IE 11 is not supported. For an optimal experience visit our site on another browser.

Rib-eye Cheesesteak Sliders

Courtesy Angie Mosier
Cook Time:
25 mins
Prep Time:
30 mins
6 sliders

Chef notes

I love rib-eye steak. We used to throw some on the barbecue pits on Fridays just for us to eat. Later, we realized what an incredible sandwich it make, and today we offer a dressed-up version of the steak sandwich on our menu. This fun slider version of that sandwich is a winner!

Technique tip: Slightly undercook the meat so that you can heat the steak slices in a skillet just before building the sandwiches.


Rib Rub (makes 2 cups)
  • 1/2 cup kosher salt
  • 1/4 cup MSG
  • 1/4 cup freshly ground black pepper
  • 1/4 cup sweet paprika
  • 1/4 cup chile powder
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon cayenne pepper
  • 8 ounces rib-eye steak
  • 2 tablespoons Rib Rub (recipe above)
  • 1 medium yellow onion, sliced
  • 1 tablespoon vegetable oil
  • 6 slider buns
  • 1/2 cup mayonnaise
  • 6 slices white American cheese
  • 6 crunchy iceberg lettuce leaves, torn
  • 2 small tomatoes, sliced


For the rib rub:

Mix all of the ingredients and place them in an airtight container. Cover and store in a cool, dry place until ready to use.

For the sliders:


Heat a grill to medium-high heat.


Allow steak to sit at room temperature for 15 minutes. Sprinkle the rib rub on both sides.


Grill steaks, covered, for 5-7 minutes on each side, or until the steak reaches desired doneness.


Remove steaks from heat and allow to rest for 10 minutes.


In a skillet over medium-high heat, sauté the onions in the oil until translucent and soft, just beginning to brown.


Transfer the onions to a bowl, reserving the oil left in the skillet.


Toast the cut halves of the slider rolls in the skillet with the oil over medium-high heat, being careful not to burn, about 30 seconds.


Slice steak, against the grain, into thin slices. Heat up the steak slices in the skillet over medium-high heat, just to heat, rendering some of the remaining fat and browning the edges.


Deglaze the pan with a bit of water and allow the slices to sizzle in the liquid for about a minute, keeping the meat hot in the pan.


Spread mayonnaise onto top and bottom halves of slider rolls. Place two or three slices of steak on the bottom half of each bun. Immediately top each steak mound with a slice of cheese so that it melts. Divide the sautéed onions and put a few on top of each cheese slice. Top each with a leaf of crunchy lettuce and a slice of tomato. Sprinkle a little salt and pepper or a little rib rub and top with the crown of the bun.