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Cajun roast beef, sauteed mushrooms, peppers, and onions piled onto Ketonia slider rolls with American and provolone, drenched in garlic butter. Baked as one big slider loaf and cut to serve.
Ingredients
Method
- Prepare Ketonia dough per directions. Divide into 12 balls, place in a sprayed 9×12 pan, flatten slightly. Cover and rise 30 minutes. Brush with egg wash, sprinkle with poppy seeds if desired. Bake at 375°F for 20 minutes until golden. Cool.
- Heat 1 tbsp butter in a large skillet over medium-high. Quickly brown individual slices of roast beef and set aside. In the same pan with more butter as needed, saute onions, then mushrooms, then pepper and garlic until nicely browned.
- Using a large serrated knife, cut horizontally through all 12 rolls as one piece to create 1 large top and 1 large bottom. Return the bottom to the baking dish.
- Layer beef evenly over all the bottoms. Spread all vegetables evenly. Top with both cheeses. Replace the top rolls.
- Melt remaining butter with garlic and pour over the top of the sliders, using all of it. Let rest 15 minutes to soak in. Bake at 350°F for 30 minutes until cheese is well melted. Cut and serve.
Nutrition
Notes
Use all the butter. Every drop. The 15-minute soak before the second bake is what makes these extraordinary. Nutrition is estimated per slider.
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