Roast Beef And Cheddar Sliders


  • 12 slider buns (I used potato buns)
  • 12 slices smoked cheddar cheese
  • 2 (7 oz) packs thinly sliced roast beef (24 slices) *see note*
  • 1 cup BBQ sauce (I use Original Sweet Baby Rays)
  • 1/4 cup mayonnaise

Tangy Poppy Butter

  • 1/2 cup unsalted butter melted
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3/4 teaspoons poppy seeds


  • Preheat oven to 350 F. Line a baking sheet with aluminum foil and set aside.
  • Separate the buns, placing the bottoms on the baking sheet.
  • Cut each slice of cheese into 4ths and place two pieces on each bun. (set aside remaining cheese)
  • In a large bowl add the BBQ sauce.
  • Separate the roast beef and add the slices into the bowl. Toss gently with your hands, making sure each slice is coated in the BBQ sauce.
  • Arrange 2 pieces of meat on top of each bun in a mound.
  • Place two more slices of cheese on top.
  • Spread 1 teaspoon of mayonnaise on the underside of the top buns and then place on top.
  • To make the tangy poppy butter, combine all tangy poppy butter ingredients into a large bowl, stirring until well combined.
  • Using a pastry brush, brush the butter generously all over the top and sides of the buns.
  • Let sliders sit for about 5-10 minutes to soak up the butter.
  • Cover with foil and bake for about 15-20 minutes or until cheese has melted.
  • Uncover, and bake for another 5-7 minutes or until the buns are toasted.
  • Serve immediately


Roast Beef: Want it extra beefy like the photos? Double the meat  (4 slices per roll) instead of 2.  (If adding extra beef be sure to add extra BBQ sauce, just enough to coat it will do.)