Roast beef Hawaiian roll sliders layer tender deli roast beef, melty cheese, and savory Dijon butter inside soft, slightly sweet rolls. Baked as one pull-apart slab, they make an easy party appetizer or casual meal, and the buttery topping helps the rolls turn golden without drying out the filling.
Ingredients
- 12 Hawaiian-style sweet rolls (about 12 oz / 340 g), kept connected
- 1 lb (454 g) thinly sliced deli roast beef
- 8 slices provolone cheese (about 6 oz / 170 g), or enough to cover the rolls
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) dried minced onion
- ½ tsp (1 g) garlic powder
- 1 tbsp (8 g) finely chopped fresh parsley, optional
- ¼ tsp (1.5 g) kosher salt, optional; adjust to taste because the beef and cheese may be salty
- 1 tbsp (15 ml) prepared horseradish, optional, for serving
Instructions
- Heat the oven to 350°F (175°C). Line a rimmed baking sheet with foil or parchment, or lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. Keep the rolls connected and use a long serrated knife to slice the whole slab horizontally, separating the tops from the bottoms.
- Place the bottom half of the rolls in the prepared pan. Fold or loosely layer the roast beef over the bread so it is evenly distributed, rather than packing it into a dense, flat stack. Lay the provolone over the beef, covering it edge to edge as much as possible. Set the roll tops in place.
- Melt the butter in a small bowl or saucepan. Stir in the Dijon, Worcestershire sauce, dried minced onion, garlic powder, and parsley, if using. Taste before adding salt; deli meat and cheese often provide enough.
- Brush or spoon the butter mixture evenly over the tops of the rolls, letting some run down the sides. Cover the pan loosely with foil. Bake for 12 minutes, until the cheese is beginning to melt and the filling is hot.
- Remove the foil and bake for another 5 to 8 minutes, until the tops are golden and the cheese is fully melted. If checking the center with a food thermometer, USDA FSIS advises reheating leftovers to a safe minimum internal temperature of 165°F (74°C); for freshly assembled sliders, this temperature is a useful check when reheating previously cooked roast beef. Do not rely on browning alone if the filling began cold.
- Rest the pan for 3 minutes so the cheese settles slightly, then cut along the roll seams and serve warm. Offer horseradish on the side rather than spreading it over every slider, so guests can choose their preferred amount.
Tips
- Keep the beef loose. Fold slices instead of pressing them into a thick layer. This helps heat reach the center and makes the sandwiches easier to pull apart.
- Prevent soggy bottoms. Pat unusually wet roast beef with a paper towel, and avoid adding extra sauce inside before baking. Serve wet condiments at the table.
- Adjust the salt carefully. Roast beef, provolone, and Worcestershire can all be salty. Use unsalted butter and taste the topping before adding any salt.
- Use a foil cover first. Covered baking warms the filling before the tops brown. Uncovering too early can dry the bread before the cheese melts.
Serving Suggestions
Serve the sliders hot from the pan with dill pickles, a crisp green salad, or crunchy coleslaw to balance the buttery rolls. For a fuller meal, add roasted potatoes, kettle-style chips, or a simple vegetable tray. A small bowl of prepared horseradish, extra Dijon, or warm beef gravy makes an easy dip; keep gravy warm separately rather than pouring it over the rolls, which can make them soggy.
For a party, leave the sliders connected until serving and cut them into individual portions at the table. This keeps the cheese and filling in place during transport. If they will sit out, bring out a smaller batch at a time and return the rest to the refrigerator within two hours.
Variations
- Swiss and mushrooms: Swap the provolone for Swiss and add about 1 cup (75 g) of cooked, cooled sliced mushrooms. Cook the mushrooms first until their moisture has evaporated; raw mushrooms can release water into the rolls.
- Sharper cheese: Use cheddar or pepper jack in place of provolone. Cheddar gives a more pronounced flavor, while pepper jack adds mild heat.
- Onion topping: Replace the dried minced onion with 2 tbsp (20 g) finely minced cooked onion in the butter mixture. Cook it until soft and cool it briefly before mixing in.
- Less sweetness: If you do not have Hawaiian-style rolls, use 12 small soft dinner rolls, about 12 oz (340 g) total. The result will be less sweet and may need a minute or two less baking, so watch for golden tops.
Storage and Reheating
Refrigerate leftover sliders within 2 hours of baking, in a covered container or tightly wrapped, for 3 to 4 days. For best texture, store whole or in larger sections rather than separating every roll. Freeze leftovers in a freezer-safe airtight container for up to 2 months; thaw overnight in the refrigerator before reheating. The rolls may be softer after freezing.
Reheat in a 325°F (165°C) oven, covered with foil, for about 10 to 15 minutes, then uncover for 2 to 3 minutes to refresh the tops. Heat until the center of the filling reaches 165°F (74°C), the USDA FSIS safe minimum for leftovers, checking with a food thermometer. A microwave works for one slider at a time, but it tends to soften the bread; heat in short bursts until steaming hot and confirm the center reaches 165°F (74°C).
Frequently Asked Questions
Can I assemble the sliders ahead of time?
Yes. Assemble the rolls with beef and cheese, cover tightly, and refrigerate for up to 24 hours. Keep the butter topping separate and add it just before baking. Bake straight from the refrigerator, allowing a few extra minutes, and make sure the center is thoroughly hot.
Should I warm the roast beef before assembling?
No, it can go into the rolls cold or at refrigerator temperature. The covered baking time warms it along with the cheese. If your slices are very thick or the beef is piled densely, separate and fold the slices so the filling heats evenly.
Can I use leftover homemade roast beef?
Yes. Slice it thinly across the grain and use the same amount. Keep it refrigerated until assembling, and reheat the finished filling to 165°F (74°C) if the meat is leftover cooked food.
Why are my sliders soggy?
Excess moisture is the usual cause. Avoid adding gravy or wet condiments before baking, pat damp beef dry, and cook any mushrooms or onions until their moisture has evaporated. The foil should cover the pan loosely, not press down on the rolls.
Can I make them without Worcestershire sauce?
Yes. Leave it out or replace it with 1 tsp (5 ml) soy sauce for a similarly savory note. Soy sauce is saltier, so omit the optional salt and taste the butter mixture before baking.
How do I keep the tops from getting too dark?
Keep the sliders covered for the first 12 minutes and uncover only for the final browning. If the tops color quickly in your oven, cover them again loosely with foil and continue baking until the cheese is melted and the center is hot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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