Baked Roast Beef Sliders
Baked Roast Beef Sliders are the perfect party food! With 5 minutes of prep work and 15 minutes of bake time, they’re ready in a snap and easy to eat one-handed. Don’t forget the horseradish for a little extra punch!
While those may be the main focus of Bunsen Burner Bakery, every year I take a little deviation towards the end of January for… drumroll please… Super Bowl Party recipes!
(Am I allowed to call it the Super Bowl? Or is it The Big Game if I’m not actually selling you a product? I can’t keep it straight.)
Football party type foods are my favorite, and it’s clear you guys love them too. February is always my highest traffic month over here, because you show up in droves as you prep food for your parties. And I dig it.
So this year, we have a few new recipes coming up, just in time for that big game involving two teams throwing an oval shaped ball. You know what I’m talking about!
Don’t do football parties? No worries. These baked roast beef sliders are good for any party. I made them for New Year’s Eve this year (and then again a week or two later for a football party.) A friend liked them so much she thought about making them for a baby shower.
Having many people over for casual dinner? This is your recipe. Easy. Fast. Finger food. Crowd-pleasing. Delicious.
You probably want to go ahead and make a double batch of these baked roast beef sliders – trust me on this one.
The Best Rolls for Sliders
I’d say this is the easiest recipe to ever wind up on Bunsen Burner Bakery, but I think that honor probably goes to two ingredient sugared cranberries.
To make these baked roast beef sliders, start with good slider bread (you know, the little dinner roll size). I’ve made these with both King’s Hawaiian rolls and the small sized potato rolls.
Both are good, but I have a slight preference for the Hawaiian rolls. They’re wonderfully soft and fluffy and just a little bit sweet!
These style of rolls generally come 12 or 16 to pack, all connected together. Keep the rolls together – it’s what makes these so easy!
Use a serrated knife to cut the rolls in half vertically, but you’ll take off the top and leave the individual rolls attached together.
Layers of Roast Beef and Cheese
Obviously, for roast beef sliders, the star is sliced roast beef!
You can use any sort of thinly sliced roast beef – fresh from the deli counter or pre-sliced from the refrigerated section.
For cheese, you can use any sliced cheese that melts well — provolone, mozzarella, and cheddar all work, but swiss cheese is my personal favorite!
Sauce for Roast Beef Sliders
I guess it’s more of a condiment than a sauce, but either way, we’ll spread a horseradish-garlic-mayo combo on the top part of the roll.
Hate mayo? You won’t taste it in these. I had two self-proclaimed mayo haters who dug right into these. The garlic + horseradish masks the flavor — the mayo is really just there as a creamy base to help everything spread.
Don’t worry if you’re not a fan of spicy, either. Even the pint-sized crowd liked these — it’s just enough horseradish to add a little zing, without the fear of the sinus-clearing burn.
Put the tops of the rolls back on, and pour a combination of melted butter, salt, garlic powder, dehydrated minced onion, and oregano over top. (This is the good stuff, friends.)
Then just pop in the oven and bake until everything is hot, the cheese is starting to melt, and the buns are toasty.
Pull them out of the oven, slice into individual sandwiches, and serve.
Frequent Questions about Baked Roast Beef Sliders
Bake for approximately 15 minutes, or until the cheese just starts to melt. Make sure each roll is brushed well with the butter mixture – this will prevent the rolls from drying out.
For a fast and easy dinner, I like to serve these with a big green salad. For parties, I love to pair them with dips and other easy appetizers, like cheesy bacon corn dip, sheet pan nachos, taco stuffed mini peppers, or a spinach and artichoke biscuit skillet.
Rather than slicing each individual roll, keep the biscuits attached at the side, then slice horizontally as one sheet, removing all the tops together. After baking, use a serrated knife to slice in between each biscuit.
Yes! Slice the bread, add the meat and cheese and mayo-horseradish sauce, and refrigerate tightly wrapped in plastic wrap for up to 24 hours. Add the butter sauce on top immediately before baking.
Leftover sliders? No problem! Wrap each roll tightly in plastic wrap and a layer of aluminum foil and store in a freezer safe plastic bag. Thaw in the refrigerator overnight or at room temperature for an hour or two, then reheat in the oven at 350 °F until warm and heated through.
More Easy Entertaining Recipes:
- Spicy Buffalo Quinoa Bites
- Spinach and Artichoke Biscuit Skillet
- Crockpot BBQ Pulled Pork Sliders
- Chili Bean Dip
- Homemade Pizza Rolls
- 12 King's Hawiian Sweet Dinner Rolls
- 1 pound thinly sliced deli roast beef
- 1 pound sliced swiss cheese
- 2 tablespoons mayonaise
- 1 tablespoon prepared horseradish
- 1 clove of garlic, minced
- 4 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon dehydrated minced onion
- 1/2 teaspoon dried oregano
- Preheat oven to 350 °F. Spray a 9x13-inch baking dish with cooking spray.
- Slice the rolls in half vertically, leaving each roll attached as a sheet. Peel off the top layer and set aside; place the bottoms of the rolls in the prepared dish.
- Layer the roast beef and swiss cheese across the rolls. In a small bowl, mix together the mayonnaise, horseradish, and garlic. Spread this along the underside of the tops of the rolls, then place the tops of the rolls back on the rest of the sandwich.
- Mix together the melted butter, salt, garlic powder, dehydrated minced onion, and oregano. Brush this mixture on the tops of the rolls, pouring any extra over the sides.
- Bake for 15 minutes, until cheese starts to melt. Separate each roll into a sandwich using a serrated knife. Best served fresh and hot.
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Nutrition Information:Yield: 12 Serving Size: 1 slider
Amount Per Serving: Calories: 340Total Fat: 21gCarbohydrates: 17gProtein: 20g