Delicious Roast Beef Sliders Recipe
Roast beef sliders recipe is the kind of comfort food that turns any ordinary night into something memorable. Think of those soft, golden rolls filled with tender beef, gooey cheese, and a buttery glaze on top—perfect for sharing with family or serving at a party. Maybe you’ve enjoyed them at a get-together, or grabbed one as a quick bite between errands. With this guide, you’ll learn how to make oven-baked sliders that are simple to prepare, budget-friendly, and ready in under an hour. Whether it’s game day, a potluck, or just a cozy dinner at home, these little sandwiches are guaranteed to bring people together.
You’ll work in a standard 9×13-inch pan at 350°F to assemble fast and bake once for reliable results. Keep the slab of rolls intact, split horizontally, and layer a mayo-horseradish spread, thinly sliced roast beef, and cheese. Top with the other half, then spoon on a butter mixture with brown sugar, Dijon, minced sweet onion, Worcestershire, and salt.
Cover with foil and bake 10 minutes, then uncover and bake 8–10 more until golden and melty. Hawaiian or potato rolls both work; Hawaiian add a gentle sweetness. This method saves time, keeps centers juicy, and delivers bold, buttery flavor for game day, dinner, or any gathering.
Why You’ll Love These Roast Beef Sliders
In just minutes of prep and a short bake, you’ll have a pan of comforting party food ready to serve. These small sandwiches pack bold taste with low effort. You can prep the spread, layer the rolls, and slide the pan into a 350°F oven in hardly any time.
Perfect for potlucks, game day, and family dinners: Carry the whole pan, keep it warm under foil, and slice at the table. Guests love the gooey cheese and soft buns, and you’ll love how easy cleanup is.
Perfect for potlucks and family meals
The method saves time by keeping the slab intact, so assembly takes minutes. Hawaiian rolls hold up to melty cheese and buttery tops, giving a gentle sweetness that balances savory fillings.
Bold flavor with minimal prep
A creamy horseradish-mayonnaise spread adds bright zing without overpowering the sandwich. A butter-brown sugar brush on top seals in moisture and finishes with a golden sheen.
| Feature | Why it matters | Typical value |
|---|---|---|
| Prep Time | Quick assembly keeps hands free | 10–15 minutes |
| Bake Time | Melt cheese and warm through | 15–20 minutes at 350°F |
| Best Buns | Soft, slightly sweet for balance | Hawaiian rolls or potato buns |
| Key Spread | Tangy lift without heat | Horseradish + mayonnaise |
Ingredients and Kitchen Tools You’ll Need
Before you start, set up a tidy workspace. Have your 9×13 baking dish and a serrated knife within reach. Keep a small bowl ready to mix spreads so assembly moves fast.
Pantry and fridge staples
Gather mayonnaise, prepared horseradish, Dijon mustard, and Worcestershire sauce. These form the creamy, tangy sauce that lifts every bite.
Bread, beef, and cheese
Use one slab of 12 dinner or Hawaiian rolls, about 1 pound thinly sliced deli beef, and six slices of provolone or Swiss cheese. The thin slices warm quickly and stay tender.
Toppings and seasonings
Measure 4 tablespoons melted butter, 1/2 tablespoon light brown sugar, 2 teaspoons minced sweet onion, 1/2 teaspoon coarse salt, 1 tablespoon poppy seeds, and a pinch of garlic powder. These finish the tops with sweet-savory depth.
Equipment checklist
- 9×13-inch baking dish — fits the roll slab for even heat.
- Serrated knife to split and portion the buns cleanly.
- Small bowl for the mayo-horseradish blend and a saucepan for the butter topping.
- Foil and a pastry brush to baste the tops for consistent browning.
| Item | Amount | Purpose |
|---|---|---|
| Slider buns (dinner/Hawaiian) | 12 | Sheet-style baking and easy slicing |
| Mayonnaise | 1/2 cup | Base for creamy sauce |
| Prepared horseradish | 2 tablespoons | Bright, spicy lift |
| Thinly sliced roast beef | 1 pound | Tender, quick-warming filling |
| Provolone or Swiss cheese | 6 slices | Melts for gooey texture |
Roast Beef Sliders Recipe: Step-by-Step Directions
Follow these clear steps to assemble and bake a crowd-pleasing pan of warm sliders in under an hour.
Start by heating your oven to 350°F while you prep the baking dish and split the roll slab.
Preheat oven 350: set up your baking dish and split the rolls
Grease a 9×13-inch dish so the bottoms won’t stick. Use a serrated knife to slice the connected rolls horizontally. Set the bottom half in the dish as one sheet.
Mix the horseradish-mayo in a small bowl and build your sliders
In a small bowl, whisk 1/2 cup mayonnaise with 2 tablespoons prepared horseradish until smooth. Spread the sauce over the bottom slab so each bite gets flavor.
Layer 1 pound thinly sliced roast beef and six slices of cheese. Place the top slab of rolls over the filling.
Cover with foil, bake by the minutes, then uncover to finish
In a saucepan, melt 4 tablespoons unsalted butter with 1/2 tablespoon brown sugar. Remove from heat and whisk in 1 tablespoon Dijon, 2 teaspoons minced sweet onion, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon salt.
Spoon or brush the butter mixture over the tops and sprinkle poppy seeds. Cover the dish with foil and bake in the oven for 10 minutes.
Remove foil and bake 8–10 more minutes until tops are golden and cheese is melted. Let rest briefly, then slice into squares and serve.
| Step | Action | Time |
|---|---|---|
| Prep | Grease dish, split rolls, mix sauce in small bowl | 10 minutes |
| Assemble | Layer beef and cheese, add top slab, brush butter mixture | 5–10 minutes |
| Bake | Cover with foil, bake then uncover to finish | 10 minutes + 8–10 minutes |
The Signature Butter Mixture for Maximum Flavor
That final basting step with melted butter and spices creates the signature shine and depth you crave.
Start by melting 4 tablespoons unsalted butter over low heat and stir in 1/2 tablespoon light brown sugar until dissolved. Remove from heat and whisk in 1 tablespoon Dijon, 2 teaspoons finely minced sweet onion (or rehydrated dried onion), 1 tablespoon Worcestershire sauce, and 1/2 teaspoon coarse salt.
How to combine the ingredients
Work off the heat so the mustard and Worcestershire keep their bright flavor. Whisk until smooth and slightly glossy. If you like a stronger savory note, add a light dusting of garlic or onion powder.
Brush, baste, and finish with poppy seeds
Use a pastry brush or spoon to coat the tops and edges so the corners bake glossy and rich. Sprinkle poppy seeds evenly for subtle crunch and a classic look.
- Brush generously across the whole slab for even caramelization.
- Hydrate dried minced onion in warm butter if using packaged onion.
- Double the mixture for larger pans so every bun gets the same finish.
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter | 4 tablespoons | Provides rich, golden browning and mouthfeel |
| Light brown sugar + Dijon + Worcestershire | 1/2 tbsp sugar, 1 tbsp Dijon, 1 tbsp Worcestershire sauce | Adds balanced sweet-savory depth and umami to the sauce |
| Onion, salt, poppy seeds | 2 tsp minced onion, 1/2 tsp coarse salt, sprinkle poppy seeds | Brightens flavor, sharpens taste, and adds texture |
Choose Your Cheese, Boost Your Flavor
The cheese you choose sets the melting behavior, bite, and balance for every sandwich. Pick a single style or blend to match the mood of your meal. A smart choice keeps the buns from getting soggy and adds a clear flavor boost.
Sharp provolone, Swiss, or mozzarella — melt, bite, and balance
Sharp provolone gives assertive taste and great melt. Swiss brings mild, nutty notes and smooth melting. Mozzarella adds stretch and gooey texture.
Layer cheese directly over the thinly sliced beef so it acts as a moisture barrier. Combine provolone with a bit of mozzarella if you want both bold taste and extra melt.
Garlic options: powder, fresh, or aioli
A pinch of garlic powder in the butter topping lifts aroma without harshness. Stir fresh garlic into a quick aioli or into the mayonnaise‑horseradish spread for louder garlicky depth.
- Keep slices even, corner to corner, for consistent melt.
- Brush a little butter on the top before baking for shine.
- If rolls are very soft, bake covered a bit longer so cheese melts fully before browning the top.
Make-Ahead, Storage, and Freezer Tips
Make life easier: build the sandwiches, wrap them tightly, and refrigerate until you bake.
Assemble and refrigerate: slice the slab, spread the horseradish-mayo, layer meat and cheese, then keep the rolls intact. Wrap the whole pan tightly in plastic and place it in the fridge up to 24 hours before baking.
Freezing baked pans
For longer storage, bake the pan first and cool slightly. Wrap individual portions in plastic, then in foil. Store in the freezer and thaw overnight in the fridge before reheating.
Reheating without drying out
When ready to serve, preheat oven 350 and warm covered with foil. Reheat a full dish for 10–15 minutes so the cheese melts and the buns stay tender.
- Do not brush the butter topping until right before baking to avoid soggy tops.
- A light sprinkle of salt on the butter just before baking refreshes flavor after chilling.
- If you transport the pan, keep it covered; finish browning at the venue if you can access an oven.
Variations to Try: From Baked Roast to French Dip
Turn these crowd-pleasers into a French dip-style spread by simmering a quick, flavorful dipping sauce.
Make a simple au jus: melt a pat of butter, add beef broth, a spoon of Better Than Bouillon, and a splash of Worcestershire sauce. Simmer until slightly reduced and serve warm for easy dip.
Add richness with caramelized onions cooked low for 35–45 minutes and deglazed with a little broth. A quick garlic aioli layered under the cheese brings creamy depth.
- Turn them into French dip by serving small bowls of au jus for dunking.
- Swap the meat for honey ham or barbecue pork to change the profile without altering the oven time.
- Top with sautéed mushrooms, caramelized onions, or a mix of poppy seeds and sesame seeds for texture.
- Lightly toast the bottoms and use cheese as a moisture barrier so buns stay sturdy when dipped.
Reduce the jus until the flavor deepens; it should be thin but richly seasoned for ideal dipping.
Serving Ideas and What to Pair with Your Sliders
Serve the warm pan right from the oven and surround it with fresh, crunchy sides for an easy party spread.
Simple sides like a crisp green salad, crunchy pickles, and party-friendly dips balance the richness of the buns and melted cheese.
Easy companion dishes
Offer nacho chips, a spinach‑artichoke dip, and small bowls of giardiniera or pickled peppers. These add texture and tang between bites.
Portion planning and plating
Plan on 2–3 sliders per person if you serve sides. If guests will eat these as the main item or it’s game day, allow 3–4 per person.
Use a serrated knife to slice the baked slab into neat portions. Hawaiian rolls help you get even pieces quickly.
- Pair with a crisp green salad to lighten the plate.
- Set out a mild dip (ranch) and a punchy option (zesty mustard).
- Keep a warm pan in the kitchen and replenish the platter so guests get melty, just-baked servings.
- Dust a light seasoning powder on tops or brush a touch of butter before serving for extra shine.
| Pairing | Why it works | Serve in |
|---|---|---|
| Green salad | Bright, crisp contrast to rich cheese and butter | Large bowl |
| Pickles / giardiniera | Tangy bite cuts through fatty flavors | Small bowl |
| Creamy & zesty dips | Offer variety and dipping options for guests | 2–3 small bowls |
Pro Tips, Timing, and Troubleshooting
Watch the color and test the cheese melt instead of relying only on the clock to judge doneness. These simple checks help you make sure each pan comes out tender and evenly browned.
Keep slices neat
Keep the rolls intact while assembling and bake the whole slab. After baking, use a serrated knife to portion the slab into neat pieces for easy serving.
Prevent soggy bottoms
Lightly toast the bottom slab before assembly or place cheese directly over the thinly sliced beef. The cheese acts as a moisture barrier and helps avoid a wet base.
Timing and temperature cues
Preheat oven to 350°F and bake covered first so cheese melts gently. Uncover and brush with melted butter and poppy seeds, then bake until tops are golden and cheese is fully melted.
- If tops brown too fast, tent with foil while the centers finish melting.
- Add a pinch of salt and a touch of garlic powder to the butter topping for extra flavor.
- Stir a little mayonnaise and horseradish into the sauce for a creamier finish.
| Issue | Quick fix | When to act |
|---|---|---|
| Soggy bottom | Toast bottom slab; use cheese barrier | Before assembly |
| Uneven browning | Tent with foil; brush melted butter to edges | During uncovered bake |
| Dry meat | Use thinly sliced beef; avoid overbaking | While monitoring melt |
“Look for golden tops and fully melted cheese rather than a timer to judge readiness.”
Conclusion
Take a moment after baking so the cheese firms and the pan settles. This helps you slice cleanly with a serrated knife and serve warm, tidy portions.
You’ve got a reliable method for buttery, melty roast beef sliders that works every time. Bake covered at 350°F for 10 minutes, then uncover and bake 8–10 more until tops are golden and cheese is fully melted.
Offer a small bowl of reduced beef broth‑Worcestershire au jus to convert them into a French dip. Store leftovers wrapped and reheat under foil at 350°F to keep the buns tender and the topping glossy.
Keep this recipe handy for parties, potlucks, or a quick weeknight dish—simple steps, big flavor, and predictable results.
