Name: Beef and Cheddar Sliders
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tray tray (12-count) connected slider buns (Soft dinner rolls work well); 2 cups shredded cooked roast beef (Leftovers or deli; warm slightly if chilled); 6 slices sharp or aged cheddar (Can use sliced or shredded cheddar); 3 tbsp creamed horseradish (Can substitute with a mix of prepared horseradish and mayonnaise); 4 tbsp salted butter, melted (Use unsalted + 1/4 tsp salt if needed); 1 tsp garlic powder (Or 1 small clove garlic, finely minced); 1 tbsp chopped fresh parsley (Or 1 tsp dried parsley)

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I still remember the first time I made these beef and cheddar sliders for a casual game night — they disappeared faster than I could set out the chips. This recipe turns leftover roast beef into irresistible mini sandwiches with melty cheddar and a bright hit of creamed horseradish, finished with garlicky butter-brushed tops. They’re fast, forgiving, and perfect when you want something that feels special without a lot of fuss. If you love easy crowd-pleasers, these sliders will be a repeat request.

Why you’ll love this dish

These sliders hit a sweet spot: they’re speedy to assemble, stretch leftovers into a party platter, and deliver big, familiar flavors that kids and adults both enjoy. The creamed horseradish cuts through the richness of beef and cheddar, while the buttered, garlic-brushed tops crisp up into golden, pull-apart buns.

“My guests thought these were store-bought — but they were all leftovers and five minutes of prep. Best last-minute appetizer ever.”

Perfect occasions: weeknight dinners, tailgates, potlucks, casual holiday buffets, or a simple family meal when you want something comforting but quick. For another beef-focused sandwich idea that’s equally simple and satisfying, see this best slow-cooker beef sandwiches for inspiration.

How this recipe comes together

Before you start, here’s the quick process so you know what to expect: slice the connected slider roll in half (keeping the tray intact), spread creamed horseradish on the bottom, pile on shredded roast beef and cheddar slices, replace the top buns, brush with a garlic-parsley butter, then bake covered to melt and uncovered to brown the top. Rest briefly, then slice into 12 sliders.

This is a hands-off bake once assembled — most of your time is shredding beef and spreading the horseradish.

Gather these items

1 tray (12-count) connected slider buns — soft dinner rolls work well
2 cups shredded cooked roast beef (leftovers or deli; warm slightly if chilled)
6 slices sharp or aged cheddar (or medium cheddar) — you can use sliced cheddar or a mix of shredded cheddar if you prefer
3 tbsp creamed horseradish (or substitute 2 tbsp prepared horseradish mixed into 1 tbsp mayonnaise for a milder spread)
4 tbsp salted butter, melted (use unsalted + 1/4 tsp salt if needed)
1 tsp garlic powder (or 1 small clove garlic, finely minced)
1 tbsp chopped fresh parsley (or 1 tsp dried parsley)

If you ever want to swap proteins or try ground-beef based sliders, there’s a related idea here for cabbage and ground beef preparations that can spark new flavor combinations.

How to prepare it

Plate of Beef and Cheddar Sliders garnished with fresh herbs.

Preheat the oven to 350°F (175°C). Line a baking dish with parchment paper for easier cleanup.
Slice the connected slider buns horizontally, keeping them attached as a tray. Place the bottom half in the lined dish.
Spread the creamed horseradish evenly over the bottom buns in a thin layer.
Scatter the shredded roast beef over the horseradish, pressing lightly so it’s even.
Lay the cheddar slices across the beef. If you’re using shredded cheddar, distribute it in an even layer.
Place the top half of the buns over the cheese.
In a small bowl, whisk the melted butter with garlic powder and chopped parsley. Brush this butter mixture across the top of the buns so they’ll brown and taste garlicky.
Cover the baking dish tightly with foil and bake for 15 minutes to heat through and melt the cheese.
Remove the foil and bake uncovered for an additional 5 minutes, or until the tops are golden brown.
Let rest 5 minutes before slicing between buns into 12 sliders.

Short, clear actions: assemble, brush, cover, bake, uncover, rest, slice. That rest keeps the cheese from running out when you cut.

Best ways to enjoy it

Serve sliders warm right out of the oven. Pairing ideas:

Sides: tangy coleslaw, kettle chips, roasted potato wedges, or a simple green salad.
Dips: warm au jus or a horseradish-mayo for dunking.
Drinks: light lagers or crisp white wines cut through the richness; iced tea or lemonade for non-alcoholic options.
Presentation: leave the tray intact on a cutting board and slice through all rolls at once for easy buffet service.

For a party, set up a small toppings bar (pickles, sliced red onions, extra horseradish, or caramelized onions) so guests can customize.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container or wrapped tightly in foil for 3–4 days.
Reheat (oven): Heat baked sliders in a 350°F oven for 10–12 minutes covered with foil until warmed through. Remove foil for the last 2–3 minutes to refresh the top.
Reheat (microwave): For single servings, microwave 30–60 seconds covered until warm — the bun won’t be crisp but it’s fast.
Freezing: You can freeze assembled but unbaked sliders (wrap tightly in plastic then foil) for up to 2 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if still cold. Alternatively, freeze baked sliders; reheat from frozen in a 350°F oven for 20–25 minutes covered.
Food safety: refrigerate within 2 hours of cooking and reheat to at least 165°F (74°C) before serving.

Pro chef tips

Don’t overfill: too much shredded beef can make the sliders soggy and harder to slice neatly.
Warm the beef slightly: if your roast beef is straight from the fridge, warm it briefly so the cheese melts more evenly.
Cheese choice matters: sharp cheddar gives a savory tang; try white cheddar or Swiss for a different profile.
Even butter brushing: use a pastry brush or spoon to coat tops evenly so they brown uniformly.
Keep them connected when slicing: cutting through the connected tray keeps portions even and saves time.
For creative cheesey ideas and layering techniques, check out this cheesy casserole inspiration.

Flavor swaps

Onion-smothered: add a layer of caramelized onions under the cheese for sweetness.
Spicy kick: mix a teaspoon of sriracha into the butter or swap creamed horseradish for spicy brown mustard.
Italian twist: use provolone and add a thin smear of pesto.
Vegetarian option: replace beef with shredded jackfruit seasoned with Worcestershire (or vegan Worcestershire) and smoked paprika, and choose a plant-based cheddar.
Dip lover’s edit: serve with instant au jus (beef broth + Worcestershire) for dipping, turning them into a mini French dip experience.

Helpful answers

Q: Can I use deli roast beef or should I cook my own?
A: Deli roast beef works very well and keeps this recipe fast. Leftover home-roasted beef is also excellent — warm it slightly for best melt and flavor.

Q: How long does this take from start to finish?
A: Expect about 10–15 minutes active assembly and 20 minutes in the oven (including the covered and uncovered bake), so roughly 30–35 minutes total.

Q: Can I make these ahead for a party?
A: Yes. Assemble and refrigerate (unbaked) up to 24 hours ahead; add an extra 3–5 minutes to the covered bake time. If freezing assembled sliders, thaw overnight before baking.

Q: Will the buns get soggy?
A: To avoid sogginess, use a moderate layer of beef and horseradish, warm cold beef first, and don’t over-moisten fillings. The covered bake melts cheese without drying out, and the last uncovered bake crisps the tops.

Q: How do I scale this recipe?
A: One tray yields 12 sliders. For more guests, assemble multiple trays and bake them simultaneously if they fit in your oven, or keep finished trays warm at 200°F while you bake the next.

Conclusion

If you want to compare versions or see other bloggers’ takes on this classic, these three write-ups are useful references: this crowd-friendly version on Beef & Cheddar Sliders – Plain Chicken offers a similar baked approach, Beef and Cheddar Sliders – Cooking in the Midwest gives regional variations and serving ideas, and this copycat look at a fast-food favorite at Arby’s Beef and Cheddar Sliders – The Country Cook is great if you’re trying to mimic that chain’s flavors.

Enjoy these sliders warm, and don’t be surprised if they become your go-to for entertaining — they’re forgiving, flavorful, and surprisingly quick.