While you definitely can’t go wrong with a classic roast beef and cheddar, I love hot roast beef sliders with melted Provolone. You can also serve roast beef with parmesan cheese or blue cheese for something a little different.
Ingredients and Substitutions
Rolls – I like to use dinner rolls for Roast Beef Sliders because they aren’t as sweet as Hawaiian Rolls. You can usually find a 12-pack in the bakery of your grocery store.
Roast Beef – Because it’s going to bake in the oven, I ask for the more rare cut of beef they have in the deli. I usually end up with a London Broil.
Provolone – This is a white cheese that has a mild, nutty flavor. You can buy it pre-packaged or the deli can slice it for you. Go for a medium thickness, not too thin.
The sauce – To add that incredible umami flavor, I mixed melted butter, garlic, parsley, and Worcestershire sauce and brushed it all over the sandwiches. As they bake the tops of the rolls get all crusty and garlicky and oh so delicious.
How to Make Roast Beef Sliders
Cut the rolls. You’re going to want to keep the rolls connected, so cut carefully through the middle with a bread knife so you have a bottom half and a top half. Split them open so the insides are side by side and laying open with the insides fain
Add the meat and cheese. Place the bottom slab on a baking sheet and arrange the cheese to cover all of the bread. It’s ok if it hangs off a little. Then add the roast beef on top of the cheese. Feel free to add more or less meat and cheese, keeping in mind that the heavier the sliders are, the more of a chance things will slide off. Place the top slab on top of the meat to form a slab of sliders.
Make the sauce. Melt some butter, and mix it with garlic powder, dried parsley, and Worcestershire. Brush this mixture over the tops of the rolls, letting it drip into all of the crevices.
Bake. Bake in a 375 degree oven for about 10-12 minutes. You want the tops to be golden brown but not hard, and the cheese to be melty but not sliding off.
Rest. Once you remove them from the oven, your roast beef sliders will need a few minutes to rest before you cut into them. If you cut too soon, the cheese will be too melted and everything will slide out.
Recipe Notes and tips
Use a serrated bread knife when cutting the rolls, and when cutting the sliders for serving.
I use a baking sheet but you can also use a baking dish. Whatever you do, don’t forget to cover it with aluminum foil or you’ll have burnt butter to clean up.
I use salted butter, but you can use unsalted if you wish.
Feel free to use this method and recipe with different meats and cheeses.
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Wrap in foil and reheat in the oven if possible, or gently microwave unwrapped. I don’t recommend freezing baked sliders.
Italian-style Roast Beef Sliders: Add some pepperoncinis with the meat and cheese and replace the parsley with Italian seasoning.
French Dips: Serve with au jus on the side.
Roast beef and onion: Add caramelized onions to the filling.
Spicy: spread horseradish or spicy mustard on the rolls before adding the meat and cheese.
For added crunch, add some poppy seeds or sesame seeds on top.
How to serve Roast Beef Sliders
This Roast Beef Sliders recipe is really simple to whip up and takes just a few minutes to get in the oven. The whole meal is ready in less than 30 minutes! They are a great handheld addition to a game day spread and kids love them for lunch or dinner. You’ve got lots of options when it comes to side dishes beyond basic potato chips. These are some of our favorites:
12dinner rollsconnected - regular or Hawaiian rolls
¾pounddeli roast beefmore or less as desired
8ouncessliced provolone cheese12 thin slices (more or less as desired)
Preheat the oven to 375 degrees F. Line a baking sheet with foil.
Cut dinner rolls in half lengthwise, keeping them connected so you have two slabs. Place the bottom half on the baking sheet. Remove the top slab and layer half of the cheese slices, then all of the roast beef, then the remaining half of cheese slices. Replace the top slab.
In a small bowl, combine melted butter, garlic powder, parsley and Worcestershire sauce. Brush over the tops of the rolls.
Bake for 10-12 minutes, or until tops are golden and cheese is melted.
Remove from the oven, then let sit for 5 minutes. Transfer to a cutting board, then use a serrated knife to cut sliders apart.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.