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These easy, cheesy roast beef sliders from Sunny Anderson are made in a baking pan, so it's a cinch to bake off several batches for a big crowd.
Preheat the oven to 350˚F.
Slice the rolls in half and place the roll bottoms in a 13-by-9-inch baking dish. Season the bread with steak seasoning and arrange the roast beef on top in mounds. Top with the cheddar.
In a medium bowl, combine the provolone, mayonnaise and scallions. Spread this mixture on the cut sides of the roll tops. Set the tops into place, spread-side down, over 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. Let rest a few minutes before serving.