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Rib-eye Steak Sliders with a Garlic Parmesan Cream Sauce

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Serves 12 | 

Bite-size with huge flavor.

Ingredients:

1/4 cup butter
4 garlic cloves, grated
1 tablespoon flour
1 cup beef stock
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup heavy cream
2/3 cup freshly grated Romano cheese
1 oz cream cheese
Kosher salt, to taste
Black pepper, to taste
2 boneless rib eye steaks
8 slices thick cut pepper crusted bacon
Lettuce, for garnish
12 slider buns

Directions:

  1. Melt the butter over medium heat in a saucepan. Then add the garlic and cook for 1 minute. Whisk in the flour and cook for 2 minutes, stirring constantly. Slowly pour in the beef stock slowly and stir. Sprinkle the basil and oregano, stir and cook for 2 minutes. Add the heavy cream, Romano cheese, and cream cheese. Stir and cook until the cheese is melted. Season with salt and pepper. Remove from heat and set aside.
  2. Preheat oven to broil. Place an oven-proof skillet into the oven on the top rung.
  3. Pat dry the rib-eyes with paper towels. Season both sides with kosher salt and pepper.
  4. Remove the skillet from the oven. Place the skillet on the stove and bring to medium-high heat. Place the steaks into the hot skillet, let sear for 2 minutes. Flip and sear for 2 minutes.
  5. Return the skillet to the oven and cook the steaks for 5-6 minutes for medium. Remove the skillet from the oven and place the steaks on a plate. Let the steaks rest for 5 minutes then slice into strips.
  6. Cook the bacon in the same skillet. Once the bacon is cooked, transfer to a plate. Wipe excess bacon grease from the skillet and toast the slider buns over medium-low heat.
  7. Assemble the slider starting with the lettuce, steak, a dollop of sauce, bacon and more sauce.
Main Ingredient: Rib-eye Steak
Cooking Method: Broil, Stovetop
Course: Dinner
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