Beef gorgonzola sliders
Sliders just beg for flavor-bathed ingredients don’t they? I paired thinly sliced beef with a gorgonzola cream sauce for a quick dinner.
I can find razor-thin beef at our local grocery store (thank you Heinen’s), but you can also cut it by hand or break out the food processor. I put on the slicing disk in my Cuisinart and run the meat through twice. If beef isn’t your thing, this works really well with meaty portobello mushrooms too.
Prep time: 30 minutes
1 1/2 pounds thinly sliced beef
1/2 medium white onion, sliced thin
8-10 slider buns
Have on hand
Arugula (or spinach or go without the greens)
Vinegar (White Balsamic is my current fav)
Gorgonzola cream sauce
1/2 cup gorgonzola cheese
1/2 cup half and half (or cream)
Pepper and salt to taste
- Toast the slider buns on a medium-high, heavy-bottomed skillet, working in batches.
- Add 2 tsps. olive oil to the heated pan, followed by the onions. Cook the onions until just soft.
- Remove the onions from the pan and add 2 more tsps. olive oil, then half of the beef.
- Sprinkle liberally with onion and garlic powder and cook through. You might also add a dash of soy sauce and white balsamic vinegar.
- Remove the first batch of beef from the pan and cook the second batch.
- To plate the sliders, add the beef first topped with sauteed onions, gorgonzola cream sauce, and then the arugula.
Super easy gorgonzola sauce directions
You can make as much or as little of the cream sauce as you want. The extras make for an amazing dip for roasted potatoes. The key is a 50/50 ratio gorgonzola to cream. Simply heat the half and half or cream in a small saucepan until it comes to a medium high heat. Add the gorgonzola and whisk until melted, remove from heat. No extra seasoning needed, although a little pepper and cayenne powder perks up the flavor. That’s it!
I only added the gorgonzola sauce to my teen’s sliders’; she gave these mini sandwiches two thumbs up. For my two younger kids I offered the sauce in a small bowl for dipping in their sliders. The dip trick worked for my younger kid, my tween didn’t care for the gorgonzola sauce but liked the sliders.