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
Units
Scale
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
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
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- 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.
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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
