Roast Beef Sliders
Warm roast beef and melted provolone sliders baked on soft rolls with a savory garlic-herb butter glaze. Crisp tops and a bottom cheese barrier keep every bite neat and satisfying in under 30 minutes.
Equipment
- Baking Sheet
- Aluminum Foil
- Serrated bread knife
- Pastry brush
- Cutting board
Ingredients
- 12 dinner rolls connected - regular or Hawaiian rolls
- ¾ pound deli roast beef more or less as desired
- 8 ounces sliced provolone cheese 12 thin slices (more or less as desired)
- 3 tablespoons butter melted
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 1 teaspoon Worcestershire sauce
Instructions
- Heat the oven to 375 degrees F and cover a baking sheet with foil. The foil catches melted cheese and butter, making cleanup much easier.
- Split the connected dinner rolls horizontally with a serrated knife, then set the bottom slab on the prepared baking sheet. Keep the rolls attached so the slab stays stable while you layer the filling.
- Arrange half of the provolone over the bottom slab, add all of the roast beef, then cover the beef with the remaining provolone before replacing the top slab. The bottom cheese layer creates a buffer between the bread and the warm beef juices.
- Stir the melted butter, garlic powder, dried parsley, and Worcestershire sauce in a small bowl, then brush the mixture across the roll tops. A light, even coating gives the rolls a glossy finish without leaving excess butter to scorch around the edges.
- Bake for 10 to 12 minutes. The sliders are ready when the tops are golden, the cheese has melted, and a light sizzle appears around the roll crevices.
- Let the baked slab rest for 5 minutes, then move it to a cutting board and separate the sliders with a serrated knife. The melted provolone should offer slight resistance as it sets, helping the beef and cheese stay inside each sandwich.
Notes
Moisture barrier tip: Layer the first half of the provolone directly on the bottom buns before adding the meat. This creates a melted barrier that prevents warm beef juices from making the bread soggy.
Resting: Let the sliders rest for five full minutes after taking them out of the oven. This brief pause allows the melted provolone to set slightly so the filling does not slide out when sliced.
Make-ahead: Assemble the rolls, beef, and cheese on the lined baking sheet up to several hours ahead, cover tightly, and refrigerate. Brush on the garlic butter glaze right before baking to keep the bread tops crisp.
Reheating: Warm leftover sliders loosely wrapped in foil in a 350-degree oven until heated through to 165 degrees F. Open the foil for the final few minutes if the roll tops need re-crisping.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.