Roast Beef Sliders

5 from 29 votes

Mini hot roast beef sandwiches with provolone cheese.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings sliders

Calories 242kcal

Prepare horseradish mayo by combining mayonnaise, horseradish, and mustard together in a bowl.
¼ cup mayonnaise, 1 tablespoon horseradish, 1 teaspoons Dijon mustard

Melt butter, mustard, Worcestershire sauce, and onion powder together. Turn off the heat as soon as the butter is melted. Mix to combine.
¼ cup butter, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, ¼ teaspoon onion powder

Slice buns in half. If the buns are attached, leave them as one large slab and slice the entire slab in half.
12 Slider Rolls
Place the bottom half of the buns in an ungreased baking dish.
Spread the mayo over both sides of the buns.
Layer roast beef and then cheese on the buns. I like to lay the roast beef in little bunches, rather than flat layers.
8 ounces roast beef, 6 slices provolone cheese
Place the top half of the buns and then brush on butter over the top and side of the buns. Use all the butter mixture.
Sprinkle with poppyseeds and cover the pan with foil
½ teaspoon poppy seeds
Bake in a preheated 350°F oven for 25 minutes. Remove foil and continue baking for 5-7 minutes until cheese is melted.
Remove the sliders from the baking dish and separate each slider by slicing between each bun.
Serve hot or warm.

The amount of horseradish is flexible. Add more for a spicier sauce or add less for a milder sauce.

Keeping the entire slab of rolls intact makes assembly easier. If you prefer, you can detach the rolls and assemble each roll individually.

These sliders can be made into full-sized sandwiches. Use regular-size hamburger buns and assemble each bun individually. Sandwiches can be wrapped individually or placed on a baking sheet and then covered with foil.