When I tell you these sliders were amazing, I mean they were AMAZING. There was so much flavor in each component of the dish. You could put anything on a Hawaiian roll and it would taste great. I remember I used to buy the 12 packs, and just sit there and chew on bread until it was all done (which didn’t take long). This was my first time buying horseradish or ever trying it. I was not disappointed, it had a spicy, vinegary smell to me and helped make a flavorful spread.
The cut of beef that I went with was sirloin, but you could use any cut of beef that is good with sautéing like flank or skirt steak. I seasoned the steak with salt and pepper, then seared it. After searing I cut the meat into strips and gave it a short braise with some red wine to pick up the juices from the pan and impart more flavor. I used Ecco Domani Merlot. Of course, feel free to use any red wine you favor. Preferably a Cabernet or Merlot.
The cheese that I used was Manchego, a sheep’s milk cheese that is made in La Mancha, Spain. It has a buttery and slightly zingy flavor. One thing I learned during my culinary classes was to try imported cheeses. Try specialty cheeses from other countries because it is their niche and is most often a flavor that local domestic cheeses cannot replicate.
The spread was quite simple, you just mix together cream cheese, horseradish, capers and chopped parsley. Then do yourself a favor and give that a small taste. You’re Welcome.
When I make caramelized onions, I want them to actually have color. Some places I have been to, touted to have caramelized onions, but really they are translucent. For this recipe I sauté the onions on medium heat, constantly stirring. Once they have started to take on some brown, I added balsamic vinegar and continued until I got the desired color.
|Sirloin||1 – 1.5 lbs|
|Yellow Onion, sliced||1 large|
|Red Wine||2 oz|
|Balsamic Vinegar||1 oz|
|Cream Cheese, room temp||6 oz|
|Horseradish||1 tsp or TT|
|Manchego Cheese, sliced thinly||2 oz|
|Italian seasoning||1 tsp|
|Hawaiian Rolls||12 rolls|
|Olive Oil||1 TBSP|
- Preheat an oven to 350 F.
- Season the sirloin with salt and pepper. Get a pan on medium high heat and add the olive oil. Sear the sirloin on both sides, then transfer to a cutting board. Rest for 5-10 minutes.
- Sauté the onions in a pan with olive oil until they start to get color, about 8-10 minutes. Then add the balsamic vinegar and continue to sauté until they are dark, which should take an additional 5 minutes. Transfer the onions into a bowl.
- In a bowl mix the cream cheese, capers, horseradish and chopped parsley. Slice the Hawaiian rolls lengthwise. Spread the horseradish spread onto the bottom half of the rolls.
- Next, slice the sirloin into strips and add it to the same pan the onions were cooked in. Add the wine and cook on medium-low heat to your desired temp.
- Melt the butter in a microwave, then add the Italian seasonings. Add the sirloin on the op the spread, then add the sliced Manchego, then the caramelized onions and any leftover jus from the beef. Put the top buns on and brush with the melted butter. Lastly, bake until golden brown on top.
- Of course, you can make the spread a day in advance to save time on the cooking day.
- Let the cream cheese come to room temp before trying to mix the ingredients for the spread. It will be easier to combine.
- If you want to add more flavor, you could add herbs like thyme to the pan when you are braising the meat in the wine.
This dish was so good as is, I couldn’t think of any other ways to change it. So in today’s recipe there is no brainstorm segment. This recipe would make a great party option since it is easy to make and will keep the guests happy.
Have a Great day readers