Mini Roast Beef & Cheese Slider Buns

The name ‘slider’ originated in the 1940’s when sailors in the US Navy would refer to mini-burgers as sliders because of their extreme greasiness. In just one or two bites, the burger would just slide right down. Fortunately around 2007, sliders evolved from miniature ‘grease bombs’ to elegant culinary creations that now appeal to people of all backgrounds and tastes.

There’s something inherently appealing about a small burger. For the diet-conscious, the idea of a small gourmet burger is more feasible. When dining out, ordering sliders instead of an average sized hamburger also allows you to try several different varieties as they are often served in pairs.

The modern day slider has been reinvented from the traditional beef patty to being made from chicken, pork and veal as well as various seafood options.

These tasty little slider buns are layered with thinly sliced roast beef then topped with warm cheese sauce. Yum!

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Mini Roast Beef & Cheese Slider Buns
Votes: 1
Rating: 5
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Servings
SLIDERS
Servings
SLIDERS
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Sliders
  1. Preheat oven to 350 F. Lightly spray a 9 x 13-inch baking dish with cooking spray.
  2. Heat skillet over medium heat, adding butter & oil. Sauté sliced onions in butter & oil until soft, brown & slightly caramelized, reduce heat to low if necessary. Stirring occasionally, about 15-30 minutes.
  3. In the meantime, prepare the sliders. Slice the “loaf” of brioche rolls in half lengthwise, with the bottoms slightly thicker than the tops, do not separate individual rolls.
  4. Layer roast beef to slider bottoms, then layer cheese over the top of the roast beef, finishing with caramelized/sautéed onions. Cover with tops of bread rolls.
Drizzle
  1. In a small saucepan, melt butter over medium heat; add mustard, brown sugar, Worcestershire sauce, garlic & onion powder, & dried thyme, stirring until the drizzle is warmed & the sugar has dissolved. Just a minute or two.
Baking
  1. Evenly pour drizzle over the tops of the brioche rolls. Cover with sprayed aluminum foil & bake in a preheated oven for about 20 minutes. Remove foil & bake for 7-10 minutes until tops are lightly browned. Serve immediately.

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