Between football season and holiday parties, there are so many occasions for good sliders. I’ve been making these particular ones for a few years and they never disappoint. You can even make them a day ahead of time and pop them in the oven right before serving.
Begin by generously spraying nonstick spray into a baking dish. Cut a dozen dinner rolls in half and lay the bottom half in your pan. I’ve used both plain and Kings Hawaiian rolls and both turn out perfectly.
Heat a skillet over medium high heat until it’s almost smoking. Add a pound of ground sirloin – don’t break it up, just let it sizzle for 2 minutes on each side until it begins to char. This adds amazing texture and flavor to the meat.
Now add a chopped onion plus 1tsp salt, 1tsp pepper, 1tsp cumin, 1tsp mustard powder, and 1/2tsp paprika. Break up meat and cook it through. Add a 1tsp minced garlic and cook for another minute before removing from heat. Drain off any excess grease and then stir in 1 drained can of Rotel.
Once combined, spoon your meat mixture over the bottom half of your rolls. Layer with 12 slices of sharp cheddar cheese and cover with the top halves of the rolls.
To make your glaze melt 1 stock of butter in a small sauce pan. Add in 2tbl brown sugar, 1tbl Worcestershire, 1tbl Dijon, and 1tbl sesame seeds. Pour over your rolls.
Bake uncovered at 350 degrees for 25-30 minutes until tops begin to brown. Enjoy!!
Adapted From – Kevin & Amanda