Put a spin on your traditional burger and serve it in slider form on a sweet roll! These Hawaiian roll cheeseburger sliders are easy to make and use ground beef instead of patties. Check out the process this easy cheeseburger sliders recipe! Ingredients for Hawaiian…
Buffalo chicken sliders are perfect for any party or tailgate! Combines that classic Buffalo hot sauce flavor with ranch and shredded chicken, then placed on a sweet Hawaiian roll with pepper jack cheese and topped with melted butter and ranch seasoning. Ingredients for the Buffalo…
S’mores sliders are now my favorite way to eat this campfire treat and the ultimate Hawaiian roll dessert! Take the classic s’mores recipe and put a creative spin on it by following the simple recipe below.
Here are the ingredients you’ll need for this smores recipe:
*Note that you can easily swap out the peanut butter cups for chocolate bars as you prefer
Putting together these s’mores sliders is very simple. Begin by cutting a 12-pack of King’s Hawaiian rolls in half. Take the bottom portion and place down in a greased 9×11 foil pan. With that done, take the peanut butter cups out of their wrappers and place down. You will need 12 of them, one for each roll.
Next, take 12 regular sized marshmallows and slice them in half, making 24 pieces. Place two pieces face down on each peanut butter cup. Cutting marshmallows in half makes the tops of the Hawaiian rolls stay on easier and not slide off to the side during cooking.
Speaking of the tops of the Hawaiian rolls, place them on top of the marshmallows and brush rolls with 2 tablespoons of melted butter. Sprinkle tops with finely crushed graham crackers, using one full graham cracker sheet for crushing.
Have you ever had s’mores with peanut butter cups instead of plain chocolate? This is the ultimate game changer to the classic s’mores recipe because it adds that extra layer of creamy, salty flavor!
While I prefer to use peanut butter cups in s’mores, this recipe can easily be adjusted to use the traditional chocolate bars. If peanut allergies are a concern, then substitute for chocolate bars in this recipe.
Preheat your grill to 350 degrees over indirect heat. Using either a fruit wood (cherry, apple) or hard wood (oak, hickory) will be just fine for adding a little smoke flavor.
Once grill is up to temp, place the foil pan with s’mores sliders on the grill for 15 minutes. You can tell they will be done because both the chocolate and marshmallow will be nice and melty. Also, the tops of the sweet Hawaiian rolls will be perfectly toasted. Remove from grill and pan, cut into individual sliders, and serve smoked sliders immediately.
Yes, this s’mores recipe can absolutely be made in the oven! You will still get the toasted slider crunch that completes these s’mores sliders whether they are cooked on the grill or in the oven.
In addition to these dessert sliders, here are some other sweet treats you can make on the grill:
Chocolate Chip Cookies w/Sea Salt Caramel
S'mores make the best dessert sliders! Taking the classic campfire treat and putting into slider form makes it easy to eat year round, no matter the weather! Can be made either on the grill or in the oven.
Note: Nutrition information isn’t always accurate.
An epic party dip that is super easy to make, this smoked Buffalo chicken dip combines the flavors of Buffalo style chicken, cheeses, and Rotel. Add in some hot sauce for an extra kick and a kiss of smoke flavor then you’ve got the perfect…
Looking for a Hawaiian roll slider that will WOW at your next gathering? These BBQ beef sliders combine the smoky flavor of a smoked chuck roast with a BBQ sauce and cola braise. Packed in a slider with caramelized onion and provolone cheese, these BBQ…
Want to serve cheesesteak sandwiches in bite sized form at your next gathering? These Hawaiian roll cheesesteak sliders help you feed more people with less ingredients.
The ingredient list for this cheesesteak slider recipe is pretty simple:
A classic Philly cheesesteak consists of shaved beef steak, sliced onion, and Provolone cheese all cooked up on a griddle and served on a hoagie roll. People from the Philadelphia area are very passionate about their Philly cheesesteaks and will be quick to tell you that peppers and mushrooms don’t belong. However, some Philadelphians will swap out Provolone for Cheez Whiz.
This recipe is more of a cheesesteak that most of us outside of the Philadelphia region are used to. Out of respect to the Philly cheesesteak, this slider post is referred to as a cheesesteak sliders recipe.
Slice the green bell peppers and 3/4 onion julienne. To slice “julienne” means long, thin slices. This is ideal for cheesesteak as it cooks faster and the size is perfect. I prefer to have more onion than green bell pepper slices. You can find sliced white mushrooms at most grocery stores or supermarkets, but feel free to cut them into even smaller pieces if you wish.
Combine the vegetables into a bowl and season with salt and pepper. Set aside.
Slicing ribeye steaks for cheesesteaks is easy if you have a sharp knife and a cold steak. The reason I say a “cold steak” is because it’s more firm and easier to slice than one with a mushy texture. Pro tip, place the steak in the freezer for 10 minutes prior to slicing to ensure a more firm steak to slice.
A sharp blade will also make thin slices more attainable. The sharper the blade, the easier it will be to slice thin shavings of steak. I recommend sharpening or honing your knife prior to doing this.
If you aren’t up for slicing this yourself, some butchers will slice the steak in their meat slicer upon request. Also, some supermarkets will sell beef shaved steak pre-packaged so you can skip the slicing altogether.
With the Blackstone griddle at medium heat, start cooking the onion, green bell pepper, and mushrooms first. The vegetables will take longer to cook than the steak. Spread the vegetables into a single layer on the griddle for more even cooking. Cook for five to seven minutes, flipping halfway through.
On a separate part of the griddle, add the shaved steak and season with salt and pepper. Cook the steak pieces for just over one minute on each side. Combine the meat and veggies together in a square-like shape to fit the size of tray of Hawaiian roll slider buns.
Speaking of, take your pack of slider buns and place the inside portions on the griddle for 30 to 60 seconds to toast them. This will provide a nice touch of extra flavor to the Hawaiian roll cheesesteak sliders.
Which cheese is best for cheesesteaks? Provolone cheese is the most popular and the one I prefer. Cheez Whiz or Velveeta is another popular option. I’ve also seen people use cream cheese and mix it in with the meat and veggies.
Each of these will bring a different flavor to the cheesesteaks, but don’t feel confined to being limited to these three options. You can even try American, Swiss, or Havarti. Ultimately, the best cheese for cheesesteak is up to personal preference.
With the cheese melted on top of the meat and veggies, as well as the slider buns toasted, scoop up the meat and veggies (and cheese) from underneath with your griddle spatula and scoop nicely onto the bottom buns. Using two spatulas to pick it up all at once is preferable.
Place the upper portion of the buns on top and serve! You can either cut the sliders individually to cut the meat and veggies into perfectly sized sliders or simply pull the sliders apart from each other.
Fries go perfectly with cheesesteak sliders. Chips and dip work great, too! If you are having a party and need to feed more people, there are other slider recipes you can try. Here’s a list of recipes that I highly recommend:
Step up your slider game with these Hawaiian roll cheesesteak sliders! Thin slices of ribeye combined with onions, bell peppers, and mushrooms on the griddle, topped with melty provolone cheese.
1. Top buns with melted butter and parsley flakes for additional flavor and visual appeal.
2. Some grocery stores sell shaved steak pre-packaged. Buying it this way will save you from having to thinly slice it yourself. Also, some butchers will shave the ribeye steak in their meat slicer upon request.
NOTE: Nutrition information isn’t always accurate.
Break away from the traditional cheese ball by making this jalapeño popper cheese ball using smoked cream cheese and ingredients to make bacon wrapped jalapeño poppers! This is my favorite way to make a cheese ball and I’ll walk you through the easy recipe! Cheese…
Inject some extra flavor into your burgers with this mouthwatering garlic bacon burger recipe! This recipe also includes a bonus recipe for a creamy burger sauce to compliment it. Let’s dig into the process. Ingredients Needed for Bacon Burger Recipe The list of ingredients for…
This easy Mexican street corn dip, also known as elotes dip or esquites (Mexican street corn salad), takes the popular Mexican corn treat and turns it into one of the best tasting dips you’ll ever try! Grill the corn to your liking and incorporate with the rest of the ingredients. Your tortilla chips will thank you!
Here are the ingredients you’ll need for this Mexican street corn dip:
Most of these ingredients may already be in your pantry and refrigerator, which makes this an affordable homemade dip to make.
Start by getting your grill preheated to medium heat. This can be done with either a charcoal grill or gas grill. Just make sure it is a direct heat source. Next, shuck the ears of corn by pulling back the husks and taking them off. Also make sure to remove the silk (those thin, light colored strands).
Place corn on the cob directly on the grill and cook for five minutes. The main thing we are looking to do is to get a nice char on the kernels. Once this is attained, rotate the corn halfway to grill the opposite side. Cook until kernels on corn are tender. Remove from grill.
As an alternative, you can smoke the corn on the grill at 250 degrees over indirect heat with hickory wood for 45 minutes. This will give you smoked street corn dip!
Start with 1/4 cup mayo and 2 tablespoons of sour cream in a medium-sized bowl. Next, add 2 teaspoons lime juice, 1/2 cup grated Cotija cheese, and a teaspoon of chili lime seasoning. With the corn on the cob finished, scrape off kernels directly into bowl. Mix ingredients together and top with a little more chili lime seasoning, Cotija cheese, and cilantro. Serve in a cup for esquites or as an easy elotes dip.
Tortilla chips are the perfect pairing for this elotes dip. However, crackers and pretzels work very well for this, too. Spread elotes dip in your tacos to take them to the next level!
When stored properly in an airtight container and placed in the fridge, elotes dip is good for up to three days.
Looking for some more appetizer inspiration? Give these recipes a try:
Smoked Prosciutto Wrapped Brie
Smoked Cream Cheese with Pepper Jelly
Mexican street corn dip, also known as elotes dip, takes the popular Mexican corn treat and turns it into one of the best tasting dips you'll ever try! Grill the corn to your liking and incorporate with the rest of the ingredients. Your tortilla chips will thank you!
1. Preheat grill with medium, direct heat.
2. Place ears of shucked corn on grill, rotating halfway after five minutes or until desired char on kernels appears. Grill for another five minutes.
3. While corn is on the grill, get a medium-sized bowl and add mayonnaise, sour cream, diced jalapeno, lime juice, chili lime seasoning, diced cilantro, and grated Cotija cheese.
4. Scrape grilled corn kernels off of cob and into mixing bowl with the rest of the ingredients. Mix well.
5. Top with more grated Cotija cheese and cilantro. Sprinkle more chili lime seasoning as desired.
NOTE: Nutrition information isn't always accurate.
Grilled sweet potatoes are the perfect Thanksgiving side dish! These are essentially baked potatoes on the grill, but with the addition of a nice smoky flavor. This sweet potato recipe is more like a candied yams recipe in that we add brown sugar and marshmallows…
