Steak Fajita Pull-Apart Sliders
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 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tiny pinch brown sugar optional, for browning
- 1 tablespoon avocado oil or another neutral oil
Peppers & Onions
- 2 tablespoon butter
- 1 strip fresh lime peel
- 2 cloves garlic smashed
- 1 bell pepper red or orange, sliced
- 1 poblano pepper sliced
- 1 jalapeño sliced or minced
- 1 large sweet onion sliced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Splash of wine beer or stock for deglazing
- Squeeze of fresh lime juice
Sliders
- 12 mini brioche or Hawaiian rolls kept connected, sliced horizontally into a top and bottom layer
- 5 oz mozzarella cheese low-moisture 140 g 7 slices
- 4 oz Monterey Jack cheese 120 g 6 slices
Butter Glaze
- 3 tablespoon butter melted
- ½ teaspoon chili powder
- ½ teaspoon 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 tablespoon fresh cilantro chopped
Instructions
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
- 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 the Steak Sliders
- 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.
Lime Crema
- While the steak sliders are baking, make the lime creama. In a small bowl, mix the sour cream, lime juice, zest and salt.
Finish
- 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.
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Video
Notes
Tips, Substitutions & Serving Suggestions
- The Technique: What is a “Dry Char”? When cooking vegetables for sandwiches, we intentionally leave the pan alone for longer intervals. By avoiding frequent stirring and ensuring there is no excess liquid, the vegetables brown deeply rather than steaming. While we keep the vegetables dry to maintain their texture, once they are combined with the sliced steak, we fold in those delicious meat drippings. By layering the cheese directly on the bottom buns, we create a protective barrier that prevents the bread from absorbing excess moisture and keeps the sliders perfectly crisp.
- Substitutions: If you cannot find flank or striploin, hanger steak or skirt steak are excellent alternatives. Ensure you slice against the grain to keep the meat tender.
- Serving Suggestions: Serve these alongside a Mexican-Inspired Macaroni Salad, Mexican Grilled Corn Salad or Grilled Corn and Tomato Salad to keep the meal balanced.
Tried this recipe?Let us know how it was!