Sourdough Brioche Steak Sliders

Buttery sourdough rolls stuffed with thin cut steak, melted cheese, caramelized onions and balsamic vinegar…they are too good. I made these on a whim and now a regular on our family’s menu. Get ready to add the besttt sourdough brioche steak sliders to your dinner menu every week this spring and summer.

Why You’ll Love These

I’m a big believer that you can make any food clean and healthy when the right ingredients and methods are used, and these steak sliders are the perfect example of that. Long fermented sourdough rolls are used for our base, and then it’s loaded with grass fed steak, caramelized onions, provolone cheese, and a drizzle of balsamic vinegar, and then brushed with a melted herb butter to finish it off. All simple, clean ingredients the way God intended!

This is the perfect easy dinner for those warmer months where you just want to stay outside all day. These are so versatile and the nice thing is they can be prepped ahead and popped in the outdoor pizza oven whenever to toast the bread and get the inside all melty, or you can make them on demand - either way, they’ll be just as amazing.

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Ingredients

• sourdough brioche rolls

• thinly sliced steak (we used two grass fed ribeyes but you can use whatever you prefer)

• one onion, caramelized

• balsamic vinegar

• provolone

• mayo (I usually make homemade but I didn’t have any on hand this time so I used Chosen Foods mayo)

• herb butter, to top rolls when done (I did fresh thyme and a bit of oregano mixed with grass fed butter, but any herbs will work)

Helpful Equipment

• cast iron pan

• pastry brush

• pizza oven (the best for those warm weather outdoor dinners, and not just for pizza!)

• bread knife

Instructions

1. Cut your rolls in half. (My full sourdough brioche recipe is here - I emitted the rosemary and garlic this time but it would be amazing as well!) Put the bottoms in a cast iron pan and set aside.

2. Cook your steak. While that’s cooking, slice an onion. Remove the steak from the pan and throw in the onions over medium heat to begin caramelizing with a little butter and red wine (or water). Let them cook down for 5-10 minutes, stirring consistently.

3. Thinly slice the steak.

4. Begin building the sliders in the cast iron pan, first layering the steak, then the onions. Drizzle the balsamic vinegar over the onions, and top with provolone cheese.

5. Brush a layer of mayo on the inside of the tops of the rolls, and then set aside. (You won’t put the tops of the rolls on yet to avoid burning them in the pizza oven.)

6. When ready to eat, begin heating the pizza oven. (Ours is wood fired - link above - so we start the fire at this point and wait until it’s around 350-400F.)

7. Side the cast iron pan into the pizza oven. Watch it carefully, and turn the pan a few times to get every side properly heated. When the cheese is beginning to fully melt, pull the pan out and quickly place the tops of the rolls back on.

8. Return to the pizza oven for a few minutes to warm the tops of the rolls, then remove and quickly brush the herb butter on. (Do it while the rolls are hot so it melts and gets into all the nooks and crannies!)

9. Let cool for a few minutes, pull apart and ENJOY.

If you’re looking for a nourishing but low stress dinner, these deserve to be added to your rotation! And don’t forget to tag me on Instagram @bysourdoughmama - I love seeing your bakes!

Want to deep dive into more sourdough? Check out my full Sourdough Basics guide, or sign up for updates on upcoming sourdough workshops right here.