Roast Beef Sliders

I’m usually unimpressed with potluck parties.

Vertical image of a stack of sliders on a white plate, with text on the top and bottom of the image.

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.

Vertical image of a white plate with a stack of meat and cheese mini sandwiches next to spoonfuls of a creamy dressing and poppyseeds.

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?

With the help of a long serrated knife, I can make one smooth cut down the middle of my rolls, place them in a brownie pan, layer the toppings like I’m making a lasagna, and bake.

Making multiple sandwiches has never been so easy!

Vertical close-up image of four mini meat and cheese sandwiches topped with poppyseeds on a dark surface in front of a blue napkin and a jar of white sauce.

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.

Vertical image of a white plate with a stack of meat and cheese mini sandwiches on a black surface.

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.

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Horizontal image of a mound of mini meat and cheese sandwiches topped with poppyseeds on a white plate.

Roast Beef Sliders

  • Author: Fanny Slater
  • Total Time: 30 minutes
  • Yield: 12 sliders 1x


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


  1. Preheat the oven to 350°F and grease a 9-by-13-inch baking dish.
  2. Split the buns down the middle (keeping them intact if they came stuck together) and place them into the baking dish. 
  3. 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.
  4. 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.
  5. 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.

Horizontal image of a red bowl filled with a mayonnaise mixture and a metal spoon.

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

Horizontal image of two slabs of bread on a wooden cutting board with a hand spreading mayonnaise on one slab with a spoon.

Spread the mayo mixture on the bottom side of each bun.

Horizontal image of two slabs of bread, with one spread with roast beef and sliced provolone cheese on a wooden cutting board.

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

Horizontal image of brushing a row of buns with butter in a pan.

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.

Horizontal top-down image of rows of buns covered in butter and poppyseeds in a pan.

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.

Horizontal image of removing one cheesy sandwich from a row of other sandwiches covered in poppyseeds in a pan.

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.

Horizontal image of a mound of mini meat and cheese sandwiches topped with poppyseeds on a white plate.

If roast beef isn’t your bag, sub in honey ham for a sweeter, more delicate flavor. You might prefer our Ham and Cheese Sliders or our Sweet and Tangy Barbecue Pork Sliders over this recipe.

Forget the knife and fork. Wrap your hands around these other sandwich-style recipes next:

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.”

24 thoughts on “Roast Beef Sliders”

  1. Made a batch of these… and they are going on the must make list for football season (if we even have one, it is 2020).

  2. These are awesome. They are an absolute hit in my house – two young boys who can’t get enough of them, never any leftovers!

  3. I found this recipe and made them for a simple Boxing Day appetizer with our neighbor. They were perfect. I thought they would be oily to the touch but not so. Soft, easy to handle an ever so tasty. A winner and can’t wait to take them to Potlucks.

    • Hi Karen! You can absolutely prepare these the day before, up until the butter-brown sugar brushing so the buns don’t get soggy. When you’re ready for them, preheat your oven and while you’re waiting, slather the prepped sliders in all that buttery goodness, sprinkle with the poppy seeds, and throw them in the oven.

  4. These were nummy! I was craving a sandwich (and leftovers for lunches) and came across this recipe. I am so glad I found it. It was absolutely perfect. The combination of flavors exploded in my mouth and I inhaled several for dinner. I did not feel like cooking and this fit the bill and will be in my weekly rotation. Even my 15 year old son loved them so win-win! Thank you….

  5. I’m looking forward to making these. In the photos, it looks like the rolls were cut in half and then toasted a little. Were they toasted?

    • Hi Linda! Might just be the lighting in the photos of the sliced rolls, but they’re not toasted. The outside of the sliders get nice and crisp in the oven and the centers stay gooey and soft, so need to toast the interior of the little buns. Hope you enjoy!

    • The poppy seeds add a nice crunch (and white or black sesame seeds are a great substitute), but you can absolutely leave them off if you can’t get your hands on either.

    • Made these last night for NYE party. My guests loved them! I thought the flavors boldly blended into a decadent mouth-full. Will definitely make these again and again. Thank you for the recipe!

  6. A neighbour of mine made these sliders for our neighbourhood Super Bowl party and everyone including me loved them.
    What a great recipe.
    I’ll be making these and not just for get togethers. These are great for anytime!

  7. These were terrible. Too many flavours for the palate to deal with. The butter topping laced so heavily with dijon and Worchestershire (a teaspoon of each would have been plenty) was overwhelming and clashed with the provolone and horseradish. Bleh. Will stick to ground chuck and cheddar and leave it at that.

    • We’re sorry you didn’t enjoy the sandwiches, Beverlie! But what great notes to make it a second time, with your own personal variations on toning down the stronger flavors.


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