This tray of roast beef sliders has become my go-to for gatherings because it manages to feel both indulgent and effortless. I first made these on a rainy Sunday when I wanted something that would feed a crowd without tying me to the stove for hours. The combination of sweet, soft Hawaiian rolls, melty sharp cheddar, and thinly sliced roast beef produces a perfect bite — salty, slightly sweet, and richly savory with a buttery, poppy-seed finish. Every time I take the first warm slider out of the oven, the house fills with a buttery aroma that gets everyone reaching for napkins.

I discovered the technique of baking the whole sheet of rolls assembled — top on, bottom intact — a few years ago. It keeps the sliders tender and makes them easier to serve: the rolls lift out in an intact tray and pull apart cleanly. The real secret is the butter glaze: a melted butter blend with Dijon, barbecue sauce, and poppy seeds that soaks in and crisps the tops to golden perfection. This easy assembly yields consistent results and minimal cleanup, which is essential when I’m hosting or rushing through weeknight dinner prep.

Ingredients

• Hawaiian rolls (1 package, 18-count): Look for a soft, slightly sweet roll such as King's Hawaiian or store-brand equivalent. The sweetness contrasts beautifully with the savory beef and mustard; choose fresh rolls that spring back when pressed.
• Mayonnaise (2 tablespoons): Use a full-fat mayonnaise for richness and to provide a moisture barrier between the roll and cheese; Hellmann's/Best Foods or similar works well.
• Medium cheddar cheese (1 pound): Buy a block and slice thinly or use deli-sliced if you prefer even slices; sharpness balances the sweet rolls — Cabot, Tillamook, or store-brand cheddar are good options.
• Sliced roast beef (1 pound): Choose thinly sliced roast beef from the deli counter for tenderness and wide overlap. Freshly sliced gives the best texture; thicker slices can be torn into smaller pieces.
• Salted butter (1/2 cup, melted): Use unsalted if you prefer to control salt; if so, add a pinch of sea salt to the glaze. Real butter delivers the richest flavor and better browning.
• Dijon mustard (1 tablespoon): Adds tang and a subtle heat to the butter glaze — Grey Poupon or Maille are classic choices.
• Barbecue sauce (1 tablespoon): A mild, slightly sweet sauce works best; it deepens the glaze flavor without overwhelming the beef.
• Poppy seeds (1 tablespoon): Provide a gentle crunch and classic slider-top look; toast lightly in a dry pan if you want extra aroma.

Instructions

Prepare the oven and rolls: Preheat the oven to 350°F (177°C). Slice the whole sheet of Hawaiian rolls in half horizontally, leaving the individual rolls attached so you have one large top and bottom piece; set the top half aside on a cutting board to keep it from drying out. Arrange the bottom layer: Place the bottom half of the rolls into a 9x13" glass baking dish so they fit snugly. Spread the 2 tablespoons of mayonnaise evenly over the cut surface — this prevents the rolls from getting soggy and adds a smooth finish. Layer cheese and beef: Lay a generous layer of overlapping slices of medium cheddar across the mayonnaise. Mound the thinly sliced roast beef evenly over the cheese; distribute so every slider will have a good amount of meat. Top with another layer of cheddar slices to lock in the juices and ensure even melting. Replace the top and make the glaze: Set the reserved top half of the rolls over the assembled bottom. In a small bowl, whisk together the melted butter, Dijon mustard, barbecue sauce, and poppy seeds until smooth. The mixture should be homogeneous so it brushes on evenly. Brush and bake: Drizzle the butter mixture generously over the tops of the rolls, then use a pastry brush to ensure all tops are coated. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 5 minutes or until the tops are toasted and golden brown; the cheese should be melted thoroughly. Serve warm: Remove from the oven and let sit for 2 minutes, then slide a spatula under each roll to serve warm. These are best eaten fresh from the oven while the cheese is gooey and the tops are crisp.

Storage Tips

To keep the sliders at their best, cool them to room temperature for no more than 2 hours before refrigerating. For short-term storage (1–3 days), wrap the baking dish tightly with plastic wrap or transfer to an airtight container. Reheat in a 325°F oven covered with foil for 10–15 minutes until warmed through. For longer storage, assemble unbaked sliders and freeze: wrap the dish tightly with two layers of heavy-duty foil and freeze up to 3 months. When ready, thaw overnight in the refrigerator and bake according to the recipe, removing foil for the last 5 minutes to brown the tops.

Ingredient Substitutions

If you don’t have Hawaiian rolls, soft brioche or dinner rolls work as an alternative; expect a slightly less sweet counterpoint. Swap medium cheddar for Swiss or provolone for a milder, nuttier flavor — American cheese provides a super-melty finish for nostalgic crowds. For a lighter touch, use reduced-fat mayo and 2% cheddar, but note the sliders will be less rich and may brown differently. To make a slightly spicier glaze, add 1 teaspoon of horseradish or a dash of hot sauce to the butter blend. For a vegetarian option, replace roast beef with grilled mushrooms and caramelized onions and use a plant-based cheese.

Serving Suggestions

Serve warm with tangy pickles, coleslaw, or a crisp green salad to cut through the richness. For a game-day spread, add crispy potato chips, pickle spears, and a bowl of extra barbecue sauce for dipping. Garnish with chopped chives or thinly sliced red onion for freshness. These sliders also pair well with a light lager or an iced tea; for a holiday table, offer a tray next to roasted vegetables and a mustard-forward potato salad to keep flavors balanced. Cutting the tray into portions of two sliders per person usually satisfies most appetites.

Cultural Background

Small sandwiches baked as a communal tray have roots in American party food traditions of the mid-20th century, when convenience and shareability became culinary priorities. The Hawaiian roll became popular as a slider base for its sweetness and soft texture, which contrasts the savory fillings. These assembled-and-baked sliders draw inspiration from classic American deli flavors — roast beef and cheddar — while borrowing the poppy seed-butter topping idea from classic ham-and-cheese party sandwiches that gained popularity in the 1970s and 1980s. The result is a hybrid that feels nostalgically homey yet perfectly suited to modern casual entertaining.

Seasonal Adaptations

In spring and summer, lighten the tray with pepper jack and a thin slaw tossed in lime vinaigrette or swap roast beef for grilled chicken and add fresh tomato slices after baking. In autumn, incorporate caramelized onions and a smear of horseradish cream for depth. During winter holidays, offer sliders alongside roasted root vegetables and swap barbecue sauce for a touch of cranberry relish in the glaze for a festive twist. Small changes to the cheese or the glaze transform the sliders to match seasonal produce and menus.

Meal Prep Tips

For efficient meal prep, assemble trays up to 24 hours ahead and store covered in the refrigerator; brush on the butter glaze right before baking to preserve the topping’s texture. If you want individual portions for lunches, bake the tray, cool completely, then separate sliders into individual airtight containers—reheat in a toaster oven or 325°F oven to avoid sogginess. Keep extra barbecue sauce and mustard on the side for guests who like to customize their flavor intensity. Using pre-sliced cheese and deli roast beef saves time and ensures consistent layering.

These sliders are a small indulgence that deliver maximum smiles with minimal fuss. Whether you’re feeding a crowd or making an easy family dinner, this approach keeps flavors bold and hands free for greeting friends. Make it once and you’ll find reasons to bring it back again.