ROAST BEEF SLIDERS WITH CARAMELIZED ONIONS RECIPE ...
If the piles of tender roast beef on top of pull-apart Hawaiian rolls don’t get you, surely the combination of caramelized onions, horseradish mayonnaise and Swiss cheese will. Basically, you need this sandwich bake in your life, and you need it now.
Provided by Tablespoon Kitchens
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat until hot; cook onions in oil 15 to 20 minutes, stirring frequently, until onions are soft and golden brown. If onions start to stick, stir in 1/4 cup water.
- Meanwhile, in small bowl, mix mayonnaise and horseradish. Slice sheet of dinner rolls in half horizontally; place bottom half in ungreased 13x9-inch (3-quart) baking dish. Spread cut side of roll top with horseradish mayonnaise. Mound roast beef on each roll bottom. Spoon caramelized onions over beef; top with Swiss cheese. Place top half of rolls over cheese.
- In small bowl, stir melted butter and parsley until well mixed. Brush over top of rolls. Bake 19 to 22 minutes or until rolls are golden brown and cheese is melted. Cut into individual sliders, and serve.
Nutrition Facts : Calories 210 , CarbohydrateContent 18 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 10 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Slider, SodiumContent 490 mg, SugarContent 3 g, TransFatContent 1/2 g
BRISKET SLIDERS WITH CARAMELIZED ONIONS RECIPE: HOW TO MAKE IT
For a dear friend’s going-away party, I made a juicy brisket and turned it into sliders. If you cook the brisket ahead, slider assembly is a breeze. —Marlies Coventry, North Vancouver, British Columbia
Provided by Taste of Home
Categories Lunch
Total Time 07 hours 25 minutes
Prep Time 25 minutes
Cook Time 07 hours 00 minutes
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Cover and refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling., Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Place brisket on top of vegetables. In a small bowl, combine red wine, mustard and bay leaves; pour over brisket. Cook, covered, on low 7-9 hours or until meat is fork-tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sliced onions and remaining salt; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally., Remove brisket; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Thinly slice brisket across the grain; return to slow cooker. Pour juices over brisket., Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices.
Nutrition Facts : Calories 272 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 876mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 19g protein.
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