My family enjoys these beef and provolone sliders for a quick meal. There are so many combinations you can use but this one is cheesy and packed with flavor. I came up with this recipe about a month ago and we all loved it. —Sheryl Little, Cabot, Arkansas
Beef and Provolone Sliders
Ingredients
- 1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
- 1 package (12 ounces) Hawaiian sweet rolls
- 1/2 cup prepared pesto
- 1/2 pound thinly sliced deli roast beef
- 6 slices provolone cheese
Directions
- Preheat oven to 350°. Place tomatoes in a small bowl; cover with hot water. Let stand until hydrated, about 15 minutes; drain and pat dry.
- Without separating rolls, cut the rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking dish. Spread pesto over cut sides of top and bottom halves. Layer bottom halves with beef, cheese and tomatoes; replace top halves of rolls.
- Cover with foil and bake until cheese is melted, 20-22 minutes. Remove foil and bake until tops are golden brown, about 2-3 minutes.
