The trick to good roast beef sliders isn’t piling them high. It’s baking them so the cheese melts into the beef and the butter soaks in without turning the rolls soggy. The tops turn lightly golden, the centers stay soft, and nothing slides out when you pull one apart.
They’re baked covered at first so the beef warms through and the cheese melts properly, then uncovered briefly to finish the tops. The butter sauce adds flavor without soaking the rolls or overpowering the beef and cheese.
Ingredient Notes
- Thin-sliced deli roast beef works best here. It warms through quickly without drying out, and folding it onto each roll keeps the layers even so the sliders pull apart cleanly.
- Provolone melts neatly into the beef without taking over, helping everything stay together.
- The butter sauce is there to support rather than dominate, while the poppy seeds add a little texture as the tops finish baking.
Assembling The Sliders
Everything is assembled so the sliders bake evenly from edge to center. Keeping the rolls close together protects the inner ones, which keeps the centers soft while the tops set at the same pace. A light layer of mayonnaise helps manage moisture, stopping the bread from soaking up too much while everything warms through.
Before baking, the sliders are pressed gently to help the layers settle.
This improves contact between the bread, beef, and cheese and lets the butter sauce soak in evenly across the pan.
Baking For Soft Centers And Lightly Browned Tops
The sliders are covered at the start so the beef can warm through and the cheese can melt before the rolls begin to brown. This keeps the interior soft and prevents the tops from setting too quickly.
Once uncovered, the focus shifts to the rolls. This final stage adds light color and sets the tops without drying them out. The goal is tender, lightly browned rolls rather than crisp ones.
Make-Ahead, Storage and Reheating
The sliders can be assembled up to eight hours ahead without the butter sauce. Keep them tightly covered in the refrigerator, then add the warm sauce just before baking.
Leftovers keep well for up to two days when wrapped tightly and refrigerated, though the rolls will soften slightly over time.
For reheating, a low oven works better than a microwave. It warms the beef and cheese evenly without drying out the rolls.
More Slider Recipes
Roast Beef Sliders
Ingredients
- 18 King’s Hawaiian brand sweet rolls (from two 12-count packages or a 24-count package)
- 2 tablespoons mayonnaise
- 1 – 1 ¼ pounds deli sliced roast beef, no more than ⅛ inch thick or sandwich sliced (about 12 slices)
- 10 slices non-smoked provolone cheese, approximately ⅛ inch thick
- ½ cup salted butter
- 1 tablespoon dijon mustard
- 1 ½ tablespoons bottled barbecue sauce, Sweet Baby Ray’s Original used
- 1 tablespoon poppy seeds
- 1 teaspoon worcestershire sauce
Instructions
- Preheat the oven to 350°F.
- Slice the rolls in half separating the tops from the bottoms. Place all the bottoms into a 9×13 baking pan. The rolls should be touching each other in the baking dish. Set the tops of the rolls aside.
- Spread the mayonnaise in a thin layer onto the bottom rolls in the baking dish.
- Top each of the rolls with 1-2 slices (depending on how thick each slice is) of the roast beef. You will need to fold the slices to fit onto the single roll. This will make it easier to pull apart each of the sliders when served.
- Place the cheese slices evenly over the top of the roast beef then place the tops of the rolls onto the cheese. Gently press down on the rolls to ensure the sliders stay together and heat evenly. Set aside.
- Melt the butter in a small saucepan over medium heat. Stir in the Dijon mustard, barbecue sauce, poppy seeds, and worcestershire sauce. Cook for 2-3 minutes or just until the sauce comes to a boil then remove from the heat.
- Pour the warm sauce evenly over the roast beef sliders. You can use a pastry brush to evenly spread the poppy seeds on the tops of the rolls if desired.
- Tightly cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and finish baking for an additional 5-10 minutes or just until the tops of the sliders are lightly browned and the cheese is melted.
Notes
- If your deli counter labels its slice thickness, you can ask for a “sandwich” slice thickness. If your roast beef is very thinly sliced, you will need to add more than 1-2 slices.
- Baby swiss, or mild cheddar cheese slices can be substituted for the provolone if desired.
- If you do not want to individually slice all 18 Hawaiian rolls before placing them into the baking dish, you can simply slice the sheet of rolls in half, then place them into the baking dish and assemble according to the recipe directions. If doing this, be sure to run a sharp, serrated knife between each of the rolls just before serving for easy handling when picking up individual sliders.
- If you prefer soft tops for your slider rolls, you can keep the aluminum foil on the baking dish for the entire 25-30 minutes.
- Deli-style roast beef typically comes in either Top-Round (which is fattier and usually more rare when sliced), or London Broil (which is a leaner cut of beef that is more well done when sliced). Choose the variety and doneness according to your liking.
Nutrition
Comments
Gloria says
These are delicious – great for game day eats, a snack, or a quick dinner!
Pearl Nitche says
This was so easy and so good. I rarely give 5 stars but this was a home run! Followed the recipe but didn’t have the poppy seeds. Made it last night & family absolutely loved it. Is tonight too soon to have it again?
Shannon T says
I made these sliders for Father’s Day and they were a hit! Everyone thought they were tasty, so this recipe is a keeper!