This recipe for Easy Roast Beef Sliders has been a rotating favorite in my kitchen for years. I first discovered the combination of Hawaiian sweet rolls and deli roast beef one slow weekend when I needed something fast, crowd-pleasing, and utterly comforting. The first time I pulled the pan from the oven, the buttery, garlicky aroma filled the house and everyone gathered around before the sliders were even fully plated. The contrast of tender, rare-sliced beef, gooey Swiss, and a slightly sweet, crisp-topped roll is what keeps us coming back.

What makes these sliders special is the simple herb-butter topping that soaks the tops and sides, browning into a glossy, slightly crunchy crust while keeping the insides soft and melty. I usually ask the deli to slice the roast beef on the rare side so the meat remains juicy after the brief bake. These are the kind of sliders that disappear instantly at parties and bring back memories for anyone who grew up on diner-style warm sandwiches. They’re quick to assemble, forgiving to bake, and can be tweaked to suit any gathering, from casual family dinners to holiday brunch spreads.

Ingredients

• Hawaiian sweet dinner rolls (12-count): The soft, slightly sweet rolls (I buy King's Hawaiian or a similar brand) lend a pillowy texture and a hint of sweetness that balances the savory roast beef. Keep them whole as a slab for even assembly.
• Deli roast beef (3/4–1 pound): Ask the deli for thin-sliced rare roast beef—this preserves juiciness after baking. If possible, choose USDA choice or eye-of-round for good flavor without too much fattiness.
• Swiss cheese (12 slices): Classic Swiss melts beautifully and has a mild nutty flavor that complements the beef; you can substitute provolone or Gruyère for a richer taste.
• Mayo (1/3 cup) and horsey sauce (2 tablespoons, optional): The mayo keeps the interior creamy; horseradish (horsey) adds a bright, slightly spicy kick. Use prepared horsey sauce or mix in prepared horseradish to taste.
• Herb-butter topping: Melted unsalted butter (7 tablespoons) whisked with dried minced onion, Dijon-style mustard, Worcestershire sauce, poppy seeds, garlic powder, salt, and pepper forms a glossy glaze that soaks into the top and sides, browning to a crisp finish.

Instructions

Prepare the pan and rolls: Preheat the oven to 350°F. Generously coat a 9x13-inch baking pan with cooking spray and line it with parchment paper for easy removal and cleanup. Using a long serrated knife, carefully slice the slab of 12 rolls horizontally, keeping the rolls intact in one top and one bottom slab for easy assembly and even baking. Mix the spread: In a small bowl, whisk together 1/3 cup mayonnaise and 2 tablespoons horsey sauce until smooth. Taste and adjust the horseradish level—this balance will add creamy tang to the interior without overpowering the beef. Assemble the base: Place the bottom slab of rolls in the prepared pan. Spread half of the mayo mixture evenly over the cut surface of the bottom slab. Lay 6 slices of Swiss cheese across the bases so they cover evenly, then layer the thin-sliced roast beef on top in a single, slightly overlapping layer. Finish with the remaining 6 slices of Swiss cheese to create a cheese-meat-cheese stack that melts into the bread. Melt cheese in oven: Bake the pan without the top slab for 10 minutes—this allows the cheese to melt and the meat to warm through. Watch the cheese: it should be visibly gooey but not yet browned. Removing the top keeps the rolls from over-browning early on. Whisk the herb-butter topping: While the cheese melts, combine 7 tablespoons melted (not hot) unsalted butter, 1 1/2 teaspoons dried minced onion, 1 tablespoon Dijon-style mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon poppy seeds, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Whisk briskly until fully emulsified and slightly frothy. Finish assembly and bake: Remove the pan from the oven and place the top slab of rolls over the melted cheese. Pour the herb-butter topping over the roll tops and sides, brushing generously so it covers all exposed bread (except the bottoms). It’s okay if some butter pools at the base—it crisps the bottom nicely. Tent the pan with foil and return to the oven. Bake until golden and bubbly: Bake covered for 20 minutes, then remove the foil and bake an additional 5–10 minutes until the tops are deep golden brown and the cheese is fully melty. Let the pan rest for 2–3 minutes before slicing between the rolls and serving while still warm.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to refrigerate the assembled but unbaked tray, wrap it tightly with plastic wrap and bake within 24 hours for best texture. To freeze, slice into individual servings, wrap each slider in foil, then place in a freezer bag for up to 3 months. To reheat from frozen, unwrap and bake at 325°F for 20–25 minutes covered, then uncover for 5 minutes to refresh the crust. Use foil-lined pans to catch any butter runoff during reheating.

Ingredient Substitutions

If you need to swap ingredients, provolone or Gruyère can replace Swiss for a nuttier or more pronounced flavor; reduced-fat cheese will melt differently and may result in less creaminess. For a spicy twist, swap the horsey sauce for 2–3 tablespoons prepared horseradish mixed into the mayo, or add a teaspoon of hot sauce. For a gluten-free version, use a 12-count gluten-free slider roll and check the deli meat labels for gluten-containing additives. To make it dairy-free, replace butter with a neutral oil spread and use dairy-free cheese slices—note the topping won’t brown in exactly the same way.

Serving Suggestions

Serve warm from the pan with pickles, crisp coleslaw, or a simple green salad to cut through the richness. These sliders pair well with roasted fingerling potatoes, a mustard-based potato salad, or crisp vegetable sticks with ranch dip at casual gatherings. For a party, slice them into individual sliders on a large platter and garnish with fresh parsley or chives for color. They also pair nicely with beer or a light red wine like Beaujolais for adult gatherings.

Cultural Background

The slider concept—small, hand-held sandwiches—originated in American diner culture and was popularized as a casual, shareable bite. Hawaiian sweet rolls became a pantry favorite for sliders because their soft texture and mild sweetness contrast nicely with savory fillings. Combining deli roast beef with Swiss and a buttery, mustard-laced glaze echoes classic American diner sandwiches and hot beef traditions from Midwestern home cooking.

Seasonal Adaptations

In winter, add caramelized onions and a smear of horseradish for depth; in summer, top the sliders with a quick cucumber-dill slaw to add brightness. For holiday gatherings, use leftover roasted beef or turkey, swap in cranberry-Dijon mayo, and add a handful of roasted thyme to the butter topping for a festive aroma. The topping can be warmed with fresh herbs in spring or spiked with smoked paprika in autumn for a seasonal twist.

Meal Prep Tips

To make ahead for the week, assemble the sliders fully (but do not add the herb-butter topping) and store tightly covered in the fridge. When ready to serve, melt the topping and brush it on before baking. Alternatively, bake fully, cool completely, and refrigerate—reheat wrapped in foil at 325°F to maintain moisture. Use parchment-lined pans for easy sliding onto serving platters and to keep cleanup minimal when preparing multiple batches.

These sliders are simple, adaptable, and reliably delicious—perfect for feeding a group or turning a weeknight into something special. Try making a double batch to freeze for future quick meals; you'll be glad you did.

Final note: don’t rush the final uncovered bake—those extra minutes are what give the tops a caramelized, savory finish that balances the soft roll and melty cheese. Enjoy sharing them with friends and family.