Game Day Matchup: PHILADELPHIA CHEESE STEAK SLIDERS vs KANSAS CITY CHICKEN BBQ SLIDERS
The BIG GAME is tomorrow! Or, for some of you, it might be a Rihanna concert with some people throwing around a football before and after. Whatever you’re excited about, we are here for the FOOD! Our twist on PHILADELPHIA CHEESE STEAKS vs KANSAS CITY CHICKEN BBQ SLIDERS. Both are winners and can be on your table tomorrow! Our teens voted and it was a split decision! Guess we have to wait until tomorrow to declare a winner. 🏈
Philly Cheesesteak Sliders
Makes 24 sliders
Ingredients:
4 lbs boneless chuck roast, cubed
3 tsp each kosher salt, smoked paprika, garlic powder, onion powder
2 tsp cumin
1 tsp each black pepper and ground mustard
1 quart broth or stock
3 yellow onions, sliced
24 Hawaiian roll mini slider buns
1/2 cup roasted red peppers, cut into strips
12 slices white cheddar cheese
8 Tbsp butter, divided
Italian seasoning
Directions:
Add meat, seasoning and broth to crock pot. Cook on high for 5 hours. Remove from liquid with slotted spoon and shred meat with two forks. Set aside.
Heat a large skillet over medium heat. Melt 4 Tbsp butter. Add sliced onions and cook on low for 15-20 minutes or until caramelized. Stir around frequently while cooking.
Remove the rolls from the package and use a long, sharp knife to cut the whole loaf in half horizontally to create a bottom half and a top half. Do not separate into individual rolls.
Spray a 9 by 13 inch pan or cookie sheet with cooking spray and add the bottom half of the slider rolls as one grouping.
Spread shredded beef on bottom of buns. Top with caramelized onions and red pepper strips. Cover with cheese slices. Add top layer of buns.
Melt remaining 4 Tbsp butter. Use a pastry brush and brush melted butter over top of buns. Sprinkle with seasoning. Cover with foil and bake for 15 minutes at 350 degrees.
Remove from oven and serve.
Kansas City BBQ Chicken Sliders
Makes 24 sliders
Ingredients:
Sliders:
4 lbs boneless, skinless chicken breasts
16 oz Kansas City bbq sauce (or favorite bbq sauce)
1 tsp cornstarch
24 Hawaiian roll mini slider buns
4 Tbsp butter
Italian seasoning
Slaw:
4 cups coleslaw
5 green onions, diced
1/2 cup olive oil
1 tsp celery seed
1/2 tsp kosher salt
1/4 tsp black pepper
1 packet ranch seasoning
1/4 cup white vinegar
Directions:
Add chicken breasts and bbq sauce to a crock pot. Ensure all chicken breasts are covered in sauce. Cover and cook on high for 5 hours.
With 30 minutes remaining in cook time, shred chicken with two forks. Continue cooking for remaining time. Mix shredded chicken in remaining bbq sauce to coat.
Using a slotted spoon, remove shredded chicken from crock pot. Set aside. Add cornstarch to remaining liquid and whisk until dissolved. This will help sauce thicken.
Remove the rolls from the package and use a long, sharp knife to cut the whole loaf in half horizontally to create a bottom half and a top half. Do not separate into individual rolls.
Spray a 9 by 13 inch pan or cookie sheet with cooking spray and add the bottom half of the slider rolls as one grouping.
Spread the shredded chicken over the bottom layer. Note, this will be a thick layer of chicken. Pour thickened bbq sauce over the top. Top with the top half of the slider rolls.
Melt butter. Use a pastry brush and brush melted butter over top of buns. Sprinkle with seasoning. Cover with foil and bake for 15 minutes at 350 degrees.
While sliders are baking, prepare slaw. Whisk together olive oil through vinegar. In a medium bowl, combine coleslaw and scallions. Pour sauce over top and toss to coat.
Remove sliders from oven. Carefully remove top layer of buns. Add slaw and top with buns. Serve with any extra bbq sauce on the side.