These Slow Cooker Flank Steak Sliders are absolutely irresistible — tender, juicy flank steak piled on toasted buns with melted cheese. With just a few simple ingredients and minimal prep, weeknight dinners get a whole lot easier.
(Originally posted September 23, 2019)
I tasted these sliders for the first time at my parents’ cabin over Labor Day weekend. My mom had the slow cooker going and the whole place smelled incredible from the moment we walked in. Within minutes everyone gathered around, eager to try the sandwiches. They were so good that I found myself reaching for a fork and eating the meat straight from the slow cooker — and I wasn’t the only one.
The flank steak cooks low and slow until it becomes tender, juicy, and loaded with flavor. The seasoning is simple yet effective: dry Italian dressing mix and a small amount of water let the meat braise in its own juices. When you pile that shredded meat on a toasted bun and finish it with a slice of melted cheese, you get a cozy, delicious sandwich everyone will ask for again. My family has made these several times since that weekend — they’re an easy favorite.
These sliders are simple enough for busy weeknights but tasty enough for guests. You can make them on slider rolls or larger buns if you prefer more substantial sandwiches. The recipe is forgiving — adjust the amount of dressing mix to suit your taste and add a bit more water if you like the meat saucier. Below you’ll find the ingredient list, straightforward instructions, and a few helpful tips so your sliders turn out perfect every time.
How many packets of Italian dressing should I use?
For a bold, zesty flavor I typically use one packet of dry Zesty Italian dressing mix per 1 to 1.5 pounds of flank steak. Use that ratio as a guide based on the size of your roast. After the meat is shredded, taste and, if you want more seasoning, sprinkle another packet over the shredded meat and stir it in — it’s easy to adjust to your preference.
What can I serve with these sliders?
These sliders pair well with many classic sides: corn on the cob, kettle chips, a simple green salad, pasta salad, fries, or steamed vegetables like green beans. At home we’ve served them with french fries and steamed green beans and it made a satisfying, no-fuss meal. For a lighter option, serve with fresh fruit and a crisp salad.
A quick shout-out to my Aunt Debbie — she’s the one who told my mom about this style of sandwich. Thanks, Debbie!
Slow Cooker Flank Steak Sliders
5 from 2 reviews
- Total Time: 38 minutes
Description
These slow cooker flank steak sliders are a simple, crowd-pleasing sandwich. The steak roasts gently in a savory Italian dressing mix and a little water, then shreds easily into tender, juicy pieces. Toasted buns, a dab of butter and a slice of melted cheese finish each slider — quick, comforting, and delicious.
Ingredients
- 1 Flank Steak (2 to 3 lbs)
- Salt & pepper
- 1 to 3 packets (0.6 oz each) Zesty Italian Dressing Mix, depending on roast size and taste
- 1/2 cup water
- Slider buns (or larger rolls, if preferred)
- Softened butter, for toasting buns
- Provolone cheese slices (or Swiss, Havarti, cheddar, etc.)
Instructions
- Lightly season the flank steak with salt and pepper and place it in the bottom of your slow cooker.
- Sprinkle the dry dressing mix evenly over the steak and add 1/2 cup water to the slow cooker. Cover and cook on HIGH for about 4 hours or on LOW for 7 to 8 hours, or until the meat shreds easily with a fork.
- Remove the steak and shred it with two forks, then stir the shredded meat into the cooking juices so it’s well coated and moist.
- Split the slider buns and spread softened butter on both cut sides. Place the buns face up on a baking sheet, top the bottom halves with cheese, and warm in a 350°F oven for 3 to 4 minutes, or until the cheese is melted and the edges of the tops begin to brown slightly.
- Pile the shredded steak onto the bottom bun, set the top bun in place, and serve immediately.
Notes
- If you cook more than about 3 pounds of steak, consider adding an extra 1/4 cup of water to ensure there are enough juices after shredding. You can add it while the meat cooks or stir it in after shredding — adjust to your preferred level of sauciness.
- To increase the Italian flavor after shredding, sprinkle in part or all of an additional packet of dressing mix and stir well. Taste as you go.
- Swap cheeses to change the character of the sliders — provolone gives a mild, melty result; sharp cheddar will add more bite. Serve on larger rolls for more substantial sandwiches.
- Prep Time: 5 minutes
- Cook Time: 6 to 7 hours
- Category: Sandwiches / Burgers / Wraps