| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 12 sliders |
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 12 sliders |
Ingredients
- 1 package dinner rolls (12)
- 1 tablespoon steak seasoning
- 1 pound thinly sliced deli roast beef
- 8 ounces shredded processed Cheddar cheese
- 4 ounces shredded provolone cheese
- 1/4 cup chipotle mayonnaise
- 2 scallions, white and green parts, chopped
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons onion pulp (grated on a rasp)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon red chili flakes
- 12 pickled sweet or hot pepper slices
Instructions
- Preheat the oven to 350 degrees F.
- Slice the rolls in half and place the bottom half of the rolls in a 13-by-9-inch baking dish. Season the bread with the steak seasoning and arrange the roast beef on top in mounds. Top with the shredded Cheddar.
- In a medium bowl, combine the provolone, mayonnaise and scallions. Spread this mixture on the cut sides of the top portion of the rolls. Place the tops spread-side down in the dish on top of the Cheddar.
- Mix the butter, onion, Parmesan, Worcestershire and red chili flakes in a bowl. Pour over the top of the rolls. Cover with foil and bake 25 minutes. Remove the foil and place a pepper slice on top of each sandwich. Bake 5 minutes more to toast the roll tops. The sandwiches will be extremely hot; rest a few minutes before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 273 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 68 mg |
| Sodium | 603 mg |
| Serving Size | 1 of 12 servings |
| Calories | 273 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 68 mg |
| Sodium | 603 mg |
Reviews
These made a great quick meal with some soup and had sliders left for lunch the next day. Used garlic powder in place of the grated onion over the top. Definitely a winner.
A bit of a mess- all the cheese and mayo just merged into a slippery pile…and I usually am camp ‘no such thing as too much cheese and mayo’, but this recipe definitely had too much for me. Even with a rest and long toothpicks everything just slid all over once cut with no integrity for a finger sandwich as hoped. And the long cook time took a beautiful rare deli roast beef to an overdone piece. Pass.
These are YUM…they were a hit at my super bowl party, and sure to be a tradition. The chipotle mayo is a must. I used regular cheddar cheese, because I wasn’t sure what “processed” cheddar cheese was (thought Velveeta was American), and it was great with the provolone and plenty melt-y.
‘UNBELIEVABLE!!’ LOVE YOU SUNNY!!’ ‘THESE SLIDERS ARE ABSOLUTELY DELICIOUS!!’ MAKING ME LOOK LIKE A ROCK STAR WHENEVER I MAKE THESE FOR EVERYBODY!! THANK YOU SO MUCH, SUNNY!!’
Sunny…I can’t attend my friend’s super bowl party unless I promise to bring these sliders! They are very delicious and they hit all the sweet and savory flavors…rich melty cheese, beefy, kick of spice and sweetness of a slider roll. I have made them with horseradish Mayo in addition to the chipotle and these disappeared just as quickly!
Very good !Tasty combination of ingredients. Easy to make.
So salty and greasy. Definitely needs some tweaking to tone it down a bit.
Total delicious-ness! I’ll be making again and again and again.
I’ve made this recipe several times. My family loves ❤️ these sliders. Thank you
Wow, quick and easy! I’ll definitely make these for my family again! Perfect as is…delicious!