Caramelised onion and steak sliders
Enough to make your mouth water, these caramelised onion and steak sliders are the perfect crowd pleaser. Sweet and sticky onions, tender steak, peppery rocket and creamy brie all sandwiched between buffet rolls for these tasty morsels. Serve with classic fries or veggie fries for a delicious feast.
Ingredients
Method
Ingredients
- 12 Pams par-baked buffet rolls
- 3 onions, sliced
- 3 tsp caster sugar
- 3 Tbsp balsamic vinegar
- 2 beef scotch/ porterhouse steak, room temperature
- 100g brie cheese, sliced
- Fresh rocket
Method
- Preheat your oven to 180°C fan bake. Place buffet rolls on a baking tray and bake for 10 minutes or until golden brown. Allow to cool, before cutting in half horizontally.
- Bring a drizzle of oil to low-medium in a large saucepan. Cook the onions with a generous pinch of salt for 10-15 minutes or until soft and starting to colour. Add in the sugar and balsamic vinegar and cook for an additional 10 minutes, or until the onions are sticky and caramelised. Remove from the heat and set aside.
- Heat a grill pan or frying pan to medium-high heat. Drizzle the beef with olive oil and season. Cook for 2-3 minutes on each side for medium-rare or until cooked to your liking. Set aside to rest for 5 minutes before slicing.
- Top the bottom half of the buffet rolls with the caramelised onion, sliced brie, sliced beef and rocket. Place the top halves of the rolls on top, then serve and enjoy.
Chef's tips
Brush buffet rolls with melted butter or oil and sprinkle over sesame seeds before baking for a tasty twist.
Swap out the fresh rocket for mizuna lettuce grown from your little garden seedling once it’s ready to harvest.