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CLASSIC CITY CATERING
DANIEL WATTS

 

1 pkg. (24 ct.) Kings Hawaiian Sweet Dinner Rolls
1 ½ lb. deli roast beef (very rare, wafer thin)
2 white onions, thinly sliced
2 green peppers, thinly sliced
4 tsp. garlic, minced
1 lb. provolone cheese, thinly sliced
½ cup extra virgin olive oil (for grilling or toasting)
Salt and pepper to taste

Preheat oven to 375 degrees. Separate king rolls into smaller groups of 4 to make it easier to cut and work with. Crosscut rolls completely through with an even distance between the top and bottom. Heat a griddle or large sauté pan over medium-high heat. When hot, cover bottom with olive oil to have a thin sheen. Toast the cut side of the rolls for abut 45 seconds each. Work quickly and use a spatula to remove them. Add the rest of the reserved olive oil to the pan and heat. Add the onions and bell peppers and cook, stirring, until caramelized, which will take about 6-8 minutes. Add the garlic, salt and pepper, and cook for about 30 seconds. Push the mixture off to one side of the griddle. Add the meat to the hot part of the griddle. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, approximately 2 minutes. Mix the meat and the caramelized onions and bell pepper together. Divide mixture evenly over the open faced toasted rolls. Top with plenty of cheese allowing it to overlap between rolls and the edges. Place the tops back on the rolls. Transfer to a baking sheet and place on the middle rack of the oven. Remove in 3-4 minutes when cheese has begun to melt out of the rolls. With 1 to 2 spatulas, transfer the sandwiches to a serving platter.