Beef and Cheddar Sliders with Creamy Horseradish ( SO Easy!)

Beef and cheddar sliders are juicy, cheesy, roast-beefy little sammies that are baked until golden and gooey, with a hit of zippy horseradish and garlicky butter that makes them ridiculously hard to stop eating.

For real.

They’re ready in about 30 minutes, feed a hungry crowd of 4–6, and they’re the best way to use up that leftover roast beef lounging in your fridge.

🛒Ingredient Notes

• ✅Tray Buns – I buy either the Hawaiian rolls or simple bakery/grocery style tray buns that are connected together, work the best.
• ✅Roast Beef – I typically make my  and always use the shredded leftovers, but I swap in deli roast beef in a pinch.
• ✅Cheddar – Sharp and melty; use medium or sharp (Old in Canada) cheddar slices or whatever cheddar you have on hand.
• ✅Creamed horseradish – Not the nasal-clearing stuff –  creamy and mild but with a tiny kick that shows you why beef and horseradish are best friends.
• ✅Butter, garlic powder, parsley – For brushing on top and making everything buttery and irresistible.

💡 What to Know Before You Start

• Parchment – Please don’t skip this step. Lining the pan with parchment or foil helps to keep you from chiseling burnt cheese off the tray, and acts like a ‘lifter’ to help get the lava hot sliders out of the pan.
• Beef – Don’t use large chunks of beef in the slider buns. They’ll fall out when people try to take a bite, and that’s zero fun. Be sure to finely shred any large chunks.
• Horseradish – This, in my opinion, is your flavor MVP for the beef sliders. Roast beef and horseradish are classic flavors as old as time, and when you add a creamy element to the mix, it’s omg, incredibly divine! If you can’t find creamed horseradish in the stores, you can also  with grated horseradish and .
• Foil – Using foil to cover the sliders helps retain the heat and get all melty and good, and stops the rolls from drying out. Remove it at the end to help crisp up the tops of the buns.

Making Roast Beef Sliders

1. Slice buns horizontally.

2. Place in baking tray.

3. Spread with creamed horseradish.

4. Add the shredded beef.

5. Cover with cheddar.

6. Brush on butter mixture and bake!

Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.

Serving

Just like my , sometimes I like to whip up some packaged au jus (or use the pan drippings) and dip these beef cheddar sliders like mini beef dips.
Adding sides like potato chips is fun and easy for game days, or for cookouts, I’ll serve these with  or my .

Whether you’re feeding a hungry bunch during game night, need a way to revive Sunday roast leftovers, or just want something warm and cheesy to face-plant into on a weeknight, these sliders have got your back.

Thanks so much for hanging out with me on the blog today! If you make these beef & cheddar beauties, I’d love to hear how they turned out. Did you switch up the cheese? Add a little Dijon? Tag me or leave a note in the comments – see ya next time for more tired-human cooking ideas!

~Joanne

Ingredients

• 1 tray (12 count) connected slider buns
• 2 cups shredded cooked roast beef (leftovers or deli)
• 6 slices sharp/old cheddar cheese (or medium cheddar)
• 3 tbsp creamed horseradish
• 4 tbsp salted butter, melted
• 1 tsp garlic powder
• 1 tbsp chopped parsley

Instructions

1. Preheat oven to 350°F (175°C).
2. Line a baking dish with parchment paper.
3. Slice the buns horizontally (keep them all connected), and place the bottom half in the baking dish.
4. Spread the creamed horseradish evenly across the bottom buns.
5. Top with shredded roast beef, then layer on the cheddar slices.
6. Place the top half of the buns over the cheese.
7. Mix melted butter, garlic powder, and parsley together in a small bowl.
8. Brush the butter mixture over the top buns.
9. Cover the dish with foil and bake for 15 minutes.
10. Remove foil and bake for another 5 minutes until golden.
11. Rest 5 minutes before slicing into sliders.

Notes

Creamed horseradish is mellow - not spicy! Don’t substitute with straight horseradish unless you like a strong bite. If you all you have on hand is straight horseradish, mix it with some mayonnaise to mellow out the kick.

Swap the cheddar for Swiss or provolone if you’re out!

These reheat well the next day in the oven or air fryer, covered with foil, on a low heat setting.

MAKE AHEAD:

Make these sliders the morning you want to serve them right up to buttering the tops. Cover tightly with plastic wrap and when the oven is preheated, remove the wrap, butter the tops, cover and foil and continue as usual.