Margherita Rib Eye Sliders Recipes

SLIDERS

Steps:

• Build a charcoal fire or heat a gas grill.
• Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
• When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
• Slice the buns in half crosswise and toast the halves cut side down on the grill.
• Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

MARGHERITA RIB EYE SLIDERS

Steps:

• Stir mayonnaise, Parmesan cheese, and seasoned salt together in a small bowl. Set aside.
• Sprinkle both sides of steaks with salt, pepper, and garlic. Set aside for 15 minutes.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high heat. Add onion rings. Cook each side for 4-5 minutes until edges blacken.
• Remove to paper towels to drain.
• Add remaining tablespoon of oil to skillet. Add steaks to oil. Cook for 4-5 minutes per side or to desired doneness.
• Remove to a cutting surface and let rest for 5 minutes.
• Meanwhile, remove most of oil from skillet using paper towels. Heat skillet again to medium high heat. Place split sides of buns in skillet and cook for 1-2 minutes until toasted.
• Spread buns with mayo.
• Immediately add a mozzarella slice to each bun bottom.
• Thinly slice steaks into 4-inch long slices and divide onto cheese slices.
• Cut onion rings in half and divide onto steak slices.
• Top each with 2 slices of tomato and 2 basil leaves.
• Add bun tops. Serve immediately. Serves 4.

BUFFALO RIB SLIDERS RECIPE BY TASTY

Steps:

• Preheat oven to 275ºF (135°C).
• Rub ribs with a little olive oil and sprinkle generously with salt on both sides.
• Wrap ribs in aluminum foil and cook in the oven for 2½ -3 hours, until tender.
• While ribs are cooking, make the sauce. Place Frank's Red Hot Buffalo Wing Sauce, butter, and honey in a small pot over medium heat. Bring to a simmer, whisking regularly. Let simmer until slightly reduced, 5-7 minutes. Remove from heat and set aside.
• After cooking, unwrap ribs and let cool for a few minutes. Flip ribs over so the bones are showing. Carefully pull out each bone. Brush both sides of the now-boneless rack with the buffalo butter sauce. Slice rack in half.
• Raise oven temperature to 400ºF (205°C). Place ribs in oven and cook for 10-15 minutes, until the ribs are caramelized. Remove from oven.
• Keeping the Hawaiian rolls attached to each other, slice rolls in half so that the top comes off in one sheet. Place bottom sheet of buns on a sheet tray.
• Place the rib-rack halves onto the bun. Drizzle with more Frank's Red Hot Buffalo Wing Sauce. Top with caramelized onions, blue cheese, and the top sheet of buns.
• Move tray to oven and bake for 5 minutes, until cheese has melted. Remove from oven, slice, and serve!
• Enjoy!