BBQ recipes, product reviews, & how-to's
Crack burgers are very addictive due to the tasty combo of flavors such as bacon, ranch seasoning, and cheddar. This burger gets its name, as well as most of its ingredients, from crack chicken. The recipe is simple and the end result is addicting…hence the…
Make the ultimate breakfast sandwiches in slider form! These breakfast sliders combine sausage, hash browns, eggs, and cheese all on toasted Hawaiian rolls. Dip in country gravy for the complete breakfast experience! Let’s walk through the simple breakfast recipe. Ingredients for Breakfast Sliders These breakfast…
This steak and chimichurri sandwich is one of the best things I’ve eaten in a long time! I was planning on making a New York strip steak with a side of that herbaceous sauce, but wanted to do something extra with it.
Putting steak slices on a sandwich with toasted bread, melted provolone cheese, and topped caramelized onion and chimichurri sauce was perfection! Let me walk you through the process.
For this steak sandwich recipe, I’m using a New York strip steak. Strip steak comes from the short loin of the cow and is a leaner cut and provides a bold, beefy flavor. One steak will be sufficient for the sandwich.
Ribeye steaks are great for steak sandwiches as well. Ribeye will be more tender and provides a rich flavor due to the fat content of the cut. Ultimately, it comes down to a matter of preference. With that said, feel free to substitute ribeye for strip steak in this recipe.
Beef only needs simple flavors to elevate it’s taste. Using a blend of kosher salt, pepper, and garlic powder will do the trick. Sprinkle the steak with a mix of one tablespoon of kosher salt, two teaspoons of pepper, and a teaspoon of garlic powder. Apply evenly on all sides of the steak.
My absolute favorite way to cook steaks is to reverse sear. I have an entire post dedicated to this subject. Essentially, reverse searing is the method of slow cooking the meat first, then searing to finish it off. When slow cooking, infusing smoke from oak wood elevates the steak flavor. Smoke the steak at 225 degrees using indirect heat.
Once the steak reaches an internal temperature between 120 to 125 degrees, remove from the grill and sear on a preheated hot surface. This can be done on a separate grill or griddle at at temperature of at least 500 degrees. Searing can be done directly on grill grates or on a hot, even surface of a griddle or skillet. I prefer skillet or griddle with a little avocado oil to get an even crust on the steak. Sear for a minute on each side.
With the steak fully cooked, it is important to let it rest for 10 minutes before slicing. The reason is because as meat gets cooked, juices are loose and flowing inside. Letting the meat rest will allow those flavorful juices to settle in and distribute evenly. Otherwise, slicing into the steak immediately will make the juices come flowing out and the flavor goes with it.
Make sure to slice against the grain for a better bite. You do this by seeing the direction of the tiny lines in the meat and slicing across them.
The other headliner of the steak and chimichurri sandwich is the chimichurri itself. This sauce is perfect for steaks and provides a bold, savory, and herbaceous flavor. It’s also quick and easy to make. To do this, simply prep the ingredients listed in this recipe (such as parsley, garlic, and shallots) and mix them altogether. You can make chimichurri sauce either ahead of time or while the steak is smoking on the grill.
This is also another easy recipe that requires only three ingredients: white onion, butter, and salt. For this steak sandwich, one whole onion will do. It may sound like a lot, but the onion begins to shrink significantly during the caramelization process.
Slice onion in half and then cut into pencil thin, long pieces. Place into skillet over medium-high heat with two tablespoons of melted butter and a 1/2 teaspoon of salt. Cook like this for five to ten minutes until the onions start to become translucent and brown. Once this happens, reduce to medium-low heat, stirring occasionally until onions are nice and brown from caramelization. This process will take 45-50 minutes.
These caramelized onions can be made ahead of time and placed in the refrigerator up to a couple of days beforehand. Simply reheat in the microwave for 30 seconds. Find the full recipe here.
With the grill still hot, take a couple of long slices of sourdough bread and spread mayonnaise on both sides. Place directly on grill or in skillet and let cook for 30 seconds on each side or until the side is toasted to your liking. Flip over and repeat.
With all of the ingredients prepped, now the time has come to assemble the steak and chimichurri sandwich! Start by taking one slice of the toasted sourdough bread and placing two slices of provolone cheese on there. Make the cheese melty by using a food torch or putting the bread with provolone cheese in the broiler.
Next, layer on the caramelized onions. Then place on your slices of steak. I make two rows of steak slices because I like to party. Top with chimichurri sauce and the other piece of toasted sourdough. Cutting the long sandwich in half is optional. Take a bite and let the savory, satisfying flavors hit your taste buds and blow your mind!
A perfectly smoked and seared steak sliced up and placed on toasted sourdough bread with caramelized onion, provolone cheese, and an herbaceous chimichurri sauce.
NOTE: Nutrition information isn't always accurate.
When I think of food from California, I think of tri tip and street tacos (those are from Mexico, but popularized in the United States from southern California). So why not combine them both, along with elotes dip and avocado, to make the ultimate street…
If you happen to have leftover brisket, then brisket quesadillas are a must try! You know it’s gonna be a good one when a recipe calls for meat and cheese to come together in a soft flour tortilla. Let me walk you through the process.…
These smoked meatball sliders on Hawaiian rolls are the perfect way to feed a family or small crowd. The combination of meatballs, marinara, and cheese make these sliders perfect for any weeknight meal!
Here are the ingredients you’ll need to make these meatball sub sliders:
While this recipe calls for homemade meatballs smoked on the grill, you can easily use frozen meatballs purchased from the store instead. This will save you time, but won’t give you the freshness of the meat or the infused smoky flavor.
If you choose homemade meatballs, here’s what you do. In a large mixing bowl, put in a pound of ground beef and a pound of ground pork. Next, put in one egg and a cup of dried bread crumbs. Note that if you don’t have bread crumbs on hand, you can crush up croutons for this recipe.
Finally, put in the seasonings of 1 teaspoon of salt and Italian seasoning, as well as 1/2 teaspoon of pepper, paprika, garlic powder, and dehydrated minced onion. Mix all of the ingredients together by hand until well absorbed.
Take a 1/4 cup size amount of the meat mix and shape into round meatballs. Place on either a baking sheet lined with parchment paper or a cooling rack. This recipe should make 24 of them. While the meatball sliders recipe calls for 12, you can either half this recipe or get another pack of rolls.
In a grill preheated to 275 degrees over indirect heat, cook meatballs for one hour or until their internal temp reaches 165 degrees. I like to use my trustworthy Thermapen ONE from Thermoworks to make sure I get the quickest, most accurate readings.
Once these are done cooking, remove from the grill and place meatballs in a large mixing bowl with marinara sauce. Adjust the temperature of the grill to 350 degrees. This is in preparation for cooking the meatball sub sliders.
To make the Hawaiian roll meatball sliders, slice a 12-pack of King’s Hawaiian rolls in half, separating the top from the bottom. Place the bottom portion on a greased baking sheet or foil pan. This is common practice on all of my slider recipes, including these s’mores sliders you can make for dessert!
Spread marinara sauce on the bottom portion of the rolls by using a large spoon to spread evenly. Place a saucy meatball on top of each roll, using 12 meatballs in total. Top meatballs with slices of provolone cheese. Six slices will cover the tops of the meatballs well, but you can use more for extra cheesiness.
Next, place top portion of Hawaiian rolls on to complete the sandwich. Brush melted butter on top of rolls and sprinkle on Italian seasoning.
Place rolls in grill at 350 degrees over indirect heat for 15 minutes. You’ll notice the provolone cheese melting on the sides and the tops of the rolls have a toasted texture. Remove from the grill, sprinkle grated Parmesan cheese on top, and serve!
Dip you sliders in a bowl of marinara to get that extra saucy flavor! It is suggested to warm the marinara if pulling from the refrigerator.
These hearty Hawaiian roll meatball sliders are perfect for feeding a family or a small crowd! Can be made on the grill or in the oven.
For meatballs
For Sliders
NOTE: Nutrition information isn't always accurate.
Put a spin on your traditional burger and serve it in slider form on a sweet roll! These Hawaiian roll cheeseburger sliders are easy to make and use ground beef instead of patties. Check out the process this easy cheeseburger sliders recipe! Ingredients for Hawaiian…
Looking for a Hawaiian roll slider that will WOW at your next gathering? These BBQ beef sliders combine the smoky flavor of a smoked chuck roast with a BBQ sauce and cola braise. Packed in a slider with caramelized onion and provolone cheese, these BBQ…
Want to serve cheesesteak sandwiches in bite sized form at your next gathering? These Hawaiian roll cheesesteak sliders help you feed more people with less ingredients.
The ingredient list for this cheesesteak slider recipe is pretty simple:
A classic Philly cheesesteak consists of shaved beef steak, sliced onion, and Provolone cheese all cooked up on a griddle and served on a hoagie roll. People from the Philadelphia area are very passionate about their Philly cheesesteaks and will be quick to tell you that peppers and mushrooms don’t belong. However, some Philadelphians will swap out Provolone for Cheez Whiz.
This recipe is more of a cheesesteak that most of us outside of the Philadelphia region are used to. Out of respect to the Philly cheesesteak, this slider post is referred to as a cheesesteak sliders recipe.
Slice the green bell peppers and 3/4 onion julienne. To slice “julienne” means long, thin slices. This is ideal for cheesesteak as it cooks faster and the size is perfect. I prefer to have more onion than green bell pepper slices. You can find sliced white mushrooms at most grocery stores or supermarkets, but feel free to cut them into even smaller pieces if you wish.
Combine the vegetables into a bowl and season with salt and pepper. Set aside.
Slicing ribeye steaks for cheesesteaks is easy if you have a sharp knife and a cold steak. The reason I say a “cold steak” is because it’s more firm and easier to slice than one with a mushy texture. Pro tip, place the steak in the freezer for 10 minutes prior to slicing to ensure a more firm steak to slice.
A sharp blade will also make thin slices more attainable. The sharper the blade, the easier it will be to slice thin shavings of steak. I recommend sharpening or honing your knife prior to doing this.
If you aren’t up for slicing this yourself, some butchers will slice the steak in their meat slicer upon request. Also, some supermarkets will sell beef shaved steak pre-packaged so you can skip the slicing altogether.
With the Blackstone griddle at medium heat, start cooking the onion, green bell pepper, and mushrooms first. The vegetables will take longer to cook than the steak. Spread the vegetables into a single layer on the griddle for more even cooking. Cook for five to seven minutes, flipping halfway through.
On a separate part of the griddle, add the shaved steak and season with salt and pepper. Cook the steak pieces for just over one minute on each side. Combine the meat and veggies together in a square-like shape to fit the size of tray of Hawaiian roll slider buns.
Speaking of, take your pack of slider buns and place the inside portions on the griddle for 30 to 60 seconds to toast them. This will provide a nice touch of extra flavor to the Hawaiian roll cheesesteak sliders.
Which cheese is best for cheesesteaks? Provolone cheese is the most popular and the one I prefer. Cheez Whiz or Velveeta is another popular option. I’ve also seen people use cream cheese and mix it in with the meat and veggies.
Each of these will bring a different flavor to the cheesesteaks, but don’t feel confined to being limited to these three options. You can even try American, Swiss, or Havarti. Ultimately, the best cheese for cheesesteak is up to personal preference.
With the cheese melted on top of the meat and veggies, as well as the slider buns toasted, scoop up the meat and veggies (and cheese) from underneath with your griddle spatula and scoop nicely onto the bottom buns. Using two spatulas to pick it up all at once is preferable.
Place the upper portion of the buns on top and serve! You can either cut the sliders individually to cut the meat and veggies into perfectly sized sliders or simply pull the sliders apart from each other.
Fries go perfectly with cheesesteak sliders. Chips and dip work great, too! If you are having a party and need to feed more people, there are other slider recipes you can try. Here’s a list of recipes that I highly recommend:
Step up your slider game with these Hawaiian roll cheesesteak sliders! Thin slices of ribeye combined with onions, bell peppers, and mushrooms on the griddle, topped with melty provolone cheese.
1. Top buns with melted butter and parsley flakes for additional flavor and visual appeal.
2. Some grocery stores sell shaved steak pre-packaged. Buying it this way will save you from having to thinly slice it yourself. Also, some butchers will shave the ribeye steak in their meat slicer upon request.
NOTE: Nutrition information isn’t always accurate.
Inject some extra flavor into your burgers with this mouthwatering garlic bacon burger recipe! This recipe also includes a bonus recipe for a creamy burger sauce to compliment it. Let’s dig into the process. Ingredients Needed for Bacon Burger Recipe The list of ingredients for…
