Guest Post: Roasted Mushroom Beef Dip Sliders by The Tasty Gardener

We have a guest in the kitchen! Heather of The Tasty Gardener is back in our kitchen, sharing another pub classic. This mouthwatering recipe brings mushrooms and beef to the table in a delicious hand-held slider.  The idea of heating up your house on a warm summer day isn’t probably a smart one, however, these pub sandwiches are just what you want to serve your guests during a backyard party. No worries, the roasting can easily be done on a BBQ while you mingle with friends and drink some icy beverages.

As a smaller version of the popular pub dish these cute little sandwiches make for a cool party treat. Easily personalized, you can offer strictly vegetarian ones for your herbivore guests or cheese and horseradish-free bites for those with lactose issue, or prefer a milder taste. Be warned: it’s hard to stop at one or two.

Roasted Mushroom Beef Dip Sliders with Au Jus and Horseradish Cream
Prep Time: 15 mins | Cook Time: approx. 1hr 20 mins | Makes: 16 Sliders

For the Beef and Mushrooms
4 lb sirloin roast
6-8 portabella mushrooms
salt and pepper

For the Au Jus
1 medium onion, sliced
3 cups beef broth
1 tbsp soy sauce
1 tbsp Worcestershire sauce
salt and pepper to taste

For the Horseradish Cream
1/2 cup sour cream
3 tbsp prepared horseradish
1 tbsp chives, chopped
1 tbsp lemon juice
salt to taste

For the Sandwiches
2 baguettes
8 slices provolone, cut in half

1. Preheat oven (or BBQ) to 450 degrees F.
2. Using a paper towel pat dry the roast beef and season all sides with salt and pepper. Place in roasting pan
3. Remove stem from mushroom and season both sides with salt and pepper. Place in separate roasting pan.
4. Place the roast beef in the oven and cook until internal temperature reaches 125 degrees F for medium rare or 135 degree F for medium. Once it has reached temperature, remove from pan and let rest 20-25 minutes.
5. Place mushrooms in oven and roast for 20 minutes flipping them at the 10 minute mark.

To make Au Jus:
1. Place the beef roasting pan on top of stove (or BBQ) over medium high heat and add onion, beef broth, Worcestershire and soy sauce. Cook, scraping up the dripping until onions are soft and broth is simmering. Season with salt and pepper. Strain, reserving onions for sandwiches.
(Too make a meatless version, use the mushroom pan and vegetable stock.)

To Make Horseradish Cream:
1. Combine all ingredient in bowl and refrigerate until ready to use.

Assembling the Sandwiches
1. Cut each baguette into 8 sandwiches. Butter both top and bottom pieces and place cut side down on a foil lined cookie sheet. Toast in you 450 degree F oven (or BBQ) for about 5-7 minutes. Flip the bottoms and remove the tops.
2. Thinly slice both the beef and mushrooms.
3. Pile sliced beef, mushrooms and onions ( or whatever combination your guest prefers) on top of bottom piece of bread and top with slice of cheese. Place back in oven for a couple minutes until cheese has melted.
4. Spread horseradish cream on top piece of bread and place on the bottoms. Serve with Au Jus. Enjoy!


Bring your backyard barbecue to a whole new level! Gather your friends and family because we know this one will be a hit, all summer long!! A big thanks to The Tasty Gardener for making summertime eats so drool-worthy.

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