Chimichurri Steak Sliders are my flavorful twist on classic burger sliders. Rather than ground beef, thin slices of grilled ribeye are tucked into soft slider rolls. Crispy fried shallots replace thick onion rings, and a bright chimichurri sauce ties everything together. The result is a juicy, savory slider with a punchy herb finish.
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These sliders come together quickly with ingredients that stay fresh thanks to Kroger Delivery’s refrigerated transport. Scheduling a one-hour delivery window and getting chilled items right to your door makes summertime cooking easier and helps ingredients stay at peak quality.
Why You’ll Love Kroger Delivery
You’ll appreciate the narrow one-hour delivery windows and the refrigerated trucks that protect perishable items. There are no hidden fees or markups, and delivery is free with Boost. You can even reserve a delivery time before you finish shopping, which makes planning meals simple and stress-free.
Table of Contents
- Why You’ll Love Kroger Delivery
- Why You’ll Love Chimichurri Steak Sliders
- Ingredients for the Steak Sliders
- How to Make Chimichurri Steak Sliders
- Prep
- Frying Time
- Grilling the Steaks
- Assembly
- Final Grill
- What to Serve with Chimichurri Steak Sliders
- How to Store & Reheat
- Sliders
- FAQs for Chimichurri Steak Sliders
- Chimichurri Steak Sliders Recipe
Why You’ll Love Chimichurri Steak Sliders
These sliders are a top choice for game day or a relaxed weeknight dinner. Tender grilled ribeye, crunchy fried shallots, and bright chimichurri create a balanced, memorable bite. They work equally well as an appetizer for a crowd or as the main for a family meal, and they’re straightforward to prepare so you can spend time with guests instead of in the kitchen.
Grab your apron and get ready to enjoy a sandwich that’s punchy, savory, and irresistibly satisfying.
Ingredients for the Steak Sliders
- Ribeye Steak – Seasoned with canola oil, kosher salt, black pepper, and garlic powder.
- Chimichurri – Fresh parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
- Fried Shallots – Thinly sliced shallots, seasoned with salt, garlic powder, and pepper; fried in a high smoke point oil until crisp.
- Sliders – Soft slider buns brushed with melted butter, layered with mozzarella and sliced steak.
If you want to jump straight to the recipe, scroll down to the recipe card. Below are clear steps to guide you through prep, frying shallots, grilling steak, and finishing the sliders on the grill.
How to Make Chimichurri Steak Sliders
Prep
Start by thinly slicing the shallots and pressing them between paper towels to remove excess moisture. Let them dry while you assemble the chimichurri: combine chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl and mix well. Coat the ribeyes with oil and season generously with salt, pepper, and garlic powder or your preferred steak rub. Refrigerate until ready to cook.
Frying Time
Heat a skillet with about 1 inch of frying oil to roughly 350°F (175°C). Fry the sliced shallots in batches for 2–3 minutes until golden brown and crisp, taking care not to overcrowd. Remove with a slotted spoon and drain on paper towels, then season with salt, garlic powder, and pepper. Keep warm until assembly.
Grilling the Steaks
Preheat the grill to medium-high heat (about 375°F) for two-zone cooking. Grill the ribeyes 3–4 minutes per side, or until the internal temperature reaches about 120°F for medium-rare. Remove the steaks and let them rest 10 minutes before slicing thinly against the grain.
Assembly
Slice the slider rolls in half but keep them together in a tray or foil pan. Layer the bottom halves with a slice of mozzarella, add thin slices of ribeye, top with crispy shallots, then another slice of cheese and the roll tops. Brush the tops with melted butter.
Final Grill
Return the assembled sliders to the grill set for indirect medium-high heat (350–375°F) in the foil pan. Grill 10–12 minutes until the cheese is melted and the tops are golden and crisp. Let rest a few minutes, slice with a serrated knife, and serve with chimichurri for dipping.
These sliders pair perfectly with fries or onion rings and make a crowd-pleasing centerpiece for casual gatherings.
What to Serve with Chimichurri Steak Sliders
Serve sliders with extra chimichurri on the side for dipping. Classic sides like French fries, sweet potato fries, or large onion rings complement the rich steak and crisp shallots nicely.
How to Store & Reheat
Store leftover steak and fried shallots separately in airtight containers or wrapped tightly in foil or plastic for up to 5 days. When reheating, warm the steak gently and refresh the sliders on the grill, brushing the rolls with melted butter before reheating to restore crispness.
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FAQs for Chimichurri Steak Sliders
Yes. Ribeye is tender and flavorful, but you can use NY strip, skirt, or another cut. If you choose skirt or flank, consider marinating first to tenderize and boost flavor.
Absolutely. Mozzarella works well, but American, provolone, or your favorite melting cheese are great alternatives.
Yes. Hawaiian rolls add a touch of sweetness, which pairs nicely with savory steak if you enjoy a sweeter bun.
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Chimichurri Steak Sliders
Print Recipe
Ingredients
Steak:
- 2-3 Ribeyes
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Canola Oil as needed
Chimichurri:
- 1/2 cup Parsley, chopped
- 3 cloves Garlic, minced
- 3/4 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tsp Red Pepper Flakes
- Salt & Pepper to taste
Fried Shallots:
- 3-4 small Shallots, thinly sliced
- 1 tsp Kosher Salt
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- Frying Oil as needed
Sliders:
- 1 Pack of Slider Rolls
- 8-10 Mozzarella Cheese Slices
- Melted Butter as needed
Instructions
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Thinly slice shallots, press between paper towels to remove moisture, and set aside to dry.
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Combine chimichurri ingredients in a bowl and mix; set aside.
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Coat steaks with oil and season generously. Refrigerate until ready to grill.
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Preheat grill to medium-high (about 375°F) for two-zone cooking.
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Heat oil in a skillet to 350°F and fry shallots in batches 2–3 minutes until golden. Drain and season; keep warm.
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Grill ribeyes 3–4 minutes per side until 120°F internal. Rest 10 minutes, then slice thin.
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Place bottom halves of slider rolls in a foil pan. Layer cheese, sliced steak, crispy shallots, more cheese, and the tops of the rolls.
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Brush tops with melted butter and grill the assembled sliders indirectly at 350–375°F for 10–12 minutes until golden and the cheese melts.
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Let cool 2–3 minutes, slice, and serve with chimichurri for dipping.
Notes
Why You’ll Love Kroger Delivery
Refrigerated delivery, tight one-hour windows, and no surprise fees make Kroger Delivery a convenient option for keeping ingredients fresh and arriving on time.