roast beef horseradish party sliders;
Warm and toasty roast beef sliders with a horseradish aioli, caramelized onions, and cheesy lots of goodness!
Servings: 6
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Ingredients
horseradish mayonnaise;
- 3 Tbsp mayonnaise
- 1½ tsp creamed horseradish
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
caramelized onions;
- 2 onions sliced
- 1 Tbsp butter
- 1 tsp salt
- 1 Tbsp sugar (optional)
roast beef sliders;
- 24 hawaiian rolls , do not separate (flavor of choice -- jalapeno is great for an extra kick!)
- colby cheese shredded (or cheddar)
- 1 tsp italian seasoning
- 1 lb roast beef thinly sliced
Instructions
horseradish aioli;
- Mix together all ingredients and set aside: 3 Tbsp mayonnaise, 1½ tsp creamed horseradish, ½ tsp each pepper, salt & garlic.
caramelized onions;
- Thinly slice 2 small onions and set aside in a bowl. Optionally, microwave for 2-4 minutes (this helps reduce moisture to caramelize the onions faster.)
- In a large, hot pan over medium-high heat, add 1 Tbsp butter and allow to melt. Once melted, add the onions to the pan with 1 tsp salt. Stir occasionally until caramelized. Optionally, to skip the natural caramelization process, add 1 tsp of sugar and stir.
roast beef sliders;
- Remove the hawaiian rolls from packages, do not separate individual rolls. Slice the sheet of rolls in half and set aside the tops. Spray the bottom of a 7"x11" pan with cooking spray, and lay the bottoms there.
- Spread horseradish aioli across the tops of the sandwiches.
- Grate the cheese and sprinkle evenly across the bottoms of the sliders.
- Once the onions are caramelized, remove from the pan and spread evenly across the cheese.
- Layer the roast beef across the sandwiches, then top with the aioli-smeared tops.
- If making ahead of time, cover with plastic wrap until ready to serve.
- Once ready to serve, in a small, microwave safe bowl, melt 2 Tbsp of butter and mix in the Italian seasoning. Use a pastry brush or drizzle this mixture over the tops of the rolls.
- Bake the party sliders uncovered 10-15 minutes at 400°F or until warmed through and toasty. Cut along the individual rolls into finger sandwiches before serving.
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