Game Day Panwiches

Game Day Panwiches


• 1 bag of Mini Brioche Rolls (8)
• 4 ham slices
• 2 salami slices
• 2 pepperoni slices
• 2 provolone
• 1/4 roasted red peppers
• 1/4 cup banana peppers
• 1/4 melted butter
• 1 tbsp Italian seasoning
• Marinara sauce for dipping
• 1 bag of Mini Brioche Rolls (8)
• 1 1/2 pounds boneless ribeye steak, shaved
• 3/4 yellow onion, thinly sliced
• 4 provolone slices
• 4 slices American cheese
• 2 tablespoons canola or vegetable oil
• 1 tablespoon butter, melted
• salt and pepper to taste
• 1 bag of Mini Brioche Rolls (8)
• 2 c. shredded BBQ pork
• 4 slices Muenster cheese
• 1/4 c. butter
• 1 1/2 tsp. Worcestershire sauce
• 3/4 Tbsp. onion flakes
• 1/4 tsp. poppy seeds


① Preheat oven to 350. Slice your slider buns in half, place the bottom of buns in a baking dish, layer your ham, salami, pepperoni, and provolone over the top.
② Sprinkle with roasted red peppers and banana peppers. In a small bowl whisk together butter and Italian seasoning.
③ Place your other half of slider buns on top. Brush on top of buns with butter mixture.
④ Cover with tinfoil and bake in the oven for 15-25 minutes.
① Place steaks in the freezer for 30-40 minutes before slicing. This will make shaving steaks thinly very easy. Cut partially frozen ribeyes in half widthwise and shave into 1/8 inch thick strips. Keep some fat and discard some fat as desired.
② Preheat oven to 350 °F. Heat 1 tablespoon of oil in a cast-iron skillet or pan on medium heat. Add thinly sliced onions and saute until golden and tender. Season with salt and pepper and transfer to a small bowl.
③ Add a touch more oil to the pan and add shaved ribeye steak. Season liberally with salt and pepper. Saute until fully cooked through and no longer pink, about 5-7 minutes. Use the tip of a metal spatula to break up long strips into small bite-sized chunks. Return the onions to the skillet and mix with the beef.
④ Arrange the bottom buns of the sliders on a greased 11×17 pan (no need to break apart attached buns). Spread an even layer of beef/onions over the buns. Top with a layer of American cheese slices and then a layer of provolone slices. You want a complete sheet of cheese coverage with no overlap.
⑤ Bake sliders without the top buns for 5 minutes or until cheese is nice and melted. Remove from the oven, place top slider buns on cheesesteaks, and lightly brush with melted butter. Return to the oven for about 5 more minutes.
⑥ Cut slider borders with a knife if needed and serve immediately.
① Preheat your oven to 375°. Slice the Mini Brioche Rolls in half while keeping all of the buns attached. Remove the top of the buns and set them aside.
② Place the bottom half of the buns in a sprayed 9x13 pan. Layer the shredded BBQ pork over the buns and if the pork doesn't have much sauce on it, top with the optional 1/3 c. BBQ sauce. Layer the slices of cheese over the pork and top with the other half of the buns.
③ In a small microwave-safe bowl, mix the butter, Worcestershire sauce, onion flakes, and poppy seeds. Microwave for 30-60 seconds, or until completely melted.
④ Slowly pour the butter mixture over the top of the buns. Cover the pan with tinfoil and bake at 375° for 10 minutes.
⑤ Remove the tinfoil from the top of the pan and bake for an additional 8-10 minutes. Serve immediately.

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