Roast beef sliders with provolone cheese, sauteed vegetables, red sauce and a butter and herb glaze are simple, yet delicious.We enjoy these sliders during a tailgate, party with finger foods or for a quick family dinner. This recipe makes a sub shop quality sandwich!
Course Appetizer, Main Course
Keyword roast beef slider
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Jennifer @ Plowing Through Life
7ouncesroast beef deli meat
10 - 12slicesprovolone cheese
1/4cupred or green pepperchopped
Sautee mushrooms, onions and peppers in 2 tablespoons of melted butter or oil in a skillet.
Preheat oven to 350°F.
Place sliders on a baking sheet covered with a non-stick liner or foil. Use a long bread knife to slice slider rolls in half.
Spread red sauce over top half of rolls.
Layer cheese, sauteed vegetables and roast beef on the bottom half of the Hawaiian rolls.
Place top half of rolls on bottom to make a sandwich
Melt 3 tablespoons of butter and stir in Worcestershire sauce and Italian seasoning. Use a basting brush to spread evenly over top of sliders.
Bake for 10 - 15 minutes until sliders are warmed through and cheese is melted.
We prefer thicker sliced roast beef deli meat
I like to cut ham and turkey sliders with a bench scraper, but a sharp, serrated knife is best for cutting roast beef sliders
These sliders are easiest to eat after resting for about 15 - 30 minutes after coming out of the oven, if you eat them right away the cheese and vegetables tend to run out making them a bit messy.
When the slider glaze has brown sugar I like to use foil, but this glaze is much lighter so a non-stick baking mat works well to prevent sticking.