Margherita Ribeye Sliders

Mary Shivers


Margherita Pizza? Ribeye Steak? This recipe combines both in an easy-to-make and delicious slider that is a perfect game day or party food.

★★★★★ 1 vote
20 Min
25 Min


1/4 c
2 Tbsp
grated aged parmesan cheese
1/4 tsp
seasoned salt
(8-10 oz. each) 3/4-inch thick ribeye steaks, well trimmed
1 tsp
fine sea salt
1/4 tsp
freshly ground black pepper
1 tsp
finely minced fresh garlic
2 Tbsp
canola oil, divided use
1 medium
onion, sliced into 1-inch thick slices and separated into rings
slider buns, split
(3-inch square) thin slices mozzarella cheese
4 small
plum tomatoes, thinly sliced
basil leaves


1Stir mayonnaise, cheese, and seasoned salt together in a small bowl. Set aside.
2Sprinkle both sides of steaks with salt, pepper, and garlic. Set aside for 15 minutes.
3Meanwhile, 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.
4Add remaining tablespoon of oil to skillet. Add steaks to oil. Cook for 4-5 minutes per side or to desired doneness. Remove to cutting surface and let rest for 5 minutes.
5Meanwhile, 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.
6Spread 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.
7Serve immediately. Serves 4.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy