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No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Prime Rib Sliders {with Caramelized Peppers n’ Onions & Horseradish-Provolone Sauce}

Published December 23, 2014. Last Updated May 30, 2020 by Cheyanne

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These Prime Rib Sliders are the perfect way to use up your holiday leftovers! Topped with caramelized pepper, onions and a flavorful horseradish-provolone cheese sauce, these sliders pack some serious punch!pin3I am having a difficult time getting into the holiday spirit. Instead of ho-ho-ho and mistletoe, it’s more like bah-humbug and Scrooge going on in my brain. My friends and family (and quite possibly you) up north will probably want to (lovingly?) slap me silly for saying this, but the weather in Florida stinks.

Prime Rib Sliders-135Prime Rib Sliders-25It is 2 days until Christmas and it’s 78 degrees outside. Cows really need to stop farting, because global warming is ruining my holiday cheer. It’s tough to feel festive when you need to keep antiperspirant in your handbag, because you are sweating so profusely.

Maybe it is true, we always want what we do not have. Don’t get me wrong, I’m not complaining, really. I am just simply saying it would be nice to have a white Christmas… shoot I’d settle for nice cool breeze. Is it so wrong of me to want that? You can go ahead and say the grass is always greener on the other side, because literally, the grass is pretty dang green here.

Prime Rib Sliders-70

Prime Rib Sliders-87What does this have to do with these superb sliders? Not a darn thing. But, I just wanted to do what I do best (outside of the kitchen) and ramble on and on. Thank you for listening. 🙂

These Prime Rib Sliders with Caramelized Peppers and Onions & Horseradish-Provolone Cheese Sauce are scrum-did-a-lee-umptious!! I made these with the leftovers from the Herb Crusted Standing Rib Roast, But you can certainly use leftover tenderloin, roast beef, or any meat really, just make sure to slice it thin.

Prime Rib Sliders-150Don’t let the small size of these sliders fool you, they pack a lot of punch. These sammies are succulent, savory and meaty in flavor from the prime rib. The caramelized peppers and onions add slight sweetness, while the horseradish provolone sauce provides pungent, creamy decadence. All that piled high in between my personal favorite slider buns (King’s Hawaiian), these little guys are impossible to put down (or stop devouring at one).

Prime Rib Sliders-179Prime Rib Sliders-180The cheese sauce is jazzed up and kicks some serious culinary arse. It is extremely delicious as a dip for French fries, chips, raw veggies, or just your fingers. So even if you don’t make the whole sha-bang of a slider, I highly recommend you make this horseradish-provolone cheese sauce. Stat.

Prime Rib Sliders-187

Prime Rib Sliders-183So, if you were wondering what to do with those leftovers, love them and give them new life by making these scrumptious sliders. Cheers and warm wishes for a happy holiday! 🙂

-xoxo-

Cheyanne

Print Recipe
5 from 1 vote

Prime Rib Sliders {with Horseradish-Provolone Sauce & Caramelized Peppers n' Onions}

These Prime Rib Sliders are the perfect way to use up your holiday leftovers! Topped with caramelized pepper, onions and a flavorful horseradish-provolone cheese sauce, these sliders pack some serious punch!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Sandwich, Snack
Cuisine: American
Servings: 12
Calories: 165kcal
Author: Cheyanne Holzworth

Ingredients

  • 12 oz Cooked Prime Rib , thinly sliced *
  • 1 package Kings Hawaiian Slider Buns (12)
  • Onions and Peppers:
  • 2 Peppers – stem and seeds removed, medium dice
  • 1 Large Yellow Onions – peeled, medium dice
  • 2 TBS Olive Oil
  • 1 TBS Unsalted Butter
  • ¾ tsp Salt
  • ¼ tsp Pepper
  • ½ tsp Dried Thyme
  • ¼ tsp Dried Rosemary
  • Horseradish Provolone Sauce:
  • 2 TBS Unsalted Butter
  • 2 TBS Flour
  • 1 Cup Milk
  • 5 Oz Provolone Cheese , grated (about 1 ½ cups)
  • ¼ Cup Asiago Cheese , grated
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 1 TBS Creamy Horseradish Sauce

Instructions

  • Caramelize the Onions & Peppers: Heat oil and butter in a large skillet over medium heat. When butter is melted, add the onions and peppers. Season with salt, pepper, rosemary and thyme.
  • Cook, stirring occasionally, until tender and caramelized, about 20 minutes. Remove from heat, taste, adjust for seasoning and set aside until ready to use.
  • Meanwhile, make the Horseradish Provolone Sauce: Melt the butter in a medium sized saucepan over medium heat. Whisk in the flour to make a roux and cook for 1 minute, until pale golden in color.
  • Slowly add the milk, stirring continuously, until thickened, 5 minutes. Remove from heat and stir in both cheeses. Season with the salt and pepper. Stir in creamy horseradish. Taste and adjust seasoning according to taste. Cover, and stir occasionally, until ready to use.
  • Assemble the Sliders: Divide the prime rib among the bottom buns, top each with the caramelized onions and peppers, drizzle on the horseradish provolone sauce and cover with the top bun. Serve with extra sauce on the side for dipping.

Notes

*Any lunch meat can be substituted in place of the prime rib.
*Use whatever color peppers you prefer. I used yellow and green because that is what I preferred.
*Toast the slider buns if that is your preference.
*Serving suggestions: French fries, chips and raw veggies are great dipped in the provolone sauce!

Nutrition

Calories: 165kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 389mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 16.8mg | Calcium: 154mg | Iron: 0.7mg

 

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Comments

  1. Lisa says

    January 1, 2019 at 3:38 pm

    5 stars
    Fabulous!! I just made these with our left it because I misread the Provolone was grated. I bought sliced. So I substituted the grated provolone with grated parmesan in the sauce. Then I slapped a quarter slice of provolone on the fixings before putting the top buns on. I then warmed them in my oven at 350 for about 10 min to melt the provolone & slightly toast the rolls. Huge hit with the family! Thank you for your recipes!

    Reply
  2. annie says

    December 26, 2014 at 6:36 pm

    Bell or chili peppers??

    Reply
    • Cheyanne Bany says

      December 26, 2014 at 7:10 pm

      Hi Annie, Happy Holidays and thank you for stopping by my blog. I used bell peppers, but you can most certainly use chili peppers if you like things a little spicy. If using chili peppers, I would recommend removing the ribs (and seeds), unless you like a lot of spice! Cheers! (if you have any further questions feel free to ask!) 🙂

      Reply
  3. Adam says

    December 23, 2014 at 3:19 pm

    Looking good there, that sauce sounds amazing!

    Reply
    • Cheyanne Bany says

      December 24, 2014 at 3:11 pm

      Adam, the sauce was amazing.. clean the sauce pot with your fingers so you can lick them, type of amazing! 🙂

      Reply
  4. Mary says

    December 23, 2014 at 9:04 am

    Another option make these will you watch FSU demolish Oregon Go NOLES!!!

    Reply
    • Cheyanne Bany says

      December 23, 2014 at 11:13 am

      Mom, Agreed! These would be great IF you have any left over tenderloin from Christmas dinner!! Oh, and if making these to watch FSU kick butt, change peppers to yellow and red 🙂

      Reply
  5. Mary says

    December 23, 2014 at 9:01 am

    These look delicious. Would be nice for Super Bowl watching smacks also.

    Reply

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About me

Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

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