Chef Johns Beef Sliders Recipes

CHEF JOHN'S BEEF ON WECK SANDWICHES

Chef John's Beef on Weck Sandwiches image

Welcome to one of this country's most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. When you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York (sorry, chicken wings). Serve with chips or fries and pickles on the side.

Provided by Chef John

Categories Main Dish Recipes Sandwich Recipes Beef

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds beef top-sirloin roast
salt and pepper to taste
1 tablespoon vegetable oil
2 teaspoons all-purpose flour, or as needed
2 ½ cups cold beef broth
2 teaspoons aged balsamic vinegar, or to taste
4 kummelweck dinner rolls, split
¼ cup extra-hot prepared horseradish, or to taste

Steps:

Season beef with salt and black pepper.
Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.9 g, Cholesterol 79 mg, Fat 13.5 g, Fiber 1.1 g, Protein 46.1 g, SaturatedFat 4.1 g, Sodium 817.1 mg, Sugar 3.1 g

ITALIAN MEATBALL SLIDERS WITH RED SAUCE

Italian Meatball Sliders with Red Sauce image

Provided by Guy Fieri

Categories appetizer

Time 1h25m

Yield 8 sliders

Number Of Ingredients 21

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, sliced
1 teaspoon red pepper flakes
1 tablespoon tomato paste
One 28-ounce can crushed fire-roasted tomatoes
1 tablespoon chopped fresh basil
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/4 cup milk
8 ounces ground beef
8 ounces ground pork
1/4 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 pound fresh buffalo mozzarella, sliced
8 soft Hawaiian buns
8 leaves fresh basil

Steps:

Preheat the oven to 350 degrees F.
For the tomato sauce: Heat the olive oil in a large, deep skillet over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato paste, cook for 1 minute. Stir in the tomatoes, basil, thyme, 1 cup water, and some salt and pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes. Keep warm.
For the meatballs: Soak the panko in the milk for 10 minutes. In a large mixing bowl, combine the ground beef and pork, Parmesan, parsley, garlic, some salt and pepper and the soaked panko. Mix well to combine; do not overwork. Form into eight 2-inch balls.
Set a large saute pan over medium-high heat. Add the olive oil. Sear the meatballs on all sides until golden brown, 6 to 7 minutes.
Remove the thyme sprigs from the tomato sauce; add the meatballs to the sauce. Spoon some sauce over the meatballs, then top them with slices of mozzarella. Transfer to the oven and bake until the cheese is bubbly and the meatballs are cooked through, 20 to 25 minutes.
To assemble the sliders, load one meatball onto each bun. Top with a basil leaf and secure the bun top with a bamboo skewer. Serve on a large platter with extra sauce on the side.

BAKED ROAST BEEF AND PROVOLONE "TEA" SLIDERS ON EVERYTHING BUNS

Baked Roast Beef and Provolone

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Time 35m

Yield 10 to 12 sliders

Number Of Ingredients 11

Ingredients

1 1/2 sticks (12 tablespoons) butter, melted, plus additional for buttering baking dish
1 tablespoon poppy seeds
1 tablespoon sesame seeds
3/4 teaspoon dried minced garlic
1/2 tablespoon dried minced onion
Pretzel salt or kosher salt
1 package Hawaiian sweet rolls
1 1/2 pounds shaved rare roast beef from the deli counter, preferably a premium brand like Boar's Head
2 cups crispy French-fried onions
1 pound sliced sharp provolone
1 cup spicy pickle rounds

Steps:

Preheat the oven to 350 degrees F. Butter the bottom of a 13-by-9-inch baking dish.
Stir together the melted butter, poppy seeds, sesame seeds, dried garlic, dried onion and 1 teaspoon salt.
Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish. Layer the shaved roast beef on top, then the crispy onions, then a layer of provolone, then top with layer of pickles. Place the top section of the rolls on the sandwich stacks. Stir the spiced butter and then liberally brush over the tops of the rolls until entirely coated.
Bake, uncovered, until the cheese is ooey gooey and the tops of the rolls are golden brown, 15 to 20 minutes. Cut into sliders with a large chef's knife.