I’m usually unimpressed with potluck parties.
Not because I’m a picky eater or have a sophisticated palate. I just find that most people don’t put much effort into the whole ordeal of cooking for a large group.
Don’t get me wrong. I’m just as guilty.
I can’t even begin to count the times I’ve hurriedly popped into the prepared foods section of a grocery store to grab something last-minute on my way to a get-together. As a professional cook, I feel a twang of shame.
Then again, when I’m running around the kitchen zesting lemons like a mad woman and caramelizing onions for thirty individual shrimp wonton cups, my friends and family often remind me that this is why there’s nothing wrong with buying premade buffalo chicken dip for a party.
Since I adore cooking at home for small groups of friends, when it comes to making food for a crowd, I’ve accepted that it’s okay to take some shortcuts.
Unless we’re talking about sliders. In that case, forget everything I just said.
These petite handhelds are as party-friendly as could be. And I’m not just talking about these particularly outrageously buttery roast beef sliders, though they also fit the bill.
Sliders are generally a breeze to make in bulk. I look for the sweet Hawaiian rolls that come in a package all stuck together to save even more time.
Come on. I don’t have an hour to assemble twenty perfect sandwiches with homemade sourdough bread one by one!
What do I look like? Ina Garten?
Making multiple sandwiches has never been so easy!
Now, back to being unimpressed at parties…
Years ago, probably around the time when Pinterest first landed in all of our laps, I tasted these roast beef sliders for the very first time. It was one of the only instances I can remember being pleasantly surprised at a potluck.
I walked into the empty kitchen to renew my beverage supply and there they sat. Fresh out of the oven. All by themselves.
A golden-brown lineup of mini beef-and-cheese sandwiches speckled with dark poppy seeds and laden with butter. As I plucked one from the bunch, the pungent, zesty fragrance of mustard, brown sugar, and Worcestershire wafted into my nose.
I bit down into the warm, juicy bun and sunk back into myself. Was it the richness of the butter that did it? The crackle of the poppy seeds? The sharpness of the cheese?
I didn’t care.
I had three more.
There was something memorably decadent about these sinful sliders, and I knew that this edible nostalgia would stick with me forever.
When I make these today, I don’t hold back. Not only do I double the recipe – they’ll go fast, trust me – but I use a touch of sweet onion for added flavor and crunch, opt for the boldest aged provolone I can find, and incorporate a hint of peppery horseradish just for fun.
Well, and to clear the sinuses, of course.
Go ahead. Eat four. Your secret’s safe with me.Print
Need a memorable handheld for your next party? These buttery roast beef sliders with sharp provolone and horseradish will be a hit.
- 12 slider buns (like dinner rolls or Hawaiian sweet rolls)
- 1/2 cup mayonnaise
- 2 tablespoons prepared horseradish
- 1 pound thinly sliced deli-style roast beef
- 6 slices sharp provolone cheese
- 4 tablespoons unsalted butter, melted
- 1/2 tablespoon packed light brown sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons finely minced sweet onion
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon coarse salt
- 1 tablespoon poppy seeds
- Preheat the oven to 350°F and grease a 9-by-13-inch baking dish.
- Split the buns down the middle (keeping them intact if they came stuck together) and place them into the baking dish.
- In a small bowl, mix together the mayonnaise and horseradish. Spread evenly on the bottom side of each bun, and then top with the roast beef, cheese, and top portions of the buns.
- In a small saucepan over low heat, melt the butter and brown sugar together. Once the brown sugar has dissolved into the butter, remove the pan from heat and then whisk in the mustard, onion, Worcestershire, and salt.
- Spoon the butter mixture over the sandwiches and then sprinkle them with the poppy seeds. Loosely cover the sliders with foil and bake for 10 minutes. Remove the foil, and continue to bake until the top buns are golden brown and the cheese has melted, about 8-10 more minutes. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sliders
- Method: Baking
- Cuisine: Appetizer
Keywords: sliders, roast beef, mustard, horseradish, provolone cheese
Cooking By the Numbers…
Step 1 – Split the Buns and Make the Horseradish Mayonnaise
Preheat the oven to 350°F and grease a 9-by-13-inch baking dish.
Split the buns down the middle, keeping them intact if they came stuck together. Place the bottom portions into the baking dish.
In a small bowl, whisk together the mayonnaise and horseradish.
Feeling confident? Have some time on your hands? Take the extra steps by going homemade with some of the ingredients. You can make homemade mayonnaise, and bake your own dinner rolls like our garlic knots.
Step 2 – Build the Sliders
Spread the mayo mixture on the bottom side of each bun.
Evenly top them with the roast beef, cheese, and top buns.
For a heartier take on this app, and to use up leftovers, you can also use thin slices of roasted prime rib if you happen to have it in your fridge!
Step 3 – Make the Butter-Mustard Mixture and Baste the Sliders
In a small saucepan over low heat, melt the unsalted butter and brown sugar together. Once the brown sugar has dissolved into the butter, remove the pan from heat and then whisk in the mustard, onion, Worcestershire sauce, and salt.
Spoon the butter mixture over the sandwiches, and use a pastry brush to make sure they’re evenly basted. Sprinkle the poppy seeds on top.
Step 4 – Bake the Sliders
Loosely cover the sliders with foil and bake for 10 minutes. Remove the foil, and bake until the top buns are golden brown and the cheese has melted, for about 8-10 more minutes.
If the buns came stuck together, use a serrated knife to separate the sliders. Serve warm on their own, or with a small salad or a side of bread and butter pickles to a crisp and tangy bite. Refrigerate or freeze any leftovers.
Roast Beef and Cheese Has Never Looked So Good
It’s not classified information that creamy horseradish and roast beef go together like, well, creamy horseradish and roast beef.
But the buttery mustard blend slathered onto these sliders is the covert ingredient that has everybody wondering why they just can’t stop at one.
Forget the knife and fork. Wrap your hands around these other sandwich-style recipes next:
- Spicy Roasted Portobello Sandwiches with Bell Peppers and Camembert
- Grilled Shrimp Po’Boys
- Roasted Chicken and Fig Panini with Goat Cheese and Fresh Greens
Let your butter sauce run wild with other aromatic enhancements. Garlic powder, maple syrup, shallots? How will you make these sliders your own?
Share your condiment creations in the comments below! And don’t forget to give this recipe a five-star rating if you loved it.
Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 16, 2011. Last updated September 2, 2020.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Fanny Slater
Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”