Incredibly tender and deliciously flavored, mini grilled steak patty melts, with lots of melty fontinella cheese and sweet caramelized onions, all buttery-toasted on cocktail pumpernickel bread! The perfect appetizer for any fall holiday, sporting event, get-together, and the Super Bowl!

 

 

 

Helloooo! Thrilled that you stopped by to check out my latest party appetizer, Mini Brown & Cocoa Grilled Steak Party Patty Melts, #Choctoberfest, and hopefully you’ll enter the AWESOME Prize Pack Giveaway! Seriously. (I wish that we could enter to win it!!) *Details below.

Each year, Allison of The PinterTest Kitchen, organizes this event, and this year we have a whopping 100+ bloggers contributing recipes for all of you that are free for you to make and enjoy!

With fall holidays, parties, sporting events, and even the Super Bowl around the next corner, I thought to make a killer-good appetizer, and these babies were the BOMB!! OMG, y’all. You are SO going to want to make these!!

 

 

 

 

So for this one, I used another one of our wonderful sponsor’s products that I absolutely LOVE. Barlean’s Coconut Oil! I love using it in my baked goods, candies, and even cooking and gilling, replacing some or all of the butter!

Butter can burn when cooking alone, so instead of reaching for the vegetable oil, I really enjoy adding some butter-flavored coconut oil instead. It helps to keep the butter from scorching, and has a very buttery and mild flavor that doesn’t overpower whatever I’m cooking!

 

 

 

So let’s get this party sandwich cooking! Because it was a HUGE hit at our house, and I’m sure will be in yours, too!

 

Our grocery store, every now and then, has an incredible sale on whole beef tenderloins. They almost give it away! And it’s AWESOME. So we pick one up, take it home, and I slice it myself into nice, thick slices, wrap them, and freeze them.

Then, whenever I want to use great beef, or just have an incredible steak dinner at home for a fraction of the cost of dining out, it’s right there on hand. And this was the perfect time to take out two of them and turn them into something incredible!

 

 

 

 

I thawed two of them and coated them with my own brown sugar and cocoa seasoned rub!

 

 

I then oiled the grates with a little melted coconut oil, and grilled them to rare for us!

*You can grill yours to your own liking, though! Just cook them to however you enjoy them.

 

 

 

 

Make sure that you let them rest before slicing! You don’t want all those delicious juices to run out!

 

 

The slightly spicy,  brown sugar and cocoa rub on the outside was absolutely DIVINE! And it gave the steaks such a gorgeous color!!

 

 

Just look how pretty they are! You are going to be the envy of every griller on your block!

 

 

 

 

And…well…you see, there was this little end piece sticking out, so I couldn’t resist slicing it off to peek inside! And yep, not only did it it taste fabulous, but I nailed the doneness!! Just the way we like it! (*About 8 minutes per side for thick-cut over a medium heated gas grill for rare/medium-rare.)

 

 

*If making these for a party, you can grill them the day before and chill them. You don’t even need to warm them before slicing and assembling, either!

 

*Always remember to slice the steaks thinly against the grain for maximum tenderness. There’s nothing worse than trying bite into a sandwich, and have the meat be tough, chewy, and pull all the way out of the sandwich! Yuck.

 

 

 

 

While the steaks were resting, I sautéed a large onion in butter, coconut oil, and a pinch each of salt and pepper until golden.

*You can also make the onions a day ahead, too, and they also need no reheating before assembling!

Everything heats through perfectly when cooked on the griddle! So these are perfect to make for a party!

 

 

 

 

For these, I used mini, cocktail pumpernickel bread slices. But you could use the rye if that’s your preference. (But the dark pumpernickel really worked well for these!)

 

 

 

 

Next, I topped them with grated fontinella cheese….

 

 

 

 

…topped them with the sweet, caramelized onions…

 

 

 

 

…thin slices of that AWESOME beef tenderloin….

 

 

 

 

….and more grated fontinella cheese!

 

 

 

 

Lastly, butter your tops and place them on buttered-side up.

 

 

Then add some smears of butter to a flat griddle. (The same number as how many sandwiches you are making at the time.)

 

 

 

And let the butter melt into small pools over medium-low heat.

 

 

 

 

 

Place a sandwich on top of each pool of butter, and let them toast and crisp on the bottom.

 

 

 

 

Then CAREFULLY turn them over. This isn’t super easy, but not hard to do, either. You’ll get the hang of it! It’s just like a mini-sized patty melt or decked-out grilled cheese.

And I found that using my ancient, THIN, metal spatula worked best to get underneath them easily.

 

 

 

 

 

When they’re beautifully toasted on both sides, and the cheese is melty, transfer them to a cutting board and let them rest a minute.

 

 

Then, you can either serve them whole, or slice them in half corner-to-corner using a very sharp chef’s knife!

 

 

We do prefer them sliced in half, because it makes them easier to eat. And if you’re making these for a party, they can really go a long way!

I ended up getting 16 sandwiches out of two small steaks!! And I didn’t skimp on the meat, either! You could easily stretch this a little further. Especially if your steaks are larger!

 

 

 

So these Mini Brown Sugar & Cocoa Grilled Steak Patty Melts turned out to be THE hit of the party and the perfect football munchie!

They were wiped out in seconds flat!!

So do keep this recipe in mind for all of your upcoming fall events, parties, and get-togethers, as I’m sure everyone will be just as thrilled over these as we were!

 

 

 

 

 

Thank you to Barlean’s for not only being a faithful sponsor of #Choctoberfest every year, but also for sending all of us bloggers some of your wonderful products to create recipes with! It’s so very much appreciated!!

*Be sure to follow Barlean’s on these social medias to keep up with all their latest news, products, and recipes! Pinterest, Facebook, Instagram, and Twitter!

 

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Today’s Recipes from bloggers around the world!
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*Though we have been sent product, any and all opinions of this product are solely my own.

 

Yield: 8 - 12 mini patty melts

Mini Brown Sugar & Cocoa Grilled Steak Patty Melts #Choctoberfest 2018

Print

Ingredients

• 2 thick-cut beef tenderloin steaks, rubbed and grilled to preference
• 1 cup grated fontinella cheese (or a blend of fontina and mozzarella if you can't find it)
• cocktail pumpernickel or rye bread slices
• softened butter

For Onions:

• 1 large onion
• 2 Tbl. butter
• 1/2 Tbl. Barlean's® Coconut Oil
• 1/2 Tbl. brown sugar
• a nice pinch or two each of salt and pepper to taste

Dry Rub for Steaks:

• 3 Tbl. brown sugar (light or dark)
• 1 tsp. all-purpose seasoning without pepper
• 1 tsp. dutch-processed cocoa powder
• 1/2 tsp. coarse ground black pepper
• 1/4 tsp. regular black pepper
• 1/2 tsp. garlic powder
• 1/4 tsp. chipotle powder
• 1/4 tsp. onion powder

Instructions

In small bowl, mix until well combined the dry rub ingredients. Coat steaks well on all sides. Preheat grill, oil grates with coconut oil, and grill steaks to your personal liking. Remove, tent to rest. Cover when cooled.

In medium or large frying pan, melt butter and coconut oil over medium heat, add onions, brown sugar, and season with salt and pepper to taste. Turn down heat to medium-low, and sauté until golden and soft. Remove from heat.

On platter or baking sheet, place cocktail bread slices, top with large pinches of cheese, and a small spoonful of onions.

Slice steaks thinly against the grain, and place strips on top of onions, top each with more cheese, and a buttered slice of bread, buttered side up.

On flat griddle, melt pats of butter into small pools for each sandwich. Place sandwiches onto griddle (buttered bread side facing up). Grill until bottoms are toasted over medium-low heat melting the bottom layer of cheese. Carefully turn each over, and grill other sides until each side is golden browned and cheese has fully melted. (Adjust heat as needed during cooking.)

Remove to a cutting board, and slice in half corner-to-corner. Serve hot and enjoy!

*How many sandwiches this yields depends on the size of your steaks, how thinly you slice them, and how much meat you want on each one.

Notes

If making for a party, the steaks and the onions can be cooked the day before. No reheating necessary. Everything gets hot when assembled and cooked on the griddle.