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Game day appetizers and tailgate foods are a hit year round! Anything with cheese, bread and dipping sauces seem to go hand in hand for the big game. This recipe started out as a quick bite, but making them a little larger provided a vehicle for a full size self contained sloppy joe. Try this Philly Cheesesteak Sloppy Joe Slider Bomb at your next get together or tailgate-you won’t be disappointed!

Philly Cheesesteak Sloppy Joe Slider Bombs

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Ingredients
  

  • 1 pound ground beef or turkey
  • 8 oz Provolone Cheese ¼ inch dice
  • 3 TBS Butter
  • 1 medium green pepper diced
  • 1 medium onion diced
  • 1 cup chicken stock
  • 8 oz button mushrooms diced optional
  • 2 TBS Ketchup
  • 1 TBS Worcestershire Sauce
  • ½ TSP Kosher Salt
  • ½ TSP Pepper
  • 1/4 cup grated parmesan cheese
  • 12 frozen balls of dinner roll dough thawed to room temperature (I use Rhodes)

Instructions
 

  • On medium to medium high, cook ground beef in a large skillet, breaking it apart into smaller pieces until brown and crusty.
  • Remove the beef and add 2 TBS of butter to the beef fat left in the pan.
  • Begin cooking the onions, bell peppers and mushrooms if you want them, creating as much of a single layer as possible.
  • Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  • Add the beef back into the pan.
  • In a small measuring cup, whisk the chicken stock and cornstarch together until smooth.
  • Then add the ketchup, Worcestershire sauce, salt, black pepper, to the stock/cornstarch mixture, whisking until completely mixed.
  • Add slurry to the meat, stirring to combine.
  • Cook until the liquid has reduced by about ¾, so it just coats the meat. This will take about 3-5 minutes.
  • Turn off the heat, add in the diced provolone cheese. Allow the mixture to cool.
  • Preheat oven to 350 degrees.
  • On a floured surface roll out roll dough flat
  • Add about two tablespoons of the cooled mixture to the center of the rolled out dough.
  • Bring in the centers of the dough, sealing the bottom. Place seam side down in a greased(non stick cooking spray) 9×13 baking dish.
  • Using a pastry brush, brush the tops of each roll with butter and sprinkle with parmesan cheese.
  • Bake for 25 minutes, until golden brown. Some ovens may require longer cooking times, so gently press on the rolls to make sure they are firm to touch and dark enough for your taste (careful they are hot!)
  • Serve and enjoy with your favorite dipping sauces.