Steak, Egg & Bleu Cheese Slider
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Mini French or artisan roll, sliced for sandwiches | 24 | 48 | 96 | 144 |
| Steak, flank, round, tri-tip or other suitable cut | 1 1/2 lb | 3 lb | 6 lb | 9 lb |
| Garlic, fresh, cloves | 3 cloves | 6 cloves | 12 cloves | 18 cloves |
| Bleu cheese, fresh, crumbles | 8 oz | 16 oz | 32 oz | 48 oz |
| Onion, red, large, cut into thinly sliced rings | 2 ea | 4 ea | 8 ea | 12 ea |
| Safest Choice™ pasteurized shell eggs | 24 | 48 | 96 | 144 |
| Butter or margarine | 4 TB | 1/2 c | 1 c | 1 1/2 c |
| Horseradish Sauce | ||||
| Mayonnaise | 1 TB | 2 TB | 4 TB | 6 TB |
| Dijon mustard | 3 TB | 6 TB | 12 TB | 1 1/4 c |
| Horseradish cream, prepared | 6 TB | 3/4 c | 1 1/2 c | 2 1/4 c |
| Lemon juice, fresh | 2 TB | 1/4 c | 1/2 c | 3/4 c |
| Parsley, finely chopped | 2 TB | 1/4 c | 1/2 c | 3/4 c |
Method of Preparation
Pre-heat griddle or grill.
1. Prepare caramelized onions and set aside.
2. Prepare horseradish sauce and refrigerate until ready for use.
3. Rub steak with garlic. Cook steak to medium doneness (at least 140 to 145°F).
4. Using butter, margarine or non-stick cooking spray, prepare cooking surface for frying. Using low heat, fry the eggs, sunny side up, in skillet or on griddle, using a lid to cover the eggs during cooking to capture naturally occurring steam. Eggs should be cooked such that the yolk can still run slightly but the egg is not hard or rubbery.
5. Spread a layer of horseradish sauce on the inside of the roll top, approximately 1 1/2 TB for each sandwich.
6. Assemble each sandwich on artisan or French roll in the following order: steak (1 oz), egg (1), caramelized onions, (1/4 oz), and crumbled bleu cheese (1/2 to 2/3 oz). Close sandwich or serve open faced.
Chef Notes
Variation: Boursin Gournay Cheese Spread; Cheddar-horseradish sliced cheese; Seasoned goat cheese
Recipe Nutrition Info
Serving: 2 Sliders per Person
