• Ingredients:
  • 2 pounds flank steak
  • 4-5 tablespoons Worcestershire sauce
  • ½ teaspoon black pepper
  • ½ teaspoon coarse salt
  • 1 large white onion
  • 2 garlic cloves
  • 2 tablespoons butter
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoons olive oil
  • 8 small soft buns
  • 8 slices of Raclette or Gruyere cheese
  • arugula
  • mayonnaise
  • Dijon mustard (optional)

Need to feed a crowd, but don’t want it to be all chips, dip, and pizza? 

Then these sliders stuffed with slices of grilled and marinated flank steak, sweet caramelized onions and FunGuy mushrooms, and then covered with melted Swiss raclette cheese and peppery arugula are the perfect alternative! 

We’ll even dare to say that it’s the better option!

DIRECTIONS:

  1. Lay the flank steak in a shallow dish and season both sides with salt, black pepper, and the Worcestershire sauce. Cover and set the meat aside to marinate while preparing the rest of the ingredients. 
  2. Cut the onion in half and thinly slice it into half rounds. Slice the garlic cloves thinly as well. 
  3. Melt the butter in a skillet over medium heat. Add the onion slices and garlic to the pan and allow them to cook, stirring occasionally to spread them out in the pan. Let the onions cook until they’ve softened and started to brown. Add the FunGuy mushrooms to the pan and stir well. Allow the mushrooms to cook with the onions until they’ve browned and the onions have caramelized a bit.  Transfer the cooked mushrooms and onions to a bowl and cover to keep warm. 
  4. Return the skillet to the burner and turn the heat up to high and allow it to get very hot. Add the olive oil to the pan and swirl it around to coat the pan before laying the steak in the pan and let it sear and cook about 7-8 minutes, flipping half way through so that the outside is seared and the inside is cooked to 130F for medium-rare. Cook longer for more done, and less for a rarer steak. 
  5. Transfer the steak to a cutting board, take a piece of tin foil and tent it over the steak, and allow it to rest for 5 minutes. Thinly slice the steak against the grain
  6. Preheat the broiler and position the rack to the top slot. 
  7. Cut the buns in half and spread mayonnaise and Dijon mustard on the top and bottom. Layer the bottom half with slices of meat, a slice of cheese, and the mushroom and onion mixture on top and place it on a baking sheet. Repeat with the rest of the buns, meat, cheese, and mushroom mixture. 
  8. Place the baking sheet with the layered bottom buns in the oven under the broiler for 2-3 minutes, or until the cheese has melted. Remove the baking sheet from the oven and carefully transfer the buns to a cutting board.
  9. Top each bottom bun with arugula and the top bun and serve. 

Have a Fun meal!