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This post is sponsored by Cache Valley Creamery. All thoughts and opinions are my own.
These Oven-Baked Roast Beef Sliders are layered with caramelized onions, melted provolone, and a savory mayo spread-then baked on Hawaiian rolls for the ultimate melty, cheesy sandwich.
I first made them for my son's birthday, and they've been a crowd favorite ever since. Whether you're planning an easy weeknight dinner or hosting game day, these sliders come together fast and always disappear!
These mini sandwiches are served with a savory mayo sauce that is simply irresistible. They pair perfectly with spinach ricotta stuffed mushrooms, baked tortellini alfredo, and boston cream pie.
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Notes about the Ingredients for this Recipe
- Bread - Sweet Hawaiian rolls add great flavor to these roast beef sliders. You can also use regular dinner rolls or slider buns if you don't want the added sweet flavor.
- Roast Beef - Get thinly shaved deli roast beef to make these oven baked sliders easily. You can also use leftover roast beef that you cut thinly on your own.
- Cheese - Cache Valley® provolone cheese adds a mild flavor that pairs well with the onions, roast beef, and Hawaiian rolls. Cache Valley® swiss cheese, gouda, white cheddar cheese, or pepper jack would be other great options.
- Toppings - In addition to the caramelized onions and provolone cheese, the rolls are then topped with melted Cache Valley® salted butter that is seasoned with garlic powder and dried onion. For a more plain sandwich, this topping can be omitted.
Variations to Try
- Extra Toppings - Feel free to add extra toppings to the sandwiches if you like. Hot or sweet peppers, pickles, or spicy mustard would be great additions.
- Gluten Free - Use your favorite gluten free rolls.
- Dairy Free - Replace the cheese and butter with dairy free alternatives.
How to Make Baked Roast Beef Sliders
Make the Sauce - First, make the mayo sauce by whisking the mayo, parmesan cheese, garlic powder, pepper, and salt together in a small bowl.
Caramelize the Onions - In a skillet, heat the Cache Valley® salted butter over medium heat until it melts. Add the sliced onions with the red wine vinegar, salt, and pepper. Saute the onions for 10-12 minutes until they are softened and slightly caramelized.
Prep the Bread - While the onions are cooking, slice the Hawaiian rolls in half evenly through the middle so you have an even top and bottom layer.
Add the Sauce - Place the bottom buns in a greased 9x13 baking dish or on a baking sheet. Spread the mayo sauce evenly over the cut side of the bottom buns.
Layer - Pile the roast beef slices evenly over the mayo mixture and then spread the caramelized onions on top.
Finish Layering - Layer the Cache Valley® provolone cheese slices over the top of the onions and add the top buns as the final layer.
Make the Topping - In a small saucepan, melt the Cache Valley® salted butter over low heat with the garlic powder and onions. Let the mixture simmer until it's fragrant and lightly browned.
Add Top and Bake - Pour the butter topping over the buns and use a pastry brush to evenly distribute the mixture all over the buns.
Cover the baking dish with aluminum foil and bake at 350˚ for 20 minutes. Remove the foil and bake another 10 minutes until the sandwiches are lightly browned and the cheese is melted.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Amanda's Expert Tips
- Slice the onions thinly so they caramelize evenly and quickly. Make sure to stir them occasionally so they do not stick to the bottom of the pan and burn.
- Use a serrated knife to easily slice through the rolls. Place a hand on top of the rolls to make sure the rolls stay in place while you are slicing them.
- Instead of placing the roast beef in slices on the bread, separate the slices and place in them in little piles.
- Use a pastry brush to help spread the butter mixture over the entire tops of the rolls.
- If you like the buns to be a little bit more crunchy turn on the broiler for a couple of minutes at the end of baking.
- Before serving, use a knife to cut around the individual rolls for easy serving.
As Seen on TV
I featured these Roast Beef Sliders on Good Things Utah on ABC4-they're the ultimate cheesy, melty game day or weeknight dinner. Made with savory roast beef and gooey cheese, they're always a hit!
Watch the full segment on ABC4 →
Make the Sliders Ahead
The roast beef Hawaiian roll sliders may be assembled up to 24 hours ahead of time and stored in the refrigerator, covered tightly in plastic wrap.
When you are ready to bake them, remove the plastic wrap and replace it with foil. Baking times will be a bit longer since the sandwiches will be colder from storing them in the refrigerator.
Storage Suggestions
These delicious roast beef sliders will keep in an airtight container in the refrigerator for 3-5 days and can easily be reheated in the microwave or in the oven.
Sandwich Recipes
If you loved this roast beef slider recipe, check out these other sandwich recipes I know you will love too!
Recipe
Roast Beef Sliders
Ingredients
Parmesan Black Pepper Mayo
- ⅔ cup mayonnaise
- 1 Tablespoon grated parmesan cheese
- ¼ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
Caramelized Onions
- 1 large yellow onion, sliced thinly
- 2 Tablespoons Cache Valley® salted butter
- 1 Tablespoon red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Roast Beef Sliders
- 24 piece hawaiian rolls
- 1 pound deli roast beef, thinly sliced
- 10 slices Cache Valley® provolone cheese slices
Butter Topping
- 1 stick Cache Valley® salted butter
- 1 Tablespoon dehydrated minced onion
- 1 teaspoon garlic powder
Instructions
Mayo Spread
- In a small bowl, combine the mayonnaise with the parmesan cheese, garlic powder, black pepper, and kosher salt. Whisk to combine and set aside.
Caramelized Onions
- Heat a skillet over medium heat on the stovetop with the butter until it completely melts and stops foaming.
- Add the onions to the pan, along with the red wine vinegar, salt and pepper.
- Saute for 10-12 minutes until they are softened and lightly caramelized.
Roast Beef Sliders
- While the onions are cooking, preheat the oven to 350˚.
- Slice the Hawaiian rolls through the middle with a serrated knife so there is a top and bottom sheet of buns.
- Place the bottom sheet, cut side up, in a lightly greased 9x13 baking dish.
- Spread the mayo in an even layer over the rolls in the pan.
- Loosely pile the thinly sliced roast beef over the mayo sauce and then top evenly with the caramelized onions.
- Layer the provolone on top of the onions and finish with the top sheet of rolls.
- Pour the butter mixture over the top of the rolls, using a pastry brush to help distribute it evenly.
- Cover the dish lightly with foil and bake in the preheated oven for 20 minutes. Remove the foil and let the sliders bake for an additional 10 minutes until light brown.
Notes
- Rolls - Dinner rolls can be used instead of Hawaiian rolls.
- Cheese - Sharp White Cheddar, Gouda, Havarti, or Swiss.
- Toppings - Add pickles, hot or sweet peppers, or spicy mustard.
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