Confession time: Up until recently, I've had a fear of blue cheese.
I don't really know why. Well, okay I do but I'm over it now so I don't really want to talk about it. What if talking about why I didn't like it so much talks me back into not liking it? That wouldn't be cool.
I LIKE liking it. Just like I like being the girl that orders cobb salads without hesitation or the shopper that happily takes a sample from the eccentric cheese lady at the super hoity-toity gourmet food market that charges $5.50 for a string cheese.
I also like eating these sliders. Why? Because they are the bomb dot com.
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. Would you want to sacrifice all this because of some silly aversion to cheese? I didn't think so.
You can definitely use left-over pot roast for these sliders, but if you aren't so lucky to have some in the fridge its just about as easy to throw a chuck roast into the slow-cooker with a little bit of thyme, celery seed, granulated garlic, kosher salt, brown sugar, and a bay leaf. Sprinkle a few tablespoons of soy sauce over the top and cook until it's tender and easily shreds. (I did spread the seasonings around before starting to cook, btw. And the same seasonings make for a great pot roast if you throw in some potatoes, carrots, and onion)
Once your roast is cooked and shredded, cut some plain white dinner rolls in half and top each with a good pile of meat.
Next, sprinkle a few tablespoons of shredded mozzarella cheese over each roll...
followed by some 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. You'll then 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.
Oh blue cheese, why did I ever doubt you?
📖 Recipe
Beef and Blue Sliders
Ingredients
- 2 lb beef chuck roast trimmed of excess fat
- 1 tablespoon brown sugar
- ¼ teaspoon dried thyme
- ¼ teaspoon celery seed
- 1 teaspoon granulated garlic
- 1 bay leaf
- ¼ C soy sauce
- 12 white dinner rolls
- 1 C mozzarella cheese shredded
- 3-5 oz blue cheese crumbles
- ¼ C mayonnaise
- 2 teaspoon prepared horseradish
- ⅛ teaspoon ground black pepper
- ½ C butter
- 2 teaspoon Worcestershire sauce
- 1 teaspoon poppy seeds
- 2 teaspoon dehydrated onion
- 1 teaspoon sugar
Instructions
- 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 for 10 minutes. Uncover and continue to cook for an additional 5-10 minutes or until the cheese is melted and tops are browned.
samsung j5 prime says
your article is well written and simple to understand. you make excellent points. Thanks for the blog…
Grammasue says
These are amazing. I did toast the buns, actually, grilled them in a pan, sooo good. Also, just wanted to mention that Blu Cheese is one of the better cheeses for health. Not that it’s low-fat but that it’s aged in caves and produces penicillin. This is good for the gut and provides good bacteria.
Emma says
I decided to make these for a party with friends (because I was craving them!) I didn’t have time to slow cook a roast so I used shaved/chipped roast beef from the deli. So good and fast! From start to finish it was ready in 30 minute
Danae says
We love these sandwiches! I usually make a large roast with potatoes and carrots one day, and use the left over meat the next day for these sliders. They are wonderful!!!
Terea says
OMG I tried this they are great. I did change a few things. I only used blue cheese and just regular dinner rolls no poppy seeds or sugar and I added about 1/2 bottle of beer to the meat.
Carrie Feldhaus says
I made these for my Derby day party and they were a hit,
Jenny says
If you don't have time to make the roast, mini hamburgers work great as well! My family loves these. Thanks for the recipe! 🙂
Sharon says
Made these sliders for a party of 28. They were a smash hit. Not a crumb left. Thanks
donna says
Want to make this on the fly or for unexpected guests/family/etc. Cook the roast in a pressure cooker! I am definitely making these in a few weeks for my grand daughters 3rd birthday. I know the guys will love them and so will I!!
Ann Gorman says
Could these be made ahead and frozen -- and then baked just before serving? Thinking Christmas/New Year's Eve? They look delicious and I have all the ingredients on hand!
Celeste says
I too would like to make these ahead, planning a large party. Any time savers would help. Did you hear back or try making them ahead? Curious how you made out. Thanks for any advice.
Lacey says
These were amazing! I only used 1/4 cup butter and they still tasted awesome!
Betsy says
These do sound so-o-o-o yummy, but I'm pretty sure you mean 4-5 hrs on high or 7-8 hrs on low for the roast in the crock pot.
clifford Cheney says
don't know about the dish yet but We Cheney's do know how to cook......Clifford Cheney....ptld, or.
going to make this today..........wonder how this would taste if you use pulled pork ?????