Pulled Roast Beef Sliders
Pulled Roast Beef Sliders are easy to make and beat boring cheeseburger sliders any day of the week. These cheesy little flavor bombs will destroy your hunger in the most satisfying way.
This post was developed in partnership with the Ohio Beef Council. As always, all opinions are my own.
Like a good streaming TV show, sliders (aka mini burgers) are one of nature’s most bingeable foods. That’s because they allow you to simultaneously channel several instincts at once. Your physiological need for food, your innate desire to sample many tiny things, and even your cute aggression.
(in baby-talk voice): “Just wook at doze cute wittle baby burger buns! I could just gobble them wight up!”
That’s right, this one miracle recipe makes crave-worthy pulled beef sliders using only a few basic ingredients. And just as a bonus, this slider recipe is part of a “Cook Once, Eat 3 Times” meal plan, so you get three delicious entrees for the price (and effort) of one.
Start your week with mouthwatering slow cooker shredded beef, then split the leftovers between a delicious beef ramen stir fry and these wonderful little pulled beef sandwiches. It’s a week of meals that are easy, convenient, and most importantly, darn delicious.
What Is The Difference Between Sliders And Burgers?
Burgers are typically big and served on full size buns, so you usually only eat one as a main course. Sliders, on the other hand, are generally more compact and can therefore be a snack, an appetizer, a side dish, or a main course.
The term “slider” can also be applied to a broader range of mini sandwiches compared to the term “burger”. Example: If you swapped the beef patty in a burger with some sliced ham, you wouldn’t call it a burger any longer; it would be a ham sandwich.
Not so with the slider! Just about any variation of meat, cheese, or vegetable ingredients that are served on a slider bun can be called a slider.
In my personal opinion, what makes a true slider is that it must have a layer where meat, fat, and bread come together in a magical fusion that turns the surface of the bun into a meat-marinated bread sauce.
And to those of you thinking, “Eww soggy meat bread”, I say, a slider is just a re-imagined french dip sandwich. It’s a simple package of ingredients, but the au jus is built in. What’s not to love about that?
Ingredients For Roast Beef Sliders
These pulled roast beef sliders are divine in their simplicity, but I assure you this is one of the best slider recipes out there. All you need is:
- Shredded Beef
- Provolone Cheese
- Mild Pepper Rings
- Slider Buns
- Italian Dressing
- A dusting of grated Parmesan
How to Make Pulled Roast Beef Sliders
Grab a sheet pan or two for this slider recipe, because you’re gonna want to make a whole bunch of these to share.
- You’re going to assemble your sandwiches in tight formation on the pan, so you can tuck them all in under a blanket of provolone cheese.
- Start by laying out the sliced slider buns.
- Brush some Italian dressing on the inside of the slider buns to give a little pop of flavor.
- From bottom to top, stack your meat, peppers, and provolone cheese.
- Brush the top of the buns with more Italian dressing then give them a light dusting of Parmesan cheese as the finishing touch.
- Oven-toast your tray of cute little pulled beef sandwiches to bring out their full potential. You’ll know they are done when the cheese is melting and bubbly, and the buns are browned and toasty.
Bring On the Pulled Beef Sandwiches!
When you serve up this tray of mini pulled beef sandwiches, be sure to stop and savor the moment folks start peeling the stretchy cheesy sliders free from the rest of the golden savory mass on the pan.
Moments like this should be appreciated in slow-motion and committed to memory quickly. Because once you lay these out, they tend to disappear, FAST! Sort of like summer vacation…
So, now that it’s back-to-school season, come prepared. Armed with a tray full of these pulled roast beef sliders, you will be ready with an easy school-night dinner or with the perfect tailgating food (once football season begins).
Beef is a satisfying, high-quality protein that helps you feel full (which prevents overeating and excessive snacking). In just a 3-ounce serving of beef (about the size of an iPhone), you get 25 grams of protein plus zinc and iron, which aid in brain development and cognition and support a healthy immune system. Plus, this size serving of beef will contain under 200 calories overall!
What To Serve With Sliders:
Pulled Beef Sliders pair great with salads, pastas, or potatoes. For side dish inspiration, check out my roundup of 30+ Ideas for Cookout Sides. I highly recommend the Creamy Mac and Cheese, this Lemon Dill Coleslaw, or these Crispy Baked Potato Wedges.
Be sure to let me know in the comments and reviews what you think of my pulled beef sliders recipe!
Pulled Roast Beef Sliders
These Pulled Roast Beef Sliders are an absolutely amazing dinner or party recipe! With juicy, savory shredded beef, melty cheese, and banana peppers, these sandwiches are always gobbled up in no time.
Ingredients
- 12 slider buns
- ¼ cup Italian dressing
- 8 slices provolone cheese
- 3 cups shredded beef *SEE NOTES*
- Banana peppers (optional)
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- Place the bottom half of the buns on a baking sheet. Brush with half of the Italian dressing.
- Spread the meat evenly over top of the buns. Scatter banana peppers on top followed by the cheese slices. You may need to halve some of the cheese slices to get even coverage.
- Place the other half of the buns on top, brush with remaining Italian dressing, and sprinkle with Parmesan.
- Bake for 7-10 minutes or until cheese is melted and buns are toasty brown. Serve immediately or store in the refrigerator. These actually are great leftover as well!
Notes
The slow cooker shredded beef recipe will make enough for 3 batches of sandwiches, so feel free to double or triple the slider recipe if desired.
NOTE: If you're using the beef after it has been refrigerated, I recommend microwaving it first, then using a slotted spoon to layer it on the buns. This allows some of the juice to drain off and prevents soggy buns.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 307Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 68mgSodium: 412mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 26g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
Need Even More Beefy Goodness?
- First, do yourself a favor and read our post all about Buying A Side Of Beef.
- Then, check out this roundup of our favorite Ground Beef Recipes.
- If you have other cuts, you’ll want to read 60+ Beef Recipes For Every Cut for some awesome ideas.
Finally, visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families. Use #OhioBeef to share photos of your healthy meals this school year!
I made these for my big family for Super Bowl yesterday and I am just shocked at how delicious these are. I only had Swiss in the fridge so I used that instead of provolone but they were amazing! I used your recipe for beef as well, hence how I got here. It is now a part of my repertoire because it pleased us all…9 of us to be exact plus a friend. That’s an incredible feat! We’re obsessed with Italian beef sandwiches but this is such a nice change up and excellent addition to what I can do with a nice, cheap piece of beef. Thanks again for sharing this incredible and easy meal. I’ll be back for more testing of your recipes!!!
Your recipe for Pulled Roast Sliders, what is the best way to keep them warm after coming out of the oven? Was thinking about making them for Christmas with other meat items. Can they be kept warm in low temp oven and not get soggy? Also you said they’re great for leftovers? How is that if they’re already assembled and baked, then refrigerated, and to remove the beef and drain any liquid?
You could definitely keep these warm in a low oven. The bottom bun might get a little soggy, but you could put the cheese on the lower bun to help prevent this. I think I meant the sliders are great for using up shredded beef or roast leftovers, not necessarily that the sliders themselves are great leftover. Hope that helps!