Whether you need food for a crowd or an easy dinner, these sliders are always a big hit! Everyone comes back asking for seconds!
These sliders are made with sweet Hawaiian rolls that are filled with deli sliced roast beef, provolone cheese, and a cream cheese mixture. They’re topped with a slightly sweet, buttery, poppy seed sauce and then baked to make the most scrumptious, warm mini sandwiches that are great for lunch, dinner, or a snack!
Roast Beef Sliders
- 24 count package King’s Hawaiian Rolls
- 6 slices provolone cheese
- 1-1.25 lb thinly sliced deli roast beef (get 1.25 lb if you like thicker sandwiches)
- Cream Cheese Mixture
- 8 oz cream cheese
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 1 teaspoon parsley
- Poppy Seed Topping
- ½ cup butter
- 1 ½ Tablespoons brown sugar
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon horseradish sauce
- 1 Tablespoon poppy seeds
Preheat the oven to 350 degrees.
Spray a large baking pan with non-stick cooking spray. A 15x10 inch pan works great for 24 sliders. If you don’t have that size, you can use a baking sheet OR divide the rolls between a 9x13 inch pan and a 9x9 inch pan. Set the pan aside.
Cut rolls in half, leaving the backside uncut so the top and bottom are still attached. Lay them back down on the cardboard insert from the roll bag.
In a medium bowl, beat cream cheese, garlic powder, pepper, and parsley together with an electric hand mixer until smooth.
Spread the mixture over the insides of the top and bottom of each roll. Don’t spread it too thick or too thin, just spread on a nice even layer.
Cut the cheese slices into quarters. Put a quarter slice in each roll.
Cut the roast beef into pieces about the size of the rolls. Layer 3-4 slices of meat in each roll.
Place the rolls in the prepared baking dish(es).
Add butter to a medium bowl and melt it in the microwave. Add the brown sugar, worcestershire, horseradish, and poppy seeds to the melted butter. Whisk together until completely combined. Brush all of the sauce over the sliders.
Bake for 20-30 min or until the tops are golden and the cheese is melty. Don’t bake too long or the bottoms will get crunchy.