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
Margins shift across the chain based on timing.
Strong beef demand is offsetting weaker cash cattle.
Justin Tupper with the U.S. Cattlemen’s Association joins us to discuss the USDA’s voluntary labeling updates, industry priorities, and the outlook for U.S. cattle producers.
Tight red meat supplies continue supporting livestock markets.
Recent USDA reports show a steady feedlot supply despite growing consumer demand for beef, ahead of typical seasonal summer trends.
