The Spaniard Steak Sliders with Caramelized Onions

Juicy steak, caramelized onions, melted provolone, a savory Dijon spread, and an herbed olive oil topping come together in these crowd-pleasing sliders featuring The Spaniard Extra Virgin Olive Oil.

Makes: 12 sliders
Prep Time: 15 minutes
Cook Time: 40–45 minutes

Ingredients

For the Steak

• 1½ lbs sirloin or ribeye steak
• 3 tablespoons The Spaniard Extra Virgin Olive Oil, divided
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Sliders

• 12 slider or Hawaiian-style rolls
• 1 large yellow onion, thinly sliced
• 1 tablespoon The Spaniard Extra Virgin Olive Oil
• 8 slices provolone cheese
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce

For the Olive Oil Herb Topping

• 2 tablespoons The Spaniard Extra Virgin Olive Oil
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• 1 tablespoon grated Parmesan
• Pinch of flaky sea salt

Directions

1. Season the steak.
In a small bowl, combine 2 tablespoons The Spaniard Extra Virgin Olive Oil, garlic, smoked paprika, oregano, salt, and pepper. Rub the mixture over both sides of the steak and let rest for about 15 minutes.

2. Caramelize the onions.
Heat 1 tablespoon The Spaniard Extra Virgin Olive Oil in a skillet over medium-low heat. Add the sliced onion and cook for 25–30 minutes, stirring occasionally, until soft, deeply golden, and caramelized. Remove from the skillet and set aside.

3. Cook the steak.
Preheat the oven to 375°F. Increase the skillet heat to medium-high and add the remaining 1 tablespoon The Spaniard Extra Virgin Olive Oil. Cook the steak to your preferred doneness. Transfer to a cutting board and let rest for 5–10 minutes, then slice thinly against the grain.

4. Assemble the sliders.
Without separating the rolls, slice them horizontally and place the bottom half in a baking dish. In a small bowl, stir together the mayonnaise, Dijon mustard, and Worcestershire sauce. Spread evenly over the rolls. Layer with sliced steak, caramelized onions, and provolone cheese, then place the tops of the rolls over the filling.

5. Add the olive oil herb topping.
Combine 2 tablespoons The Spaniard Extra Virgin Olive Oil with the oregano, garlic powder, Parmesan, and a pinch of flaky sea salt. Brush generously over the tops of the rolls.

6. Bake.
Cover loosely with foil and bake for 10 minutes. Remove the foil and bake for another 5–7 minutes, until the cheese is melted and the tops are golden. Slice into individual sliders and serve warm.

Texas Hill Country Tip

The Spaniard Extra Virgin Olive Oil has a mild-to-medium profile with fruity notes of almond and green tomato, balanced by mild bitterness and pungency. Its versatile flavor makes it a great choice for both cooking the steak and finishing the slider tops.

For a Texas Hill Country Olive Co. pairing, serve these sliders with Traditional Aged Balsamic Vinegar, one of the recommended pairings for The Spaniard.

Perfect for: Game day • Tailgating • Holiday parties • Backyard entertaining • Easy weeknight dinners