Roast Beef Sliders on Hawaiian
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!
Servings 12 sliders
- 12 pack Hawaiian rolls
- 7 ounces roast beef deli meat
- 10 - 12 slices provolone cheese
- 1/4 cup red sauce
- 2 tablespoons butter
- 1/4 cup onion chopped
- 1/4 cup mushrooms chopped
- 1/4 cup red or green pepper chopped
- 3 tablespoons butter melted
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
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.
Calories: 251kcal | Carbohydrates: 3g | Protein: 17g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 797mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 10mg | Calcium: 439mg | Iron: 1mg