Everyone loves Hawaiian roll sliders, but my Pineapple Teriyaki Steak Sandwich with Peppers and Onions will blow the ham and cheese variety away! These steak sandwich sliders are unlike any steak sandwich you’ve ever had before.
Pineapple Teriyaki Sliders combine steak sandwiches with Asian flavors and sweet pineapple for a dish that everyone will love. This may be blasphemous for a Texas-born woman, but I’m not much of a steak person. Sure, I’ll eat one, but I personally need more flavor to my meal than steak can offer.
Pineapple Teriyaki Steak Sandwich with Peppers and Onions are just the kind of steak I like. I like my steak spicy with a touch of sweetness, and this recipe fits the bill!
The list of ingredients for this recipe may appear lengthy at first glance, but if you like to make Asian food at home, you probably have most of the marinade ingredients in your pantry. The Sweet Chili Mayo Is also optional if you’re not a mayo fan.
- Soy sauce
- Sweet chili sauce- Also called Thai Sweet Chili Sauce or Asian Sweet Chili Sauce.
- Chili garlic sauce- This sauce is tangy, spicy and garlicky. I love the Huy Fong brand.
- Fresh ginger
- Black Pepper
- Pineapple juice
- Steak Sandwich
- Steak- See my tips below on recommended beef cuts.
- Hawaiian roll slider buns- Any bun will work, but sweet Hawaiian rolls are great in this recipe.
- Pineapple Ring
- Green Cabbage
- Sweet Chili Mayo
- Sweet chili sauce
- Sriracha hot sauce
Steak sandwich sliders are easier than you might think to make. The primary steps in the process are:
- Marinade the steak.
- Cook the steak, peppers, and onions.
- Shred the cabbage.
- Prepare the sweet chili mayo.
- Build the most epic steak sandwich imaginable!
I also love to speed up this recipe by using leftover steak. Oftentimes, I’ll make a double batch of the teriyaki steak, cook all of it together, and save half to make these delightful sandwiches.
The teriyaki steak is delicious served with simple sides like white rice and veggies. Check out my Perfect Basmati Rice post for the easiest, most fail-proof rice you’ve ever made. The steaks would also be a perfect match with Vegetarian Fried Rice.
The marinade for this recipe has some flexibility. If you can't find:
- ...sweet chili sauce, double the chili garlic sauce and honey in the recipe.
- ...chili garlic sauce, double the garlic and add 1 Tb of sriracha hot sauce.
- ...fresh ginger root, use ground ginger instead.
For anyone who does not enjoy red meat, this recipe would also work well with pork. I recommend thick-cut pork chops as a substitute for steak.
To cut down the heat in the recipe, the jalapeno can be totally omitted. You could also substitute bell pepper in its place. Also, red cabbage would be a fine replacement for green.
What cut of beef is best for Teriyaki Steak?
There is no need for expensive steak for this recipe. The steak is marinated in a sweet and spicy Asian infusion that tenderizes the meat while imparting flavor. The recipe card recommends sirloin steak as I find it’s usually one of the least expensive cuts and it’s regularly available.
You have plenty of other options besides sirloins. Any of the following would make excellent teriyaki steak.
- Eye of round
- New York strip
If you’re feeling extra adventurous, teriyaki marinades also go well with game meats like venison and elk.
- Serve: Pineapple Teriyaki Steak Sandwich with Peppers and Onions are best served while the steak and veggies are freshly cooked and the sliders are freshly assembled. Do not assemble the sandwiches until you’re ready to eat, or the buns will get soggy.
- Store: To safely store, all of the components should be put in separate airtight containers and placed in the fridge. Do not cut the steak until you’re ready to serve; steaks should be stored whole. All items will keep for up to three days in the fridge.
- Freeze: This recipe does not freeze well.
- Reheat: Only the steak and sauteed peppers and onions need to be reheated. A microwave is recommended to reheat both. Work in 30-second increments so you do not overheat the steak.
The trick to a juicy steak is letting the steaks rest after cooking, and the trick to a tender steak is slicing against the grain. If you’re thinking, “against the what?!” then think of the steak like a piece of fabric that is woven in one direction. Once you locate the direction of the fibers, turn your knife 90 degrees and get to slicing.
Check out this video for a demonstration of how to cut meats against the grain.
There’s nothing worse than biting into a sandwich and all the contents falling out because the meat isn’t tender enough to bite through. Cut against the grain to avoid this!
Pineapple Teriyaki Steak Sandwich Sliders have so much flavor in a cute little package. Umami, sweet, spicy, bitter, tropical, salty…the list of flavors in this recipe are almost endless! Try out the recipe and see for yourself.
Let me know what you think by rating the recipe below.
Take the guesswork out of a perfectly cooked steak with a digital thermometer!
Pineapple Teriyaki Steak Sandwich with Peppers and Onions
- ⅓ C soy sauce
- ⅓ Thai sweet chili sauce
- 2 cloves garlic minced
- 1 Tb chili garlic sauce
- 1 tsp fresh ginger grated
- 1 Tb honey
- ½ tsp ground black pepper
- ¼ C pineapple juice*
- 1 lb sirloin steak
- 1 tsp ground black pepper
- 8 Hawaiian roll slider buns
- 1 yellow onion
- 2 large jalapenos
- 1 can pineapple rings in juice*
- ½ head green cabbage
Sweet Chili Mayo
- ¼ C mayonnaise
- 1 Tb Thai sweet chili sauce
- 1-2 Tb sriracha hot sauce optional
- Make the marinade by mixing all of the ingredients together in a small mixing bowl. Place the sirloin steaks into the marinade. Massage the marinade around to make sure the steaks are totally covered. Marinade for a minimum of 4 hours or up to 8 hours.
- Preheat the oven to 375 degrees. Cut the onion into ¼-inch thick strips. Split the jalapenos in half vertically and remove the seeds. Slice into thin strips.
- Once marinated, remove the steaks from the marinade, blot with a paper towel, and season with black pepper. Allow the meat to sit at room temperature while the oven preheats or about 10 minutes to take the chill off the meat.
- Place a large cast iron or saute pan over medium-high heat. Add enough olive oil to coat the bottom of the pan. Once the oil is smoking hot, add the steak. Cook for 2 minutes. Turn the steak over. Add the onions and jalapenos to the empty space in the pan and stir to coat in oil.
- Place the pan into the oven for 10 minutes. Remove from the oven, turn the steaks over and toss the veggies around. Bake for another 10 minutes depending on the thickness of your steaks or until the steaks reach an internal temperature of 145 degrees for a steak cooked to medium.
- Once the steaks are cooked to the desired temperature, remove the pan from the oven. Take the steaks out of the hot pan to rest for 5 minutes. Leave the veggies in the pan to stay warm.
- While the steaks are resting, prepare the mayo by mixing together all the ingredients in a small bowl.
- If you like toasted buns, split the slider buns in half and place on a baking sheet. Place in the preheated oven for about 5 minutes.
- Remove the pineapple rings from their juice and blot dry with a paper towel. Cut the green cabbage head in half and finely shred one half.
- Once the steak has rested, thinly slice the steak against the grain (see the blog post and photos above for reference).
- To make the sandwiches, first layer on the sliced steak then top with sauteed onions and jalapenos and shredded cabbage. Slather the top bun in Sweet Chili Mayo. Top the cabbage with a pineapple ring and the top bun.
Yes, but be sure it's teriyaki marinated for maximum flavor!
Yes, but the longer the steak can marinate, the better. A minimum marinade time is best.