Post-Game Report on the Filipino Steak Sliders

Hope you all enjoyed the Super Bowl and Queen B’s halftime show! I’m so glad I did test runs on both the Pan De Sal and the Beef Tapa before Sunday, because our guests got a much better version of the little Super Bowl Sammies.

I filmed video of two critiques, but for some reason my iPad won’t upload them. So here are their photos and quotes instead:

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Lacey said, “It was really good! It was definitely melt-in-your-mouth style. Everything just made sense as I was eating it.”

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And Mari said, “Your sandwiches were super delicious. I love how the bread was really sweet and crispy and then on the inside the meat was a little bit vinegar-y, so it was sweet and sour. That worked really well together. I would eat those over regular sliders any day.”

Other guests weighed in too:

Jamie: “I’m so glad I’m not a vegetarian because this sandwich is so damn good.”

Joe: “This is the best little sandwich I’ve ever had.”

Miwa: “They were awesome. You just nailed it.”

Michael: “I ate four of them.”

I don’t think everyone would have eaten quite as many Filipino Steak Sliders (recipe for the Beef Tapa and Pan De Sal here) if I hadn’t made some important tweaks, such as:

1. Using sirloin filet instead of skirt steak.

2. Cutting the meat into 1/4-inch slices against the grain for easier chewing, and then into bite size chunks.

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3. Reducing the cooking time to 5-6 minutes in the pan because the pieces were thinner and smaller.

4. Letting the dough rise a second time after shaping the rolls prior to baking. I also followed the terrific instructions on shaping dough into dinner rolls on the King Arthur Flour blog. I’m in on anything that requires you to pretend you’re rolling dice.

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5. Parbaking the Pan De Sal ahead of time, so that I could bring the rolls to a nice golden brown right before serving them.

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6. Setting aside the pan-cooked marinade in a bowl so people could dip their sammies.

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I’m saving the leftover Pan De Sal dough in my fridge, per the geniuses at Artisan Bread in Five Minutes a Day, so I can have a fresh batch whenever I want over the next week.

In the meantime, I’m toying over an egg sandwich or a different kind of tuna melt for my next post. What would you like to see? I’d love to read your comments!