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Texas Butter Recipe Steak -n- Cheddar Sliders

Steak -n- Cheddar Sliders

Course: Appetizer, Main Course
Cuisine: American
Prep: 10 minutes
Burn Time: 20 minutes
Total Time: 30 minutes
Mouths: 2
Calories: 1064 kcal
Really good steak sliders with just a few basic ingredients one being some excellent cheese. My everyday cheese is usually “k” cheese which claims to be real but this time right next to it was a thick cut shredded cheddar by Tillamook. I've had it before but never realized how much better it is among the affordable cheese section. I have a deli slicer so it made cutting my thin sliced steak across the large surface side a lot easier. If you don't have a slicer you can still make it work just get your steak partially frozen. You could hop these sliders up anyway you might want, consider this your framework. Tell’n ya the cheese is the star 😉
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Nuts-n-Bolts

What You Need

  • 1 lb NY strip or your favorite de-boned steak
  • 2 tbsp Dawgs Bark
  • 1 ounce red wine vinegar
  • 1 tbsp olive oil
  • 12 oz buns small, sourdough, french
  • 1/4 cup cheddar shredded

The Build

Start to Finish

  1. Start your hibachi charcoal or grill pan to medium high heat.
  2. Assuming you aren’t using an electric deli slicer get your steak almost frozen but cut-able.
  3. NY steak cuts will usually have a band of fat along one side. Cut it off plus any other offensive fat.
  4. Cut steak against the grain at 3/16 of an inch. This is kinda hard with knife just go slow and carefully.
  5. In a bag or bowl: add steak, vinegar, olive oil, and Dawgs Bark. Mix up trying to not break your meat slices.
  6. If you got your grilling surface pretty hot take a slice of your meat and throw on grill.
  7. Fill grill with as many slices as you can (I got 3 each time).
  8. Cook for 1 minute one side then 30 seconds 2nd side. This will vary depending on your heat and meat slice thickness. When cooking 1st side the meat will almost be visibly cooked through to the 2nd side.
  9. When all the meat is cooked half your buns and throw on grill face down to heat or make toasty.
  10. Build it!. I did bottom bun, 2 meat slices, thick cut cheddar, 2 meat slices, and lastly another cheddar drop. Close and get after it!

 

➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Steak -n- Cheddar Sliders
Amount Per Serving (355 g)
Calories 1064 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 17g 85%
Cholesterol 196mg 65%
Sodium 3198mg 133%
Potassium 757mg 22%
Total Carbohydrates 82g 27%
Dietary Fiber 3g 12%
Sugars 12g
Protein 63g 126%
Vitamin A 3.1%
Calcium 18.2%
Iron 162.7%
* Percent Daily Values are based on a 2000 calorie diet.
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