When you live on a farm with a bunch of boys, they’ll probably want to invite their fellow dude friends over. All the time. And you might suddenly realize that it’s Saturday afternoon and you have to feed a small army of hungry boys who eat like they’re pregnant with twins. However, when you’re the lady of the house you don’t have the time to spend all day slaving away in the kitchen. There’s chicken to feed, weeds to pull, guns to shoot, etc. Also, boys will use up every single dish, pot, pan, fork and knife just to make one meal then leave it in the sink. Am I right? When I found out that I was once again cooking for boys this weekend, I had to come up with a solution. So here’s a recipe that I whipped up that will satisfy the craving of a bunch of hungry boys, will allow you to get out of the kitchen and not leave you with a dozen dirty dishes. Enter the beef and blue sliders…
I apologize in advance for not having pictures of the process but as you can imagine, life can be pretty hectic when you have 10 people to feed, dogs running through the house and 16 chicks peeping at you in the next room. For beef and blue sliders here’s what you’re going to need:
For the beef:
- 2-3lbs beef chuck roast
- 1 Tbsp brown sugar
- 1/4 tsp dried thyme
- 1/4 tsp celery seed
- 1 tsp garlic
- 1 bay leaf
- 1/4 cup soy sauce
For the sliders:
- dinner rolls
- 1 cup shredded mozzarella cheese
- 3-5 oz blue cheese crumbles (even if you don’t like blue cheese… trust me on this one)
- 1/4 cup mayonaise
- 2 tsp horseradish
- 1/8 tsp black pepper
- 1/2 cup butter
- 2 tsp Worcestershire sauce
- 1 tsp poppy seeds
- 2 tsp dehydrated onion
- 1 tsp sugar
In the morning, put your beef and beef ingredients in a crock pot. Put that ish on low for a good 7-8 hours and do whatever you need to do to distract the hungry boys from the slow cooking meat on the counter. If they can’t wait 7-8 hours, you can put the crock pot on high for 4-5 hours. After it’s done, shred the beef in the crock pot.
When you’re about ready to ring the dinner bell, preheat the oven to 375 degrees. Cut the dinner rolls in half and place on a baking sheet so that all of the rolls are touching. Combine the mayo, horseradish and pepper in a bowl and set aside. Melt the butter and combine with Worcestershire sauce, poppy seeds, onion and sugar in a separate bowl and set aside.
Then place a portion of the shredded beef on the bottom of the rolls, top with mozzarella and blue cheese. Spread the mayo/horseradish mix on the bottom of the top half of the roll and then place on the beef/cheese to make a sandwich. But wait, it’s not done. After you have all of the sandwiches assembled and touching, pour the butter mixture evenly over all of the sandwiches.
Cover the baking sheet with aluminum foil and bake in the preheated oven for 10 minutes. After 10 minutes, remove the foil and continue to cook for an additional 5-10 minutes, until the cheese is all melty and the tops are browned.
Then call the troops in and stand back. I kid you not, I wasn’t even able to get a photo of all of the sliders done and arranged very nicely on a platter. They were eaten right out of the pan and the only photo I got was this slider with one bite taken out of it. It’s that good. The combination of beef and blue cheese will even turn a non-blue cheese believer into a fan. Plus, the mayo and slight bite of horseradish, topped with a buttery combination of worcestershire and poppy seeds on a toasted bun… it’s the perfect meal to make when you’re feeding boys.