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
Tight supplies are driving stronger early-year cattle prices.
As the strike at a JBS facility in Colorado continues, the National Right to Work Foundation is encouraging some employees to consider returning to work. The group says not all workers on strike may want to participate and urges those who choose to cross the picket line to resign from their union memberships.
Higher prices are bringing relief to markets, but rising input costs are putting pressure on the producers.
Strong exports support cattle and hog market fundamentals.
Rising protein demand supports long-term trade in feed and meat.
Tight supplies continue supporting strong cull values.
