These Roast Beef Sliders pack big flavor into a small package — tender thinly sliced beef, melty cheese, and a tangy horseradish mayo make them addictive. I’ve made versions from leftover pot roast to seared tenderloin, and one of my favorite techniques was inspired by a roasted beef tenderloin with horseradish method I tested for rich, tender meat.
Why Make This Recipe
- Crowd-pleasing: sliders are finger-friendly and perfect for parties or game day.
- Fast and flexible: assemble quickly with leftover roast or slice a freshly roasted cut.
- Flavor-packed: a balance of savory beef, melted cheese, and bright horseradish mayo keeps every bite interesting.
- Economical: you can stretch 1–1.5 pounds of roast into a dozen sliders, making it budget-friendly.
- Personal note: I love this recipe because a simple change in slicing and warming transforms leftover roast into something restaurant-worthy.
Recipe Overview
Prep time: 15 minutes (30 minutes if caramelizing onions).
Cook time: 10–15 minutes assembly/warming (or 60–90 minutes if roasting beef from raw).
Total time: 25 minutes (quick) or up to 2 hours (from scratch).
Servings: 10–12 sliders.
Difficulty: Easy.
Method: Thinly slice cooked beef, assemble on slider buns with cheese and sauce, warm briefly in oven or skillet, and serve with optional au jus for dipping.
My Experience Making This Recipe
On the first test I used leftover roast and found thin, even slicing was the key to tender sliders. When I roasted beef specifically for sliders, resting it 15–20 minutes before slicing gave much better juice retention. I often serve these with air-fryer roasted broccoli for a quick vegetable side.
How to Make Roast Beef Sliders
Start with 1 to 1.5 lb thinly sliced roast beef (leftover or freshly roasted to 125–130°F for medium-rare). Warm 12 slider buns in a 375°F oven for 5–7 minutes, buttering cut sides lightly. Mix 1/2 cup mayonnaise, 2 tbsp prepared horseradish, and 1 tsp Dijon for the sauce, then build sliders with a thin layer of sauce, beef, halved provolone or Swiss (6 slices), and optional caramelized onion (2 medium onions cooked in 2 tbsp butter + 1 tsp sugar for 18–20 minutes). Cover with foil and warm at 325°F for 8–10 minutes to melt cheese and marry flavors.
Expert Tips for Success
- Slice against the grain: use a sharp knife or deli slicer to cut the beef as thin as possible for maximum tenderness.
- Warm meat gently: avoid high heat that overcooks; 325°F covered in the oven melts cheese without drying meat.
- Toast the buns cut-side down on a skillet or in the oven for 1–2 minutes to create a barrier against soggy bottoms.
- Make a quick au jus: simmer 1 cup beef broth with 1 tsp Worcestershire and a pinch of salt for 5 minutes; strain and serve warm for dipping.
- If you want a different protein, the same approach works great with ground or shredded beef like in Asian-style ground beef lettuce wraps as a flavor swap idea.
How to Serve Roast Beef Sliders
- Serve them at room temperature with a small bowl of au jus for dipping and toothpicks to keep sliders together.
- Pair with crunchy sides like coleslaw, kettle chips, or roasted broccoli for texture contrast.
- For parties, arrange sliders on a platter with garnishes (fresh parsley, pickle slices) and label any spicy components.
- They also work great as a make-ahead buffet item—warm gently just before guests arrive.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 3–4 days; store au jus separately in a jar. To reheat refrigerated sliders: preheat oven to 325°F, place sliders in a single layer, cover with foil, and warm 10–15 minutes until heated through. For freezing, wrap individual assembled sliders tightly in plastic, place in a freezer bag, and freeze up to 1 month; reheat from frozen at 350°F for 20–25 minutes covered, then uncover to crisp the tops.
Recipe Variations
- Gluten-free: use gluten-free slider buns or lettuce wraps and confirm horseradish and condiments are gluten-free.
- Dairy-free: swap mayo for a dairy-free mayo and omit cheese or use a dairy-free cheese slice.
- BBQ beef sliders: mix shredded beef with 1/2 cup BBQ sauce, top with cheddar and pickled red onions.
- Latin-flavored option: try a spiced shredded beef inspired by an authentic Cuban beef picadillo approach for a savory, aromatic filling.
Nutritional Highlights
These sliders are protein-rich and can be paired with vegetables for a balanced meal. Expect moderate sodium—watch processed cheeses and condiments if reducing salt. Allergens: contains gluten (buns) and dairy (cheese, butter, mayo variations may contain egg); check labels and substitute as needed. Portion guidance: one slider as a snack, two to three as a meal plus sides.
Troubleshooting Common Issues
- Soggy buns: avoid soaking buns in au jus; instead, brush lightly or serve au jus on the side for dipping.
- Dry beef after warming: thin-slice the beef and warm covered at a lower temperature; add a splash of warm au jus before covering.
- Uneven heating: arrange sliders in a single layer and tent with foil so heat distributes evenly and cheese melts uniformly.
Frequently Asked Questions
Q: Can I make these sliders ahead of time for a party?
A: Yes—assemble without melting the cheese, wrap tightly, and refrigerate up to 24 hours. Warm at 325°F covered for 10–15 minutes right before serving so buns stay intact and cheese melts perfectly.
Q: What cut of beef makes the best sliders if I roast my own?
A: A beef tenderloin or top sirloin gives great tenderness; roast to 125–130°F for medium-rare, rest 15–20 minutes, then thin-slice against the grain. Chuck roast works if shredded and sauced for a different texture.
Q: How thin should I slice the beef and how do I do it easily?
A: Aim for 1/8-inch slices. Chill the roast so it firms up, then use a sharp chef’s knife or a slicer; keep the knife angled and slice against the grain for tender bites.
Q: Can I make a vegetarian version of these sliders?
A: Yes—sub thinly sliced roasted portobello mushrooms, marinated seitan, or a grilled eggplant slice for the beef, and use dairy-free cheese and mayo to keep it plant-based.
Roast Beef Sliders
- Total Time: 30 minutes
- Yield: 10–12 sliders 1x
- Diet: None
Description
These Roast Beef Sliders are packed with tender thinly sliced beef, melty cheese, and tangy horseradish mayo, making them irresistible and perfect for any gathering.
Ingredients
- 1 to 1.5 lb thinly sliced roast beef (leftover or freshly roasted)
- 12 slider buns
- 1/2 cup mayonnaise
- 2 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 6 slices provolone or Swiss cheese
- Optional: 2 medium onions (caramelized)
- 2 tbsp butter (for onions)
- 1 tsp sugar (for onions)
- 1 cup beef broth (for au jus)
- 1 tsp Worcestershire sauce (for au jus)
- Pinch of salt (for au jus)
Instructions
- Preheat the oven to 375°F (190°C) and warm the slider buns for 5–7 minutes, buttering cut sides lightly.
- In a bowl, mix mayonnaise, horseradish, and Dijon mustard to create the sauce.
- Build each slider with a thin layer of sauce, sliced beef, and a half slice of cheese.
- Optional: Add caramelized onions to each slider.
- Cover the assembled sliders with foil and warm in the oven at 325°F (163°C) for 8–10 minutes to melt the cheese.
- For the au jus, simmer beef broth with Worcestershire sauce and a pinch of salt for 5 minutes, then strain and serve warm.
Notes
For best results, slice the beef against the grain for maximum tenderness. Serve sliders with au jus for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg