Easy Potluck Sliders with Roast Beef + Provolone Cheese
Thinly sliced Deli Roast Beef is sandwiched between rolls and baked with cheese until golden and delicious.
Servings: 12 small sandwiches
Prep Time: 10 minutes (Plus 1 hour resting time)
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 1/3 cup butter, melted (about 5 1/2 tablespoons)
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. dried parsley leaves
- 2 tsp. packed light brown sugar
- 1/4 tsp. onion powder
- FOR THE SANDWICHES:
- 1 lb. of Roast Beef deli meat, thinly sliced
- 1 - 12 count package of Hawaiian rolls
- 1/4 cup prepared Horseradish, creamy style (or substitute with a mixture of 3 Tbsp. of Mayonnaise and 1 Tbsp. of Dijon mustard)
- 6 slices of Provolone Cheese
Cooking Instructions
- Melt butter in a saucepan on medium-low heat. Once the butter is melted, turn the heat low and whisk in the Worcestershire sauce, dried parsley, sugar, and onion powder. Leave the butter mixture on low heat while you prepare the sandwiches, stirring occasionally to prevent scorching.
- Using a serrated bread knife, slice the Hawaiian rolls in half. Place the bottom half of the rolls in a prepared baking dish. Spread the creamy horseradish on the cut side of the rolls. Top with Deli Roast Beef and cheese. Close the sandwiches.
- Use a pairing knife or serrated steak knife to cut between each slider before baking (this will make the sandwiches easier to separate after baking).
- Pour the butter mixture evenly over the prepared sandwiches. Cover and refrigerate 1 hour to overnight.
- Bake the sandwiches, uncovered, in a 350°F oven 15 to 20 minutes or until the cheese is melted and the rolls are golden brown.
———
To access nutrition information for this recipe and even more mouthwatering beef recipes, please visit beefitswhatsfordinner.com.
Related Stories
The National Cattlemen’s Beef Association and Public Lands Council published a joint press release regarding the advancement of legislation to delist the Mexican Gray Wolf from the Endangered Species Act.
Placements and marketings beat expectations, but declining on-feed totals and feeder constraints keep the supply story supportive for cattle prices into 2026.
USDA Rural Development Director for Kentucky, Travis Burton, joined us to discuss the Princeton facility (formerly Porter Road Meats), now backed by the USDA, and its role in expanding domestic meat processing capacity.
Pennsylvania Farm Show scholarship recipient Elizabeth Dice discusses her award, her background in farming, and her path forward in the agriculture industry.
Analysts say a Supreme Court decision on tariffs could reshape protein markets, strain U.S.-China trade, and force farmers to rethink global demand strategies.
Despite rising costs and growing food insecurity, meat demand remained strong in 2025 as higher-income consumers offset cutbacks elsewhere. Economists break down the K-shaped economy, upcoming USDA cattle reports, livestock production outlooks, and renewed debate over beef imports and country-of-origin labeling heading into 2026.
Protein-driven dairy growth is boosting beef supply potential, creating an opening to support rural jobs and ground beef availability.
A high-stakes legal case in a South Dakota federal court concerning misleading country-of-origin labeling (MCOOL), such as “Product of the USA,” on food products, will significantly impact U.S. agricultural policy for years to come.
China’s beef policy risk stems from domestic volatility, making export demand inherently unstable. Jake Charleston with Specialty Risk Insurance offers his perspective on cattle markets, risk management, and producer sentiment.
