These roast beef sliders are slightly spicy and extremely cheesy! Prepare them ahead of time, and bake them when you are ready to eat. Great for parties and tailgating!
Hey, everybody!! Have you heard?? Tailgating season is upon us!
Now, I do like to watch football, especially my Nebraska Cornhuskers, but I wouldn’t say that I am a fanatic or anything about watching every single NCAA or NFL game … BUT I am a tailgate FOOD FANATIC!
We attend several home games each year, and always have a big tailgate before the game with of course, lots of food, and typically some sort of signature drink.
When it came time for our Freaky Friday – Fall Edition blog hop — I went searching my assigned blog for one of two things, tailgate recipes or fall recipes. It’s not mandatory that our recipes stick with the theme, but I sure like to try.
This round I was assigned Take Two Tapas, a blog hosted by my pal, Jennifer. Jennifer’s love of noshing on all sorts of foods, instead of planning meals with the standard “one meat, one vegetable, one starch,” is what brought her blog to life. Jennifer shares recipes for smaller portioned plates, making delicious food with big flavors, but with smaller portions. You will find all sorts of yummy salads, savory dishes to make a meal out of, soups to warm you, and sweets to satisfy your sweet tooth without feeling unsatisfied about your waistline.
You want to know the worst part about Jennifer’s blog? Trying to decide what in the heck to make! I had about 15 tabs open on my computer, I narrowed it down to about six, then decided on her Celebration Sliders with Roast Beef and Horseradish Sauce. I can assure you though, that these Gingersnap Pecans and these Dark Chocolate Toasted Coconut Cookies will be happening during the holidays, and her Puff Pastry Cinnamon Roll Bites with Vanilla Glaze and these yummy Fall Spiced Walnuts will be showing up at a morning tailgate this fall!
I made a batch of these sliders last weekend. I planned to have them for lunch before my son headed back to college. BUT — I didn’t read all of the instructions and didn’t realize that I had to refrigerate them for at least 4 hours before baking them. He got a turkey bagel for the road, and we had these for dinner with a salad. It made a bunch, so I took some up to my in-laws to try, too. I followed Jennifer’s recipe almost 100% — I couldn’t find one of the cheeses she used, and I decreased the amount of Worcestershire sauce and Poppy seeds to our liking, but that was it!
Aren’t they yummy looking?!?! They smelled heavenly, too!
Here they are before I baked them. They come together really quick, thin sliced deli roast beef, Hawaiian rolls, bottled Horseradish sauce, 3 kinds of shredded cheese and a marinade with melted butter and a few basic spices. Cover them up and let them refrigerate for at least 4 hours, or overnight even, making them great for entertaining, because you can just pull them from the fridge and pop them in the oven about 30 minutes before you want to devour them.
Make sure you save this one – with all of the get-togethers that fall has to offer, you are sure to make good use out of a great recipe like this one! Thanks for sharing it with me, Jennifer!
Pop over to Jennifer’s blog, Take Two Tapas, and see all of the yumminess she shares!
Browse back at some of my other Freaky Friday Blog Hop Recipes to see how much fun we have, and make sure to visit the other bloggers who participated in this round.
Betcha can’t eat just one! 
Baked Roast Beef Sliders with Horseradish Sauce
These roast beef sliders are slightly spicy and extremely cheesy! Prepare them ahead of time, and bake them when you are ready to eat! Great for parties and tailgating!
Ingredients
- For the Sliders:
- 20 Hawaiian Rolls
- 40 slices of thin deli roast beef
- 8 ounces shredded Mozzarella cheese
- 8 ounces shredded Pepper Jack Cheese
- 8 ounces shredded Triple Cheddar cheese
- 6 ounces Horseradish sauce
- For the Marinade:
- 2 sticks (1 cup) butter, melted
- 3 Tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 2 teaspoons dried mustard
- 1 teaspoon onion powder
- 1 Tablespoon Poppy seeds
Instructions
Notes
Assembly takes about 10-15 minutes. Refrigerate for 4-24 hours before baking.
I didn't use the whole 6 ounces of horseradish sauce. Use to your liking.
Recipe from Take Two Tapas
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving:Calories: 346 Total Fat: 23g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 85mg Sodium: 642mg Carbohydrates: 19g Fiber: 1g Sugar: 6g Protein: 16g
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If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Candi says
These look amazing! You know how much we love to tailgate. I can’t wait to try these!
Michaela Kenkel says
I do!! I learned from watching you! 😉 They were really yummy, I hope you enjoy them, too!
Julie says
These sliders look amazing! They would be great for tailgating or anything! Like you, I’m not a fanatic but love a great gathering. Thank you for including me on this great blog hop! I’m having a ton of fun!
Michaela Kenkel says
Loved having you!! I hope you join us again next time!
justine says
My favorite part of football is the food, lol! These look totally amazing.
Christie Campbell says
I’m making these. They look perfect for a Saturday game day lunch!
Angela says
This is one fantastic looking recipe! WOW!!! That gooey cheese just gets me every time.
Nicole says
These sliders look crazy good!! Love the combo of roast beef, spicy, and cheese! Next time I head to the store I’ll be picking up the ingredients 🙂
Platter Talk says
My mouth is watering! I admire your beautiful pictures and the combo of Hawaiian rolls with the beef, along with the spicy and cheese layers. Terrific! Looking forward to trying this ASAP.
Lori Vachon says
Good grief these look so good! I love sliders and so do my kids! Giving these a try soon!
Aunt Bee says
I am a huge fan of sliders. These look so good! Love all the cheeses!!!!!
Sandra Shaffer says
Boy, what a great recipe choice! I bet the horseradish sauce is amazing with these sliders. I’ll be making these soon – thanks for mentioning that you need to refrigerate for several hours. I would’ve skipped over that as well 🙂
Michelle | A Dish of Daily Life says
I love tailgate food too and these look SO good! I could just skip dinner and eat party food instead!
Kim says
Why do you have to refrigerate them?
Michaela Kenkel says
It works as a marinade. 🙂
Del's cooking twist says
This recipe looks absolutely fantastic. I love the combo of flavors with horseradish. Need to try it soon!
Tara says
These look and sound delicious! I make something similar with turkey and swiss . What is the temperature of the oven? 350 degrees or 400 degrees? Can’t wait to make them!
Michaela Kenkel says
My apologies, 350 degrees! 🙂
Debra C. says
My goodness these sliders look good – love all of the big flavors!
Rhianon says
These looks so amazing! When you say horseradish sauce, is that different that the jarred horseradish? Just wondering, because I always have that around the house (I eat Bubbies horseradish right out of the jar!). I’m definitely going to make this!
Michaela Kenkel says
Rhianon, I used Kraft Horseradish Sauce. It looked like mayo kind of? Not straight horseradish. 🙂
Wendy Scarborough says
I’ll admit that I am a bit of a food snob. Something really has to stand out and be absolutely delicious for me to give praise. I can say that more times then not the praise is going to a trained chef. Well I have to tell you that these scrumptious little sandwiches go to the top of my list for tastiness and mouthwatering goodness! Definitely worth the forethought of prepping the day before for any gathering and well worth the time it takes to put these little babies together!
Michaela Kenkel says
Wow! You just made my day. Thank you for taking the time to leave a comment. It makes this all worthwhile. ❤️
brooke says
does the inside of the bun get soggy from the spread sitting overnight?
Michaela Kenkel says
Not at all!!
Dr. Cowan's Garden says
Wow, this baked roast beef slider recipe is mouthwatering. I love this. We can use the horseradish powder also.
Paula says
Is this recipe good for a long tailgate? Don’t want to get soggy. Thanks1
Michaela Kenkel says
Typically I have made these for watch parties at home where I am close to my oven. If I make something like this at a tailgate, I bake it in those aluminum 9×13 pans, cover them with foil, and poke holes in the foil to let the steam escape. (helps with the moisture) Depending on how far you go to your tailgate, we warm things on our tailgate grill. The moisture is soaked in while they refrigerate, and they really aren’t soggy after you bake them. They disappear so quickly for us, they didn’t have a chance to be soggy! 😉