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Got to Be NC
Recipe by: Lisa Prince

Jalapeno-Laced Pulled Beef Sliders

Margaret Howard, won first place at the 2019 NC State Fair with this winning tailgate or main dish entry in the NC Beef Council Championship. I would recommend doubling the peppers and onions.

Servings: 18-20
Cook Time: 8 hours (slow cooker), 30 minutes
Meal Type: Appetizer
NC Ingredients: beef, onion, garlic, thyme, peppers

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Ingredients

2
Tbsp. olive oil
3
pound beef chuck roast
2
tsp. salt
2
tsp. pepper
1
large onion, coarsely chopped
8
cloves garlic, minced
3/4
cup dry red wine
4
cups beef broth
3
fresh thyme sprigs
1
1/2 Tbsp. Italian seasoning
1
1/2 tsp. crushed red pepper flakes
2
Tbsp. butter
1/2
sweet red pepper, sliced in ¼ inch strips
1/2
green pepper, sliced in ¼ inch strips
1
large onion, sliced in ¼ inch strips
1/2
tsp. garlic powder
2
tsp. Worcestershire sauce
3
French baguettes, cut into 3-inch segments and halved
20
slices provolone cheese
3
4 oz. sliced pickled jalapeno peppers (I prefer sweet, hot peppers available at Trader Joe’s, Harris Teeter, Amazon, or made from your garden. Use as few or as many as your spice level enjoys!)

Directions

Heat olive oil over medium-high heat in a large stockpot. Brown roast on all sides. Sprinkle with salt and pepper on each side. Transfer to a large slow cooker.

Add chopped onions to stockpot. Cook and stir 2-3 minutes or until lightly browned. Add garlic and continue cooking 30 seconds longer. Add wine, stirring to loosen browned bits from pan. Stir in beef stock, thyme, Italian seasoning and red pepper flakes. Pour mixture over beef in slow cooker. Cook, covered, on low 8 hours or until beef is tender.

About 1/2 hour before removing beef, sauté the onions and peppers in butter over medium heat until tender, about 20 minutes. Add ½ tsp. garlic powder and 2 tsp. Worcestershire sauce. Set aside.

Remove roast; cool enough to handle. Remove excess fat and pull beef apart in a bowl. Stir a few

tablespoons of the cooking juices into the beef to moisten.

Place sliced baguettes on baking sheets, cut sides up. Broil until lightly toasted. Remove from oven; layer ½ slice provolone cheese on each piece. Top cheese with beef, onion/pepper mixture, and 4-5 jalapeno slices.

Place tops on buns. Cover loosely with aluminum foil and bake at 350 degrees about 30 minutes, until cheese is melted.

Serve with additional jalapeno slices and strained cooking liquid for dipping if desired.

Prep time approx.45 minutes; Cook time approx. 9 hours.

Beef can be cooked overnight and sandwiches assembled and baked the following day prior to tailgate event.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.