Roast Beef Sliders

Roast beef slider being pulled apart with melted cheese stretching between the connected sliders.

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These Roast Beef Sliders are loaded with tender shredded beef, Swiss cheese, and buttery Hawaiian rolls, then baked until hot and melty. Perfect for parties, game day, or easy dinners.

Prep Time10

Cook Time20

Servings: sliders

Calories: 258kcal

Author: Echo Blickenstaff

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 9x13-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 4x4 square of rolls. Save for another meal.
Without separating the rolls, slice the 4x4 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 roasts
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1 tablespoon olive oil
1/2 onion, sliced or 1/2 package Lipton onion soup mix
3/4 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 1/2 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 1/2 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.

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