Roast Beef Sliders
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Bake a batch or two of these easy party sandwiches and watch them disappear!
Roast beef sliders with layers of provolone cheese and caramelized onions are smeared with horseradish aioli and topped with a yummy butter sauce. They’re guaranteed to be the hit of your holiday party or game day!
Made on King’s Hawaiian sweet slider buns, these gourmet roast beef sandwiches can be prepared ahead of time and baked one or two days later. Who agrees that make ahead food is the best for busy holidays?
Warm and cheesy, everyone loves these sliders. Normally, I make ham and cheese sliders, but I decided to mix it up and brought my roast beef version to our small group Christmas party last week. They were devoured in no time!
Looking for more delicious sandwich ideas? Serve Slow Cooker Pulled Chicken on buns with a tangy coleslaw or pickled red onions, or try my Rachel Sandwich (Turkey Reuben) for a quick and easy dinner.
Key ingredients & substitutions for Roast Beef Sliders
- Meat — You’ll need a pound of thinly sliced deli roast beef for 18 sliders.
- Cheese — Either provolone, mozzarella, or Swiss cheese slices will work.
- Slider rolls — The original King’s Hawaiian sweet rolls sold in 12-count packages may be used in place of the slider buns. If you use these rolls, you’ll need to slice them in half horizontally and bake in a 9×13 baking dish.
- Onions — Caramelizing the onions adds delicious depth of flavor to these sandwiches.
- Aioli — Start with prepared horseradish sauce to make a simple spread for the sandwiches.
- Butter — What makes these sandwiches so good is the buttery sauce on top! You can omit the aioli if you like, but don’t mess with the butter sauce!
- Poppy seeds — Add a sprinkle of poppy seeds on top or sub with toasted sesame seeds.
How to make roast beef sliders?
STEP 1 | Caramelize the onions
Thinly slice two sweet onions. Warm a tablespoon of olive oil in a skillet over medium low heat. Add the onions and slowly cook until they are soft and change to a golden color, about 45 minutes.
tips
- Cook the onions up to two days ahead of time and store in the refrigerator until you’re ready to assemble the sliders.
- Sandwiches may be assembled and refrigerated up to two days ahead of baking.
STEP 2 | Make the aioli and butter sauce
Add prepared horseradish sauce, mayonnaise and Dijon mustard to a small bowl and whisk until smooth. Season with salt and pepper to taste.
Melt the butter in a small saucepan, then stir in Worcestershire sauce, Dijon mustard, onion powder, and salt. Simmer on low heat for 5 minutes.
STEP 3 | Build the sandwiches
The King’s Hawaiian slider buns come pre-sliced, but if you use the dinner rolls instead slice them in half horizontally (without separating the rolls). Place the bottom halves of the slider buns in two square 9 inch baking dishes.
Evenly spread the aioli on the bottom half of the buns. Layer 2 or 3 slices of roast beef on each bun and top with a cheese slice and caramelized onions.
Lay on the top buns and pour or brush the butter sauce all over, allowing it to drip between the buns and over the sides. Sprinkle the top of the sliders with poppy seeds or toasted sesame seeds for a nice little crunch.
STEP 4 | Bake
Cover the sliders with aluminum foil and bake in a 350 degree oven for 20 minutes. Remove the foil and bake another 10 minutes, until the buns are browned and the cheese is melted.
Serving suggestions
When I serve roast beef sliders as the main dish, I like to pair them with chips or oven roasted red potatoes and a green salad. For parties, I’ll add a nice dip, either cheesy shrimp dip or white bean hummus, and lemon garlic smashed potatoes.
Frequently asked questions
Yes! Make up the sandwiches as directed, but leave off the melted butter sauce. Wrap in aluminum foil and store in a Ziploc freezer bag for up to 2 months. When ready to serve, thaw in the refrigerator overnight. Add the butter sauce to the tops and bake.
The only change I’d suggest if you want to substitute deli ham for the roast beef is leaving off the horseradish aioli. Otherwise, follow the recipe as written.
Roast Beef Sliders
A horseradish aioli and caramelized onions make these roast beef sliders extra tasty!
Ingredients
- 2 large sweet onions
- 1 tablespoon olive oil
- 2 (9-count) pkgs. King's Hawaiian Sweet Slider Buns
- 1 lb. sliced deli roast beef
- ½ lb. sliced provolone cheese
Horseradish Aioli
- 2 tablespoons prepared horseradish
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Butter sauce
- 8 tablespoons unsalted butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven to 350 degrees. Thinly slice two sweet onions. Warm a tablespoon of olive oil in a skillet over medium low heat. Add the onions and slowly cook until they are soft and change to a golden color, about 45 minutes.
- Add prepared horseradish sauce, mayonnaise and Dijon mustard to a small bowl and whisk until smooth. Season with salt and pepper to taste.
- Melt the butter in a small saucepan, then stir in the Worcestershire sauce, Dijon mustard, onion powder, and salt. Simmer on low heat for 5 minutes.
- Place the bottom halves of the slider buns cut side up in two square 9 inch baking dishes. Evenly spread the aioli on the buns.
- Layer 2 thin slices of roast beef on each bun and top with cheese slices and caramelized onions. Lay on the top buns and pour the butter sauce all over, allowing it to drip between the buns and over the sides.
- Sprinkle the top of the sliders with poppy seeds for a little crunch.Cover the sliders with aluminum foil and bake in a 350 degree oven for 20 minutes.
- Remove the foil and bake another 10 minutes, until the buns are browned and the cheese is melted.
Notes
- The original King's Hawaiian sweet rolls sold in 12-count packages may be used in place of the slider buns. If you use these rolls, you'll need to slice them in half horizontally and bake in a 9×13 inch baking dish.
- To freeze sliders, make up the sandwiches as directed, but leave off the butter sauce. Wrap in aluminum foil and store in a Ziploc freezer bag for up to 2 months. When ready to serve, thaw in the refrigerator overnight. Add the butter sauce to the tops and bake.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
These sliders are so yummy. I have made them many times for parties or just for dinner.
Yay! Thank you, Jane, for your feedback