Buttery Buffalo Ribeye Steak Sliders with Pickled Red Onions
Buttery Buffalo Ribeye Steak Sliders with Pickled Red Onions
Ingredients
For the Pickled Red Onions
- 1 red onion, thinly sliced
- 1 cup water
- 1/2 teaspoon black peppercorns
- 2 garlic cloves, smashed
- 1/4 teaspoon red pepper flakes
For the Ribeye Steak
- 1 pound ribeye steak, diced into 1/2-inch cubes
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For the Sliders
- 12 pretzel slider buns, pull-apart style
- 1/2 cup Kinder's Buttery Buffalo Wing Sauce, plus more for serving
- 1/4 cup ranch or blue cheese dressing
- 1 cup fresh arugula
- 1/2 cup Parmesan cheese, grated
For the Herb Butter
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley or chives, finely chopped
Optional Side
- 1 pound tater tots
Instructions
- 1
Prepare the pickled red onions: Place the thinly sliced red onion in a heatproof glass jar. In a small saucepan, combine water, black peppercorns, smashed garlic cloves, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Once boiling, carefully pour the hot liquid over the red onions in the jar. Seal the jar and set aside to pickle while you prepare the rest of the ingredients (at least 30 minutes).
⏱️ 5 min
- 2
Preheat oven to 375°F (190°C).
⏱️ 1 min•🌡️ 375
- 3
Season the ribeye steak: In a medium bowl, combine the diced ribeye steak with black pepper, garlic powder, and paprika. Mix thoroughly by hand to ensure the steak is evenly coated.
⏱️ 5 min
- 4
Cook the ribeye steak: Heat olive oil in a large skillet over medium-high heat. Add the seasoned ribeye steak and cook, stirring occasionally, until well-browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
⏱️ 7 min
- 5
Prepare the slider buns: Carefully slice the pretzel slider buns horizontally, but not completely through, keeping them connected at the back to create a pull-apart style. Arrange the bottom halves of the buns on a baking sheet.
⏱️ 3 min
- 6
Assemble the sliders: Drizzle the bottom halves of the buns generously with Kinder's Buttery Buffalo Wing Sauce, followed by the ranch or blue cheese dressing. Layer fresh arugula over the sauces, then evenly distribute the pickled red onions (drained) over the arugula. Top with the cooked diced ribeye steak. Sprinkle generously with grated Parmesan cheese and drizzle with a little more Kinder's Buttery Buffalo Wing Sauce.
⏱️ 7 min
- 7
Bake the sliders: Place the top halves of the pretzel buns back on. Cover the entire baking sheet tightly with aluminum foil. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the buns are warmed through.
⏱️ 12 min•🌡️ 375
- 8
Make the herb butter: While the sliders are baking, melt the unsalted butter in a small microwave-safe bowl or saucepan. Stir in the finely chopped fresh parsley or chives.
⏱️ 2 min
- 9
Finish and serve: Remove the sliders from the oven and carefully remove the aluminum foil. Brush the tops of the pretzel buns with the herb butter. Serve immediately, accompanied by tater tots (if desired, baked according to package directions and garnished with grated cheese and herbs) and extra Kinder's Buttery Buffalo Wing Sauce for dipping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Buttery Buffalo Ribeye Steak Sliders with Pickled Red Onions
Ingredients
For the Pickled Red Onions
- 1 red onion, thinly sliced
- 1 cup water
- 1/2 teaspoon black peppercorns
- 2 garlic cloves, smashed
- 1/4 teaspoon red pepper flakes
For the Ribeye Steak
- 1 pound ribeye steak, diced into 1/2-inch cubes
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For the Sliders
- 12 pretzel slider buns, pull-apart style
- 1/2 cup Kinder's Buttery Buffalo Wing Sauce, plus more for serving
- 1/4 cup ranch or blue cheese dressing
- 1 cup fresh arugula
- 1/2 cup Parmesan cheese, grated
For the Herb Butter
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley or chives, finely chopped
Optional Side
- 1 pound tater tots
Instructions
- 1
Prepare the pickled red onions: Place the thinly sliced red onion in a heatproof glass jar. In a small saucepan, combine water, black peppercorns, smashed garlic cloves, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Once boiling, carefully pour the hot liquid over the red onions in the jar. Seal the jar and set aside to pickle while you prepare the rest of the ingredients (at least 30 minutes).
⏱️ 5 min - 2
Preheat oven to 375°F (190°C).
⏱️ 1 min•🌡️ 375 - 3
Season the ribeye steak: In a medium bowl, combine the diced ribeye steak with black pepper, garlic powder, and paprika. Mix thoroughly by hand to ensure the steak is evenly coated.
⏱️ 5 min - 4
Cook the ribeye steak: Heat olive oil in a large skillet over medium-high heat. Add the seasoned ribeye steak and cook, stirring occasionally, until well-browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
⏱️ 7 min - 5
Prepare the slider buns: Carefully slice the pretzel slider buns horizontally, but not completely through, keeping them connected at the back to create a pull-apart style. Arrange the bottom halves of the buns on a baking sheet.
⏱️ 3 min - 6
Assemble the sliders: Drizzle the bottom halves of the buns generously with Kinder's Buttery Buffalo Wing Sauce, followed by the ranch or blue cheese dressing. Layer fresh arugula over the sauces, then evenly distribute the pickled red onions (drained) over the arugula. Top with the cooked diced ribeye steak. Sprinkle generously with grated Parmesan cheese and drizzle with a little more Kinder's Buttery Buffalo Wing Sauce.
⏱️ 7 min - 7
Bake the sliders: Place the top halves of the pretzel buns back on. Cover the entire baking sheet tightly with aluminum foil. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the buns are warmed through.
⏱️ 12 min•🌡️ 375 - 8
Make the herb butter: While the sliders are baking, melt the unsalted butter in a small microwave-safe bowl or saucepan. Stir in the finely chopped fresh parsley or chives.
⏱️ 2 min - 9
Finish and serve: Remove the sliders from the oven and carefully remove the aluminum foil. Brush the tops of the pretzel buns with the herb butter. Serve immediately, accompanied by tater tots (if desired, baked according to package directions and garnished with grated cheese and herbs) and extra Kinder's Buttery Buffalo Wing Sauce for dipping.
⏱️ 3 min