Roast Beef Sliders
These roast beef sliders are baked on soft Hawaiian rolls with tender roast beef and melty cheese, all topped with a savory butter sauce. Quick to make and full of flavor, they are perfect for feeding a crowd with minimal effort.
Servings: 18 sliders
Calories: 226kcal
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 9x13 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.
Notes
Storage:
- 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.
Nutrition
Calories: 226kcal | Carbohydrates: 16g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 714mg | Potassium: 115mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 256IU | Vitamin C: 14mg | Calcium: 178mg | Iron: 1mg
