Picanha Steak Sliders on Hawaiian Rolls
These picanha steak sliders are what I turn to when I’m feeding a crowd and tailgating. One picanha averages two and half pounds and makes about 24 sliders. You don’t want to cook steaks individually when you have people to feed. Sear the fat cap, finish on the smoker, slice thin, stack on King’s Hawaiian rolls with peppers and onions, chipotle mayo, and provolone. Toast till the cheese melts on top of the whole tray.
What You’ll Need For Picanha Steak Sliders
| Ingredient | Notes |
|---|---|
| Picanha | Also known as sirloin cap or coulotte. Buy about two and half pounds with the fat cap intact. |
| Steak seasoning | Salt, pepper, and garlic or whatever your favorite steak seasoning is. |
| Oil | To sear the steak. |
| Green bell pepper | One pepper sliced thin. |
| Sweet onion | One onion, peeled and sliced thin. |
| King’s Hawaiian rolls | One package. They’ll be connected when you buy them, you want them that way. |
| Provolone | Cheese layer that goes on last, under the top bun. |
| Chipotle mayo | My preferred sauce here, use whatever you like. |
| Oil spray | To spray the tops of the rolls before toasting. |
| Italian seasoning | Optional sprinkle on the tops before toasting. |
Find exact amounts down in the recipe card.
How To Cook Picanha Steak Sliders
Scored the fat cap and seasoned whole thing.
Get your cast iron nice and hot over medium high heat and place your picanha with fat cap side down.
Let the fat render and brown before searing the other side.
Transferred to the smoker to finish cooking.
Pull your meat at 130 degrees for medium rare. USDA recommends meat temp of 145 for whole cuts of beef, which this is considered. You want to cook it to your liking but understand the more you cook it the less pink it will become.
Pull at 130 degrees from the heat and let her rest. Prep your King’s Hawaiian rolls how you like them and build your sliders.
Slice against the grain and as thin as you like! That’s what you want for sliders.
Sauté your sliced onion and green bell pepper in a little oil until they start to soften and brown up.
All times and temperatures are below in the recipe card.
Why Cook Fat Cap Face Down First?
The reason you start with fat cap side down is because Picanha comes with a huge fattier cap on it and you want to sear that face down first. Get your pan nice and hot to medium high and let it sit.
The fat cap will render out and become your cooking oil. You won’t need to add any. It will go from being a thick pale colored layer to a crispy golden brown crust. Everything that rendered out into the pan is now cooking the rest of your meat. You also avoid cooking your meat with store bought oil and instead let the steak cook in its own fat that melted off of it.
If you flip too soon you’ll miss all of that. You’ll have an unrendered fat cap that is chewy on your sandwich.
Smoking it after is just to finish it off cooking gently. All of the crust happens in the pan.
Building the Sliders
Slice all of your rolls in half horizontally. You want to keep them connected when you cut them. Place the bottoms in your tray.
Layer the sliced picanha over the roll bottoms.
Add your sautéed peppers and onions.
Chipotle mayo goes over that.
Generous layer of provolone cheese.
Place the top of the rolls back on and spray with oil. Hit them with some Italian seasoning.
Toast on the grill till the cheese is melted and the tops are toasted.
Author’s Notes
It’s A Perfect Tailgating Food
This one is very good for tailgating, sharing with your friends, cause you can make a ton of it with one. You can probably do around 24 sliders. They usually weigh around 2 1/2 pounds and everybody enjoys them.
I really like them once you throw the sliders on. The bread gets nice and crispy when you toast it and the cheese is nice and melting.
It just works really well. It’s a perfect tailgating food.
Miguel
Layer Order Importance
There is method to building these sandwiches. Start with the meat on the bottom, then veggies, then sauce, and cheese right against the top bun.
As the provolone melts from the heat it will form a lid. It will spread over the peppers and onions sealing it to the roll. When you pull a sandwich off the tray it’ll come off whole instead of filling falling out the back.
It also prevents the bun from drying out. That top bun is getting hit with direct heat while the tray is toasting. The layer of melted cheese on it prevents it from drying out before the cheese gets melted.
If you put the cheese on the bottom it would just glue the meat to the bottom bun. None of the benefits above would happen.
Make-Ahead and Storage
Cooking the steak ahead and slicing it cold is fine. It’s actually easier to get super clean thin slices when it’s cold. Peppers and onions will also keep in the fridge.
Assemble and toast right before serving. Built sliders sit and get soggy from the sauce.
Store leftovers in an airtight container. To reheat put them in the oven or air fryer. That way the bread crisps back up. Microwave will make the bun rubbery.
Miguel’s Tips
- Fat cap always goes face down first. That’s where all of your sear oil comes from.
- Let the meat rest. 10 minutes minimum.
- Slice thin, and against the grain. Thick slices will push back at you when your eating a slider.
- Feed a crowd with one picanha. Makes about 24 sliders from 2.5 pounds.
Picanha FAQ
What temperature should I cook picanha to?
Pull at 130 for medium rare. USDA recommends 145 for whole cuts of beef, which this is. Cook it to your liking but keep in mind the more you cook it the less pink it will be.
Can I use another cut of meat?
Of course! Picanha is amazing and that’s what makes this whole recipe. But any steak you can slice thin will work. You’ll lose the fat cap and have to add oil to your pan instead of rendering it.
Do I have to finish these on the smoker?
No you don’t. The pan sear is what gives you the crust on the meat. Finish in an oven at the same temp as your smoker and it’ll come out just as tasty. You’ll just miss out on the smoke.
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Picanha Steak Sliders on Hawaiian Rolls
Ingredients
Equipment
Method
- Score the fat cap in a crosshatch pattern, being careful not to cut through the fat into the meat. Season the entire picanha generously with salt, pepper and garlic, or your favorite steak seasoning.
- Heat a cast iron skillet or heavy bottomed pan over medium high heat. Place the picanha fat cap side down first and let that fat render and develop a golden brown crust, about 4 to 5 minutes. Then sear the other side.
- Transfer the picanha to your smoker or grill running at 250°F. Cook until the internal temperature reaches 130°F for a medium rare finish.
- Remove the picanha and let it rest for 10 minutes before slicing. Once rested, slice it thinly against the grain. Thin slices work best for sliders.
- While the picanha is cooking, heat a little oil in a skillet and sauté the sliced sweet onion and green bell pepper until they are softened and nicely browned.
- Slice the entire package of King’s Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half into a baking dish or grill safe tray.
- Layer on the thinly sliced picanha, then the sautéed onions and peppers, then the chipotle mayo, then a generous layer of provolone. The cheese goes on last so it melts down over everything and seals it to the roll.
- Place the tops of the rolls back on, lightly spray with oil and sprinkle with Italian seasoning if you like.
- Place the sliders on the grill or in an oven and cook until the bread is toasted and crispy on the outside and the provolone is completely melted. Pull them apart and serve hot.
