Roast Beef Sliders with Creamy Peppercorn Sauce
These Roast Beef Sliders with Creamy Peppercorn Sauce are a super-fast, weeknight friendly meal. It is the perfect way to semi “fancy up” a fairly traditional sandwich.
Why sliders? Kids. End of story. Yes, these can, and perhaps even should, be full sandwiches; however, I have discovered mealtime consumption of a sandwich titled slider nears 100%, while “sandwiches” are in the low 60% range. So, sliders!
For the sauce:
- 1 t olive oil
- 1 shallot finely chopped
- 1 t fresh rosemary minced
- 2 t peppercorns lightly crushed
- 2/3 c beef stock
- 1 T Dijon mustard
- ½-1 t corn starch
- 1 T butter
- 1/4 c sour cream
For the sandwiches:
- Roast beef
- Provolone or swiss cheese
- Rye bread or slider buns
To make the sauce:
Heat oil in a small saucepan over medium. Add the shallot, rosemary and peppercorns and cook until shallot begins to soften, 2-3 minutes.
Add the beef stock, Dijon and corn starch and butter. Bring to a boil then reduce heat and simmer until reduced by half. Remove from heat, and stir in the sour cream. Cover and let rest for 5 minutes.
Lightly toast the bread or buns. Top with the cheese, roast beef and a generous drizzle of the peppercorn sauce. Enjoy!
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