Hawaiian Fan Filet Sliders

Tender marinated filet mignon, grilled and stacked on pillowy Hawaiian rolls with melty cheese, crisp pickles, fresh tomato slices, and a swipe of creamy mayo.

🥩 Ingredients

For the Marinade:

• 2 tablespoons soy sauce

• 1 tablespoon brown sugar

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1 tablespoon Dijon mustard

• 1 lb filet mignon, cut into ½-inch thick slices

For the Sliders:

• 1 package (12-count) Hawaiian rolls

• 6 slices cheese (provolone, white cheddar, or Swiss work great)

• ½ cup mayonnaise

• 1–2 tomatoes, thinly sliced

• 12–24 pickle slices (dill or bread & butter)

• Butter (for toasting rolls, optional)

🔪 Instructions

1. Marinate the Steak

In a bowl, whisk together soy sauce, brown sugar, cumin, paprika, salt, pepper, and Dijon mustard.
Add filet slices and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

2. Cook the Steak

Heat a skillet or grill over medium-high heat. Sear marinated filet slices for 1–2 minutes per side, depending on thickness and preferred doneness. Remove and let rest.

3. Prepare the Rolls

Slice the Hawaiian rolls in half horizontally (keep them attached as a sheet if you like for easier assembly).
Optional: brush the insides with butter and toast on a pan or grill until golden.

4. Assemble the Sliders

• Spread mayo on the bottom half of the rolls.

• Layer cooked filet mignon, followed by cheese (folded to fit), tomato slices, and pickles.

• Top with the upper half of the rolls.

Optional: place assembled sliders in a 350°F oven for 5 minutes to melt cheese slightly and warm through.

5. Serve

Slice into individual sliders and serve immediately. Garnish with toothpicks or mini skewers if needed.