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  • Writer's pictureMartin's Famous Potato Rolls & Bread

Multi-Cooker Steak and Brie Sliders with Cranberry Glaze

Hamburger Stuffing


  • 1 Package Martin’s 12-Sliced Slider Potato Rolls

  • 2 Pounds Boneless Short Ribs

  • 1 Tablespoons Olive Oil

  • Salt and pepper, to taste

  • 1/4 Cup Soy Sauce

  • 1/4 Cup Worcestershire Sauce

  • 1/2 Cup Balsamic Vinegar

  • 1/2 Cup Chicken Broth

  • 4 Cloves Garlic, minced or grated

  • ½ Teaspoon Ground Ginger

  • 8 Ounces Brie, sliced

  • Arugula, for topping

  • Balsamic Cranberry Glaze

  • 1 ½ Cup Fresh Cranberries

  • 1/3 Cup Balsamic Vinegar

  • 1/3 Cup Water

  • 1/4 Cup Brown Sugar

  • ½ Teaspoon Dried Rosemary

  • ½ Teaspoon Ground Ginger


  1. Prepare Short Ribs in Multi-Cooker: Add olive oil to multi-cooker and use sauté setting. Add ribs to pot and sprinkle with salt and pepper. Sear ribs on all sides for about 1 minute per side.

  2. Add soy sauce, Worcestershire sauce, balsamic vinegar, chicken broth, garlic, and ginger to multi-cooker. Add water until ribs are almost entirely submerged.

  3. Cover with lid and set to slow cook setting on low for 6 hours.

  4. Once cooked, shred meat and keep covered on low heat until time to serve.

  5. Add cranberries, balsamic vinegar, water, brown sugar, rosemary, and ginger to medium size pot and place over medium-high heat. Bring to boil and reduce heat to simmer. Simmer for 5-10 minutes or until sauce has thickened.

  6. To serve, add shredded meat to a slider bun. Top with sliced brie, cranberry sauce, and arugula. Sandwich with top bun.


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