Italian Beef Sliders

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These flavor-packed Italian Beef Sliders are made with sweet Hawaiian rolls, deli roast beef, provolone cheese, pepperoncini peppers, and a seasoned buttery topping.

These sandwiches can be prepared in advance and baked right before you’re ready to serve them. They make a great last-minute dinner or lunch (a true 30-minute recipe!) or the perfect party appetizer.

Italian Beef Slider being pulled out a pan with cheese pulls

These last few weeks with a newborn remind me just how much of a lifesaver it is to have a few meals in my arsenal that 1: require very few ingredients, 2: are super quick to assemble, and 3: are crowd pleasers (that is, something all my boys will happily eat it without too much coaxing).

Lately, sliders have been ticking all those boxes. I’ll whip together an easy salad so we’re getting some veggies, peel some clementines, and call it a dinner win. They’re nothing fancy, and not particularly the healthiest meal, but when those crazy nights happen, it’s the perfect solution.

These Italian Beef Sliders are not only quick and easy, but they’re a total hit with my family! We’ve made them a few times for some family/friends that have been over to meet the baby and everyone has enjoyed them.

Overhead image of the Hawaiian rolls being prepped; cheese being added for these Italian Beef Sliders.

How to make Italian Beef Sliders:

  • Separate the rolls. Use a sharp, serrated knife, to slice the rolls in half so you have a top portion and a bottom portion — you want the bottom slightly thicker than the top to avoid overly crisp bottoms.
  • Add cheese and meat. Add a layer of cheese, a layer of roast beef, a layer of pepperoncini (click for the brand I use; not sponsored, just a fan!), and another layer of cheese. Add that top half of the rolls right back on top.
  • Make the buttery topping. Melt some butter, a few seasonings, Dijon mustard, and Worcestershire sauce to a bowl. Whisk together and pour over the rolls. A lot of the mixture will pool at the bottoms of the rolls; this helps the base soak up the deliciousness!
  • Bake. Cover the rolls and bake. Slice ’em up and enjoy these hot Italian Beef Sliders straight out of the oven!

You can prep these sliders the morning before you plan to make them, or a few hours in advance.

How to make these sliders in advance:

  • Prepare the sandwiches without the butter topping, cover tightly with foil, and refrigerate.
  • Prepare the seasoning mix (poppy seeds, Italian seasoning, minced garlic, minced onion, and salt) and set aside.
  • When ready to bake, melt the butter, add the prepped seasoning mix, plus Dijon and Worcestershire sauce, and whisk to combine. Pour over the prepared sandwiches and bake.

Overhead image of Italian Beef Sliders being assembled.

I’ve shared a few slider recipes over the years and here are a few suggestions to try next! Let me know in the comment section what your favorite version is 🙂

More Slider Recipes:

Overhead image of the buttery topping being made and added to the Italian Beef Sliders.

What side dish goes well with these sliders?

If you aren’t serving these Italian beef sliders as an appetizer, they also make a great meal. Here are some of our favorite side dishes to pair with these sandwiches.

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Italian Roast Beef Sliders

5 from 4 votes
These Italian Beef Sliders are made with sweet Hawaiian rolls, deli roast beef, provolone cheese, pepperoncini, and a seasoned buttery topping.
Print Recipe

Italian Roast Beef Sliders

5 from 4 votes
These Italian Beef Sliders are made with sweet Hawaiian rolls, deli roast beef, provolone cheese, pepperoncini, and a seasoned buttery topping.
Course Appetizer
Cuisine American
Keyword italian beef slider, Italian Roast Beef Slider
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 sliders
Calories 241kcal
Author Chelsea

Ingredients

  • 1 package (12 rolls) Hawaiian sweet rolls
  • 8 ounces provolone sliced
  • 3/4 pounds roast beef (from the deli counter), ask for it to be as rare as possible (See note)
  • 1/2 up to 1 full cup deli-sliced pepperoncini (found near banana peppers & pickles in grocery store)
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon Dijon mustard
  • 1 and 1/2 teaspoons poppy seeds
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried minced garlic
  • 1/4 tablespoon dried minced onion
  • 1 teaspoon Worcestershire sauce

Instructions

  • Preheat the oven to 350 degrees F. Butter or lightly grease the bottom of a 13-by-9-inch baking dish.
  • Without separating into individual rolls, slice the top half of the bread off the bottom. (Make sure the bottom portion is thicker than the top.) Place the bottom portion of the rolls in the prepared baking dish. 
  • Layer half of the cheese on top of the bottom rolls. Next layer all of the roast beef on top, and then add the pepperoncini on top. (We've made these with 1/2 cup all the way up to 1 cup of pepperoncini. I prefer more, but my boys like less; add to your personal preference!) Finally, layer the last half of the cheese and then place the top section of rolls on top of everything.
  • In a small bowl, combine the completely melted and slightly cooled butter, Dijon mustard, poppy seeds, Italian seasoning, dried minced garlic, dried minced onion, and Worcestershire sauce. Season to taste as desired ( I add 1/4 teaspoon salt), and whisk to combine. Using a pastry brush, liberally brush the butter mixture over the tops and sides of the rolls until well coated. Some of the butter mixture will pool at the bottom of the pan, which is fine -- this will help season the bottom section of rolls.
  • Bake, covered with foil, for 20 minutes. Remove foil and bake for another 3-5 minutes or until cheese is gooey/melty and the tops of rolls are slightly crispy (watch carefully). Remove, cut apart with a sharp serrated knife, and serve while hot!

Recipe Notes

Note: Since these sliders are baked, starting with the roast beef being as rare as possible helps ensure that it won't get over-cooked in the oven.

Nutrition Facts

Calories: 241kcal | Carbohydrates: 15g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 686mg | Potassium: 103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 327IU | Vitamin C: 9mg | Calcium: 232mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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13 Comments

  1. I’m making these for dinner tonight and am wondering about the measurement here: “1/4 tablespoon dried minced onion” . . . Do you mean 1/4 teaspoon? That’s an odd standard of measure. Thanks! 🙂

  2. 5 stars
    These are incredible! Who knew such a simple, hot sandwich could be so good. I don’t often keep many of the recipes I try, but as my boyfriend and I were eating these he said to make sure I log this one! Of course I agreed 🙂

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