Garlic Steak Sliders with Bleu Cheese Aioli

In West Sacramento there is a restaurant called The Club Pheasant. Their signature sandwich is an open faced garlicky steak and it is quite memorable. I decided to make a slider version of a garlic steak sandwich for dinner tonight. I thought the addition of caramelized onions and bleu cheese would be nice. The key to the success of the Club Pheasant sandwich is the wonderfully tender, thin cut steak. I decided the best way to achieve that level of tenderness was to use a good beef loin better known as filet mignon. I bought one large steak and cut it into small thin rounds. I marinated it in garlic butter for several hours and grilled it to medium rare.  I had planned to make garlic fries to go with the sandwiches but using my  mandolin slicer for the first time I messed up and made shoestrings. This turned out to be a happy accident. They were delicious topped with garlic butter and finely chopped parsley.

INGREDIENTS:

For the bleu cheese aioli:

  • 1/4 cup mayonnaise
  • 2 TBS crumbled bleu cheese

For the sandwich:

  • 1 large filet mignon, trimmed and cut into six rounds
  • 1/2 cube melted butter
  • 2 large cloves garlic chopped
  • 1 large yellow onion sliced
  • 2 TBS oil
  • 1 tsp sugar
  • Salt and pepper to taste

For the shoestring potatoes:

  • 1 large russet potato, sliced into fries or julienned
  • 2 inches of vegetable oil in a large pot
  • 1/4 stick butter melted
  • 1 large clove garlic, pressed or crushed and finely minced
  • Salt to taste

DIRECTIONS:

Trim the fat and silver skin from a large filet mignon. Slice the steak into thin rounds.

Melt 1/2 stick butter, add 2 cloves sliced garlic until just fragrant but not cooked. Allow the garlic butter to cool to room temp and then pour it over the steaks. Cover with plastic wrap and refrigerate, turning once before cooking.

Make the bleu cheese aioli by mixing the finely crumbled bleu cheese into the mayonnaise. If you like it smooth, you can pulse it in the food processor. Refrigerate until ready to assemble the sandwiches. I splurged and used Maytag bleu cheese as seen in this blurry picture.

 

 

Heat a saute’ pan to very hot. Add the steaks and garlic butter to the hot pan and cook on one side until golden brown. This should not take more than about a minute if your pan is hot enough. Flip the steaks over and cook on the opposite side. Remove the steaks from the pan when they are medium rare. Let them rest for at least five minutes.

 

Pour most of the butter from the pan and toast the buns until nicely browned. I used slider sized hamburger buns.

To assemble the sliders, spread the bleu cheese aioli on the tops.  Place a steak round on the bottoms. 

Top each steak with some caramelized onion.

Serve hot with the garlic shoestrings piled in the middle.

 

 

Garlic Steak Sliders with Bleu Cheese Aioli
Ingredients
  • For the bleu cheese aioli:
  • ¼ cup mayonnaise
  • 2 TBS crumbled bleu cheese
  • For the sandwich:
  • 1 large filet mignon, trimmed and cut into six rounds
  • ½ cube melted butter
  • 2 large cloves garlic chopped
  • 1 large yellow onion sliced
  • 2 TBS oil
  • 1 tsp sugar
  • Salt and pepper to taste
  • For the shoestring potatoes:
  • 1 large russet potato, sliced into fries or julienned
  • 2 inches of vegetable oil in a large pot
  • ¼ stick butter melted
  • 1 large clove garlic, pressed or crushed and finely minced
  • Salt to taste
Instructions
  1. DIRECTIONS:
  2. Trim the fat and silver skin from a large filet mignon. Slice the steak into thin rounds.
  3. Melt ½ stick butter, add 2 cloves sliced garlic until just fragrant but not cooked. Allow the garlic butter to cool to room temp and then pour it over the steaks. Cover with plastic wrap and refrigerate, turning once before cooking.
  4. Make the bleu cheese aioli by mixing the finely crumbled bleu cheese into the mayonnaise. If you like it smooth, you can pulse it in the food processor. Refrigerate until ready to assemble the sandwiches.
  5. Slice a large sweet onion and place into a frying pan with 2 TBS heated oil. Sprinkle the sugar over the onions and toss. Saute' the onions slowly over a low heat until they are well caramelized. Set aside re-heat just prior to assembling the sandwiches.
  6. Cut the potato into fries or shoestrings. Place in a bowl and cover with cold water until ready to fry. Make the garlic sauce by melting 2 TBS butter on low heat. Add a clove of pressed garlic and the chopped parsley. Cook just a minute or two but don't allow the garlic to brown. Set aside. Heat the frying oil in a large pot. Test for the correct heat by dropping a single fry into the hot oil. If it sizzles and floats to the top the oil is ready. Fry the potatoes in small batches, keeping warm in a 300 degree oven until all are cooked. Just before serving, re-heat the garlic sauce and pour it over the fries. Add salt to taste. Toss to coat the fries on the bottom. Pour most of the butter from the pan and toast the buns until nicely browned. I used slider sized hamburger buns. To assemble the sliders, spread the bleu cheese aioli on the tops. Place a steak round on the bottoms. Top each steak with some caramelized onion. Serve hot with the garlic shoestrings piled in the middle.

 

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