Pulled beef sliders
Ready in around 20 mins
- Energy: 2274kj (543Kcal)
- Protein: 42g
- Carbohydrate: 64g
- Fat: 12g
- Contains: Gluten, Milk, Sulphites, Egg, Soy
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Before cooking:
Preheat oven to 210°C (fan bake).
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1. TO COOK THE POTATOES:
Place the steamed potatoes onto an oven tray lined with baking paper. Sprinkle over the potato herbs & spices and a drizzle of oil. Season with salt and pepper and toss to coat then cook in the preheated oven for 20 mins.
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2. TO COOK THE BEEF:
Without separating the slider rolls, carefully slice across the rolls horizontally to create a top layer and bottom layer and place onto an oven tray lined with baking paper. Heat a drizzle of oil in a nonstick frying pan over a medium-high heat. When the pan is hot add the slow cooked beef and cook for 3-4 mins breaking up any large clumps with a spoon. Add the napolitana sauce and bring to a simmer then remove from the heat and season with salt and pepper.
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3. TO MAKE THE SLIDER:
Spread ½ of the Parmesan and herb mayo onto the bottom layer of the slider buns. Top with the beef mixture and sprinkle with grated mozzarella. Top with the top later of rolls and brush lightly with a little olive oil and bake in the preheated oven for 3-4 mins.
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4. TO MAKE THE POTATO SALAD:
Cut the cucumber and tomato into 1 cm cubes and place into a serving bowl. Add the potatoes when they are cooked and the remaining Parmesan and herb mayo, season with salt and pepper and toss.
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TO SERVE:
Divide the beef and mozzarella sliders between plates and serve potato salad on the side.
- 1 pack of slow cooked beef
- 1 pack of slider rolls
- 1 pot of grated mozzarella cheese
- 1 pot of Napolitana sauce
- 1 tomato
- 1 cucumber
- 1 bag of steamed potatoes
- 1 pot of Parmesan & herb dressing
- 1 sachet of potato herbs & spices
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