The ultimate game day snack, these beef sliders are piled with a creamy horseradish cheese, caramelized onions, melty gruyere and thinly sliced grilled steak.
In a small bowl combine the cream cheese, horseradish and 1 teaspoon of worcestershire sauce until creamy and smooth.
In another small bowl, combine the melted butter, the remaining teaspoon of worcestershire sauce and sesame seeds and whisk together.
Remove the Hawaiian rolls from the package in one piece. Use a bread knife to slice the rolls in half - try to make the two halves roughly even in height.
Transfer the bottom half of the rolls to a baking sheet lined with a large piece of aluminum foil (I used heavy duty aluminum foil).
Spread the bottom half of the rolls with the cream cheese mixture until it's evenly coating the bottom.
Very thinly slice the steak into strips or bite-sized pieces. I made my slices so thin that they were almost like deli meat slices.
Pile 3-4 slices of steak in piles over the rolls (try to arrange them so they're roughly placed in 12 equal piles that will approximate where the rolls will pull apart.
Top each pile of steak with a generous spoonful of caramelized onions. Sprinkle the grated gruyere cheese over the onions. Rest the top half of the Hawaiian rolls over the cheese.
Brush the tops of the buns with the melted butter mixture, sprinkle on more sesame seeds if needed.
Wrap the steak and cheese sliders with the aluminum foil to cover them completely and bake for 20 minutes. Open the foil to expose the buns and bake for another 8-10 minutes or until the rolls brown.