I’m a big fan of sliders. They are perfect finger food for casual buffets, backyard cookouts and pool parties. With a name like “slider,” however, my mind immediately goes to baseball.

I could envision cooking up a couple dozen of these little gems, grabbing a few friends and heading out to the ballpark for an evening game under the lights. Sliders are the perfect handheld sandwich. They are so small you can make sure that your ingredients completely cover the little buns. This means you get a “perfect bite” – one that contains all of the ingredients – every time. This adds enjoyment to the entire eating experience.

 

INGREDIENTS

12 King’s Hawaiian rolls

1 box thinly sliced steak (found in frozen food section)

1 green pepper, diced

1 onion, diced (reserve some and dice very fine for topping buns)

6 slices Provolone cheese

2 Tbsp. mayonnaise

3 Tbsp. butter, melted

Salt & Pepper to taste

 

DIRECTIONS

Preheat oven to 350°F

Separate the tops and bottoms of your rolls and place the bottoms in an 11″ x 7″ casserole dish.

Cook the steak meat in a skillet, adding salt and pepper to taste. Set aside.

Sauté the pepper and onions until they are tender.

Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls.

When the meat, onions and peppers have finished cooking, spread the steak, then the peppers and onions evenly over the bottom pieces of bread in the casserole dish.

Place a layer of provolone cheese over the peppers and onions.

Place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and finely diced onions.

Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).

Cut and serve.

 

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Quick Tip:  I like to toast the bread before spreading the mayo on it. It keeps the sliders from getting too soggy.

Recipe and photo courtesy of Kat at homemadeinterest.com