Steak Fajita Pull-Apart Sliders

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Steak Fajita Pull-Apart Sliders

Steak Fajita Pull-Apart Sliders

Courtesy of Zimmysnook

Servings

12

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

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    • 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

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    • 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

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    • 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

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    • 3 tbsp butter, melted

    • ½ tsp chili powder

    • ½ tsp garlic powder

    • 1 pinch salt

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    • ½ cup sour cream (120 ml)

    • Zest and juice of ½ lime

    • 1 pinch salt

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    • 1 tbsp fresh cilantro, chopped

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    • NanoBond 12.5” Skillet

    • OvenBond Quarter Sheet Pan

    • OvenBond Large Rectangular Baker

    Directions

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      1. 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.

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      1. 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.

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      1. 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. 
      2. Move the peppers to the side of the pan and deglaze with a splash of wine, beer or stock. 
      3. Once softened and blistered, stir in the spices and cook until all liquid in the pan has evaporated. 
      4. Remove the garlic and lime peel, then finish with a squeeze of lime juice.

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

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      1. 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.
      2. Combine the butter glaze ingredients (butter, chilli powder, garlic powder, and salt), then brush the tops of the buns.

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      1. 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.

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      1. While the steak sliders are baking, make the lime creama. In a small bowl, mix the sour cream, lime juice, zest and salt.

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      1. Let the sliders rest for 2 to 3 minutes. Pull apart and serve with a dollop of lime crema, a sprinkle of cilantro, and fresh lime wedges.