French Dip Shredded Beef Sliders

Slow roasted shredded beef cooked with all it’s juices and placed inside of a slider roll with melted cheese.  French Dip Shredded Beef Sliders are the perfect size for any appetite!

French Dip Shredded Beef Sliders with #sandwiches #crockpot

How has your summer been?

Summer here in Utah is not long enough.  

So to help solve the problem and make it last as long as possible… I get the boys out of the house every day the sun is out.  That way we can capture every single moment of our not-so-long summer, before winter arrives.

Today, is no different.  We’re off to another adventurous day… at the local amusement/water park.  

All.  Day.  Long.

When we have days like this, it’s in high demand that hungry bellies need to be fed the moment we walk in the door.

Whether the truck is still needing to be unpacked of goggles, wet swim towels and who knows what else… the boys can’t run fast enough into the house when they smell these French Dip Shredded Beef Sliders from outside!

Especially with this busy and hot time of year, we want a hot and hearty meal without spending all evening in the kitchen.  Am I right?

These French Dip Shredded Beef Sliders are the perfect solution!  

This is one of those super easy recipes that you throw all of the ingredients together in a slow cooker and let it do it’s thing– while you’re out playing all day.

One bite of these sliders and you’ll be in love with the tender shredded beef.  Slow cooked with onions and golden peperoncinis.  Shred the beef in with all the juices and pile onto a soft slider roll.  

There you go, fast and easy… but slow cooked delicious!

French Dip Shredded Beef Sliders with #sandwiches #cheese

French Dip Shredded Beef Sliders
Slow roasted shredded beef cooked with all it’s juices and placed inside of a slider roll with melted cheese. French Dip Shredded Sliders are the perfect size for any appetite!
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  1. 1 boneless beef chuck roast (3 pounds)
  2. salt (I use Kosher salt) and pepper
  3. 1 1/2 cups beef broth
  4. 1 cup golden peperoncini peppers (with juices)
  5. 3 tablespoons Worcestershire sauce
  6. 1 medium red (or purple, whichever you like to call it) onion, sliced
  7. your favorite cheese, optional (I love to spice it up with 3 Pepper Colby Jack cheese)
  8. slider buns
  1. Cover uncooked beef with salt and pepper on both sides. Sear both sides in a medium hot heated frying pan. Place in a slow cooker with beef broth, peperoncinis, Worcestershire sauce, and sliced onions.
  2. Cook for 4-6 hours on high or 6-8 hours on low.
  3. Trim and discard any excess fat. Shred beef in with the juices, onions, and peperoncinis. Place in between warm slider buns and serve.
  1. Depending on how much fat you trim off your beef roast, and how high you pile your meat on the slider buns, this recipe makes about 10 sliders. Enjoy!
Simply Gloria
French Dip Shredded Beef Sliders with #slowcooker #crockpot

I hope you enjoy these as much as my boys always do.  They devour fun sliders and leave absolutely none for leftovers… every time! Signature

Buffalo Chicken Alfredo Pizza Pockets

Alfredo cream sauce swirled around spicy melted cheese and buffalo chicken pieces, all stuffed inside homemade pizza dough.  These Buffalo Chicken Alfredo Pizza Pockets are so delicious, you won’t be able to stop at just one!

Buffalo Chicken Alfredo Pizza Pockets with #homemade #pizza #dough


Any shape and flavor is a staple in our home.

Pizza is the easiest solution when you have quite a few hungry young men in the house, like I do.

If you were to ask me what the most requested lunch item here in the sometimes 24/7 Phillips’ Cafe… it’s these Buffalo Chicken Alfredo Pizza Pockets.

Especially when it comes to them craving buffalo sauce and chicken– and pizza!

I make these so much (about every other week, but who’s counting?), I’m surprised the boys still request them!

 Buffalo Chicken Alfredo Pizza Pockets with #chicken #alfredo

I’ve perfected this dough to where the texture is very tender, and with a mild taste.

To sum it all up about the dough itself– it is amazing! 

This is a no-rise kind of dough.  The only rising in the method of making this, is the proofing the yeast.  Very easy!  It’s the very first step of starting the dough.  Put the sugar, yeast, and warm water mixture in a draft free zone and let it get bubbly and foamy.  It usually takes about 10 minutes.  Yes, it’s that easy!   

I’m constantly being asked, are they done yet?  So, in order to not hear them continually remind me how much they are starving, I’ve already got it pulled out of the oven and they are ready to chow!

Besides, who really has time to wait for this homemade dough to sit and rise for it to become these amazing pizza pockets? 

Definitely not my boys.

Buffalo Chicken Alfredo Pizza Pockets with #buffalo #chicken

These are a breeze to put together.  

AND, made from scratch!

This recipe is great to use with leftover chicken, for when you don’t know what to do with it!

The Alfredo sauce is quick to make while your yeast mixture is off doing it’s thing– proofing.  Then you have everything ready and set off to the side.  

As soon as you are done kneading the dough, (or if your dough hook has done all the work for you) then you are going to be ready to top half of each sectioned dough with the cheeses, Alfredo cream sauce, chicken pieces, and buffalo sauce.  

Fold the dough over and make pockets of goodness and bake in the oven.  The dough puffs up in the oven as it is cooking.  They are like little pillows of pizza heaven…

Buffalo Chicken Alfredo Pizza Pockets with #pizza

With the combination of the creamy Alfredo sauce and tangy spicy sauce in with the chicken and spicy cheese, it really balances it all out.  Not too spicy and definitely full of flavor!

As I’ve shared with you before of how pizza is perfect for those run-out-the-door meals… these are also that kind of meal, too!

I hope you enjoy these as much as my family does!

Buffalo Chicken Alfredo Pizza Pockets
Alfredo cream sauce swirled around spicy melted cheese and buffalo chicken pieces, all stuffed inside homemade pizza dough. These Buffalo Chicken Alfredo Pizza Pockets are so delicious, you won't be able to stop at just one!
Write a review
  1. 1 tablespoon dry active yeast
  2. 1 tablespoon granulated sugar
  3. 1 cup water, warm (100-110 degrees)
  4. 1/2 cup milk, heated to warm temperature. I use whole milk
  5. 4 tablespoons butter, divided
  6. 3 to 3 1/2 cups of bread flour
  7. 2 teaspoons salt
  8. 2 tablespoons cornmeal
  9. 1 teaspoon garlic powder
  10. grated Parmesan, for garnishing the tops before baking
  11. 2 cups cooked boneless chicken pieces
  12. 1/4 cup buffalo sauce (also known as, wing sauce)
  13. 1/2 cup mozzarella cheese, grated
  14. 1/2 cup Boar's Head 3 Pepper Colby Jack cheese (or substitute for more mozzarella), grated
Alfredo sauce
  1. 4 ounces cream cheese
  2. 2 tablespoons unsalted butter
  3. 1 cup heavy whipping cream
  4. 1/2 cup grated Parmesan
  5. 1 tablespoon Italian seasoning
  6. 1/2 teaspoon onion powder
  7. 1/2 teaspoon garlic powder
Alfredo sauce
  1. In a large skillet on medium heat, put in the cream cheese and butter.
  2. Pour in 1 cup of heavy whipping cream and seasonings. Whisk together until cream cheese has melted and all combined. It will become thick. Stir in grated Parmesan and set aside.
  3. Put yeast and sugar in a small bowl, add the warm water and stir. Set aside for 10 minutes.
  4. Heat the milk (warm to the touch) with 2 tablespoons of butter, until melted. Set aside.
  5. Put one and a half cups of bread flour and salt into a large mixing bowl.
  6. Add the proofed yeast and milk mixture into the flour mixture. Mix by hand or with a dough hook on low speed. Slowly add the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl. (About 5-8 minutes.) Add additional flour one tablespoon at a time, if needed.
  7. Preheat oven to 350 degrees.
  8. Take dough out of the bowl and set onto a clean surface. Do not flour the surface.
  9. Cut the dough in half and then into quarters, making 8 pieces of dough.
  10. When flattening each ball of dough, simply hold it between your hands and work it out with your fingers in a circular motion. Your dough may end up in a circle or a rectangle. Whichever one is fine.
  11. Fill one side of the dough with layering the spicy cheese, Alfredo sauce, chicken pieces, buffalo sauce, and mozzarella.
  12. *Fold and pinch together the edges closed. Use a dough scraper or a flat spatula to lift up the filled dough.
  13. Sprinkle cornmeal on a covered baking sheet.
  14. Put each pizza pocket onto the baking sheet, 1/2 inch to an inch apart.
  15. Add the garlic powder to 2 tablespoons of melted butter.
  16. Brush melted garlic butter on the tops of dough and sprinkle grated Parmesan cheese on the top.
  17. Bake in a preheated 350 degree oven for 25 to 30 minutes. Or until golden brown on the tops.
  1. *How to pinch and seal the ends of the dough together: Press the top piece of dough with your left finger and pull up the bottom piece of dough with your right hand to fold up and over.
  2. These freeze really well, individually wrapped.
  3. Makes 8 individually pizza pockets.
Simply Gloria
Buffalo Chicken Alfredo Pizza Pockets with #cheese #chicken Signature

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