All summer long I kept feeling as if something were missing in my life… Around late June I realized it was football Saturdays. While I do watch a bit of NFL, I am beyond obsessed with college football and everything that comes with it. That’s right, once the season begins you may catch me watching a late D2 Tuesday night game, because why not?! Since it’s the shortest season of all the major sports I feel like I have to soak as much in as possible.
Along with football comes food and I love grazing all day so that’s why these Slow Cooked Beef, Caramelized Onion and Blue Cheese Sliders on Cobblestone Bread Co. Sweet Party Rolls are perfect! They’re small, loaded with flavor and you can eat them all day long. What else could you ask for? Whether you’re having some friends over to home-gate or just watching some football by yourself these are easy to make and are sure to be a crowd pleaser.
It all starts with searing a beef chuck roast just till golden brown and then slow cooking it in stout beer, beef stock, a few spicy peppers and a few packets of Italian Seasonings. Put it on high for 6 hours and go enjoy some of those early football games, or you can certainly cook it the night before so when football starts, you can start eating!
When making these sliders, or any of my food I suppose, it is always crucial for me to balance out the flavors. In addition to the intense spicy and savory flavors in the beef, I finished off some slow caramelized red onions with a bit of balsamic vinegar, salt and pepper for a nice vinegary flavor that I knew would go excellent with the beef.
You know I didn’t stop there. I was looking for a little bite which came in the form of two different sauces. One was an arugula pesto and the other was a soy-horseradish sauce. I know it seems like a lot, but the combo of spicy, tart and savory are all together in one delicious sandwich, not to mention being finished off with some shredded provolone cheese and some Maytag blue cheese.
The only thing missing from my sandwich was a bit of sweet, and that’s where the CBC Sweet Party Rolls came into play. It was a no brainer since they are the perfect size for my sliders, incredibly moist and fluffy, and just the right amount of sweetness to help balance my recipe.
While these sliders were incredible to my friends and me, you should only use a recipe as a guideline. For instance, if you hate blue cheese but love cheddar, simply swap them out. If the arugula pesto scares you, simply do away with it. You should always be comfortable with what you’re eating and always feel free to add and take away.
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Compensation for this post was provided by Cobblestone Bread Co via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of CBC or AOL.
- 3 pound whole beef chuck roast
- 32 ounces of beef stock
- 12-ounce bottle of stout beer
- two .7 ounce Italian dressing dry seasoning packets
- ½ cup of banana peppers
- 1 teaspoon of olive oil
- Kosher salt and fresh cracked pepper to taste
- 2 cups of packed arugula leaves
- juice of ½ lemon
- ⅓ cup of olive oil
- ¼ cup of shredded Parmesan cheese
- Kosher salt and fresh cracked pepper to taste
- ¾ cup of mayonnaise
- 1 tablespoons of prepared horseradish
- ¼ cup of sour cream
- 1 tablespoon of soy sauce
- 20 Cobblestone Bread Co. Sweet Party Rolls
- 1 red onion sliced into ½” rings
- 1 tablespoon of unsalted butter
- 2 tablespoons of balsamic vinegar
- 1 cup of shredded provolone cheese
- ½ cup of blue cheese crumbles
- For the Beef: Season the beef on all sides with salt and pepper and sear it to golden brown on all sides in a large saute pan on high heat with olive oil.
- Whisk together the beef stock, stout beer, Italian seasonings, and salt and pepper in a slow cooker and place in the seared beef. Cook on high heat for 6 hours or until it easily shreds apart with 2 forks. Shred the beef.
- For the Pesto: Place all of the ingredients into a food processor and process on high until the arugula is finely chopped to become a pesto. Keep cool.
- For the Horseradish: Whisk together all ingredients in a small bowl and keep cool.
- For the Onions: In a medium size saute pan on medium heat, melt the butter and slowly caramelize the sliced red onions until they are a rich brown, about 30 to 45 minutes.
- Deglaze the onions with balsamic vinegar, season with salt and pepper and set aside.
- To Plate: Slice the rolls in half and place 2 ounces of the shredded beef on each sliced bottom roll and top off with a little bit of shredded provolone and blue cheese crumbles, a few caramelized onion slices and 1 teaspoon each of the arugula pesto and horseradish sauce. ENJOY!