Roast Beef Sliders & Potato Wedges
Saturday Night Supper... Football watching food
Servings 4 servings
Equipment
- 2 baking sheets
Ingredients
Sliders
- 1 pkg King’s Hawaiian Rolls
- 1 lb thinly sliced deli roast beef
- 8 slices provolone cheese
- Horseradish Mustard
- Mayonnaise
- 1 stick butter melted
- 1 tsp poppy seeds
- 1 tsp minced onions
- 1 tbsp Worcestershire sauce
- 1 tsp minced garlic
Potato Wedges
- 4 large russet potatoes
- Olive Oil Spray
- Seasoning of your choice
Instructions
Potato Wedges
- Fill a large bowl with hot water and place potato wedges in bowl for 30 minutes
- Preheat oven to 425 degrees
- Drain water and pat the wedges dry with a paper towel
- Sprinkle the wedges with seasoning and toss until coated
- Place coated wedges on parchment lined baking sheet
- Bake for 40 minutes, flipping wedges halfway through cook time
Sliders
- While your wedges are cooking, remove rolls from package, but keep intact
- Place on parchment lined baking sheet
- Slice the whole roll in half creating a bottom and a top bun
- Spread one side with horseradish mustard and the other side with mayonnaise
- Top bottom bun with 2 slices of provolone
- Pile roast beef on each individual bun and top with 2 slices of cheese
- Place top bun on top of cheese
- In a bowl, stir together melted butter, poppy seeds, onions, Worcestershire sauce, and garlic
- Pour melted butter mixture over sliders
- Bake in oven with wedges for last 20 minutes of baking
- Once baked, cut larger bun into individual sliders