SUPER “BOWL” ROAST BEEF AND GORGONZOLA SLIDERS, PLUS A VEGIE VERSION TOO!

SUPER ROAST BEEF AND GORGONZOLA SLIDERS

Just say YES!  Roast Beef and Gorgonzola Sliders is a recipe that you’ve got to try for this year’s “customized” Super Bowl party.

It’s super simple, and you can prepare it for baking the day before the big game!

Put both the savory beef version and the equally decadent vegie sliders on your Super Bowl party table.  You’ll satisfy all your guests’ appetites and be their favorite hostess too.   Personally, I’m loving that idea!  

 

Both slider recipes start with a goat, gorgonzola and cream cheese combo.  Then it’s spiked with crushed garlic, chives, a hit of olive oil and some salt and fresh ground pepper.  Oh yeah, that sounds really yummy, doesn’t it?

The Super Roast Beef and Gorgonzola Sliders feature slices of tender roast beef and pickled red onions.  

It’s a great make-ahead dish for any party, especially your very own, “customized” Super Bowl party.

 

SUPER “BOWL” ROASTED VEGETABLE BAKED SLIDERS

While the vegie version is stuffed with a combination of balsamic roasted vegetables, it too uses the delicious gorgonzola cheese mixture.  I have to say, this vegie recipe is epic also!

This vegie version of my Super “Bowl” sliders is just as yummy, if not more so, than the beefy buns.  The sauce that’s poured over top before chilling and baking remains the same, but the magic happens in the oven.

Not once, but twice, the oven comes into play for this flavorful slider recipe.  First a combination of fresh broccoli, thick slices of red onion, shredded carrots, and red bell pepper come together.

 

Then tossed with some sweet balsamic vinegar, olive oil, salt and pepper and tossed in oven, vegie prep is simple.  They come out of the oven with an earthy, sweet flavor, and a bit of crunch at the edges.  To finish, you add some halved artichoke hearts, stir them in and you’re ready to assemble your sliders.

VEGIE PREP FOR SLIDERS:

• 2 cups broccoli florets, halved
• 1 cup shredded carrots
• Medium red onion, peeled, sliced thickly and halved
• 1 large red bell pepper, seeded and sliced lengthwise
• Toss vegies with 1/3 cup balsamic vinegar, 1/4 cup olive oil, salt and pepper
• Pour vegies and liquid onto a rimmed baking sheet
• Roast in a preheated 400 degree F. oven for 20-22 minutes, tossing once, half way through
• Add in 1 cup halved artichoke hearts, stir in well to coat with balsamic glaze
• Use the prepared roasted vegetables in place of the roast beef and pickled red onions in recipe

 

I really loved this vegetable version of this slider recipe, I hope your guests do too!

 

WANT MORE SUPER BOWL RECIPES, PROJECTS AND PRINTABLES? 

You got ’em!  Check out more Super Bowl ideas, recipes and projects right here!

SUPER BOWL PARTY IDEAS – Pretzel Dip Bar, Projects & Printables

SUPER “CHILI” BOWL BAR & LAST MINUTE SUPER BOWL PARTY IDEAS

Chili “Bowl” Bar – 3 Chili Recipes to Feed a Crowd

Cincinnati Chili Pasta “Bowl” Recipe – Feed Your Crowd in Style!

 

SUPER BOWL FOOTBALL PRINTABLES

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What are you waiting for?  You don’t want to miss out on anything fabulous, do you? 

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Super Roast Beef and Gorgonzola Sliders

Yield: 12 sliders

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

How about a slider that's stuffed with hearty roast beef, tangy gongonzola cheese and pickled red onions? Then they're doused with a sweet, garlicy sauce and popped in the oven until crusty and melty, all at the same time! Talk about YUM factor!

Print

Ingredients

• 1 pkg. (18 oz) Hawaiian sweet rolls (12 pieces)
• 3 ounces cream cheese
• 3 ounces gorgonzola cheese, crumbled
• 2 ounces goat cheese
• 2 tsp. crushed garlic
• 1 Tbsp. fresh chives, chopped
• 1 Tbsp. olive oil
• Salt and fresh ground pepper
• 12 slices roast beef (save time, get it from the deli)
• PICKLED RED ONIONS (see post for link to recipe)
• SAUCE
• 1/2 cup butter (1 stick)
• 1 Tbsp. crushed garlic
• One Tbsp. brown sugar, heaping
• 1 1/2 Tbsp. Dijon mustard
• 2 tsp. Worchestershire sauce
• Caraway seeds
• Pretzel salt (optional)

Instructions

1. Grease a 13" x 9" baking pan. Separate the rolls and slice in half. Place bottoms in the prepared pan, closely arranged, but not touching.
2. Add the cheeses, garlic, chives, olive oil and S&P into a mixing bowl and beat until well blended and smooth.
3. Spread the cheese mixture over the bottom layer of the rolls.
4. Roll roast beef slices lengthwise. Place one slice on each bottom, shaping into a donut to fit each bottom roll.
5. Top each slice of beef with a few pickled red onions. Replace the tops over each bottom bun.
6. Heat butter and 1 Tbsp. crushed garlic in a small saucepan for 4 minutes over medium heat.
7. Add remaining sauce ingredients, whisking to combine well. Continue heating sauce until it just comes to a simmer. Whisk well and remove from heat.
8. Pour the sauce evenly over the sliders.
9. Sprinkle tops of buns with caraway seeds. Add some pretzel salt too if desired. (Do desire the salt, it really kicks them up a notch!)
10. Let sliders cool for 15 minutes, then cover with foil and chill for 3 hours minimum. (sliders can be made the day before and chilled overnight)
11. Take the sliders from the refrigerator 20 minutes before baking. Preheat oven to 350 degrees F.
12. Place sliders in preheated oven and bake, covered, for 20 minutes. Remove the foil cover and bake for an additional 7-10 minutes, until golden brown.
13. Remove from oven and let stand for 5 minutes before serving. Run a knife through the sliders to separate them for ease of serving. (I use a small spatula to remove them from the pan)

Notes

DON'T FORGET YOUR VEGETARIAN GUESTS, CHECK OUT THE VEGIE VERSION IN THE RELATED POST TOO!

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 186Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 41mgCarbohydrates 7gFiber 1gSugar 2gProtein 6g

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.