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Product Corner: BOU Bouillon Cubes + Recipe

I received a sample of BOU Bouillon Cubes a couple of weeks ago. Since we’re big fans of flavorings in this household, we were excited to get them and try them out. This flavor-enhancing product comes in traditional bouillon flavors such as beef and chicken, gravy cubes such as classic brown and turkey, and they also offer a couple of Miso broth cubes.

Bouillon cubes are dehydrated granules of compressed stock or broth made from meats or vegetables and formed into small cubes. The cubes can be dissolved in boiling water to create an instant stock and used to flavor dishes such as soups, stews, sauces, and more. The flavor of bouillion cubes is usually more intense and concentrated.

Mashed Miso & Ginger Sweet Potatoes

I was thinking outside of the box when I used the Ginger Miso Broth Cubes to kick up the flavor of some mashed sweet potatoes. It added an extra Earthy, umami flavor. These sweet potatoes were irresistibly tasty!

Hubby used a beef cube to add extra depth to a tomato sauce he made and served over some pasta. He was impressed with the deep meaty flavor it added to the sauce.

We look forward to trying the other cubes very soon! In the meantime, they shared this recipe for cheesesteak-inspired sliders with me so that I can share with you.

Game Day Philly Cheesesteak Sliders

Game Day Philly Cheese Steak Sliders (Serves 6)


  • 1 pound lean ground beef
  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 1 small green bell pepper diced
  • 8 ounces brown mushrooms minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
  • 1 tablespoon arrowroot powder (sub cornstarch)
  • 1 cup BOU beef broth (1/2 BOU Beef bouillon cube + 1 cup boiling water)
  • 8 ounces Provolone Cheese Slices chopped (use 6oz if you don’t want it very cheesy)
  • 6 hamburger buns, of choice


1. Add the ground beef to a large cast iron skillet and brown until a deep brown crust appears before breaking the beef apart.

2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.

3. Remove the beef (draining the fat) and add the olive oil and the onions and bell peppers and mushrooms.

4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

5. Add the beef back into the pan.

6. In a small cup mix the beef broth and arrowroot powder together.

7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.

8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.

9. Turn off the heat, add in the provolone cheese.

10. Served on toasted hamburger buns. Enjoy!

If you’re a fan of bouillon cubes and flavorings, I highly recommend you check out BOU Bouillon cubes.

Samples were provided, but as always, my opinions are my own.

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