STUFFED SLIDERS RECIPES

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SUNNY'S MEATY CHEESY CASSEROLE SLIDERS RECIPE | SUN…



Sunny's Meaty Cheesy Casserole Sliders Recipe | Sun… image

Provided by Sunny Anderson

Categories     appetizer

Total Time 45 minutes

Cook Time 10 minutes

Yield 12 sliders

Number Of Ingredients 13

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 

Steps:

  • 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.

SUNNY'S MEATY CHEESY CASSEROLE SLIDERS RECIPE | SUN…



Sunny's Meaty Cheesy Casserole Sliders Recipe | Sun… image

Provided by Sunny Anderson

Categories     appetizer

Total Time 45 minutes

Cook Time 10 minutes

Yield 12 sliders

Number Of Ingredients 13

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 

Steps:

  • 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.

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