Grilled Filet Mignon Sliders with Smoked Gouda and Caramelized Onions

Juicy. Tangy. Cheesy. The ultimate game day bite.

Every couple of months my local grocery store does this thing that makes me ridiculously happy: they put Australian grass-fed, whole beef tenderloin on sale for an unreal $9.99/lb. You better believe I grab one (…or two), take them home, butcher them into beautiful filet mignon steaks and tenderloin roasts, and stash them in the freezer like culinary treasure.

So I’m always thinking of new, easy ways to cook tenderloin that bring a ton of flavor to the table with minimal fuss. And that’s exactly how these Grilled Filet Mignon Sliders on Hawaiian Rolls were born.

There’s just something special about warm autumn afternoons — football on in the background, friends gathering, and that unmistakable smell of beef hitting the grill.

These sliders fit right into that scene: juicy, mid-rare grilled filet, smoky Gouda, sweet caramelized onions, a jammy roasted tomato sauce, and a roasted garlic sour cream with just enough horseradish to make things interesting.

And the finishing touch? Thinly sliced pickles for a bright, tangy kick that cuts through all that richness. 🏈🔥

They’re fancy enough to impress, but laid-back enough to pile on a platter and let everyone dig in. Honestly, once you serve these, regular sliders just don’t stand a chance.

These Grilled Filet Mignon Sliders take everything you love about a classic steak sandwich and shrink it down into the perfect game day bite. We’re talking buttery Hawaiian rolls, smoky Gouda melting over tender, thinly-sliced filet, sweet caramelized onions, and a roasted grape tomato sauce that brings everything into balance.

They’re indulgent but surprisingly easy to prep ahead. Build them to order, melt the cheese under a quick broiler blast, and you’ve got a slider that feels gourmet without the fuss.

 

Recipe: Grilled Filet Mignon Sliders with Smoked Gouda

Ingredients

For the Beef:

• 1 whole filet mignon roast (about 2–2½ lb)

• Olive oil, salt & freshly cracked black pepper
   

For the Roasted Garlic Sour Cream:

• 1 head garlic

• 1 cup sour cream

• 1–2 tsp prepared horseradish (optional, to taste)

• 1 tsp lemon juice

• Salt to taste
   

For the Caramelized Onions:

• 2 large sweet onions, thinly sliced

• 1 Tbsp butter 

• Olive oil, salt
   

For the Roasted Tomato Sauce:

• 2 cups grape tomatoes

• ½ head garlic, cloves peeled

• Olive oil, salt & pepper
   

For Assembly:

• 12 sweet Hawaiian rolls, split and lightly toasted

• 6 oz smoked Gouda, thinly sliced or grated

• ½ cup dill pickles or sweet cherry peppers, thinly sliced
   

Method

1. Grill the Filet
Rub the filet roast with olive oil, salt, and pepper. Grill over medium-high heat, searing on all sides, then move to indirect heat and cook until the internal temp hits 125°F for mid-rare. Rest 15–20 minutes before shaving into thin slices
 

2. Make the Roasted Garlic Sour Cream
Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes, until golden and soft. Squeeze out the cloves and mash into the sour cream with lemon juice, salt, and optional horseradish. Chill until ready to use.
 

3. Caramelize the Onions

In a skillet over medium-low, melt butter with a splash of olive oil. Add onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden and jammy, 40–50 minutes.

4. Roast the Tomatoes & Garlic

In a small, oven-safe bowl, toss tomatoes and garlic cloves with olive oil, salt, and pepper. Roast at 400°F for 25 minutes, until blistered and sweet. Mash into a chunky sauce with a fork or pulse till smooth in a food processor. 

5. Assemble the Sliders

• Bottom roll: Swipe of roasted garlic aioli 
• Layer on thinly-sliced beef tenderloin 
• Top with smoked Gouda and briefly melt (under broiler or on the grill with the lid down) 
• Spoon on a bit of the roasted tomato sauce and top with caramelized onions.
• Scatter sliced pickles (or sweet cherry peppers) for that tangy kick 
• Cap with the top roll

Serve warm while the cheese is melty and the beef is still juicy.

Pro Tips for Success

• Prep ahead: Caramelized onions and sauces can be made days in advance. Keep them in airtight containers in the fridge.

• Don’t overcook the filet: Quick sear, high heat, and cook over in-direct heat just until medium-rare for the best texture. 

• Use a sharp slicer or carving knife to shave the filet thinly across the grain. The thinner the slices, the more tender the bite — and the better they’ll layer on the rolls. 

• Build smart: Horseradish cream on the bottom bun helps prevent sogginess. 

Serving Ideas and Tips:

These sliders are perfect for game day or other small get-together. Grill the beef ahead of time, slice just before serving, and keep the components warm. Set everything out buffet-style and let everyone build their own — they’ll disappear fast!

Pair with:

• A crisp lager or light red wine

• Roasted fingerling potatoes or kettle chips

• A simple fall salad with apple cider vinaigrette

 

Why This Recipe Works

These grilled filet mignon sliders hit every note—sweet, smoky, tangy, and savory. The smoky Gouda and caramelized onions bring depth, while the roasted tomato sauce cuts through the richness like a bright autumn sunset. On Hawaiian rolls, the whole thing becomes an irresistible three or four-bite sandwich perfect for game day parties and fall gatherings.

Whether you’re hosting a big football crowd or just want something special for a weekend cookout, these sliders are guaranteed to disappear fast.

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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