If you’re looking for more ideas, check out my hot honey butter post! Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 3-4 Filets▢ 3 tbsp Cowboy Butter▢ Canola Oil as needed ▢ 3-4 Filets ▢ 3 tbsp Cowboy Butter ▢ Canola Oil as needed Crispy Onions: ▢ 2 cups Yellow Onions Finely Sliced ▢ 2 cups Canola Oil ▢ 2 cups Yellow Onions Finely Sliced ▢ 2 cups Canola Oil Hot Honey Butter: ▢ 2 sticks Unsalted Butter melted▢ 2.5 tbsp Local Honey▢ 2 tbsp Minced Garlic▢ 2 tbsp Chili Crisp▢ 1.5 tbsp Chopped Chives ▢ 2 sticks Unsalted Butter melted ▢ 2.5 tbsp Local Honey ▢ 2 tbsp Minced Garlic ▢ 2 tbsp Chili Crisp ▢ 1.5 tbsp Chopped Chives Sliders: ▢ 1 Slider Roll▢ 8-10 Mozzarella Cheese Slices▢ Melted Butter as needed ▢ 1 Slider Roll ▢ 8-10 Mozzarella Cheese Slices ▢ Melted Butter as needed Add all the ingredients for your hot honey butter to a bowl and mix. Set to the side until ready to use.Slather your steaks with oil and generously season with my Cowboy Butter Rub or your favorite steak rub. Set in the fridge until ready to cook.Preheat a grill to medium-high heat (about 375F) for direct cooking.Add a skillet to the grill with 2 cups of oil to 350F. Add the finely sliced yellow onions and fry for 3-4 minutes or until crispy golden brown. Pull off and let cool once done.Add your filets to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, top with a little of the cowboy butter and pull off to 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 steaks, crispy onions, a little bit of hot honey butter and finish with a layer of more sliced cheese plus the top part of the buns. Gently spread a little hot honey butter over the top of the rolls.Get your grill to a two zone medium high heat (around 350-375F) 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 hot honey butter for dipping. Enjoy! Add all the ingredients for your hot honey butter to a bowl and mix. Set to the side until ready to use. Add all the ingredients for your hot honey butter to a bowl and mix. Set to the side until ready to use. Slather your steaks with oil and generously season with my Cowboy Butter Rub or your favorite steak rub. Set in the fridge until ready to cook. Slather your steaks with oil and generously season with my Cowboy Butter Rub or your favorite steak rub. Set in the fridge until ready to cook. Preheat a grill to medium-high heat (about 375F) for direct cooking. Preheat a grill to medium-high heat (about 375F) for direct cooking. Add a skillet to the grill with 2 cups of oil to 350F. Add the finely sliced yellow onions and fry for 3-4 minutes or until crispy golden brown. Pull off and let cool once done. Add a skillet to the grill with 2 cups of oil to 350F. Add the finely sliced yellow onions and fry for 3-4 minutes or until crispy golden brown. Pull off and let cool once done. Add your filets to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, top with a little of the cowboy butter and pull off to let rest for 10 minutes. Add your filets to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, top with a little of the cowboy butter and pull off to 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 steaks, crispy onions, a little bit of hot honey butter and finish with a layer of more sliced cheese plus the top part of the buns. Gently spread a little hot honey butter over the top of the rolls. 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 steaks, crispy onions, a little bit of hot honey butter and finish with a layer of more sliced cheese plus the top part of the buns. Gently spread a little hot honey butter over the top of the rolls. Get your grill to a two zone medium high heat (around 350-375F) 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 350-375F) 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 hot honey butter for dipping. Enjoy! Slice up your sliders and serve with the hot honey butter for dipping. Enjoy! What Rolls Should I Use? When it comes to picking rolls for your hot honey steak sliders, there are loads of options out there. I tend to go with classic slider buns so the filling has a chance to shine. You can also try potato rolls — these are one of my favorite options for smashburger recipes. Some people like Hawaiian rolls (usually King’s Hawaiian), which tend to be sweeter and softer than typical breads. Your grocery store may also carry brioche slider buns; these have a light, soft texture. If you’re sensitive to sugary flavors, you might prefer classic, potato or brioche to the Hawaiian sweet rolls. Calories: 2160kcal | Carbohydrates: 32g | Protein: 124g | Fat: 172g | Saturated Fat: 40g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 89g | Trans Fat: 2g | Cholesterol: 414mg | Sodium: 447mg | Potassium: 3034mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2043IU | Vitamin C: 16mg | Calcium: 289mg | Iron: 7mg 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!