20-Minute Cheesy Roast Beef Sliders on Hawaiian Rolls

These roast beef sliders on sweet Hawaiian rolls solve the “what’s for dinner” scramble with almost zero effort. You layer deli meat and cheese into soft rolls, drench them in a buttery, tangy glaze, and bake until bubbly.

They come together in about 20 minutes and feel like a fast food indulgence, only better because your kitchen smells incredible and you know exactly what went into them.

Why These Sliders Always Hit the Spot

The magic is in the contrast. The rolls stay pillowy inside but get a shiny, slightly crisp top from the butter sauce, while the thin roast beef steams into a savory, salty pile. Provolone melts over everything like a blanket, and the Dijon in the glaze cuts the richness without tasting sharp.

These aren’t fussy. They’re the kind of food you can set on the counter and watch disappear at a game day party or a busy weeknight. Every bite is salty, buttery, and just sweet enough from the rolls.

Ingredients

• 1 (12-count) package Hawaiian sweet rolls: the soft, sweet ones from the bakery or bread aisle; do not separate them
• ¾ lb thinly sliced deli roast beef: rare or medium; ask the deli to slice it thin so it heats through quickly
• 6 slices provolone cheese: mild and melty, but Swiss or mozzarella work too
• ½ cup unsalted butter: one stick
• 2 tablespoons Dijon mustard: smooth, not whole grain, for a silky glaze
• 1 tablespoon Worcestershire sauce: adds deep savory flavor
• 1 teaspoon poppy seeds: for that classic slider crunch
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• A pinch of kosher salt: only if your roast beef is unsalted

Variations / Substitutions

• Swap the meat: Try rare deli turkey or smoked ham. Shredded warm pot roast also works beautifully—just skip the added salt.
• Change the cheese: Swiss gives a nuttier note; white cheddar brings more bite.
• Add some heat: Stir a teaspoon of prepared horseradish or a few dashes of hot sauce into the butter glaze.
• No poppy seeds: Sprinkle everything bagel seasoning over the top instead for a salty, seedy crunch.

If you’re in the mood for chicken, my Buffalo Chicken Sliders are another reader favorite.

How to Make Roast Beef Sliders

Step 1: Assemble the Sliders

Preheat your oven to 350°F (175°C). Using a long serrated knife, slice the entire pack of 12 Hawaiian rolls in half horizontally without pulling them apart. Place the bottom slab in a 9×13-inch baking dish. Layer the ¾ lb roast beef evenly over the bread, then arrange the 6 slices of provolone in a single layer on top.

Set the top slab of rolls back on. Press down lightly with your palm just to settle everything, but don’t squish the rolls. The sliders will look tall now, but they’ll soften and meld together in the oven.

Step 2: Whisk the Butter Glaze

In a small saucepan over medium heat, melt the ½ cup butter. Once melted, stir in the 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon poppy seeds, ½ teaspoon garlic powder, and ¼ teaspoon onion powder. Whisk until everything is smooth and the mixture looks glossy, about 1 minute.

Don’t skip whisking the sauce into an emulsion; otherwise, the mustard can separate and leave pockets of sharpness. The glaze should smell fragrant and slightly tangy.

Step 3: Bake the Sliders

Pour the warm butter mixture slowly and evenly over the tops of the rolls, using a pastry brush to nudge any puddles from the edges back onto the bread. Cover the baking dish tightly with foil and bake for 10 minutes.

Remove the foil and continue baking for another 5 to 7 minutes, until the tops are golden brown and the cheese is visibly melted and bubbling at the edges. Keep a close eye in the last minute, because the sugar in Hawaiian rolls can darken fast.

Step 4: Slice and Serve

Pull the dish from the oven and let it sit for just 2 minutes, which makes the sliders easier to cut without the cheese sliding off. Run a sharp knife along the original bun divisions to separate them, then lift each slider out with a spatula.

Pile them onto a platter still connected in a little row if you want that dramatic cheese pull, and serve them warm. Expect sticky fingers and way more requests than you planned for.

A Few Tips for the Best Sliders

• Let the melted butter cool for 2 minutes: before whisking in the mustard and seasonings. This prevents the emulsion from breaking and keeps every bite evenly seasoned.
• For a crispier top, pop the dish under the broiler for 1 minute after baking. Watch it closely so the sugar in the rolls doesn’t burn.
• Feeding a crowd?: Double the recipe in a 13×18-inch pan and increase the bake time by just 2 to 3 minutes.
• If your rolls feel extra soft, they can go soggy underneath. Pour the butter glaze directly over the tops and let it run down rather than pouring into the bottom of the pan.

Storing Leftover Sliders

Refrigerate any leftover sliders in an airtight container for up to 3 days. Reheat in a 350°F oven or air fryer for about 5 minutes until warm and the cheese re-melts. I don’t recommend the microwave; the bread turns tough.

What to Serve with Roast Beef Sliders

A pile of salty kettle chips is hard to beat, the crunch balances the soft roll. A quick coleslaw with a vinegar-based dressing cuts through the richness. If you want something fresh, set out a plate of pickle spears and cherry tomatoes.

Frequently Asked Questions

Can I use regular dinner rolls instead of Hawaiian rolls?

Yes, but the flavor will be less sweet. Choose soft rolls like brioche or potato rolls for a similar texture.

Can I make these sliders ahead of time?

You can assemble the sliders without the butter glaze up to 4 hours ahead, cover, and refrigerate. Pour on the butter sauce just before baking and add 2 to 3 minutes to the bake time.

What’s the best cheese for roast beef sliders?

Provolone melts smoothly and is classic, but Swiss adds a nutty note and white cheddar brings a sharper bite. Avoid pre-shredded cheese; it doesn’t melt as evenly.

My sliders turned out soggy on the bottom. What went wrong?

The butter sauce likely pooled beneath the rolls. Make sure to pour it directly over the tops and let it run down the sides rather than dumping it into the pan.

Roast Beef Sliders Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Calories: 440

Ingredients Method Notes

Ingredients

  

• 1 (12-count) package Hawaiian sweet rolls
• ¾ lb thinly sliced deli roast beef
• 6 slices provolone cheese
• ½ cup unsalted butter
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp poppy seeds
• ½ tsp garlic powder
• ¼ tsp onion powder
• Pinch of kosher salt (optional)

Method

 

1. Preheat oven to 350°F (175°C). Slice the rolls in half horizontally. Place the bottom slab in a 9×13-inch dish and layer with roast beef and provolone. Replace the top slab of rolls.
2. In a saucepan, melt butter. Whisk in Dijon, Worcestershire, poppy seeds, garlic powder, and onion powder until smooth.
3. Pour the butter mixture over the rolls. Cover with foil and bake 10 minutes. Uncover and bake 5 to 7 minutes more until golden and cheese is bubbly.
4. Let rest 2 minutes, then slice into individual sliders and serve warm.

Notes

These sliders are best fresh, but leftovers reheat well in the oven or air fryer. If doubling the recipe, use a 13×18-inch pan and add 2 to 3 minutes of bake time.