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!
I 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.
It 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.
What 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.
Don’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).
The 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.
So, 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
Prime Rib Sliders {with Horseradish-Provolone Sauce & Caramelized Peppers n' Onions}
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
*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
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!
Bell or chili peppers??
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!) 🙂
Looking good there, that sauce sounds amazing!
Adam, the sauce was amazing.. clean the sauce pot with your fingers so you can lick them, type of amazing! 🙂
Another option make these will you watch FSU demolish Oregon Go NOLES!!!
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 🙂
These look delicious. Would be nice for Super Bowl watching smacks also.