These Hawaiian roll roast beef sliders are layered with thinly sliced homemade roast beef, melted provolone, a creamy garlic-horseradish aioli, and tangy pickled red onions, all tucked inside sweet, soft Hawaiian rolls.
They’re the perfect combination of savory, melty, tangy, and crunchy!
The roast beef marinates overnight for maximum flavor and tenderness, making these roast beef sliders not only incredibly delicious but also great for prepping ahead. Whether you serve them as an appetizer, Christmas party food, or an easy dinner, these roast beef sliders on Hawaiian rolls always disappear fast!
Try Also: Air Fryer Italian Sliders
Below you’ll find everything you need: the roast beef, the pickled onions, the garlic horseradish aioli, how to assemble the sliders, plus FAQ and serving ideas. ⬇️
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Hawaiian Roll Roast Beef Sliders Recipe
Table of contents
The Ingredients
Roast Beef
Eye of round roast: a lean, tender roast perfect for slicing thinly. Sub: top round or sirloin roast.
Oil (avocado oil or olive oil): helps the seasoning stick and encourages a good sear.
Garlic (grated): adds deep savory flavor throughout the roast.
Sea salt & black pepper: essential base seasoning!
Dried rosemary & dried thyme: classic roast beef herbs; warm and aromatic.
Paprika: adds color and mild heat. Use hot, sweet, or smoked based on preference.
Onion powder: adds savory depth without chunks.
Garlic Horseradish Aioli
Mayonnaise: the creamy base. Use regular, avocado oil (see this recipe for homemade), or vegan mayo.
Garlic (grated): gives the sauce its bold, tangy bite. Grating helps it mix in evenly.
Lemon juice: brightens and balances the richness.
Horseradish: gives the dip its signature heat. Use mild or hot; add more to taste!
Worcestershire sauce: adds umami and savory flavor.
Black pepper & sea salt: for seasoning!
Pickled Onions
Red onion: the best for quick-pickling and color!
Water, apple cider vinegar & white vinegar: the tangy brine base.
Sugar: balances the acidity.
Salt: seasons the brine.
Peppercorns: add subtle spice.
Garlic: extra flavor in the brine!
Preparing the Roast Beef
Marinate the Roast
For the marinade, grate fresh garlic and mix it with oil, salt, pepper, rosemary, thyme, onion powder, and paprika. Pat the roast dry and rub the mixture all over.
Set the roast on a wire rack over a sheet pan and refrigerate overnight (8–24 hours). This step truly transforms the meat! The marinade aids in the Maillard reaction, contributing to the browning and development of complex flavors on the meat’s surface. This results in a flavorful, tender, and juicy roast!
Cook the Roast Beef
When you’re ready to cook:
- Preheat the oven to 300°F (149°C).
- Heat a Dutch oven or roasting pan on the stove with a bit of oil.
- Sear the roast on all sides until golden, about 2 minutes per side.
- Remove it, wipe out any burnt bits, and place a small wire rack inside the pot.
- Insert a meat thermometer into the thickest part of the beef.
Roast uncovered until it reaches 125°F (52°C) for medium rare. This usually takes about 50 minutes, but always rely on your thermometer (we love the MEATER Plus: Wireless Smart Meat Thermometer), or you can use an instant read thermometer).
Transfer the roast to a wire rack and let it rest for 30 minutes so it can finish coming up to 135°F (57°C) before slicing!
How to Make Quick Pickled Red Onions
These add the perfect bright, tangy crunch!
Thinly slice your red onion into strips or rounds and add them (with a garlic clove) to a mason jar or any clean glass jar.
Heat water, vinegar, sugar, salt, and peppercorns in a small pot until the sugar dissolves. Pour the hot brine over the onions, cap the jar, cool slightly, and refrigerate. Ideally, let them sit overnight.
They keep beautifully and are fantastic on salads, other sandwiches, bowls, tacos, and more.
How to Make Garlic Horseradish Aioli
For optimal flavor and to have one less thing to do the next day, you can prepare the garlic horseradish aioli the night before, too.
In a small bowl, whisk together the mayonnaise, grated garlic, horseradish, lemon juice, Worcestershire sauce, salt, and pepper.
Cover the bowl or add it to a mason jar with a lid and place it in the refrigerator until you’re ready to serve.
Assembling the Hawaiian Roll Roast Beef Sliders
- Prepare the rolls: Slice the Hawaiian rolls horizontally so you have a top and bottom slab.
- Add the cheese: Place provolone slices evenly over the bottom buns and bake just until melted.
- Add the aioli: Slather the top buns with the garlic horseradish aioli. Save any extra to serve on the side (or mix into tuna the next day…SO good).
- Slice the roast beef: Use a very sharp slicing knife to cut the roast beef as thin as you like.
- Assemble: Layer the sliced roast beef over the melted cheese, then add pickled onions. Place the top buns on, press gently, and slice into individual sliders with a sharp knife.
Serve warm and watch them disappear! 😉
FAQ: Hawaiian Roll Roast Beef Sliders Recipe
Yes! Hawaiian rolls are my favorite for their soft texture and hint of sweetness, but slider rolls, dinner rolls, or mini brioche buns all work well.
Provolone (my go-to), Swiss, Gruyère, Havarti, Monterey Jack, or even blue cheese if you want something super bold.
Yes! Assemble up to 24 hours ahead. Cover tightly and refrigerate. Bake just before serving, adding a few extra minutes to account for the chilled sliders.
Absolutely. Thinly sliced deli roast beef works great and makes this recipe even faster.
Reheat at 350°F for 10–12 minutes, covered with foil.
Yes. Assemble (but don’t bake), freeze wrapped in plastic + foil for up to one month. Bake from frozen at 375°F for 25–30 minutes, covered, then uncovered for 5 minutes.
Yes! Double or triple the recipe (you can do so within the recipe card below) and use a large baking dish or sheet pan.
Cover with foil after baking, keep in a warm oven (200°F), or place in a slow cooker on “warm.”
Great sides include: Potato salad with dill pickles, Coleslaw, French fries or sweet potato fries, Mac and cheese, Green salad, Onion rings, Roasted vegetables, or any of my summer salad recipes!
Sogginess can happen if: The beef is too juicy (pat dry before assembly), condiments are added too early, the buns are very soft (lightly toasting helps), and hot beef creates steam, so let it cool slightly before assembling!
I’d love to hear about your experience with the Hawaiian Roll Roast Beef Sliders Recipe! Please leave a question or recipe review, get in touch via email, and follow me on social media, which I have linked below.
You can also subscribe to the Heavenly Spiced email list to stay updated on new recipes, giveaways, life updates, and more! Hope to see you there. – Jenna 😊💌
More Sandwich and Slider Recipes You’ll Love:
- Air Fryer Italian Sliders
- Chopped Italian Sub Sandwiches
- Caprese Turkey Burgers with Basil Vinaigrette
Hawaiian Roll Roast Beef Sliders
- Total Time: 25 hours
- Yield: 12 sliders 1x
Description
These roast beef sliders on Hawaiian rolls are tender, flavorful, and easy to make! Thinly sliced eye of round roast is marinated overnight, then layered with melted provolone, tangy garlic horseradish aioli, and crisp pickled red onions on sweet Hawaiian rolls. Perfect as an appetizer, party snack, or main dish, these roast beef sliders can be made ahead and customized with your favorite toppings.
Ingredients
Roast Beef:
- 2 1/2 pound (approximately) eye of round roast beef
- 4 tablespoons avocado oil or extra-virgin olive oil, divided
- 5 cloves garlic, grated into a paste
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika (I use hot Hugarian but you can also use sweet or smoked)
- 1 teaspoon onion powder
Garlic Horseradish Aioli:
- 1 cup mayonnaise
- 1 garlic clove, grated into a paste
- 2 teaspoons lemon juice
- 1–2 teaspoons horseradish (or more based on preference – I use extra hot)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon fine sea salt
Pickled Onions:
- 1 large red onion
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup white vinegar
- 2 tablespoons pure cane sugar
- 1 teaspoon fine sea salt
- 1 teaspoon black peppercorns
- 2 garlic cloves, crushed, grated, or minced
Additional Ingredients:
- 12-count sweet Hawaiian rolls
- 6 slices provolone cheese
Get Recipe Ingredients
Instructions
- Marinate the Beef: In a bowl, mix the grated garlic, half of the oil, and all seasonings. Pat the roast dry, rub the marinade evenly over all sides, and place it on a wire rack set over a baking sheet. Marinate uncovered in the refrigerator for 8–24 hours.
- Make the Pickled Onions: Add thinly sliced red onion and garlic to a mason jar. In a small pot, bring the water, vinegars, sugar, salt, and peppercorns to a boil until the sugar dissolves. Pour the hot brine over the onions, seal, cool slightly, then refrigerate.
- Prepare the Garlic Horseradish Aioli: Whisk together the mayonnaise, grated garlic, lemon juice, horseradish, Worcestershire, salt, and pepper. Cover and refrigerate.
- Sear the Roast: Preheat the oven to 300°F (149°C). Heat the remaining oil in a Dutch oven over medium-high. Sear the roast on all sides until well browned, about 2 minutes per side
.
- Roast the Beef: Remove the roast and wipe out the Dutch oven. Set a round wire rack inside, place the roast on top, insert a meat thermometer, and roast uncovered until it reaches 125°F (52°C), about 50 minutes. Transfer the roast to a clean rack and rest for 30 minutes, until it reaches about 135°F (57°C) for medium-rare.
- Prep the Slider Buns: Slice the rolls in half. Place provolone on the bottom half and bake until melted. Spread the top half generously with garlic horseradish aioli.
-
Assemble the Sliders: Thinly slice the beef. Layer the sliced roast beef over the melted provolone, add a layer of pickled onions, and top with the aioli-spread buns. Slice into individual sliders and serve!
Notes
- Prep time is about 24 hours because of the overnight marinating process.
- Leftover roast beef is perfect for breakfast! Chop and heat it gently, then layer in scrambled eggs, cheese, and tortillas for quick breakfast quesadillas.
- The pickled onions and garlic horseradish aioli can be made a day ahead for easier assembly.Use a very sharp knife or meat slicer to cut the beef and sliders neatly.
- These roast beef sliders are freezer-friendly: assemble without baking, wrap tightly, and freeze for up to a month. Bake from frozen at 375°F for 25–30 minutes, then uncover for a few minutes to finish!
- Prep Time: 24 hours
- Cook Time: 60 minutes
- Category: Appetizers, Burgers, Sandwiches, and Wraps, Christmas Recipes
- Method: Oven, Stovetop
- Cuisine: American
This recipe looks very delicious! Unbelievably yummy!
Thanks so much, Hari! These roast beef sliders really are so delicious. I hope you love the recipe!
it’s been many years since i made roast beef, and I would never have thought to making roast beef sliders. But the recipe sounds great, and I love the idea of pairing it with pickled red onions!
Hi Michael! Yes the roast beef sliders paired with pickled onions and horseradish sauce is such a delicious combination. I hope you love the recipe! Thanks for leaving your feedback. 🙂
Looks delicious!
Thank you, Sheenia! They are quite delicious. 🙂
These roast beef sliders look absolutely delicious! I love how you’ve combined the flavors, especially with the addition of horseradish sauce. Can’t wait to try this recipe for my next family gathering.
Thank you so much for your kind words, Jaishree! I’m so glad you’re going to try my recipe. I hope you and your family love it as much as we do!
These are perfect for summer! And they look so yummy!
I totally agree, Susan! Thank you for your kind words. Enjoy. 🙂
This recipe sounds delicious! I love the idea of making pickled onions and aioli. I can’t wait to make this!
I’m glad you think so, Angelia! Yes, making homemade pickled onions and garlic horseradish aioli is totally worth it. So yummy with the roast beef!! Enjoy. 🙂
You hooked me at sliders. They are the perfect Summer food. I love the herbs and spices you use to season the beef. I prefer my beef well done. But the idea of the melted cheese, beef on soft and sweet Hawaain buns, topped with homemade pickled red onions is having me drooling over here. Thanks for the inspirational recipe, Jenna.
Thanks so much for the detailed feedback, Kevin! If you’re going to cook the beef well done just make sure it’s sliced super super thin or it may be tough and will be difficult to pull apart while biting the sandwich. 🙂