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This roast beef slider recipe is the one I go to all the time when I have a group of friends over. I can just grab some soft Hawaiian rolls, pile them with deli roast beef and provolone cheese, and bake them under a buttery topping that soaks into the bread. They are warm, filling, and always the first to go! Whether I am making them for game day, a casual get together, or one of those nights when dinner just needs to be easy.
The best part is pulling the pan out of the oven and smelling that buttery roast beef goodness before I even set them down on the counter. The rolls are golden, and the cheese is perfectly melted. When I cut into them, the steam comes out, and I already know that I am grabbing one before anyone else does. They are the kind of sliders that make you say you will only have one and then quietly go back for another.
You’ll also love other slider favorites like my French Dip Sliders, homemade White Castle Sliders, or Big Mac Sliders, all delicious and perfect for game day or any party.
Ingredients Notes
- King’s Hawaiian sweet rolls: Soft dinner rolls or brioche-style rolls can be used if packs of Hawaiian rolls aren’t available. Bake time stays the same.
- Mayonnaise
- Deli sliced roast beef: Ask for sandwich slices about ⅛ inch thick. Thinly sliced leftover roast beef works too, as long as it is layered evenly so the sliders heat through.
- Provolone cheese slices: Baby Swiss or mild cheddar can be swapped in if you prefer.
- Salted butter: Forms the base of the savory topping. Regular unsalted butter can be used if you prefer, just add a pinch of salt.
- Dijon mustard: Adds tangy depth to the buttery sauce. Regular mustard can be substituted, though the flavor will be milder.
- Bottled barbecue sauce: Any mild or smoky sauce works. Homemade barbecue sauce can be used if it is thick and slightly sweet.
- Poppy seeds: For that classic slider topping look and flavor.
- Worcestershire sauce: Adds savory umami to the butter sauce.
See the recipe card for full information on ingredients and quantities.
How to Make Roast Beef Sliders
Step 1
Prepare the rolls: Preheat the oven to 350°F. Slice the slider rolls in half and place the bottom halves snugly into a 9×13 baking dish. Set the tops of the rolls aside.
Step 2
Assemble the sliders: Spread mayonnaise evenly over the bottom half. Layer the roast beef on each roll, folding slices as needed for even coverage. Add the cheese on top, then place the top buns back on and gently press down.
Step 3
Make the butter sauce: In a small saucepan, melt the butter and stir in Dijon mustard, barbecue sauce, poppy seeds, and Worcestershire sauce. Bring to a gentle boil, then remove from heat.
Step 4
Bake the sliders: Pour the sauce evenly over the rolls. Cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake 5 to 10 minutes more until the tops are lightly golden brown and the cheese is fully melted.
Make Ahead & Storage Instructions
- Make ahead: Assemble sliders without the butter sauce, cover tightly, and keep in the fridge for up to 8 hours. Add the sauce right before baking.
- Store: Wrap leftovers tightly in plastic wrap or place them in an airtight container. Store in the refrigerator for up to 2 days.
- Reheat: Warm in a 325°F oven for 10 to 15 minutes or in the microwave on medium power for 30-45 seconds until heated through.
- Freeze: Not recommended, as rolls may become soggy after thawing.
- Serve: For best flavor and texture, enjoy immediately after baking.
More Delicious Recipes You’ll Love
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Roast Beef Sliders
Ingredients
- 18 King’s Hawaiian brand sweet rolls from two 12-count packages
- 2 tablespoons mayonnaise
- 1-1¼ pounds deli sliced roast beef no more than ⅛ inch thick or sandwich sliced
- 10 slices non-smoked provolone cheese approximately ⅛ inch thick, from an 8-ounce package
- ½ cup salted butter
- 1 tablespoon dijon mustard
- 1½ tablespoons bottled barbecue sauce Sweet Baby Ray’s Original used
- 1 tablespoon poppy seed
- 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.18 King’s Hawaiian brand sweet rolls
- Spread the mayonnaise in a thin layer onto the bottom rolls in the baking dish.2 tablespoons mayonnaise
- 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.1-1¼ pounds deli sliced roast beef
- 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.10 slices non-smoked provolone cheese
- 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.½ cup salted butter, 1 tablespoon dijon mustard, 1½ tablespoons bottled barbecue sauce, 1 tablespoon poppy seed, 1 teaspoon worcestershire sauce
- 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.
Jenn’s Notes
- Make ahead: The sliders can be assembled without the butter sauce, covered tightly, and refrigerated for up to 8 hours. Add the sauce just before baking.
- Store: Leftover sliders can be wrapped tightly and stored in the refrigerator for up to 2 days.
- Reheat: Reheat in a 325°F oven for 10 to 15 minutes or just until warmed through.
- Freeze: Freezing is not recommended as the rolls may become soggy after thawing.
- If your deli counter labels slice thickness, ask for sandwich slice thickness for the best texture. Very thin roast beef may require additional slices per slider.
- To save time, slice the entire sheet of rolls in half instead of separating each roll individually. Before serving, run a knife between the rolls so they pull apart easily.
- For softer roll tops, keep the baking dish covered with foil for the full baking time.
- Deli roast beef is commonly sold as top round or London broil. Top round is juicier and often more rare, while London broil is leaner and more well done. Choose based on your preference.
