These roast beef sliders are slightly spicy and extremely cheesy! Prepare them ahead of time, and bake them when you are ready to eat. Great for parties and tailgating!
Hey, everybody!! Have you heard?? Tailgating season is upon us!
Now, I do like to watch football, especially my Nebraska Cornhuskers, but I wouldn’t say that I am a fanatic or anything about watching every single NCAA or NFL game … BUT I am a tailgate FOOD FANATIC!
We attend several home games each year, and always have a big tailgate before the game with of course, lots of food, and typically some sort of signature drink.
When it came time for our Freaky Friday – Fall Edition blog hop — I went searching my assigned blog for one of two things, tailgate recipes or fall recipes. It’s not mandatory that our recipes stick with the theme, but I sure like to try.
This round I was assigned Take Two Tapas, a blog hosted by my pal, Jennifer. Jennifer’s love of noshing on all sorts of foods, instead of planning meals with the standard “one meat, one vegetable, one starch,” is what brought her blog to life. Jennifer shares recipes for smaller portioned plates, making delicious food with big flavors, but with smaller portions. You will find all sorts of yummy salads, savory dishes to make a meal out of, soups to warm you, and sweets to satisfy your sweet tooth without feeling unsatisfied about your waistline.
You want to know the worst part about Jennifer’s blog? Trying to decide what in the heck to make! I had about 15 tabs open on my computer, I narrowed it down to about six, then decided on her Celebration Sliders with Roast Beef and Horseradish Sauce. I can assure you though, that these Gingersnap Pecans and these Dark Chocolate Toasted Coconut Cookies will be happening during the holidays, and her Puff Pastry Cinnamon Roll Bites with Vanilla Glaze and these yummy Fall Spiced Walnuts will be showing up at a morning tailgate this fall!
I made a batch of these sliders last weekend. I planned to have them for lunch before my son headed back to college. BUT — I didn’t read all of the instructions and didn’t realize that I had to refrigerate them for at least 4 hours before baking them. He got a turkey bagel for the road, and we had these for dinner with a salad. It made a bunch, so I took some up to my in-laws to try, too. I followed Jennifer’s recipe almost 100% — I couldn’t find one of the cheeses she used, and I decreased the amount of Worcestershire sauce and Poppy seeds to our liking, but that was it!
Aren’t they yummy looking?!?! They smelled heavenly, too!
Here they are before I baked them. They come together really quick, thin sliced deli roast beef, Hawaiian rolls, bottled Horseradish sauce, 3 kinds of shredded cheese and a marinade with melted butter and a few basic spices. Cover them up and let them refrigerate for at least 4 hours, or overnight even, making them great for entertaining, because you can just pull them from the fridge and pop them in the oven about 30 minutes before you want to devour them.
Betcha can’t eat just one!
- For the Sliders:
- 20 Hawaiian Rolls
- 40 slices of thin deli roast beef
- 8 ounces shredded Mozzarella cheese
- 8 ounces shredded Pepper Jack Cheese
- 8 ounces shredded Triple Cheddar cheese
- 6 ounces Horseradish sauce
- For the Marinade:
- 2 sticks (1 cup) butter, melted
- 3 Tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 2 teaspoons dried mustard
- 1 teaspoon onion powder
- 1 Tablespoon Poppy seeds
- Combine marinade ingredients (except poppy seeds) and set aside.
- Cut rolls in half and lay the bottoms of the rolls in a 9x13 baking dish.
- Spread a small amount of horseradish sauce over the roll bottoms. Top each roll bottom with 2 slices of roast beef.
- Sprinkle all three cheese over the top of the roast beef.
- Spread horseradish sauce on the inside of the top of the roll. Place over cheese.
- Drizzle the marinade over the top of all of the rolls evenly. Sprinkle with poppy seeds.
- Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight.
- Uncover and bake sliders for 15-20 minutes at 350 degrees or until the cheese is hot and melted.
I didn't use the whole 6 ounces of horseradish sauce. Use to your liking.
Recipe from Take Two Tapas
Make sure you save this one – with all of the get-togethers that fall has to offer, you are sure to make good use out of a great recipe like this one! Thanks for sharing it with me, Jennifer!
Pop over to Jennifer’s blog, Take Two Tapas, and see all of the yumminess she shares!
Browse back at some of my other Freaky Friday Blog Hop Recipes to see how much fun we have, and make sure to visit the other bloggers who participated in this round.