Stretch out the deliciousness by swapping out one larger serving for three mini versions, Chef! Experience the excitement every time you bite into the next sesame seed-covered slider, brimming with a cheesy mushroom & beef bechamel sauce, served with a zesty green side salad.
Cheesy Beef Strips & Mushroom Sliders
Cheesy Beef Strips & Mushroom Sliders
with a cucumber salad
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Beef
- Button Mushrooms
- Cake Flour
- Cheddar Cheese
- Cucumber
- Free-Range Beef Strips
- Lemon Juice
- Low Fat UHT Milk
- Onion
- Onions
- Salad Leaves
- Slider Buns
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BEEF STRIPS
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
MUSHROOMS & ONION
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced mushrooms and the onion until golden, 5-6 minutes. Remove from the heat and season.
CHEESE MOMENT
Place a pan over medium heat with 10g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 30-60 seconds, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. Add a splash of water and mix in the grated cheese, the beef strips, and the loaded mushrooms. Remove from the heat.
BUNS
Halve the slider buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
SOME FRESHNESS
In a salad bowl, combine the lemon juice with a drizzle of olive oil. Add the shredded salad leaves, and the cucumber half-moons. Toss to combine and season.
TIME TO EAT
Top the bottom buns with the loaded creamy beef strips and the top toasted buns halves. Side with the fresh lemony salad. Well done, Chef!
Cucumber - 50g
Salad Leaves - 20g
Lemon Juice - 10ml
Slider Buns - 3
Cheddar Cheese - 30g
Low Fat UHT Milk - 50ml
Cake Flour - 5ml
Onion - 1
Button Mushrooms - 65g
Free-range Beef Strips - 150g
BEEF STRIPS
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
MUSHROOMS & ONION
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced mushrooms and the onion until golden, 5-6 minutes. Remove from the heat and season.
CHEESE MOMENT
Place a pan over medium heat with 20g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 30-60 seconds, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. Add a splash of water and mix in the grated cheese, the beef strips, and the loaded mushrooms. Remove from the heat.
BUNS
Halve the slider buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
SOME FRESHNESS
In a salad bowl, combine the lemon juice with a drizzle of olive oil. Add the shredded salad leaves, and the cucumber half-moons. Toss to combine and season.
TIME TO EAT
Top the bottom buns with the loaded creamy beef strips and the top toasted buns halves. Side with the fresh lemony salad. Well done, Chef!
Cucumber - 100g
Salad Leaves - 40g
Lemon Juice - 20ml
Slider Buns - 6
Cheddar Cheese - 60g
Low Fat UHT Milk - 100ml
Cake Flour - 10ml
Onion - 1
Button Mushrooms - 125g
Free-range Beef Strips - 300g
BEEF STRIPS
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
MUSHROOMS & ONION
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced mushrooms and the onions until golden, 7-8 minutes. Remove from the heat and season.
CHEESE MOMENT
Place a pan over medium heat with 30g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 30-60 seconds, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. Add a splash of water and mix in the grated cheese, the beef strips, and the loaded mushrooms. Remove from the heat.
BUNS
Halve the slider buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
SOME FRESHNESS
In a salad bowl, combine the lemon juice with a drizzle of olive oil. Add the shredded salad leaves, and the cucumber half-moons. Toss to combine and season.
TIME TO EAT
Top the bottom buns with the loaded creamy beef strips and the top toasted buns halves. Side with the fresh lemony salad. Well done, Chef!
Cucumber - 150g
Salad Leaves - 60g
Lemon Juice - 30ml
Slider Buns - 9
Cheddar Cheese - 90g
Low Fat UHT Milk - 150ml
Cake Flour - 15ml
Onions - 2
Button Mushrooms - 190g
Free-range Beef Strips - 450g
BEEF STRIPS
Place a pan over high heat with a drizzle of oil and a knob of butter. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
MUSHROOMS & ONION
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced mushrooms and the onions until golden, 7-8 minutes. Remove from the heat and season.
CHEESE MOMENT
Place a pan over medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 30-60 seconds, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. Add a splash of water and mix in the grated cheese, the beef strips, and the loaded mushrooms. Remove from the heat.
BUNS
Halve the slider buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
SOME FRESHNESS
In a salad bowl, combine the lemon juice with a drizzle of olive oil. Add the shredded salad leaves, and the cucumber half-moons. Toss to combine and season.
TIME TO EAT
Top the bottom buns with the loaded creamy beef strips and the top toasted buns halves. Side with the fresh lemony salad. Well done, Chef!
Cucumber - 200g
Salad Leaves - 80g
Lemon Juice - 40ml
Slider Buns - 12
Cheddar Cheese - 120g
Low Fat UHT Milk - 200ml
Cake Flour - 20ml
Onions - 2
Button Mushrooms - 250g
Free-range Beef Strips - 600g
Woolies Products in this dish
