Steak Fajita Pull-Apart Sliders

Name: Steak Fajita Pull-Apart Sliders
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 1 lb 2 oz flank or striploin steak (500 g); ½ tsp kosher salt; ½ tsp black pepper; ½ tsp chili powder; ½ tsp ground cumin; ½ tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; 1 tiny pinch brown sugar, optional, for browning; 1 tbsp avocado oil or another neutral oil; 2 tbsp butter; 1 strip fresh lime peel; 2 cloves garlic, smashed; 1 red bell pepper, sliced; 1 poblano pepper, sliced; 1 jalapeño, sliced or minced; 1 large sweet onion, sliced; ½ tsp kosher salt; ½ tsp black pepper; ½ tsp ground cumin; ½ tsp chili powder; Splash of wine, beer or stock for deglazing; Squeeze of fresh lime juice; 12 brioche or Hawaiian rolls (kept connected), sliced horizontally into a top and bottom layer; 5 oz low-moisture mozzarella (140 g) 7 slices; 4 oz Monterey Jack (120 g) 6 slices; 3 tbsp butter, melted; ½ tsp chili powder; ½ tsp garlic powder; 1 pinch salt

Steak Fajita Pull-Apart Sliders

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

25 minutes

Searching for a way to feed a crowd that feels special but stays simple? These steak fajita pull-apart sliders bring all the bold, smoky components of a classic fajita night into a shareable, hand-held format. We have perfected the method to ensure your brioche buns stay buttery and soft while the interior remains juicy and full of personality.

Ingredients

For the Steak

1 lb 2 oz flank or striploin steak (500 g)
½ tsp kosher salt
½ tsp black pepper
½ tsp chili powder
½ tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 tiny pinch brown sugar, optional, for browning
1 tbsp avocado oil or another neutral oil

Peppers & Onions

2 tbsp butter
1 strip fresh lime peel
2 cloves garlic, smashed
1 red bell pepper, sliced
1 poblano pepper, sliced
1 jalapeño, sliced or minced
1 large sweet onion, sliced
½ tsp kosher salt
½ tsp black pepper
½ tsp ground cumin
½ tsp chili powder
Splash of wine, beer or stock for deglazing
Squeeze of fresh lime juice

Sliders

12 brioche or Hawaiian rolls (kept connected), sliced horizontally into a top and bottom layer
5 oz low-moisture mozzarella (140 g) 7 slices
4 oz Monterey Jack (120 g) 6 slices

Butter Glaze

3 tbsp butter, melted
½ tsp chili powder
½ tsp garlic powder
1 pinch salt

Lime Crema

½ cup sour cream (120 ml)
Zest and juice of ½ lime
1 pinch salt

For Finishing

1 tbsp fresh cilantro, chopped

Directions

Season and Rest the Steak

Pat the steak completely dry with paper towels. Combine all steak spices and coat the beef evenly. Let it rest at room temperature for 20 to 30 minutes.

Hard Sear and Baste

Heat a large skillet over high heat. Add the neutral oil. Once the oil shimmers, add the steak. Sear undisturbed for 2 to 3 minutes per side until a deep crust forms. Remove the steak once it reaches medium-rare. Rest on a cutting board for 10 minutes.

Char the Peppers and Onions

In the same skillet over medium-high heat, melt the butter, smashed garlic, and lime peel. Add the peppers and onions. Let them sit without stirring to achieve a deep char.
Move the peppers to the side of the pan and deglaze with a splash of wine, beer or stock.
Once softened and blistered, stir in the spices and cook until all liquid in the pan has evaporated.
Remove the garlic and lime peel, then finish with a squeeze of lime juice.

Slice and Combine with the Peppers

Slice the rested steak very thinly across the grain. Cut these slices into 1 ½ inch pieces.
Toss the steak with the peppers and onions.

Assemble

Preheat your oven to 375°F (190°C). In a 9” x 13” (23 x 33 cm) baking dish, place the bottom half of the rolls. Layer with Monterey Jack slices. Distribute the steak and vegetable mixture evenly over the cheese, then top with the mozzarella slices. Place the top buns over the cheese.
Combine the butter glaze ingredients (butter, chilli powder, garlic powder, and salt), then brush the tops of the buns.

Bake

Cover the dish loosely with foil so it is domed rather than sealed. Bake for 15 minutes. Remove the foil and bake for another 5 to 7 minutes until the buns are toasted to your liking and the cheese is fully melted.