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Roast Beef Bistro Sliders

This pint size snack is filled with loads of flavor and great for any lunch box. Fill dinner rolls with roasted beef Sirloin, roasted onions, creamy blue cheese, bacon and fresh greens.

Cook Mode

Ingredients:

  • 1 beef Top Sirloin Petite Roast (2 pounds)
  • 1 tablespoon minced garlic
  • 1 tablespoon coarse grind black pepper
  • 1 medium red onion, halved, then thinly sliced
  • 2 tablespoons olive oil
  • 1-1/2 cups regular or reduced-fat blue cheese dressing
  • 24 small dinner rolls, split
  • 3 cups fresh baby greens (such as spinach, arugula or mixed salad greens)
  • 12 slices bacon, cooked, cut in half

Cooking:

  1. Preheat oven to 325°F. Combine garlic and pepper; press evenly onto all surfaces of beef Top Sirloin Petite Roast.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Toss onion with oil; place around roast. Do not add water or cover. Roast in 325°F oven 75 to 95 minutes for medium rare to medium doneness.
  3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  4. Meanwhile, increase oven temperature to 425°F. Return onions to oven; roast an additional 15 minutes or until golden brown.
  5. Carve roast into slices. Spread 1 tablespoon blue cheese dressing on bottom half of each. Top evenly with spinach, bacon, beef and onions. Close sandwiches.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!