Here’s What You Need: (Makes four sliders)
.80lb tenderloin steak (two pieces butterfield by your butcher and then cut into 4 pieces total)
Extra virgin olive oil
Salt + pepper
Whole wheat dinner rolls (They taste even better lightly toasted)
Handful of baby spinach
Sauce: (Per sandwich): (Quadruple to make it all together)
1 TBS light flavored whipped cream cheese (Philadelphia Light With Chives, for example)
1 TBS crumbled blue cheese
1/2 tsp minced garlic
2 slices pickled jalapenos, diced (I like Preferida Hot)
Here’s What You Do:Preheat 1 TBS of extra virgin olive oil to screaming hot. Sprinkle the steak (on both sides) with salt and pepper. Heat the steak two minutes per side. Cut the dinner roll in half and add the steak. Top with the cream cheese topping and a big handful of baby spinach. Let it sit for about 5 minutes to let the juices redistribute and the cream cheese to “melt”. Enjoy!
*Fabulous Green Bean Fries:
Preheat the oven to 450. Drizzle extra virgin olive oil and balsamic vinegar (just a tad!) over 1lb of trimmed green beans and sprinkle liberally with your favorite seasoning. I used Penzey’s Pizza Seasoning. Roast for about 15 minutes, tossing a few times to coat. Great finger food for your kids!
My kids tend to like things “compartamentalized”, so I suggest cutting the meat into small pieces and serving it along with the dinner roll, buttered with Best Life Spread. You can add the green bean fries and some fruit to round out the meal. If your kids are older, I would stick with the sandwich format and simply add the jalapenos after you have set aside some of the sauce for them.
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