Italian Beef Sliders are a party perfect spin on a Chicago classic that's made for game day! Guests will be asking for the recipe after that first bite!
12ounceale-style beerI like a Kölsch or Golden ale for this recipe
pepperoncinissliced and in brine
Chicago-style giardiniera or hot giardiniera
9dinner rollsdo not separate
5slicesmozzarellathickly sliced
Instructions
In a small bowl mix together the salt, pepper, Italian seasoning, and oregano until evenly combined. Rub the outside of the beef roast with the seasonings.
Place the oil in a large skillet over medium-high heat. Carefully place the roast in the hot oil and sear on each side for 1-2 minutes until browned.
Cut the roast into 4 thick slices and transfer the seared roast to a 5-quart slow cooker. Pour in the beer and add the onions and garlic.
Cover and cook on HIGH for 6 hours. Use two forks to shred the beef while in the crock pot. Keep beef on WARM setting until ready to assemble the sliders.
Preheat your oven to 350 degrees F.
Remove the dinner rolls from the package (they usually come in a 12 pack - separate 3 of the rolls and set aside.) Use a serrated knife to cut the rolls in half, so that the tops and bottoms are separated. Place the bottom half of the rolls in a 9-inch by 9-inch baking dish.
Spread 1 to 2 cups of the shredded beef overt the roll bottoms. Top the meat with pepperoncini slices and giardiniera, as much or as little as you like. Layer the cheese over the veggies so that the sliders are covered completely. Lay the top half of the rolls over the cheese, cut side down.
Bake for 15 to 20 minutes or until the rolls have crisped up and the cheese is melted.
Remove from the oven and serve immediately.
Notes
The roast doesn't have to be exactly 3 pounds. Between 3 and 4 pounds is fine.
If you prefer to not use beer for this recipe, low-sodium beef broth is a good substitute.