Pulled Beef Sliders with Steakhouse Baked Beans
I am pairing up with Bush’s Beans to make the meal of the summer: Pulled Beef Sliders with Steakhouse Baked Beans. With grilling season upon us, I am breaking out the Baked Beans for an epic side dish to go along with some smoked pulled beef chuck roast. This sweet but savory side dish goes great with these cheesy and meaty sliders for the perfect summer combo. Post Sponsored by Bush’s Beans. Table of Contents Why You’ll Love Pulled Beef Sliders with Steakhouse Baked BeansPulled Beef Sliders with Steakhouse Baked Beans IngredientsHow to Make Pulled Beef Sliders with Steakhouse Baked BeansThe BeefPro TipForm the Pulled Beef SlidersFor more of our favorite slidersSteakhouse Baked BeansPulled Beef Sliders with Steakhouse Baked Beans Recipe Why You’ll Love Pulled Beef Sliders with Steakhouse Baked Beans Pulled Beef Sliders with Steakhouse Baked Beans Ingredients How to Make Pulled Beef Sliders with Steakhouse Baked Beans The Beef The Beef Pro Tip Form the Pulled Beef Sliders Form the Pulled Beef Sliders For more of our favorite sliders Steakhouse Baked Beans Steakhouse Baked Beans Pulled Beef Sliders with Steakhouse Baked Beans Recipe This is a great recipe for people who want to host a cookout, but want something better than hot dogs to serve. We all love pork sliders, but today we’re going a different route with the beef version of this easy recipe. It’s a fun switch up and pairs amazingly with your favorite BBQ sauce. Cooking delicious food over the fire is a summer staple, and a great way to entertain your friends and family! If you’re throwing a cookout, ask your guests to bring side dishes like that will pair well with our baked beans and sliders. Things like sweet potatoes, french fries, macaroni salad, potato salad, green beans, some pico de gallo with tortilla chips, or their own choice of side. Together, you can strike the perfect balance between a meaty main course and some nutritious and delicious sides. Pulled Beef Sliders with Steakhouse Baked Beans Ingredients In one hour of prep time and six hours of cooking time, you’ll be ready to serve a crew of up to six people. While these sliders are one of those easy meals that’s always a crowd pleaser, pay attention to what time of the day you’ll serve these roast beef sliders, since you’ll need to start prep 7 hours in advance. For the shredded beef, you’ll need 2 chuck roasts, coarse sea salt, black pepper, garlic powder, and yellow mustard. To infuse some great flavor in the meat, you’ll make a crutch out of beef broth, beef tallow, and sliced white onions. To finish out the sliders, you’ll need 1 pack of slider rolls (can be Hawaiian rolls). You’ll also need some slices of cheddar cheese, melted butter, and steak sauce. Optional: throw on some pickle spears, red onions, barbecue sauce, chopped bell peppers, or sub pepper jack cheese instead of cheddar cheese. The world is your oyster! Then, the best part make some steakhouse baked beans out of Original Bush’s Baked Beans, bacon slices, steak sauce, and maple syrup. Bush’s Baked Beans are a summer classic. Truly, no summer get together is complete without them. If you’d like some of my other best recipes that include beans, check out my Southwest Breakfast Burrito, Smoked Chipotle Steak Chili and Steakhouse Ribeye. How to Make Pulled Beef Sliders with Steakhouse Baked Beans The Beef In a bowl, mix together the salt, pepper and garlic. Place your chuck roasts on a baking sheet. Then lather them with yellow mustard and generously season all sides in order to completely cover the roasts. Then, place them in the fridge, uncovered, for at least 4 hours but ideally overnight. Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor. Pull your chuck roasts out of the fridge and place on the smoker to cook until 165F internal temperature (about 3 hours). Once the chuck roasts have hit temperature, pull them out and place them in a large foil bin. Add your beef broth, beef tallow and sliced white onions to the bin. The liquid in the bin should come up to 50% of the chuck roast’s height, so add more or less broth if necessary. Tightly cover your bin with foil and place back on the smoker at 300F to smoke for a second time. Continue to cook until the meat is tender to probe and shreddable (another 3-4 hours). Once the chuck roasts are done, pull them off and let them rest for 20 minutes. After the rest, pull the chuck roasts out and shred them up. Pro Tip Strain and simmer the au jus down by half for a dipping sauce. Form the Pulled Beef Sliders While keeping the slider rolls together, slice your them in half horizontally so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet. Add a layer of steak sauce to the bottom buns, then start building with quite a bit of shredded beef, sliced cheddar cheese, more steak sauce and then the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls with a brush. Get your smoker to a medium heat (around 300-325F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off, separate each beef sandwich, and let cool for 2-3 minutes before serving. For more of our favorite sliders Steakhouse Baked Beans Preheat your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet 2 minutes before cooking. Add your chopped bacon into the large skillet and cook until crispy and fully rendered (about 8-10 minutes). Then, drain off any excess fat and add your Bush’s Baked Beans Original along with the maple syrup and steak sauce. Mix and let simmer for 3-4 minutes until well incorporated. Pull off and let cool. Serve the Pulled Beef and Cheddar Sliders with your Steakhouse Baked Beans on the side. Enjoy! Needing more spice in your life? My spice line can help with that. Check them out here. Beef: ▢ 2 Chuck Roasts about 2.5 lbs each▢ 2 tbsp Coarse Sea Salt▢ 2 tbsp Black Pepper▢ 1.5 tbsp Garlic Powder▢ 1/4 cup Yellow Mustard ▢ 2 Chuck Roasts about 2.5 lbs each ▢ 2 tbsp Coarse Sea Salt ▢ 2 tbsp Black Pepper ▢ 1.5 tbsp Garlic Powder ▢ 1/4 cup Yellow Mustard Crutch: ▢ 32 oz Beef Broth▢ 1/2 cup Beef Tallow▢ 2 cups Sliced White Onions ▢ 32 oz Beef Broth ▢ 1/2 cup Beef Tallow ▢ 2 cups Sliced White Onions Sliders: ▢ 1 pack Slider Rolls▢ 6-8 Cheddar Cheese Slices▢ 1 cup Melted Butter▢ 1 cup Steak Sauce ▢ 1 pack Slider Rolls ▢ 6-8 Cheddar Cheese Slices ▢ 1 cup Melted Butter ▢ 1 cup Steak Sauce Steakhouse Baked Beans ▢ 1 can Bush’s Baked Beans Original▢ 6 Bacon Slices cubed▢ 2 tbsp Steak Sauce▢ 1.5 tbsp Maple Syrup ▢ 1 can Bush’s Baked Beans Original ▢ 6 Bacon Slices cubed ▢ 2 tbsp Steak Sauce ▢ 1.5 tbsp Maple Syrup Sliders: In a bowl, mix together the salt, pepper and garlic. Place your chuck roasts on a baking sheet, lather with yellow mustard and generously season all sides in order to completely cover the roasts. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor.Pull your chuck roasts out and place on the smoker to cook until 165F internal (about 3 hours). Once the chuck roasts have hit temperature, pull them out and place in a large foil bin. Fill into the bin your beef broth, beef tallow and sliced white onions. The liquid in the bin should come up to 50% of the chuck roast’s height, so add more or less if necessary. Tightly cover your bin with foil and place back on the smoker at 300F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the chuck roasts are done, pull them off and let them rest for 20 minutes. After the rest, pull the chuck roasts out and shred them up. (Optional: strain and simmer the au jus down by half for a dipping sauce)While keeping the slider rolls together, slice your Sliders Rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet. Add a layer of steak Sauce, then start building with quite a bit of pulled beef, sliced cheddar cheese, more steak sauce and then the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top.Get your smoker to a medium heat (around 300-325F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes before serving. In a bowl, mix together the salt, pepper and garlic. Place your chuck roasts on a baking sheet, lather with yellow mustard and generously season all sides in order to completely cover the roasts. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight. In a bowl, mix together the salt, pepper and garlic. Place your chuck roasts on a baking sheet, lather with yellow mustard and generously season all sides in order to completely cover the roasts. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight. Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor. Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor. Pull your chuck roasts out and place on the smoker to cook until 165F internal (about 3 hours). Once the chuck roasts have hit temperature, pull them out and place in a large foil bin. Fill into the bin your beef broth, beef tallow and sliced white onions. The liquid in the bin should come up to 50% of the chuck roast’s height, so add more or less if necessary. Tightly cover your bin with foil and place back on the smoker at 300F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the chuck roasts are done, pull them off and let them rest for 20 minutes. After the rest, pull the chuck roasts out and shred them up. (Optional: strain and simmer the au jus down by half for a dipping sauce) Pull your chuck roasts out and place on the smoker to cook until 165F internal (about 3 hours). Once the chuck roasts have hit temperature, pull them out and place in a large foil bin. Fill into the bin your beef broth, beef tallow and sliced white onions. The liquid in the bin should come up to 50% of the chuck roast’s height, so add more or less if necessary. Tightly cover your bin with foil and place back on the smoker at 300F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the chuck roasts are done, pull them off and let them rest for 20 minutes. After the rest, pull the chuck roasts out and shred them up. (Optional: strain and simmer the au jus down by half for a dipping sauce) While keeping the slider rolls together, slice your Sliders Rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet. Add a layer of steak Sauce, then start building with quite a bit of pulled beef, sliced cheddar cheese, more steak sauce and then the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top. While keeping the slider rolls together, slice your Sliders Rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet. Add a layer of steak Sauce, then start building with quite a bit of pulled beef, sliced cheddar cheese, more steak sauce and then the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top. Get your smoker to a medium heat (around 300-325F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes before serving. Get your smoker to a medium heat (around 300-325F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes before serving. Steakhouse Baked Beans: Preheat your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet 2 minutes before cooking.Add your chopped bacon into the skillet and cook until crispy and fully rendered (about 8-10 minutes). Then, drain off any excess fat and add your Bushs Baked Beans Original along with the maple syrup and steak sauce. Mix and let simmer for 3-4 minutes until well incorporated. Pull off and let coolServe the Pulled Beef and Cheddar Sliders with your Steakhouse Baked Beans on the side. Enjoy! Preheat your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet 2 minutes before cooking. Preheat your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet 2 minutes before cooking. Add your chopped bacon into the skillet and cook until crispy and fully rendered (about 8-10 minutes). Then, drain off any excess fat and add your Bushs Baked Beans Original along with the maple syrup and steak sauce. Mix and let simmer for 3-4 minutes until well incorporated. Pull off and let cool Add your chopped bacon into the skillet and cook until crispy and fully rendered (about 8-10 minutes). Then, drain off any excess fat and add your Bushs Baked Beans Original along with the maple syrup and steak sauce. Mix and let simmer for 3-4 minutes until well incorporated. Pull off and let cool Serve the Pulled Beef and Cheddar Sliders with your Steakhouse Baked Beans on the side. Enjoy! Serve the Pulled Beef and Cheddar Sliders with your Steakhouse Baked Beans on the side. Enjoy! Calories: 1221kcal | Carbohydrates: 30g | Protein: 68g | Fat: 94g | Saturated Fat: 53g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Trans Fat: 3g | Cholesterol: 309mg | Sodium: 4522mg | Potassium: 1558mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1138IU | Vitamin C: 8mg | Calcium: 143mg | Iron: 9mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!