BBQ Beef And Cheddar Sliders Recipe

I’m sharing my take on Renee’s Kitchen Adventures BBQ Beef and Cheddar Sliders on Roast Beef Sliders Hawaiian Rolls so you can see how perfect they are for parties, tailgates, and potlucks.

I swear these BBQ Beef and Cheddar Sliders taste like tiny Arby’s sandwiches, only more fun and way easier to eat. I pile thin roast beef from the deli or leftover roast onto fluffy Hawaiian slider rolls and something crazy happens, everyone forgets about the main course.

I kept this riff in the realm of Sliders Recipes Hawaiian Rolls Roast Beef because it just works for tailgates and potlucks. I also love them as Finger Foods And Appetizers when people start grazing.

They disappear fast so do yourself a favor and make extras, trust me you will thank me later.

Ingredients

• Hawaiian rolls: soft slightly sweet bread that adds moisture and contrast to savory fillings.
• Roast beef: rich protein iron and B vitamins, gives it’s hearty meaty flavor and chew.
• Sharp cheddar: tangy high in protein and calcium, melts nicely and adds bold bite.
• Barbecue sauce: sweet smoky and tangy, brings sugar and vinegar brightness to each bite.
• Mayonnaise: creamy fat for moisture and richness helps balance sharp and spicy notes.
• Dijon mustard: sharp pungent kick that cuts through richness without overpowering other flavors.
• Poppy seeds + butter topping: little crunch and buttery gloss makes sliders look fancy.

Ingredient Quantities

• 12 Hawaiian slider rolls (12 count)
• 1 lb of roast beef thinly sliced from the deli or leftover roast
• 8 oz sharp cheddar cheese, sliced
• 1/2 cup barbecue sauce
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 1/4 cup unsalted butter melted
• 1 tbsp poppy seeds
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste

How to Make this

1. Preheat oven to 350°F (175°C). Slice the Hawaiian slider rolls in half horizontally so you have a top and bottom sheet, place the bottom halves on a rimmed baking sheet.

2. In a bowl mix 1/2 cup barbecue sauce, 1/4 cup mayonnaise, 2 tbsp Dijon mustard and 2 tbsp Worcestershire sauce until smooth; season the mix with a little salt and black pepper if you want.

3. If your roast beef is chilled, warm it briefly in the microwave or toss it in a skillet so it isn’t ice cold, then pile the 1 lb thinly sliced roast beef evenly over the bottom rolls.

4. Spoon the BBQ-mayo-mustard mixture over the roast beef, spreading it so each slider will get some saucy goodness.

5. Layer 8 oz sharp cheddar cheese slices over the beef, then place the top half of the rolls on, pressing lightly so everything sticks together.

6. In a small bowl combine 1/4 cup melted unsalted butter, 1 tbsp poppy seeds, 1/2 tsp garlic powder, 1/2 tsp onion powder and a pinch of salt and black pepper; stir well.

7. Brush that butter-poppy seed mixture over the tops of the rolls, try to get the edges too, it makes em golden and irresistible.

8. Cover the whole pan tightly with foil and bake for 12 to 15 minutes until the cheese is melted, then remove the foil and bake another 3 to 5 minutes to brown the tops a bit.

9. Let the sliders rest for 2 to 3 minutes after baking so they set up, then cut between the rolls into 12 sliders and serve warm.

10. Don’t be shy to serve extra BBQ sauce on the side for dipping, and adjust salt or pepper to taste before serving.

Equipment Needed

1. Rimmed baking sheet or 9×13 pan, for assembling and baking the sliders
2. Sharp kitchen knife, to slice the rolls and cut between them afterwards
3. Cutting board, because you dont want crumbs or sauce on the counter
4. 1 medium mixing bowl plus 1 small bowl, one for the BBQ mayo mix and one for the butter-poppy mix
5. Measuring cups and spoons, for the sauces, butter and seasonings
6. Pastry brush (or a spoon if you’re lazy), to brush the butter-poppy mixture on top
7. Spatula or large spoon, to spread the sauce and press the layers gently together
8. Aluminum foil, to cover the pan while the cheese melts
9. Oven (preheated to 350°F / 175°C), the slider oven bath, dont skip preheating
10. Microwave or skillet, optional, to warm chilled roast beef briefly so it isnt icy when assembled

FAQ

BBQ Beef And Cheddar Sliders Recipe Substitutions and Variations

• Hawaiian slider rolls: use small brioche buns, potato rolls, or split dinner rolls. Brioche is richer, potato rolls are super soft, dinner rolls are more neutral.
• Roast beef: swap with leftover steak, shredded brisket, or smoked pastrami. Steak gives more chew, brisket is juicier, pastrami adds a peppery kick.
• Sharp cheddar: substitute provolone, Monterey Jack, or Swiss. Provolone melts smoothly, Monterey Jack is mild and creamy, Swiss gives a nutty note.
• Poppy seeds: replace with sesame seeds, everything bagel seasoning, or a light sprinkle of flaky sea salt. Sesame adds nuttiness, bagel mix adds extra flavor, salt just boosts the finish or you can skip them.

Pro Tips

1) Warm the roast beef a little before you assemble. Cold meat makes the cheese take forever to melt and can cool the rolls so everything ends up soggy, so give it a quick toss in a hot skillet or a short zap in the microwave just to take the chill off.

2) Cut the cheddar thin or grate it. Thin slices or shreds melt way more evenly so you dont end up with hot spots or gooey cheese only in the middle. Overlap the slices slightly so every bite has cheese.

3) Dont just dollop sauce on top, get it down into the meat. Spread it into the layers so each slider gets flavor, and save a little extra sauce for dipping at the table.

4) When you brush the butter on top, make sure to hit the edges and seams too. That little extra butter there helps the tops brown nicely and keeps the rolls from drying or tearing when you cut them.

5) Let the sliders rest briefly after they come out and use a long serrated knife to cut. A quick rest helps the cheese set so sliders dont ooze everywhere, and a sawing motion gives a clean slice without squashing the rolls.