Family Favorite Tenderloin Sliders

2 lbs. Kowalski's Certified Akaushi Beef Tenderloin Steak
8 Kowalski's Pretzel Dinner Rolls (from the Bakery Department), split horizontally
- Kowalski's Butter, at room temperature, as needed for toasting the buns
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- Kowalski's Extra Virgin Olive Oil, as needed
2 handfuls (approx.) baby arugula
- Kowalski's Balsamic Vinegar, to taste
½ cup (approx.) Kowalski's Signature Salsa di Parma Spread (from the Deli Grab & Go Case)
  1. Cut tenderloin into 16 evenly sized slices (about 2 oz. each); set aside.
  2. On a stovetop or grill, preheat a cast iron skillet over medium-high heat.
  3. Spread cut sides of buns with butter; toast in skillet cut-side down until golden-brown (about 2 min.). Set toasted buns aside.
  4. Working in batches, place steak pieces between a couple pieces of parchment or waxed paper; use a meat mallet or heavy rolling pin to gently pound each piece less than ½" thick.
  5. Season steaks with salt and pepper on all sides.
  6. Heat a bit of oil in the skillet used to toast the buns; add steaks to the skillet and cook to desired doneness (1-3 min.), turning occasionally.
  7. Remove steaks from heat; set aside.
  8. While steaks rest, place arugula in a medium mixing bowl; drizzle with oil and vinegar to taste. Season with salt and pepper; set salad aside.
  9. Place 2 pieces of steak on each bottom bun.
  10. Divide Salsa di Parma evenly between sandwiches; top evenly with salad.
  11. Cover salad with top halves of buns; serve immediately.


Tasty Tip:

  • These steaks are also great on Take & Bake Ciabatta Rolls with Kowalski’s Horseradish Aioli from the Meat Department.


  • Select a whole-wheat or whole-grain bun for your sandwiches to get a boost of fiber and B vitamins.