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Italian Roast Beef Sliders

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


  • 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


  • 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!


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.


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