January 12, 2014 by caitlinvaclark
Okay so I honestly didn’t think I would be this excited for the NFL playoffs this year, but after a weak start to the season, the Carolina Panthers are actually in the running! They even secured their place with a first round bye. So tonight they will be facing off at home against the San Francisco 49ers. And luckily they are the first game of the day so I can actually watch the game at a reasonable hour.
In celebration of tonight, I’m sharing with you a perfect tailgating snack. Bookmark this one for your Superbowl party this year. My Braised Philly Cheesesteak Sliders can be made in advance so you can snack on hot sandwiches during the game without being tied to the griddle.
Even if you are not a football fan, I’m guessing you still like food, right? I actually made this as part of our New Years Eve progressive cocktail party. It was the perfect dish to make early in the day then keep warm in a low oven so it was ready to go when we made the party rounds to our flat.
Start with a big hunk of beef. I used about a 2 pound topside cut. Season the meat with your favorite steak seasoning (I love Penzey’s Mitchell Street Steak Seasoning) and brown it on all sides with some diced onions.
Braise the meat low and slow in a beer and beef broth combo. After about 90 minutes, turn the meat over and continue to cook for another 2 hours or so.
Basically just keep simmering the meat until it is fall apart fork tender.
Then remove the beef, reserve the broth and sauté sliced peppers and onions in the same pot.
Once the beef has cooled enough to handle, shred the meat and add back to the peppers and onions. Pour in about 1/2 cup of the reserved braising liquid. You want enough to keep the mixture moist without it becoming soupy. You can always add more later.
Since we made these for a progressive party, I just kept them warn in a low oven and served them with fresh slider rolls and slices of cheese. Yes, that is American “cheese” you see. Gotta keep it traditional right? If I had had the time before serving, I might have considered making a cheese sauce to drizzle on the sandwiches instead.
This is such a great way to get the flavors of a classic American sandwich while serving a big crowd on game day.
Braised Philly Cheesesteak Sliders
2 1/2 lbs beef roast (topside)
1 -2 Tbs steak seasoning
2-3 Tbs olive oil
4 onions, divided
1 cup beer
4-5 cups beef broth
3 green peppers
Rolls and cheese for serving
Season your beef generously with steak seasoning, salt, and pepper.
Dice one onion. Slice the remaining 3 onions and the green peppers.
Heat a large Dutch oven over medium heat. Add 1 tablespoon of olive oil and sear the meat on all sides, about 2-3 minutes per side. Add diced onion after the first two sides are browned, adding an additional tablespoon of olive oil if necessary.
Remove beef once browned and add beer to deglaze the pan. Reduce for 2 minutes. Add beef back to the pot, along with any juices. Pour in enough beef broth so that the liquid comes halfway up the meat. Bring liquid to a low simmer. Cover and cook for 90 minutes.
After 90 minutes, turn the meat over and continue to simmer, covered, for about 2 hours. Once the beef separates with the gentle pressure of a fork, it is done. Remove from the pot and allow to cool.
Pour off and reserve all of the braising liquid. Do not clean the pot. Add 1 tablespoon of olive oil and sauté the sliced onions and peppers over medium heat until softened and slightly browned, about 8-10 minutes. Season with salt and pepper while cooking. Once done, remove from heat.
Heat the oven to 200˚F.
Shred the beef into bite-sized pieces and add to the pot with the peppers and onions. Moisten the beef mixture with ½ cup of the braising liquid. Keep the remaining liquid to add if the mixture dries out at all. Cover the pot and keep warm in the oven until ready to serve with rolls and slices of cheese.