Recipe courtesy of Sunny Anderson
Show: The Kitchen
Episode: Game Day Grub
Save Recipe Print
Total:
45 min
Active:
10 min
Yield:
12 sliders
Level:
Easy
Total:
45 min
Active:
10 min
Yield:
12 sliders
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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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