Beef and Blue Cheese Sliders

Beef and Blue Sliders |

Confession time: Up until recently, I’ve had a fear of blue cheese.

I don’t really know why. Well, okay I do but I’m over it now so I don’t really want to talk about it. What if talking about why I didn’t like it so much talks me back into not liking it? That wouldn’t be cool. 

I LIKE liking it. Just like I like being the girl that orders cobb salads without hesitation or the shopper that happily takes a sample from the eccentric cheese lady at the super hoity-toity gourmet food market that charges $5.50 for a string cheese.

I also like eating these sliders. Why? Because they are the bomb dot com.

Imagine, if you will, a soft roll topped with slow-cooked beef, mozzarella, tangy blue cheese, horseradish mayo, and baked in a savory butter sauce to crispy perfection. Would you want to sacrifice all this because of some silly aversion to cheese? I didn’t think so.

You can definitely use left-over pot roast for these sliders, but if you aren’t so lucky to have some in the fridge its just about as easy to throw a chuck roast into the slow-cooker with a little bit of thyme, celery seed, granulated garlic, kosher salt, brown sugar, and a bay leaf. Sprinkle a few tablespoons of soy sauce over the top and cook until it’s tender and easily shreds. (I did spread the seasonings around before starting to cook, btw. And the same seasonings make for a great pot roast if you throw in some potatoes, carrots, and onion)

Beef and Blue Cheese Sliders

Once your roast is cooked and shredded, cut some plain white dinner rolls in half and top each with a good pile of meat.

Beef and Blue Cheese Sliders

Next, sprinkle a few tablespoons of shredded mozzarella cheese over each roll…

Beef and Blue Cheese Sliders

followed by some blue cheese crumbles.

Beef and Blue Cheese Sliders

For the sauce you’ll combine mayonnaise with a couple teaspoons of prepared horseradish and some black pepper.

Beef and Blue Cheese Sliders

Spread the tops of each roll with a schmear of sauce and place on top of the meat and cheese. You’ll then make your butter sauce by combining a stick of melted butter with a bit of Worcestershire sauce, poppy seeds, sugar and dehydrated onion and pour evenly over the rolls. 

Beef and Blue Cheese Sliders

Cover the pan with foil and bake for 10 minutes, uncover and bake for an additional 10 minutes or until the cheese is melted and tops are golden.

Beef and Blue Cheese Sliders

Oh blue cheese, why did I ever doubt you?

Beef and Blue Sliders
For the Meat
  • 1 2lb beef chuck roast, trimmed of excess fat
  • 1 tbsp brown sugar
  • ¼ tsp dried thyme
  • ¼ tsp celery seed
  • 1 tsp granulated garlic
  • 1 bay leaf
  • ¼ C soy sauce
For the Sliders
  • 12 white dinner rolls
  • 1 C mozzarella cheese, shredded
  • 3-5 oz blue cheese crumbles
  • ¼ C mayonnaise
  • 2 tsp prepared horseradish
  • ⅛ tsp ground black pepper
  • ½ C butter
  • 2 tsp Worcestershire sauce
  • 1 tsp poppy seeds
  • 2 tsp dehydrated onion
  • 1 tsp sugar
For the Meat:
  1. Combine thyme, sugar, celery seed, garlic, and bay leaf and sprinkle over roast in slow-cooker. Pour soy sauce over roast.
  2. Cook for 4-5 hours on high, or 7-8 hours on low setting. Meat is done when tender and shreds easily.
  3. Remove meat from slow-cooker and shred.
For the Sliders:
  1. Cut dinner rolls in half and lay bottom half of each one on a baking sheet close together. You want the sides of each roll to be touching.
  2. Place a portion of shredded beef on top of each roll followed by the mozzarella and blue cheeses.
  3. Combine the mayonnaise with horseradish and pepper, stir to combine and then spread on the bottom side of the top half of each roll.
  4. Place the roll tops on the cheese and beef to create a sandwich.
  5. Melt the butter and combine Worcestershire sauce, poppy seeds, onion, and sugar. Pour butter mixture evenly over the rolls.
  6. Cover baking sheet with foil and bake in a preheated oven at 375 for 10 minutes. Uncover and continue to cook for an additional 5-10 minutes or until the cheese is melted and tops are browned.


  1. Betsy says

    These do sound so-o-o-o yummy, but I’m pretty sure you mean 4-5 hrs on high or 7-8 hrs on low for the roast in the crock pot.

  2. Darlene says

    These look sooooooooooooooo good – I can not wait to make them, I have made the ham and swiss sliders with the same marinade sauce on top and they were a hit time and time again. They were always on the list of most requested foods, but THESE are like an even better GROWN up version….

  3. says

    wow, these are sooo yummy! thanks for sharing:-) i made them for my family last week and we are eating them again tonight! (found you on pinterest)

  4. Jen says

    I am on my second time of making these!!! They are soooo yummy, my boyfriend stuffed himself on them! I added a little bit of beer to the crockpot while the beef was cooking. I used a brown ale of some sort, but any good quality beer would be fine. I also added a little bit towards the end of the 5 hours on high. My pot was drying out and the beef was still a bit tough…but just another hour longer and it was perfect!!!
    We can’t wait to eat!

    Thanks so much for the awesome recipe!
    From Texas!

  5. Tabitha says

    The picture of your raw roast in the crockpot shows what I am assuming is salt, I’d guess 1 tablespoon, but your recipe does not call for any… can you clarify please?

    • Heather says

      Hi Tabitha, thanks for catching that! The recipe is correct– the amount of soy sauce called for adds enough salt. If I remember right I took my step-by-step photos and then tweaked the recipe (omitting salt, adding soy sauce) made it a second time and liked how that turned out better. Sorry for the confusion!

  6. says

    This was awesome!! I cooked the meat as directed and it came out juicy, tender and delish! I opted to serve the meat over potatoes, (we had a bunch to use up), and rather than make a mayo, I concocted a sauce out of the above ingredients – took the juices from the meat, (skimming the fat), and added horseradish, worcestershire, pepper, and onion. I also threw in some dijon mustard, (about as much as the horseradish). Prepped a roux, and slowly incorporated it, and then just let it cook down for 15 minutes while I shredded the meat. Piled the meat over the potatoes, added the cheese on top of that, and then the sauce. I HIGHLY recommend it!!

  7. Rachael says

    Had dinner at friends last night and she made these. I have a roast thawing with this recipe in mind.
    These sliders tasted incredible and my husband who doesn’t care for blue cheese, loved these. So thanks for a great recipe.

  8. Ann Gorman says

    Could these be made ahead and frozen — and then baked just before serving? Thinking Christmas/New Year’s Eve? They look delicious and I have all the ingredients on hand!

  9. donna says

    Want to make this on the fly or for unexpected guests/family/etc. Cook the roast in a pressure cooker! I am definitely making these in a few weeks for my grand daughters 3rd birthday. I know the guys will love them and so will I!!

  10. Jenny says

    If you don’t have time to make the roast, mini hamburgers work great as well! My family loves these. Thanks for the recipe! :)

  11. Terea says

    OMG I tried this they are great. I did change a few things. I only used blue cheese and just regular dinner rolls no poppy seeds or sugar and I added about 1/2 bottle of beer to the meat.

  12. says

    Oh. My. Heavens. These look divine!! Have a roast in the crockpot as we speak. Am going to add some sautéed mushrooms as well. Thanks for the great recipe!

  13. Tara says

    These are amazing!!! They have become a majorly requested special dinner in our house. All six kids and the hubby love it as much as I do! Thank you!

  14. Danae says

    We love these sandwiches! I usually make a large roast with potatoes and carrots one day, and use the left over meat the next day for these sliders. They are wonderful!!!


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