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Cheesesteak Sliders with Caramelized Onions and Dijon Aioli

By: Mandy Tanner

Quick-cooking American Wagyu New York Slices make for tender and flavorful sliders on brioche rolls, with simple to prepare caramelized onions, and Dijon aioli. The onions take some time to caramelize, but they can be prepped in advance and are worth the wait.

This meal comes together in about 30 minutes. Provolone, Gouda, cheddar, and blue cheese are all great options to customize these delicious sliders into your own creation

Ingredients

Cheesesteak Sliders

  • 1 package SRF Black Label™ New York Strip Slices Buy Now
  • Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt, as needed
  • 1-2 tablespoons grapeseed oil or other oil
  • 8 slices, provolone or other cheese
  • 8 brioche slider buns, toasted

Caramelized Onions

  • 3 small yellow onions, thinly sliced
  • 1 tablespoon butter
  • 1 pinch of Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt

Dijon Aioli

  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 pinch of Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt

Cheesesteak Sliders

Season the New York Slices with Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt, as needed.
In a large skillet over medium-high heat, add the oil to lightly coat the bottom of the pan. In batches, brown the New York Slices on both sides, 1-2 minutes. Top the steak with cheese while it is warm, to melt the cheese.
Assemble the sliders. Spread a small amount of Dijon Aioli on the bottom of a toasted bun, and top with caramelized onions, cheese covered steak, and the top bun. Enjoy!

Caramelized Onions

In a medium skillet over medium low heat, add the onions and butter and a pinch of Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt. Cook, stirring occasionally until caramelized, 20-25 minutes. Add water as necessary to keep the onions from burning.

Dijon Aioli

In a small bowl, combine the mayonnaise, Dijon, and pinch of Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt and stir to combine. Cover and refrigerate until ready to use.