Name: Garlic Butter Sirloin Sliders with Sautéed Mushrooms
Yield: 6-8
Ingredients: 2-3 Thousand Hills 12 oz Top Sirloin Steaks; 1 tbsp Thousand Hills Beef Tallow; 1 ½ tsp sea salt; 1 tsp black pepper; 1 tsp garlic powder; 2 tbsp Thousand Hills Beef Tallow; 8 oz baby bella mushrooms, sliced; 3 garlic cloves, minced; 1 tsp fresh thyme (or ½ tsp dried); Salt and pepper to taste

Garlic Butter Sirloin Sliders with Sautéed Mushrooms

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Author:

Thousand Hills

Servings

6-8

These savory sirloin sliders are topped with buttery, garlic-sautéed mushrooms for a juicy flavorful bite. Made with Thousand Hills regeneratively raised beef, they're perfect for game day, weeknight dinners, or casual gatherings with friends and family.

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Ingredients

For the Steak:

2-3 Thousand Hills 12 oz Top Sirloin Steaks
1 tbsp Thousand Hills Beef Tallow
1 ½ tsp sea salt
1 tsp black pepper
1 tsp garlic powder

For the Garlic Butter Mushrooms:

2 tbsp Thousand Hills Beef Tallow
8 oz baby bella mushrooms, sliced
3 garlic cloves, minced
1 tsp fresh thyme (or ½ tsp dried)
Salt and pepper to taste

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Directions

Pat sirloin steaks dry and season with salt, pepper, and garlic powder. Heat a cast-iron skillet over medium-high heat with beef tallow. Sear steaks for about 4-5 minutes per side, or until medium-rare (130-135°F). Transfer to plate and let rest for 10 minutes.
Once rested, slice steaks thinly against the grain for tender, bite-sized pieces.
In the same pan, melt butter. Add mushrooms and sauté until golden, about 6-8 minutes. Stir in garlic, thyme, salt, and pepper; cook another 1-2 minutes until fragrant.
Lightly toast slider buns. Layer the bottom bun with a slice of cheese, warm slices of sirloin, and a spoonful of garlic butter mushrooms. Add caramelized onions or garlic aioli if using, then top with the bun.
Arrange sliders on a baking sheet and warm in a 350°F oven for 5 minutes, until cheese is melted and everything is gooey. Serve immediately.