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These Roast Beef Sliders are loaded with tender shredded roast beef, melty Swiss cheese, and buttery Hawaiian rolls. Bake them until warm, golden, and pull-apart delicious for an easy game day appetizer or family dinner. The creamy blue cheese horseradish sauce takes them completely over the top – so good!
What Makes These Roast Beef Sliders So Good
These Roast Beef Sliders check all the boxes for an easy family recipe. The shredded roast beef is tender and flavorful, the Swiss cheese gets perfectly melty, and the buttery Hawaiian rolls bake up soft in the middle with lightly golden tops. Add the creamy horseradish blue cheese sauce on the side, and they taste like something you’d order at a restaurant.
Sure, they are a great appetizer for parties, but I actually make these more often for dinner than for parties because they’re such a good way to use leftover Sunday roast. It’s a complete meal when served with potato wedges and/or a cucumber salad. On cold days, I like to serve these sliders along with a bowl of hot tomato basil soup.
❤️ Echo
Ingredients Needed
- Prepared Shredded Roast Beef – For this you’ll need a 2-pound roast, olive oil, beef broth, and seasonings (see recipe notes). You can also use leftover roast beef or deli roast beef in these sliders.
- Sliced Swiss Cheese – Feel free to substitute pepper jack, provolone, or cheddar cheese.
- Hawaiian Sweet Rolls – These mini rolls can be found in most grocery stores in the bakery department.
- Blue Cheese Dipping Sauce – Crumbled blue cheese, sour cream, mayonnaise, green onion, horseradish, fresh ground pepper.
Optional Additions
Give your sliders even more flavor by layering one of these cooked vegetables over the roast beef before adding the cheese.
- Caramelized Onions
- Sautéed Mushrooms
- Sautéed Green Peppers and Onions
How to Make Roast Beef Sliders
- Warm leftover roast beef in beef broth or prepare the Easy Roast Beef Recipe in the recipe notes or one of the following recipes: Instant Pot Pot Roast, Slow Cooker Pot Roast, or Oven Roast Beef.
- From the package of Hawaiian rolls (comes in 24), cut away 8 rolls (2 rows of 4) and save them for another use. Keep the remaining 16 rolls connected in one slab. If you have extra roast beef, you can also use all 24.
- Using a serrated knife, slice the slab of rolls in half horizontally so you have a top and bottom layer. Set the tops aside and place the bottom half into the prepared baking dish.
- Spread the beef evenly over the bottom layer of rolls, then add the Swiss cheese on top. Place the top half of the rolls back over the cheese layer.
- Mix together the melted butter, garlic, Worcestershire sauce, and onion powder in a small bowl. Brush the butter mixture generously over the tops of the rolls.
- Loosely tent the dish with foil and bake for 20 to 25 minutes, or until the cheese is melted and the sliders are hot. For a lightly toasted top, remove the foil during the last 5 minutes of baking.
- While the sliders bake, combine the blue cheese, sour cream, mayonnaise, green onions, horseradish, and pepper in a small bowl. Stir until smooth and refrigerate until serving time.
- Serve the sliders warm with the creamy sauce on the side.
Tips for the Best Sliders
- Don’t let the beef dry out. If using leftover roast beef, heat it with a little beef broth in a pan to keep it juicy and flavorful.
- Keep the rolls connected. This is the key to making the sliders easy to assemble and helps them bake evenly.
- Cover with foil before baking. Covering the sliders keeps the tops from browning too quickly before the cheese melts. I recommend taking the foil off the last 5 minutes so the tops will “toast” and turn a golden brown.
- Don’t skip the dipping sauce. Our creamy blue cheese horseradish sauce is incredible with these sliders!
Make Ahead Instructions
A little preparation ahead saves time later and makes these roast beef sliders even easier to bake just before serving.
The roast beef can be prepared and refrigerated up to 3 days ahead. Prepare the roast, then shred. Store it in an airtight container with about ¼ cup of beef broth to keep it moist. You can also prepare freeze the shredded roast with a little extra broth for up to 2 months.
The dipping sauce can be made and the sliders assembled several hours ahead of time. Make sure all of the liquid is drained from the roast beef before layering it onto the rolls. Once the cheese and tops are added, cover the sliders and keep them in the fridge. Wait to brush on the butter topping until just before baking for the best texture.
How to Store and Reheat
Store leftover sliders covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 325°F until heated through (about 15 minutes). The microwave works too, but the rolls will keep their soft texture better in the oven.
Frequently Asked Questions
Yes. Prepare the homemade shredded roast beef up to 3 days ahead. You can also assemble the sliders up to a day ahead in the refrigerator.
Yes, it works great. Stack thin slices of deli roast beef on the rolls instead of shredded roast beef.
Swiss cheese is a classic, but provolone, mozzarella, cheddar, and pepper jack are also delicious.
Drain any excess liquid from the beef before layering it onto the rolls. You can also make your sliders extra cheesy and prevent sogginess by adding one slice of cheese below the beef and one slice on top to keep the beef from touching the rolls.
Yes, you can freeze them before or after baking. Wrap tightly and freeze for up to 2 months. Thaw in the fridge, then bake.
Absolutely! I recommend it! Leftover chuck or pot roast works perfectly for these sliders. Just shred the beef and warm it with little beef broth before assembling.
More Roast Beef Recipes
These sliders are one of my favorite ways to use leftover shredded beef. Double the size of your roast and use the extra to make shredded beef tacos, beef stroganoff, roast beef sandwiches or one of the recipes below.
If you try these Roast Beef Sliders, be sure to leave a rating and comment below. We love hearing how they turn out and seeing what variations you make at home!
Roast Beef Sliders
Ingredients
- 2 cups prepared shredded roast beef, (see recipe in notes below)
- 16 Hawaiian Sweet Rolls
- 8 ounces Swiss cheese, sliced
- 6 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon onion powder
Blue Cheese Dipping Sauce (optional)
- 1/2 cup blue cheese crumbles
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 3 tablespoons green onions, chopped
- 3 tablespoons horseradish sauce
- 1/2 teaspoon ground pepper
Instructions
- Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
- Carefully cut off 2 rows of 4 (8 rolls) from the 24-count slab of Hawaiian rolls, creating a 4×4 square of rolls. Save for another meal.
- Without separating the rolls, slice the 4×4 slab horizontally to create a top and bottom layer. Place the bottom half in the prepared dish and set the top aside.
- In a small saucepan, warm the shredded beef with ¼ cup beef broth over medium heat until heated through. Add additional broth if needed to moisten the meat. Drain off excess liquid.
- Evenly layer the beef over the bottom half of the rolls (about 2 tablespoons per slider). Top with Swiss cheese. Place the top slab of rolls over the cheese.
- In a small bowl, combine melted butter, garlic, Worcestershire sauce, and onion powder. Brush evenly over the tops of the rolls.
- Cover loosely with foil and bake for 20–25 minutes, until the cheese is melted and sliders are heated through. Remove the foil during the last 5 minutes if you’d like the tops lightly golden.
- Serve the warm sliders with sauce on the side.
Blue Cheese Dipping Sauce (optional)
- Combine blue cheese, sour cream, mayonnaise, green onions, horseradish, and pepper in a small bowl. Stir well. Cover and refrigerate until ready to serve.
Notes
Easy Oven Roast Beef Recipe
2 pound chuck roasts1 teaspoon kosher salt
½ teaspoon ground pepper
1 tablespoon olive oil
½ onion, sliced or ½ package Lipton onion soup mix
¾ cup beef broth
- Preheat oven to 325°F. Heat oil in a skillet over medium-high heat.
- Mix salt and pepper together in a small bowl. If using onion soup mix, reduce kosher salt to ½ teaspoon.
- Rub salt and pepper over all sides of the roast.
- Place roast in the skillet and sear on all sides until browned (about 2 minutes per side).
- Move roast to a Dutch oven or oven-safe roast pan. Cover and cook for 2 ½ to 3 hours covered for a tender pot roast. Once the internal temperature reaches 195-205° F, it is ready to shred. To test that it’s ready to shred, place a fork in the center of the roast and twist it. If it twists easily the roast is read it shred. If it still feels tough, it needs more time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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