Filet Mignon Sliders on Garlic Parmesan Rolls
A Special Occasion Appetizer
These Filet Mignon Sliders on Garlic Parmesan Rolls are filled with thinly sliced, pan seared steak cooked in butter and Worcestershire sauce then finished with pan drippings, A1 sauce, and optional creamy horseradish. They are the perfect hearty appetizer for football watching and can also be a fun Valentine’s date night at home, or an easy Galentine’s gathering that feels special without being fussy.
I got the idea to make these after having a filet mignon slider at The Boathouse restaurant. This one of my favorite spots at Disney Springs.
Fun fact, The Boathouse is owned by the same group as my favorite steakhouse in Chicago, Gibson’s Steakhouse. Their filet mignon slider is truly unforgettable so I wanted to recreate it at home, and I have to say these turned out pretty great.
Similar To The Busia Burgers
I also got the inspiration to cook the filet mignon this way after realizing just how good my Busia Sizzle Burgers are using the same method. I figured if it worked that well for burgers, it would be worth testing with filet mignon for these sliders.
It turned out to be a great idea.
Budget Friendly Alternative
I know filet mignon is not in everyone’s budget, and this recipe is definitely a splurge. Instead you can use petite or sirloin fillets instead.
I often buy petite sirloin fillets at Aldi. They sell them in a convenient three pack, and they work really well for this recipe.
I even have a Valentine’s Day dinner recipe that uses these sirloin fillets. Sirloin filets are perfect for sliders as long as you slice them nice and thin.
Just Like Baking From Scratch, But Not
Another product I use here are buttery Rhodes rolls. These are found in the frozen food section and I always keep a big bag of them in my freezer.
I have realized I do not have nearly enough recipes using them even though they are one of my favorite things to have on hand for sliders, casseroles, soups, and even dumplings. I promise I will be sharing more recipes using these rolls.
They are just too good and too versatile not to.
Filet Mignon Sliders on Garlic Parmesan Rolls Recipe
These filet mignon sliders are made on soft garlic Parmesan rolls that are brushed with butter, baked until golden, and filled with thinly sliced, pan seared steak. The steaks are cooked in butter and Worcestershire sauce, then rested and sliced to keep them tender and juicy. Finished with pan drippings, A1 sauce, and optional creamy horseradish, these sliders are rich, savory, and perfect for entertaining or a special dinner at home.
Ingredients
- 12 frozen Rhodes dinner rolls
- Nonstick spray
- 4 tablespoons butter, melted
- 2 teaspoons garlic salt
- 1 tablespoon finely grated Parmesan cheese
- ½ tablespoon chopped chives
- Pinch of black pepper
- Pinch of paprika
- 2 good sized filet mignons (you may need 3 depending on size)
- Budget option: petite sirloin
- 1 tablespoon cooking oil of your choice
- 1 tablespoon Montreal steak seasoning
- 3 tablespoons butter
Instructions
- The night before, spray a 9 x 12 casserole dish with nonstick spray and evenly space out the frozen dinner rolls. Spray one side of a piece of plastic wrap with nonstick spray, place it spray side down over the rolls, cover loosely with a dish towel, and let the rolls sit out overnight to thaw and rise.
- The next morning, preheat the oven to 350°F. Bake the rolls uncovered for 15 minutes.
- While the rolls bake, melt 4 tablespoons of butter and mix in the garlic salt, Parmesan cheese, chives, a pinch of black pepper, and a pinch of paprika.
- Remove the rolls from the oven. If lightly golden, carefully brush the butter mixture generously over the tops. Return the rolls to the oven and bake for another 10 to 15 minutes. Every oven bakes differently, so keep an eye on them. You want the rolls soft with golden brown tops. Remove from the oven and let cool slightly.
- At least 1 hour before cooking, remove the filet mignons from the refrigerator. Rub all sides with cooking oil and season generously with Montreal steak seasoning. Let the steaks sit at room temperature on a plate.
- Heat a skillet over medium heat and add the remaining 3 tablespoons of butter along with the Worcestershire sauce. Once the pan is hot but not smoking, add the steaks.
- For steaks about 1 1/2 inches thick, cook for 6 to 7 minutes per side until a good sear forms. Use tongs to sear the edges as well if the steaks are thick.
- Once the steaks have a good sear, turn off the heat but leave the pan on the hot burner. Cover with a lid and let the steaks rest in the pan for 10 to 15 minutes for a medium to medium-rare doneness.
- Remove the steaks from the pan and slice them into very thin slices.
- Split the rolls and add a few slices of steak to each. Drizzle a little of the pan drippings over the meat and top with A1 sauce, or serve the sauce on the side. Serve creamy horseradish on the side if desired.