Roast Beef Sliders

These Roast Beef Sliders are rich, buttery, and packed with layers of flavor from provolone cheese, creamy horseradish spread, and a sweet and savory butter glaze. Ideal for parties, potlucks, or a satisfying family meal, they bake up golden and gooey in just 30 minutes.

Why You’ll Love This Recipe

This recipe takes classic deli roast beef and turns it into an irresistible handheld treat. Sweet Hawaiian rolls make assembly a breeze, and the buttery mustard topping adds a gourmet finish. It’s a true crowd-pleaser with minimal prep and maximum payoff.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 slider buns (like dinner rolls or Hawaiian sweet rolls)
• 1/2 cup mayonnaise
• 2 tablespoons prepared horseradish
• 1 pound thinly sliced deli-style roast beef
• 6 slices sharp provolone cheese
• 4 tablespoons unsalted butter, melted
• 1/2 tablespoon packed light brown sugar
• 1 tablespoon Dijon mustard
• 2 teaspoons finely minced sweet onion
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon coarse salt
• 1 tablespoon poppy seeds

Directions

1. Preheat the oven to 350°F and grease a 9-by-13-inch baking dish.
2. Slice the buns horizontally (keeping the set intact if possible) and place the bottom halves into the prepared dish.
3. Mix the mayonnaise and horseradish in a small bowl. Spread on the bottom halves of the buns.
4. Layer the roast beef and provolone cheese over the spread. Place the top halves of the buns over the filling.
5. In a small saucepan, melt the butter with the brown sugar over low heat. Once dissolved, remove from heat and whisk in the mustard, onion, Worcestershire, and salt.
6. Spoon the butter mixture evenly over the sliders. Sprinkle with poppy seeds.
7. Cover with foil and bake for 10 minutes. Uncover and bake an additional 8-10 minutes, until golden and the cheese is melted.

Servings and timing

• Servings: 12 sliders
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Substitute Swiss or mozzarella cheese for provolone.
• Use honey ham instead of roast beef for a sweeter flavor.
• Add thinly sliced pickles or caramelized onions inside the sliders.
• Replace poppy seeds with sesame seeds or omit entirely.
• For a spicier version, use hot horseradish or add crushed red pepper to the butter glaze.

Storage/reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a 300°F oven for 10-15 minutes or in the microwave for 30 seconds to 1 minute.

FAQs

Can I make these ahead of time?

Yes, you can assemble the sliders (excluding the butter topping) and refrigerate them overnight. Add the butter mixture and bake before serving.

What if I don’t like horseradish?

You can skip the horseradish or replace it with a little mustard or garlic aioli.

Can I freeze these sliders?

It’s best to freeze them before baking. Assemble, wrap tightly, and freeze. Bake directly from frozen, adding a few extra minutes to the cook time.

What side dishes go well with these sliders?

Try a green salad, potato salad, coleslaw, or a bowl of soup.

How do I keep the buns from getting soggy?

Apply the butter topping just before baking and don’t refrigerate with it overnight to maintain texture.

Can I use homemade rolls?

Yes! Any small, soft rolls will work well in this recipe.

How do I serve these at a party?

Cut the sliders apart before serving and arrange on a platter with toothpicks for easy grabbing.

What’s the best cheese to use?

Aged provolone is preferred for its bold flavor, but feel free to experiment with your favorites.

Can I use leftover roast beef?

Yes, thinly sliced leftover roast beef works great and adds a homemade touch.

Are these sliders spicy?

The horseradish adds a mild heat, but it can be adjusted or omitted to suit your taste.

Conclusion

Roast Beef Sliders are a party-perfect option that deliver indulgent flavors in every bite. With gooey melted cheese, zesty horseradish mayo, and a rich buttery topping, these sliders are as easy to prepare as they are to devour. Make a double batch—they won’t last long!

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