Caramelized Steak Sliders Recipe With Rosemary Horseradish Cream: Tailgating or Homegating Doesn't Get Any Better Than This by BBQGuys

Some of us around the showroom swear blind it's not a party unless there's a platter of sliders. Not wanting to leave that traditional Americana stone unturned, we looked to Chef Tony to put his trademark spin on the finger food. Inspired by a recent caramelization binge, the good chef whipped up an astounding recipe for steak sliders with homemade horseradish cream, caramelized bell peppers and onion marmalade that's anything but traditional. This platter is a perfect finger-licking dish for any tailgating or homegating party!

Prep Time: 2 hours
Cook Time: 10 to 15 minutes
Total Time: 2 hours and 15 minutes
Servings: 6 to 18 

Ingredients

• 2 - 3 New York strip or ribeye steaks, 1 1/2-inch thick cuts
• 4 - 6 yellow onions
• 2 tablespoons unsalted butter
• 2 - 3 red bell peppers
• 2 - 3 yellow bell peppers
• 3 - 6 pinches coarse salt
• 3 - 6 pinches black pepper
• 9 slices provolone cheese
• 18 Hawaiian rolls or potato rolls, split

Rosemary Horseradish Cream Sauce

• 13 ounces sour cream
• 3 tablespoons heavy whipping cream
• 1/4 cup prepared horseradish
• 2 1/2 teaspoons rosemary, finely minced

Here's how to make it: 

1. A day in advance, make the horseradish cream. Whisk together the sour cream, whipping cream, horseradish and chopped rosemary in a bowl to thoroughly incorporate before refrigerating. 
2. Over an open flame, fire-roast the whole bell peppers. Allow them to cool slightly, then peel and thinly slice them. In a covered bowl, set them aside. If you’re doing this in advance, you can instead refrigerate them for up to two days ahead.
3. Preheat your oven to 325 degrees F, then thinly slice the onions. Combine them in a pan with 2 tablespoons of butter plus salt and pepper to taste. Add them to the oven until soft and caramelized, stirring occasionally, anywhere from 45 to 90 minutes. When done, follow suit after the bell peppers. Set aside or refrigerated for use in the next 48 hours.
4. Light and preheat your grill for direct, high-heat grilling.
5. Prepare the steaks by lightly coating them with oil, then generously sprinkling coarse salt and cracked black pepper.
6. Position the prepared steaks on the grill and close the lid. Depending on the size and thickness of your cuts, grill them for 2 to 2 1/2 minutes, or long enough to roast a nice crust onto the outside. If you happen to like your steak cooked past the point of medium rare, place them on the warming rack with the lid closed and allow them to cook further until meeting your desired doneness. This usually takes 6 to 12 more minutes.
7. Remove the steaks from the grill, lightly tent them with foil, then allow them to rest for 5 to 8 minutes while continuing with the rest of the recipe.  
8. Add a dollop of horseradish cream to the top half of each bun, then stack with caramelized onion and roasted bell pepper. Place sliced provolone atop these vegetables.
9. Thinly slice the steak across the grain. Lay a few slices of steak over the cheese, onions, and bell peppers on each bun, add the top bun.
   

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