This recipe for roast beef sliders has been my go-to for casual gatherings and quick family dinners for years. I first put it together when I needed an easy crowd-pleaser for a last-minute potluck; the combination of buttery Hawaiian rolls, warm deli roast beef, and gooey provolone was an instant hit. The flavors are simple but layered: the sweet, slightly tangy rolls, the savory beef warmed in a light beef broth, and the bright Dijon-onion butter brushed over the top. Every time I serve these, someone asks for the recipe.

I love how forgiving and fast these are. The technique is straightforward — warm the beef in broth so it stays juicy, layer with cheese, and bake under foil so the cheese melts evenly. The final uncovered bake briefly crisps the tops to a golden finish. They’re great for busy weeknights when you want something comforting without a lot of fuss, and they travel well for picnics and potlucks. The sliders hold up to small tweaks — swap the cheese, add caramelized onions, or use different rolls — and still taste great.

Ingredients

• Beef Broth (2 cups): Use low-sodium beef broth to control the salt level; I prefer a good quality boxed broth like Swanson or Pacific Foods. The broth warms the deli beef and adds savory depth without making the sandwiches soggy.
• Deli-Sliced Roast Beef (1 pound): Choose thinly sliced, high-quality roast beef from the deli counter. Eye of round or top round works well when thinly sliced; avoid very thick slices so the beef warms quickly and layers neatly.
• Hawaiian Rolls (12 rolls): Sweet, soft rolls are traditional here — King’s Hawaiian style rolls are ideal because their sweetness balances the savory beef. Cut rolls in half lengthwise to create top and bottom pieces.
• Provolone Cheese (12 slices): Mild provolone melts beautifully and won’t overpower the beef. You can use Swiss or Monterey Jack as an alternative; for sharper flavor, try sharp provolone or cheddar.
• Salted Butter (½ cup, melted): Melted butter forms the glaze. Use real butter for best flavor; if you prefer, swap for salted plant-based spread for a dairy-free version.
• Dijon Mustard (½ tablespoon): Adds tang and brightness to the butter glaze. A quality Dijon like Maille or Grey Poupon will give a clean vinegar bite.
• Dried Onion Flakes (1 teaspoon): These rehydrate slightly during baking and bring a gentle onion aroma. Finely minced fresh onion may be substituted but will alter moisture and texture.
• Garlic Powder (½ teaspoon): Provides a background garlic note without the risk of raw garlic bitterness.

Instructions

Preheat and Prepare Dish: Preheat your oven to 375°F. Lightly spray or grease a 9×13-inch baking dish so the rolls won’t stick; set the dish within reach for quick assembly. Line a piece of foil on the counter to cover the pan later and lightly mist with cooking spray to prevent sticking. Warm the Broth: Pour 2 cups low-sodium beef broth into a large skillet and bring to a gentle simmer over medium heat (about 5 minutes). You want steam and small bubbles along the edge — not a rolling boil — to concentrate flavor without reducing too quickly. Warm the Roast Beef: Add the 1 pound of deli-sliced roast beef to the simmering broth and stir gently until the slices are warmed through, about 1–2 minutes. The goal is to take the chill off and coat the beef so it stays moist when layered; avoid long cooking that would toughen the slices. Drain off any excess broth by lifting the beef with tongs and letting it rest on a plate briefly. Assemble the Bottom Layer: Place the bottom halves of the 12 Hawaiian rolls in the prepared baking dish, cut-side up and touching each other to form a full sheet. This base supports the beef and cheese and prevents sliding during baking. Layer Cheese and Beef: Lay 6 slices of provolone across the bottom layer; slight overlap is fine. Add the warmed roast beef evenly over the cheese, letting any excess broth drip off before placing the meat. Top the beef with the remaining 6 slices of provolone for a double layer of melty cheese. Top and Glaze: Place the top half of the rolls over the cheese. In a small bowl, whisk together ½ cup melted salted butter, ½ tablespoon Dijon mustard, 1 teaspoon dried onion flakes, and ½ teaspoon garlic powder until smooth. Brush the mixture generously over the tops of the rolls, coating every surface; use it all to ensure even browning. Bake Covered, Then Uncover: Cover the pan tightly with nonstick foil (or spray standard foil with cooking spray) and bake at 375°F for 20 minutes to melt the cheese and warm everything through. Remove the foil and bake an additional 5 minutes until the tops are golden brown. Let rest 2–3 minutes, then cut into individual sliders with a sharp knife.

Storage Tips

To keep the sliders at their best, cool them slightly and store in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap the entire pan tightly in foil and then plastic wrap, and freeze for up to 3 months. Reheat frozen sliders in a 350°F oven for 15–20 minutes still wrapped to maintain moisture, then unwrap and broil briefly if you want to refresh the crisped top.

Ingredient Substitutions

If you’re avoiding dairy, use a plant-based butter and a dairy-free melting slice. For gluten-free, swap the Hawaiian rolls for gluten-free slider buns (note the change in texture). If you’d like more bite, replace provolone with sharp cheddar or pepper jack. To deepen flavor, add caramelized onions or a smear of horseradish sauce before topping the meat.

Serving Suggestions

Serve these with a simple coleslaw, dill pickles, or a crisp green salad to cut through the richness. They’re excellent alongside baked potato wedges, kettle chips, or a bowl of soup on the side. For a party, arrange sliders on a platter garnished with fresh parsley and serve with a side of au jus or warmed beef gravy for dipping.

Cultural Background

Miniature sandwiches like these have roots in American party food traditions — small, shareable bites that are easy to scale. Hawaiian rolls were popularized in casual American baking and have become a favored base for sliders because of their soft crumb and slightly sweet flavor, which pairs well with savory fillings like roast beef and cheese.

Seasonal Adaptations

In cooler months, add a layer of caramelized onions and a spoonful of grainy mustard for warmth. In summer, lighten the sliders with arugula and a tangy gremolata on the side to brighten the overall profile. Holiday variations can include cranberry chutney and brie instead of provolone for a festive twist.

Meal Prep Tips

Assemble the pan the night before and refrigerate uncovered for up to 12 hours, then brush with the butter glaze and bake just before serving. For grab-and-go lunches, slice into individual sliders and wrap each in parchment; store in the fridge and reheat briefly in a toaster oven.

These roast beef sliders are comfort food with a bit of polish — easy to make, endlessly adaptable, and reliably popular. Whether you’re feeding a crowd or making a cozy family meal, they’re one of those dishes that almost always bring smiles and seconds. Make them your own with small tweaks and enjoy sharing them with friends and family.