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
A rich, old-fashioned bread pudding made with brandy, raisins, and vanilla—baked until golden and full of warm Southern flavor, just like Justin liked it!
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.
Justin Wilson’s Peanut Butter Baked Beef Brisket is a rich, tender roast slow-baked with a savory peanut butter sauce. You’ll love this bold twist on classic braised brisket, garontee!
Justin Wilson’s Apple Cobbler is pure Southern comfort—sweet, spiced, pecan-crusted, and baked until bubbly and golden. It’ll knock your socks off, I garontee!
“We’re now at again another record high, $221.51 per hundredweight for steers for 2025.”
This quirky twist on Southern potato salad (without potatoes) skips the spuds but keeps all the flavor! You’ll love this classic Justin Wilson recipe.
Cooked low and slow with wine, garlic, and just enough cayenne to make ya sweat a little—I gar-on-tee Justin Wilson’s Crawfish Maque Choux recipe will have you comin’ back for seconds (and thirds)!
Stuffed with garlic, peppers, and good ol’ Cajun flavor, this pork roast is so tender it’ll fall off the bone before you can say, “I gar-on-tee!”
Justin Wilson’s Shrimp and Macaroni Casserole features bold, Cajun spice and big flavors—you’ll love this easy, crowd-pleasing dish.
