These Steak and Cheese Sliders are mini flavor bomb sandwiches! They’re made with juicy steak, bourbon caramelized onions, melty Swiss and gruyere, and a spicy horseradish sauce.
Post Sponsored by Oklahoma Joe’s Smokers
Get Your Grill On
First thing’s first, preheat your grill. As always, I use Oklahoma Joe’s Judge Grill, because it’s just that good.
So, preheat your grill to a medium heat of about 275ºF for two zone indirect cooking.
Next, let’s prep the Steak and Cheese Sliders!
Season and Cook the Steak for Steak and Cheese Sliders
Start with 2-3 ribeye steaks. Lather each steak generously with canola oil. Make sure you fully coat the meat, because it’s what helps the seasonings stick!
Next, mix together salt, pepper, and garlic powder, then rub the seasonings all over the outside of the steak.
Add the seasoned steaks onto the hot grill over indirect heat, then let them cook for roughly 30 minutes. Use a meat thermometer to check that they’ve reached an internal temperature of 120ºF, then pull them off of the grill and let them rest for 15 minutes.
Time to Caramelize!
Next, let’s caramelize some onions, because the flavor of these onions with your Steak and Cheese Sliders is just unreal.
Add a cast iron skillet onto the grill followed by a drizzle of oil. Let the oil heat for five minutes or so, then add in the sliced onions. Sauté until softened, then mix in the bourbon, brown sugar, and salt. Continue cooking until the onions turn an amber brown color and soften significantly. Feel free to cook as long as you like until they reach your desired texture.
Looking for more ways to use your onions? Try my Wagyu Beef Tenderloin with Red Wine Onions!
Sear the Steak for Steak and Cheese Sliders
Okay, we’re not quite done with the steak. While the grill is still hot, add the steaks back onto the grill and sear them for a minute per side. This gives them that delicious crust, because a good steak becomes great with a good crust. Trust me.
Assemble the Sliders
Next, grab your pack of slider rolls. Slice them in half so you have all of the bottom rolls attached in one piece and all of the top rolls attached in another piece.
Add the bottom rolls into a foil bin or cooking safe skillet, then layer on sliced ribeye steaks, sautéed onions, and sliced Swiss cheese. Top the Steak and Cheese Sliders off with the top buns, then drizzle on melted butter. Cover that with a layer of grated gruyere cheese.
Golden Sliders are Better!
Next up, just a few more minutes of cooking to get those buns nice and toasty.
Set your Oklahoma Joe’s Judge to two zone medium high heat of around 350-375ºF for indirect cooking. Add the Steak and Cheese Sliders back into the smoker and cook until crispy.
Pull them off and let them cool for a couple of minutes.
Sauce and Serve Your Steak and Cheese Sliders
In a separate bowl, mix together sour cream, mayonnaise, horseradish, spicy mustard, lemon juice, and hot sauce.
Slice the sliders up, then serve them with a side of creamy horseradish sauce!
Steak and Cheese Sliders
- 2-3 Ribeyes
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
- 2 cups Thinly Sliced Sweet Onions
- 2 tbsp Brown Sugar
- 2 oz Bourbon
- Salt to taste
- 1 pack Slider Rolls cut in half
- 4-5 sliced Swiss Cheese
- 2 tbsp Gruyere Cheese grated
- 2 tbsp Melted Butter unsalted
- ⅛ cup Sour Cream
- ⅛ cup Mayonnaise
- 2 tbsp Prepared Horseradish
- 1.5 tbsp Spicy Mustard
- 1 medium Lemon juiced
- 1 tsp Hot Sauce
- Begin by preheating the Oklahoma Joe’s Judge Grill to medium heat (about 275F) for two zone indirect cooking.
- Lather your steaks with oil and generously season them on all sides with salt, pepper and garlic powder. Place the steaks on the cooler side of the grill and let cook indirect until they reach 120F internal (about 30 minutes). Once the steaks are done, pull them off and let them rest for 15 minutes.
- As the steaks rest, kick up the heat in your grill to 350F. Add a cast iron skillet to the grill with some oil to preheat for 5 minutes. Add your sliced onions to the skillet and begin sautéing them for 10 minutes. Once they begin to soften, add your bourbon, brown sugar and salt. Continue cooking them for another 10 minutes until they are amber brown and soft. You can continue to cook them if you like, but at this point take them off and keep warm.
- With the grill still hot, sear off your steaks for 1 minute per side. Once the steaks are seared, pull them off and slice them really thin into strips. Set the sliced steaks to the side and keep warm.
- While keeping the slider rolls together, slice your Sliders 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 sliced ribeye steaks, sautéed onions and finish with a layer of sliced swiss 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 then grate your gruyere cheese over the top.
- Get your Oklahoma Joe’s Judge 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.
- In a separate bowl, mix together all the ingredients for the Horseradish Sauce and set to the side.
- Slice up your sliders, serve and enjoy!
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!