Spicy Vodka Parm Sliders Sub made with schweid and sons the signature blend sliders topped with homemade vodka sauce, mozzarella cheese, and basil

Spicy Vodka Parm Sliders Sub Recipe

Perfect for a cozy dinner or casual weekend gathering, these Spicy Vodka Parm Sliders Subs make an everyday meal into something worth savoring. Made with The Signature Blend Sliders, this recipe combines premium beef with rich, comforting flavors and just the right amount of heat. Whether you're feeding the family or serving a crowd, this sub delivers a satisfying dinner that feels both indulgent and approachable.

 

Start by picking up a pack of Schweid & Sons Signature Blend Sliders from your local grocer using our store locator here. 

Try it yourself and tag us on Instagram using @schweidandsons or #schweidandsons. 

Prep Time

10

Cook Time

40

Servings

3-4

Serves

3

  • 1 Pack Schweid & Sons The Signature Blend Sliders

  • 1 Tbsp olive oil (if needed)

  • Kosher Salt

  • Freshly Ground Black Pepper

  • 1 Medium Yellow Onion (finely diced)

  • 3 Each Cloves glarlic (minced)

  • 1-2 Tbsp Calabrian Chili Flakes (to taste)

  • 1 6oz Can Tomato Paste

  • 1/4 Cup water

  • 1/4-1/3 Cup Vodka

  • 1 28oz Can San Marzano Tomatoes

  • 1/2 Cup Heavy Cream

  • 1/2 Cup Freshly grated Parmesean cheese (plus more for serving)

  • 4 oz fresh mozzarella (torn into pieces)

  • 1 Each Baguette (cut into 3-4 portions)

  • Fresh Basil Leaves (for serving)

  • 1. Brown the sliders: Heat a large enamel or heavy-bottomed skillet over medium-high heat. Season the sliders generously with salt and pepper. Add the sliders to the hot skillet and cook for 2–3 minutes per side, until deeply browned but not cooked through. Transfer the sliders to a plate, leaving the rendered beef fat in the skillet.

  • 2. Build the sauce: Reduce the heat to medium and add the diced onion to the skillet. Cook for 3–4 minutes, stirring occasionally, until softened. Add the garlic and Calabrian chili flakes and cook for another 30–60 seconds, until fragrant.

  • 3. Add the tomato paste: Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly. Add the water to the empty tomato paste can, swirl to loosen any remaining paste, and pour it into the skillet.

  • 4. Deglaze with vodka: Add the vodka and stir well, scraping up any browned bits from the bottom of the pan. Let simmer for 1–2 minutes, until the alcohol has cooked off.

  • 5. Make it saucy: Add the San Marzano tomatoes, breaking them up with a spoon. Simmer for 5–7 minutes, then use an immersion blender to blend the sauce until mostly smooth.

  • 6. Make it creamy: Stir in the heavy cream and Parmesan cheese. Continue cooking for 2–3 minutes, stirring until the cheese has melted and the sauce is smooth and creamy. Taste and adjust the seasoning as needed.

  • 7. Finish the sliders: Return the browned sliders to the skillet, nestling them into the vodka sauce. Cover and simmer for 5–7 minutes, or until the sliders are cooked through. Top each slider with a piece of fresh mozzarella. Cover again and cook for 1–2 minutes, until the mozzarella is melted and bubbly.

  • 8. Build the sandwiches: Toast the baguette portions until lightly crisp. Place 2–3 sliders on each baguette portion, depending on your preferred sandwich size. Spoon a generous amount of spicy vodka sauce over the sliders and finish with fresh basil. Serve with extra vodka sauce on the side for dunking.

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