Italian Beef Sliders for a Crowd

Italian Beef Sliders made with Hawaiian Rolls in a pan is perfect for a football game, birthday party or any family gathering!  These Italian Beef Sliders are loaded with deli-sliced roast beef, provolone and mozzarella cheese, and lots of sliced pepperoncini to give it a kick.  A savory butter mixture is brushed on top with a sprinkle of shredded Asiago Cheese. The magic happens when they are baked. They become hot, buttery, tasty Italian Beef finger sandwiches without the drip and mess.  Makes several pans the day before the party and bake right before kickoff.

I grew up knowing these as funeral sandwiches or sheet pan sandwiches. They were made with the same Hawaiian rolls and usually made with ham and Swiss cheese.  The options are endless once you get the technique down. Add a slice of pork, some mustard and a pickle and you have a Cuban. Use sliced turkey meat, bacon and tomato and you have a Club.

This step-by-step guide for Italian Beef Sliders includes several tips to make these easy:

Slice the “sheet” of 12-count Hawaiian rolls in half lengthwise forming a bottom and a top. Use a long serrated knife for easy cutting.

Place the bottom half of the Hawaiian rolls in large baking pan lined with parchment paper. Leave enough parchment hanging over the edge to form handles to make picking it up easier after baking. Layer the sliced roast beef on top with a liberal dusting of Kosher salt.

Next, layer sliced provolone cheese, a light layer of shredded mozzarella cheese, and lots of sliced (and well drained) pepperoncini.  You can adjust the amount of pepperoncini to your preferences. My husband likes it spicy.

Place the top half of the Hawaiian rolls on top of the cheese. To complete the sliders, brush the tops with a mixture of butter, Worcestershire sauce and Dijon mustard.  Sprinkle the tops with shredded Asiago cheese.  Let the sliders sit in the pan for an hour or more so the butter sauce can absorb into the rolls.  Cover with foil and bake for 20-25 minutes at 350 degrees until golden and gooey. Uncover the last 5 minutes. Do not let the Asiago cheese topping burn.

Remove the whole “sheet” of sliders from the pan by using the parchment handles and transfer to a cutting board. Using a large chef’s knife, cut into sandwiches and serve while hot. They are also great room temperature.

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Italian Beef Sliders

Italian Beef Sliders made with Hawaiian Rolls are perfect for a football game, birthday party or any family gathering! They are loaded with deli-sliced roast beef, provolone and mozzarella cheese, and lots of sliced pepperoncini to give it a kick. A savory butter mixture is brushed on top with a sprinkle of shredded Asiago Cheese. The magic happens when they are baked. They become hot, buttery, tasty Italian Beef finger sandwiches without the drip and mess.

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 24 sandwiches

Ingredients

• 2 12-count packages Hawaiian Sweet Rolls
• 1 pound rare roast beef from deli thinly sliced
• 1/2 teaspoon Kosher salt
• 8 ounces sliced provolone about 10 slices
• 10 ounces shredded mozzarella
• 1 cup sliced pepperoncini well drained (or more if desired)
• 1 stick butter
• 3 tablespoons Worcestershire Sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon black ground pepper
• ¼ cup shredded asiago cheese

Instructions

1. Preheat oven to 350 degrees. Line a 10 x 14 inch baking pan with parchment paper, leaving enough overhang on two sides for a handle. This will make lifting the buns out the pan easy.
2. Open the rolls from their package and transfer to a cutting board. With a long serrated bread knife, cut the sheet in slice them in half lengthwise, where you have all their tops in one "sheet", and all their bottoms in one "sheet". Place the bottom sheets in the prepared baking dish.
3. Layer all the roast beef on the rolls. Sprinkle with Kosher salt. Next, lay the provolone cheese on top. Layer the drained and sliced pepperoncini over the provolone. Sprinkle the shredded mozzarella on top. Sprinkle the oregano over the mozzarella Add the top bun “sheet” on top of the mozzarella. Set aside.
4. Melt the butter in a large, glass measuring cup with a pouring lip in microwave - approximately 1 ½ minutes. Whisk in the Worcestershire Sauce, Dijon mustard, salt, and pepper. Evenly brush the butter mixture over the tops of the rolls, letting it run down into the sandwiches. Sprinkle the buttered tops with the shredded asiago cheese.
5. Cover with foil, and allow to absorb the butter mixture for at least one hour. You can also place them in the fridge overnight at this point and bake the next day.
6. Bake covered for 20 minutes, remove the foil, and bake for another 5 to 8 minutes.
7. Transfer to a cutting board with the parchment handles. Using a long serrated knife, slice into individual sliders, and serve!