Roast Beef Sliders

5 from 3 votes

These baked roast beef sliders are layered with tender deli roast beef and melty provolone on Hawaiian rolls, then finished with a savory butter topping and baked until warm and golden.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: Roast Beef Sliders Recipe

Servings: sliders

Calories: 270kcal

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 9x13 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.

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