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Perfect Filet Mignon Sliders Recipe Easy Garlic Parmesan Roll Sandwiches

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Juicy, tender filet mignon sliders served on soft, buttery garlic parmesan rolls, perfect for quick entertaining or a special midweek treat.

Ingredients

Scale
  • 1 to 1.5 pounds (450-680g) filet mignon steaks, trimmed and cut into 8 slider-sized pieces (2–3 ounces / 60-85g each)
  • 8 garlic parmesan slider rolls
  • 4 tablespoons (60g) unsalted butter, softened
  • 3 cloves fresh garlic, minced
  • ½ cup (50g) grated Parmesan cheese (ideally Parmigiano-Reggiano)
  • 1 tablespoon chopped fresh parsley or thyme (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15ml) olive oil
  • Optional toppings: thinly sliced red onions, caramelized mushrooms, horseradish mayo

Instructions

  1. In a small bowl, mix softened butter, minced garlic, and grated parmesan cheese until well combined. Set aside.
  2. Trim any excess fat or silver skin from the filet mignon. Cut into 8 equal pieces (2-3 ounces each). Pat dry and season generously with salt and freshly ground black pepper on all sides.
  3. Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat and add olive oil. Heat until shimmering but not smoking.
  4. Add filet mignon pieces to the hot pan, leaving space between them. Sear each side for 2-3 minutes to develop a brown crust, turning carefully with tongs. Aim for medium-rare (130°F / 54°C internal temperature). Remove steaks and let rest on a plate tented with foil.
  5. Slice garlic parmesan rolls horizontally, leaving a hinge if desired. Spread garlic parmesan butter generously on cut sides.
  6. Place buttered rolls on a baking sheet, cut side up, and bake at 375°F (190°C) for 8-10 minutes until butter has melted and rolls are golden and slightly crispy.
  7. Assemble sliders by placing a piece of seared filet mignon on the bottom half of each roll. Add optional toppings if desired. Close with the top half of the roll.
  8. Serve warm, garnished with fresh chopped parsley or thyme.

Notes

Let the filet rest after searing to keep it juicy. Do not overcrowd the pan when searing to maintain a good crust. Use room temperature steak for even cooking. Garlic butter balance is key—three cloves of garlic is ideal. Soft, fluffy rolls that hold up to butter and steak work best. For leftovers, reheat wrapped in foil at 350°F for 10 minutes to restore crispness and warmth.

Nutrition

Keywords: filet mignon sliders, garlic parmesan rolls, steak sliders, easy sliders recipe, party food, quick dinner, garlic butter, parmesan rolls

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