Prime Rib Sliders

Prime Rib Sliders

 

Slices of leftover prime rib

1 package King’s Hawaiian Rolls

12 slices Swiss cheese

Onion powder

Garlic powder

Melted butter, for topping rolls

 

Caramelized Onions:

4 large sweet onions halved and cut thinly

1/4 cup butter

Kosher salt and fresh-ground pepper, to taste

4 tbsp balsamic vinegar

4 tbsp brown sugar

6 fresh rosemary stems

2 bay leaves

 

Horseradish Cream Sauce:

2 tbsp prepared horseradish

1/4 cup sour cream

2 tsp Worcestershire sauce

2 tsp Sriracha

 

Caramelized Onions:

Cut the onions in half, then slice them thinly.

Melt the butter in a large skillet, then add the onions.

Cook over low-medium heat until the onions are softened. About 20 minutes.

Then add the rosemary stems and bay leaves. Mix. Cook for about 20 more minutes, until the rosemary has wilted.

Once the rosemary has wilted, remove it and the bay leaves. You will likely have to remove stray rosemary leaves.

Stir in the balsamic vinegar, sugar, salt and pepper.

Continue cooking until the liquid is all gone, and the onions are caramel colored and soft. Be very careful not to burn the mixture, so stir often.

 

Horseradish Cream Sauce:

Combine the horseradish, sour cream, Worcestershire sauce and Sriracha. I like to use a hand blender to make the sauce nice and creamy.

 

Putting it all together:

Pre-heat your oven to 350

Cut the entire pack of rolls in half horizontally, keeping each half intact and connected. Place the bottom half of the rolls on a foil lined baking sheet. Top with the roast beef (about 1 slice per roll). Dollop the beef with the horseradish cream sauce. Spread the onions in an even layer over the top, then top with the cheese. Place the top layer of rolls over the cheese. Brush the top of the rolls with the melted butter. Sprinkle with the garlic powder and onion powder.

Cover the baking sheet with aluminum foil and bake for 15 minutes. Uncover and bake until the cheese is melted and the rolls are lightly browned, 5 to 7 minutes more. Let cool for 5 minutes before serving.