Steak Fajita Pull-Apart Sliders
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Recipe Notes
Looking for a fun way to feed family and friends? These steak fajita pull- apart sliders pack all those smoky, zesty flavors into a warm, shareable snack that is incredibly easy to make. We have refined the recipe so you get perfectly melted cheese, tender beef, and pillowy buns every time. It is a crowd-pleasing favorite that is big on heart and flavor.
Ingredients
For the Steak
• 1 pound 2 ounces flank or striploin steak (500 g)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Small pinch brown sugar (optional, for extra browning)
• 1 tablespoon avocado oil or other neutral oil
Peppers & Onions
• 2 tablespoons 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
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Splash of wine, beer, or stock, for deglazing
• Squeeze of fresh lime juice
Sliders
• 12 brioche or Hawaiian rolls (kept connected), sliced horizontally into a top and bottom layer
• 5 ounces low-moisture mozzarella (140 g), 7 slices
• 4 ounces Monterey Jack (120 g), 6 slices
Butter Glaze
• 3 tablespoons butter, melted
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Pinch of salt
Lime Crema
• 1/2 cup sour cream (120 ml)
• Zest and juice of 1/2 lime
• Pinch of salt
For Finishing
• 1 tablespoon fresh cilantro, chopped
Instructions
Season and Rest the Steak
• Pat the steak completely dry with paper towels. Combine all of the steak spices and coat the beef evenly. Let it rest at room temperature for 20–30 minutes.
Hard Sear and Baste
• Heat a large skillet over high heat and add the neutral oil. Once the oil shimmers, add the steak.
• Sear undisturbed for 2–3 minutes per side, until a deep crust forms and the steak reaches medium-rare. Transfer to a cutting board and rest for 10 minutes.
Char the Peppers and Onions
• In the same skillet over medium-high heat, melt the butter with the smashed garlic and lime peel.
• Add the peppers and onions and let them sit without stirring to develop a deep char.
• Move the peppers to one 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 of the liquid 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, then cut the slices into 1 1/2-inch pieces.
• Toss the steak with the peppers and onions.
Assemble
• Preheat the oven to 375°F (190°C). In a 9 x 13-inch (23 x 33 cm) baking dish, place the bottom half of the rolls.
• Layer with Monterey Jack slices, then distribute the steak and vegetable mixture evenly over the cheese. Top with the mozzarella slices and place the top buns over the cheese.
• In a small bowl, combine the butter glaze ingredients (butter, chili 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 5–7 minutes, until the buns are toasted to your liking and the cheese is fully melted.
Lime Crema
• While the sliders bake, make the lime crema. In a small bowl, mix together the sour cream, lime juice, lime zest, and salt.
Finish
• Let the sliders rest for 2–3 minutes. Pull apart and serve with a dollop of lime crema, a sprinkle of cilantro, and fresh lime wedges.