Quadruple Cheese Steak Sliders

by Barry Lewis


6 burger buns (or smaller ones that fit in your baking dish)

250g sirloin steak, frozen

1tsp oil for frying

1 onion, chopped

1 green pepper, chopped

200g herb infused cream cheese (or flavour of your choice)

200g cheddar cheese, grated

1 mozzarella ball

50g parmesan, grated

Butter topping

100g butter, melted

2tbsp parmesan, grated

1tsp onion powder / italian seasoning

This recipe with many variations over the last Year has really helped me get through 2020! Sliders that are fused together with a cheese steak combo of 4 cheeses – parmesan, cream cheese, cheddar and mozzarella, plus grated sirloin steak, peppers and onions and a buttery parmesan herb topping. You don’t have to make it this flashy, just some cheese and pepperoni works an absolute charm too! It’s all about the cheese pull 🙂

The best thing to do is get a pack of buns / burger baps (topped with seeds for added flavour!) that’ll fit snuggly into one of your baking dishes, so before you head to the shops, see what you have around the house.

Ok, so hopefully you’ve got yourself a frozen steak or 2. Get a cheese grater and grate the steak into small pieces, or if you prefer thinly slice with a knife as best you can.

Fry the onions and peppers in a little oil over a medium heat for 5 minutes, then add in the steak and cook through until the onions and peppers are charred and the steak is fully cooked through, season with salt and pepper if you wish. Leave to cool in the pan for the moment.

Cut the buns in half and place the bottom halves snuggly in the dish. Spread a heaped tsp of cream cheese (again flavoured if you like) on it, sprinkle some parmesan on top. Add the steak mixture and then top with a mozzarella slice and the cheddar cheese, add the lid of the bun and repeat with the other buns in the baking dish. Don’t worry about the cheese merging, that will make it gooey as you pull it out of the dish later.

Mix the melted butter, parmesan & italian herbs / onion powder (if using) in a bowl together, then brush on the tops of the buns. Cover the dish with foil and bake in a pre-heated oven at 350f/180c/160fan for 25-30 minutes until gooey (lift foil to check), baking for a few minutes with the foil uncovered. Serve after a few minutes, just cooled so not piping hot, but still gooey!