When I make a beef roast, like what we call 'stringy beef' because it's a less expensive cut of beef, usually chuck, that's full of flavor, but must cook really slowly, we usually always have leftover meat. In fact, sometimes I get a large roast just to have these leftovers because so many other dishes, like soups and stews, can be made with the meat, gravy and broth.
These french onion beef sliders are perfect for using that stringy beef leftover meat. With caramelized onions, some spicy pepperjack cheese and a butter grilled crispy bun, you'll want two because one will just not be enough! Be sure to have some dipping broth nearby...if you don't have broth leftover, then a good rich brand of beef broth will work when you're making the caramelized onions. Serve with a simple refreshing European green salad and an olive oil/lemon juice vinagarette or this bleu cheese coleslaw and you have a designer meal. xoxo ~peace~ ally and you have a designer meal. xoxo ~peace~ ally
Makes: 8 sliders
What you need:
1 1/2 large sweet onion, thinly sliced in half-moon shapes
8 slider buns
5 Tbl. salted butter, room temperature for easy spreading (divided)
2 to 2 1/2 cups leftover beef chuck roast (see recipe) (Note: You can substitute deli cut beef roast. Warm slices in a skillet, then slice in halves and fold over the meat stacking using about 2 slices of beef for each slider.)
4 deli slices pepperjack cheese, cut into 2″ strips
1/2 tsp. sea salt
1/4 tsp. pepper
1 1/2 cups of beef broth (organic)
12-15 Fresh thyme sprigs
What you do:
In a heavy cast iron skillet over medium heat, melt 2 tablespoons of butter. Add the onions, salt and pepper and toss and blend. Cover and cook, tossing occasionally, the onions about 20-25 minutes. Increase heat to medium high, remove lid and cook another about 15-18 minutes to brown the onions. Strip the leaves from about 5 of the thyme sprigs and blend in. Reduce heat to simmer and add the broth. Let this cook about 15-20 minutes.
Use 3 tablespoons of the butter to spread on the insides of each of the slider buns. Grill over medium heat in a non-stick skillet. Remove the bottoms to a cookie sheet for preparing the sliders.
Put equal amounts of the beef roast (that's been heated up) on the bun. Add equal amounts of cheese. Place the cookie sheet about 10″ from the broiler and melt the cheese. Watch carefully. Remove and using tongs, put equal amounts of onions on each slider along with some thyme leaves. Reserve the liquid and remaining onions for individual serving/dipping bowls. Serve with the grilled tops of the sliders.
©alice d'antoni phillips www.allyskitchen.com
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