Steak Sliders with Blue Cheese Butter and Grilled Mushrooms
These Steak Sliders with Blue Cheese Butter and Grilled Mushrooms absolutely deserve a spot on your summer grilling menu!
A couple of weeks ago, I got into my car and headed west down the New York Thruway. My GPS was programmed to Hidden Canyon Farm out in Lyons, NY. Hidden Canyon Farm is a cattle farm located in western New York, and it’s operated by Steve Olson and his wife Sue. Now you might not recognize Steve’s name, but if you’ve ever purchased beef in the store, then you’ve probably been impacted by Steve. In a former life, Steve lived down in D.C. where he worked for the USDA and helped develop a set of standards for various cuts of beef. (Actually, he pretty much developed the set of standards for beef.) So Steve really knows his beef! But after years of working in D.C., Steve returned to his home in upstate New York where he now operates a family-run farm. And it’s a pretty awesome place!
As I made my way westward across the state, I passed through a number of strong rainstorms. I was told to bring appropriate shoes as I would be interacting with the cattle in the fields, and I could step in anything. So the thought of stepping in anything in a driving rainstorm had me a bit concerned. Fortunately, the weather cleared as I pulled up to Steve’s farm. Phew. About 5 minutes later, I was bouncing through the fields on a 4-wheeler with Steve and Sue. We were armed with a bucket of corn, and we were off to do a daily cattle check. Turns out cows love corn. Like really love corn…cob and all. If you ever get the chance to feed a cob of corn to a cow, do it. Then go wash your hands.
Steve is nothing short of a character, and I had a blast in the fields that day! I met Bettie, Bizzy, Louise, Else and a whole herd (literally) of others. Naming cows on a cattle farm isn’t a normal practice, but then again Steve isn’t a normal rancher. While Steve and Sue do raise their cattle for food, they adamantly follow the mantra that their animals should be treated with the respect they deserve while at the farm. I recently toured several cattle farms in Nebraska (more on that coming soon!), and I found the same mantra to be true there as well. As consumers, it’s important to understand where our food comes from, and it’s clear that Steve and Sue are doing things the right way at Hidden Canyon Farm!
Farming and ranching isn’t easy work. The cattle at Hidden Canyon get free roam of a number of interconnected pastures, and sometimes it’s a bit hard to find everyone! Steve and Sue are up at first light every day riding through their fields to put their eyes on each and every cow in their herd. Every day including weekends, birthdays, Christmas and New Year’s. But it’s thanks to farms like Hidden Canyon that we as consumers can find excellent quality, U.S.-raised beef in our grocery stores.
After spending the afternoon in the fields checking and then weighing cattle, I was famished. Fortunately, Jean from the New York Beef Council had stayed back in Steve’s kitchen to prepare a delicious dinner for us. On the menu: Ribeye steaks with blue cheese butter. About 10 of us gathered around the table and swapped stories and tales over a tasty dinner, and I certainly didn’t want to leave! Steve invited me to come back to his farm, and I definitely plan on taking Robbie out there in a year or two once he’s a bit older! (In the meantime, we’ve been practicing our “moos” here at home. I’m not kidding.) As I made my way to the car, I noticed one of Steve’s cows mooing at me. I’m not sure whether she was telling me goodbye or just get lost, but it seemed like the appropriate way to end the day!
For this post, I decided to recreate those ribeye steaks with blue cheese butter…with a twist. These Steak Sliders with Blue Cheese Butter and Grilled Mushrooms were the result. To put it simply, woah. Just woah. The grilled ribeyes alone were tasty, but then slice ’em up into a sandwich with blue cheese butter and grilled portabellas? Yes, please! This recipe comes from Beef: It’s What’s For Dinner, and it’s definitely worth putting on your summer grilling menu! Can you imagine the looks you’ll get when you walk out with a platter of these Steak Sliders with Blue Cheese Butter and Grilled Mushrooms?
If you want to skip the sandwich, you can just top the grilled ribeyes with a dollop of that blue cheese butter. But don’t skip the blue cheese butter! You’ll gain instant respect among family and friends when you serve up these Steak Sliders with Blue Cheese Butter. Trust me. (As a side note, Beef: It’s What’s For Dinner has dozens of great recipes as well as other info about beef, including cuts, nutrition and cooking instructions. Check it out!)
I know there is a lot of information (and misinformation) out here on the internet about the beef industry. My best advice is to take everything you read with a grain of salt. I’ve been in the fields with farmers and ranchers. I’ve seen how they care for their cattle. It’s not easy work, but their commitment to quality is why U.S.-raised beef ranks among the safest in the world. And next time you find yourself driving through Lyons, NY, stop by and see for yourself. Just tell Steve and Sue (and Betty) I said hello!
Steak Sliders with Blue Cheese Butter and Grilled Mushrooms
For the Steaks
- 1 Tbsp garlic minced
- 1 Tbsp fresh thyme chopped
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 boneless Ribeye steaks ~1” thick
- 8 medium Portobello mushrooms stems removed
- 2 Tbsp olive oil
For the Blue Cheese Butter
- ½ cup blue cheese crumbled
- 4 Tbsp unsalted butter room temperature
- 3 Tbsp sun-dried tomatoes finely chopped
- 1 Tbsp fresh parsley chopped
For the Sliders
- 8 slider buns lightly toasted
- 1½ cups baby spinach
For the Steaks
- Preheat grill to medium-high heat. (If using charcoal, wait for charcoal to turn ash-colored. Target temperature is ~400°F.)
- Using a small bowl, combine garlic, thyme, salt and pepper. Press mixture evenly into both sides of steaks; set steaks aside.
- Brush mushrooms with olive oil.
- Place steaks and mushrooms on grill. Cover and grill for 3-4 minutes. Flip and continue grilling for 6-10 more minutes, depending on desired doneness of steaks. Remove steaks from grill and set aside to rest for at least 5 minutes. Continue grilling mushrooms, turning occasionally, for another 5-10 minutes (i.e. 14-18 minutes total for mushrooms), or until tender.
For the Blue Cheese Butter
- Combine all ingredients (blue cheese, butter, sundried tomatoes and parsley) together in a small bowl.
For the Sliders
- Spread 1-2 Tbsp of Blue Cheese Butter on top half of each slider bun; set buns aside.
- After steaks have rested for at least 5 minutes, slice as thinly as possible.
- Divide spinach among the bottom halves of the slider buns and then top with sliced steak. Top each slider with a grilled mushroom and top half of bun.
Disclosure: I received travel reimbursement from the New York Beef Council to support this Steak Sliders with Blue Cheese Butter and Grilled Mushrooms post, but the opinions here are entirely my own. Thank you for supporting the brands that support Spiced!
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Hi David. These are literally making my mouth water. Ribeye is our favorite steak. i really like the addition of the sun dried tomatoes. I am making burgers with blue cheese, mushrooms and fried dill pickles tonight. Not as upscale as your sliders, but along the same line.
You and me both, Dorothy! A good steak on the grill is seriously one of my favorites things in the summer. Ribeye is always a solid choice, although sometimes we opt for New York Strips. And I’m not one to turn away a good filet either. 🙂 So those burgers with blue cheese and mushrooms and fried pickles (I recognize those!) would be delicious. I hope you guys enjoyed them! I actually just whipped up some blue cheese burgers for dinner last night. Yum!
Ribeye steak is one of my faves and you really can’t beat blue cheese and mushrooms paired with it. Basically, this is a dream sandwich!! That farm looks pretty awesome and the animals look quite content. Who knew they eat corn straight up like that?! I’m starting to question my salad for lunch, lol 😉
I’m right there with ya on the ribeyes, Dawn! We love a good ribeye steak, so it was almost hard to slice it up without eating it just like that. But add in those mushrooms and then that amazing blue cheese butter? Oh my goodness! Also, Hidden Canyon Farm really is a special place. I can’t wait to go back one day to visit again…and I’ll be bringing a bunch of ears of corn with me! 🙂
Like a good ribeye. But give me the blue cheese on my salad. May tag or Gorgonzola
I totally understand, John! My wife prefers her blue cheese on the side instead of on top of the steak…but do give this blue cheese butter a shot. It’s really, really tasty! 🙂
Where do I start? The adorable cows or the freaking blue cheese BUTTER? I mean come on! Two of my favorite things in one delicious spread! Your day at the cattle farm sounds amazing. Were you as tempted as I would have been to bring one home to be a pet? I’m loving these sliders, David!
I know, right, Kelsie!?! I mean steak sliders are pretty high up there on the list of awesome grilled meals…and then the blue cheese butter? Woah! So the day at the farm really was amazing. I got to scratch a cow’s back. Not often you get the chance to do that…haha! Also, I’ve been trying to convince Laura to let us get a cow in our backyard. Right now, my tactic is that the cow will help us mow the yard. She’s still not convinced, though. Imagine that. 🙂
Hi David. Think I mentioned it before, but cows are my best neighbors here.
As a kid on my uncle’s farm we routinely fed, herded and milked the cows. I must admit that warm milk straight from the cow is not high on my list. PS you needed cowboy boots my friend.
You know, I do actually remember you telling me that. I had forgotten it until now. But you are right! I can see cows being amazing neighbors! And, yes, I do need to wrangle me a pair of legit cowboy boots. My Dad lives in Texas…I’ll have to get him to send me some! 🙂
Thanks for the great article, the sliders look great. I will let Berry know that you said hi, her little heifer calf’s name is Dodi. She was born ony Mom’s birthday. She will definitely stay in the herd.
Betty not Berry
Oh, this post was absolutely my pleasure, Sue! Thank you so much for opening your home and farm to me. 🙂 Please do let Betty (and Dodi) know that I say hello!!
As you know I look to you for all of my meat recipes and, like always you didn’t disappoint with this gem. Blue cheese butter?? OMG, now that sounds like something I would have a hard time controlling myself around. I’ve never been to a real working farm, I’m going to have to change that sometime soon. Steve sounds like a beef rock star David. I had no idea cows loved corn.
Oh my gosh, Mary. That blue cheese butter. It seriously is amazing! (And it only takes a couple of minutes to make.) So I’d never been on a cattle farm until just last year, but I’ve learned so much since then. Farming is hard work, and I think we often just take it for granted when we go to the store and have so many amazing options for meat. And, yes, cows LOVE corn! In fact, Steve called the corn “cow candy.” Haha!
Blue cheese butter? I’m drooling. Seriously I’ve never heard or even thought of that before and as blue cheese is one of my most favourite cheeses I can only imagine how good it should taste. Only imagine that is, until I actually try it. Thanks for this recipe and excellent write up of your trip to the Hidden Canyon Farm David. Have a great weekend!
You and me both, Neil! I had a little bit of that blue cheese butter left over after making these ribeye sliders, and I totally used it on a grilled cheese sandwich (mixed with other melty cheeses). Wow! Thank you so much for the kind words, my friend. That trip out to Hidden Canyon Farm was definitely a highlight of my summer so far! I hope your weekend is going well so far!
This farm trip sounds like a great experience, and the cows look pretty handsome and happy. That’s good this relatively new approach to treating anumals on farms is getting more and more popular (Although I acknowledge that would be weird to have a burger with Ben inside. I would prefer not to know the names while eating hah). Anyway, you’ve recreated something amazing my friend! I would love two of this minus the bun but dubble blue cheese butter (genius detail). Well, what am I talking about? You know I don’t have a grill. So please ship my order ASAP. I’m starving;)
Those cows are definitely handsome and happy! So I didn’t know much about cattle farms and the beef industry until about 10 months ago…but I’ve learned SO much since then. And I really am encouraged. Farmers are hard workers, and they really do treat their herds with respect. It’s awesome! So I’ll skip the bun for yours…or maybe just use 2 burgers as buns with the sliced ribeye in between? Haha! Just kidding! (Or am I??) Also, you don’t have a grill? You need to fix that problem…and soon! I hope your weekend is going well so far!
Completely agree with you – it is so important to know where our food comes from! Really enjoyed reading about your day at Hidden Canyons Farm where cows are allowed to roam freely and I love their names 🙂 Looking forward to reading more about your tour through Nebraska and how wonderful to end a day with ribeye steaks with blue cheese! Love the look of the steak burgers – Woah 🙂 Have a lovely weekend, David!
Oh my goodness, Miriam. Hidden Canyon Farm was really such an incredible place! It was awesome seeing the cows roam from pasture to pasture…even if it is a bit difficult to put eyes on each one every morning. But Steve and Sue are out there doing it! So I do have some fun Nebraska stories coming, too…stay tuned! Hope your weekend is going well so far, my friend!
What a fantastic day you seemed to have had at Steve and Sue’s fine farm, David! And you got to end the day with some delicious food too! By the way –
wow those cows are HUGE – I’m wishing I was upstate right about now so I could see how Steve and Sue weigh those cows! I’ve been on a dairy farm before but that’s a whole different ball game!
Also, dude, that Blue Cheese Butter with sundried tomatoes sounds insanely delicious – so stinking good (no pun intended) with that juicy ribeye! Hope y’all have a wonderful rest of the week – and a darn good weekend too!
Yes! Cows really aren’t very small…and you don’t entirely realize it until you’re standing there next to one. I think the cows were weighing in around 800(ish) pounds the day we weighed ’em. Crazy! But I had so much fun hanging out with Steve and Sue for the day. They really are incredible people, and their farm is a testament to their dedication. And, yes, these ribeye sliders with blue cheese butter…so tasty! Thanks, Shashi! I hope you are having a great weekend so far, my friend!
I love ribeye steak David! I´ll be over next week for these ok?! 🙂 🙂
Sounds good, Johlene! You don’t have to twist my arm to get me to make another batch of these ribeye sliders. SO good!! 🙂
it looks like plastic toy corn because it’s so small next to the cow! anyways, these sliders sound soso good. i’m normally not a steak sandwich person and will gravitate towards anything caprese-esque (no matter how many times i get disappointed), but i’d choose this one in a heartbeat.
Haha! Tell me about it. Those cows just took down an ear of corn with one little bite…or more like a big lick of their tongue. Thus the immediate desire to wash my hands! 🙂 Thanks so much, Heather! The blue cheese butter on top of these ribeye sliders is seriously out of this world tasty!
Oh my! Steak and Bleu Cheese, not much better than that combo! These sliders look fantastic! Interesting information from the cattle ranch, too!
I couldn’t agree more, Laura! Steak + blue cheese is a classic, but I can’t seem to get enough of it lately. I just created a similar version over pasta, and it was delicious, too! 🙂 Thanks so much, my friend!
Looks like you had a great time. These steak sliders look yummy. I love the idea of blue cheese butter. Yum!
I definitely did have a blast at Hidden Canyon, Dawn! Thank you! And do give this blue cheese butter a shot sometime. It’s seriously delicious! 🙂