BBQ Beef Sliders with Creamy Crunchy Coleslaw
Made with leftover beef chuck roast, these sliders are a quick and easy dinner or an appetizer for a crowd. The coleslaw dressing is lightened-up with non-fat Greek yogurt.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- 1/2 cup light Ranch dressing
- 1/4 cup light mayonnaise
- 1/4 cup non-fat Greek yogurt
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1/2 head of cabbage, shredded
- 1 red onion, peeled and sliced into rings
- 2 teaspoons canola oil
- 1 tablespoon balsamic vinegar
- 1/3 cup favorite bottled barbecue sauce
- 1 cup leftover beef chuck roast (see Slow Cooker Beef Chuck Roast)
- 8 wheat Hawaiian sweet rolls, sliced in half
Instructions
To Make the Coleslaw:
- In a large glass or plastic mixing bowl, whisk together the Ranch dressing, light mayonnaise, non-fat Greek yogurt, apple cider vinegar and honey.
- Add the shredded cabbage and toss to combine.
- Cover and refrigerate 2 hours to blend flavors.
To Make the Caramelized Red Onions:
- Heat canola oil in a small non-stick skillet; add sliced onions and cook over medium heat about 10 minutes, stirring frequently.
- When translucent and slightly browned, add balsamic vinegar, stir to combine and remove from heat until ready to assemble sliders.
To Make BBQ Beef:
- Shred leftover roast beef using two forks and add to saucepan.
- Add barbecue sauce and stir to combine.
- Heat over low heat until beef is bubbly, stirring frequently.
To Assemble:
- Place about 2 tablespoons of BBQ beef on bottom half of each slider dinner roll.
- Top with a few slices of caramelized red onion.
- Add a spoonful of prepared coleslaw, followed by top of dinner roll.
- Serve immediately.
Notes
This recipe serves 4 (2 sliders per person). Don’t want to assemble them yourself? Put out a basket of sliced dinner rolls, place the beef in a small crock pot to keep warm, add the bowl of coleslaw and the onions to the table and let everyone assemble them on their own! Also, note that this recipe makes enough extra coleslaw to serve as a side dish! Delicious! Coleslaw is best served and eaten on the day it is made. It won’t be as crunchy the next day.
