Are you looking for a great recipe to use your left-over slow cooked roast that you made over the weekend? If so, you should check out these Beef & Blue Sliders. Imagine, if you will, a soft roll topped with slow-cooked beef, mozzarella, tangy blue cheese, horseradish mayo, and baked in a savory butter sauce to crispy perfection. Is your mouth starting to water? I know mine is!

These Beef & Blue Sliders are great for a gathering. I’ve made them several times for our Bunco game nights and they’re always a huge hit! Once your roast is cooked and shredded, cut some plain white dinner rolls in half and top each with a good pile of meat. Sprinkle a few tablespoons of shredded mozzarella cheese over each roll followed by blue cheese crumbles.

For the sauce you’ll combine mayonnaise with a couple teaspoons of prepared horseradish and some black pepper. Spread the tops of each roll with a schmear of sauce and place on top of the meat and cheese. Make your butter sauce by combining a stick of melted butter with a bit of Worcestershire sauce, poppy seeds, sugar and dehydrated onion and pour evenly over the rolls. Cover the pan with foil and bake for 10 minutes, uncover and bake for an additional 10 minutes or until the cheese is melted and tops are golden.

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Beef & Blue Sliders

5 from 1 vote

Recipe by Flip Flop Foodies Course: SandwichesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 (2 lb) 1 beef chuck roast, trimmed of excess fat

• 1 tbsp 1 brown sugar

• 1/4 tsp 1/4 dried thyme

• 1/4 tsp 1/4 celery seed

• 1 tsp 1 granulated garlic

• 1 1 bay leaf

• 1/4 cup 1/4 soy sauce

• 12 12 white dinner rolls

• 1 cup 1 mozzarella cheese, shredded

• 3 – 5 oz 3 – 5 blue cheese crumbles

• 1/4 cup 1/4 mayonnaise

• 2 tsp 2 prepared horseradish

• 1/8 tsp 1/8 ground black pepper

• 1/2 cup 1/2 butter

• 2 tsp 2 Worcestershire sauce

• 1 tsp 1 poppy seeds

• 2 tsp 2 dehydrated onion

• 1 tsp 1 sugar

Directions

• Combine thyme, sugar, celery seed, garlic, and bay leaf and sprinkle over roast in slow-cooker. Pour soy sauce over roast.
• Cook for 4-5 hours on high, or 7-8 hours on low setting. Meat is done when tender and shreds easily.
• Remove meat from slow-cooker and shred.
• Cut dinner rolls in half and lay bottom half of each one on a baking sheet close together. You want the sides of each roll to be touching.
• Place a portion of shredded beef on top of each roll followed by the mozzarella and blue cheeses.
• Combine the mayonnaise with horseradish and pepper, stir to combine and then spread on the bottom side of the top half of each roll.
• Place the roll tops on the cheese and beef to create a sandwich.
• Melt the butter and combine Worcestershire sauce, poppy seeds, onion, and sugar. Pour butter mixture evenly over the rolls.
• Cover baking sheet with foil and bake in a preheated oven at 375°F for 10 minutes. Uncover and continue to cook for an additional 5-10 minutes or until the cheese is melted and tops are browned.