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Rib-Eye Sliders with Garlic Parmesan Cream Sauce Recipe

Rib Eye Sliders with Garlic Parmesan Cream Sauce

  • Author: Mallory


Decadent rib-eye steak sliders with a punch of peppery, crisp bacon and rich and creamy garlicky Parmesan sauce.


  • 2 – Boneless Rib-Eye Steaks (11 1/4 inch thick, brought to room temp)
  • kosher salt
  • fresh cracked pepper
  • pepper crusted thick cut bacon, about 8 slices
  • green leafy lettuce

Garlic Parmesan Cream Sauce

  • 1/4 cup butter
  • 4 garlic cloves,¬† grated (if cloves are small, add an additional 12 cloves)
  • 1 tablespoon all-purpose flour
  • 1 cup beef stock, more as needed
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup heavy cream, more as needed
  • 2/3 cup freshly grated Romano (or Parmesan)
  • 1 ounce cream cheese, at room temperature
  • Kosher salt and freshly ground black pepper (to taste)


Garlic Parmesan Sauce

  • In a saucepan, melt the butter over medium heat. Add garlic and cook until fragrant (stirring frequently) about 1 minute. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
  • Whisk in beef stock slowly and add the dried herbs and cook for another few minutes, stirring constantly. Add the heavy cream slowly, add Parmesan cheese and cream cheese. Stir to incorporate until all cheeses are melted. Salt and pepper to taste. Remove from heat and set aside while you prepare the steaks.

Steak, Bacon & Assembly

  • Preheat oven to broil. Place a cast-iron skillet or other oven-proof skillet into the oven on the top shelf, about ~6 inches from top of oven.
  • Trim rib-eye as needed, pat dry with paper towels and season both sides of steak with olive oil, kosher salt and pepper.
  • Remove the skillet CAREFULLY from the broiling oven. Place onto stove on medium-high heat. Add the steak to the hot skillet, leave the steak untouched as it browns and a dark crust has formed (about 1.5 minutes). Flip with tongs and repeat with opposite side.
  • Place skillet back into broiling oven and cook until desired doneness about 4-5 minutes for medium-rare, 5-6 minutes for medium, 6-7 minutes for medium-well. Remove from the skillet and rest untouched for 5 minutes. Be careful to never pierce your steak throughout the cooking process.
  • While steak is resting, in the same cast iron skillet over medium heat, cook the bacon has reached your desired crispness.
  • Wipe down excess bacon grease from skillet and place both sides of slider buns¬† onto skillet and toast of medium-low heat. Remove and begin to assemble sandwiches starting with lettuce, a dallop of sauce, steak, bacon and a little more sauce.


Tongs are very important to use when cooking steak. Do not use forks to flip the steak, avoid piercing the steak to keep all the juices locked into the steak.

You can substitute rib-eye with petite filet, strip steak, etc.