1. White Castle Classic Beef Sliders (Copycat)
Ingredients
For the Beef Sliders
- 1 1/2 pounds 80/20 ground beef – The higher fat content helps keep the thin beef layer flavorful and juicy. You can substitute 85/15 ground beef, but the sliders may be slightly less rich.
- 1/2 cup finely minced yellow onion – Fresh onion adds a stronger homemade flavor.
- 1/3 cup water – Helps soften the onions and creates steam during cooking.
- 1 teaspoon kosher salt – Use about 3/4 teaspoon if substituting fine table salt.
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder – Boosts the signature onion-forward flavor.
- 1/4 teaspoon garlic powder – Optional for a slightly deeper savory taste.
- 12 soft slider buns – Small, soft dinner rolls work best. Avoid dense artisan rolls.
- 12 dill pickle chips – Use thin hamburger-style dill pickle slices.
- 1 tablespoon unsalted butter, melted – For lightly brushing the buns, if desired.
Optional Ingredients
- 6 slices American cheese, halved – For cheeseburger-style sliders.
- Yellow mustard – For serving.
- Ketchup – Not essential for the classic flavor, but popular for serving.
- Extra finely diced onions – For a stronger onion bite.
- Additional dill pickle chips – For pickle lovers.
Ingredient Substitutions
- Ground beef: Substitute 85/15 ground beef for a slightly leaner option.
- Yellow onion: White onion works well and has a sharper flavor.
- Slider buns: Soft dinner rolls or small potato rolls can be used.
- American cheese: Mild cheddar may be substituted, although it will not melt quite the same way.
- Fresh onion: In a pinch, rehydrated dried minced onion can work. Soak it in warm water before cooking.
Equipment Needed
- Large rimmed baking sheet, approximately 13 x 18 inches.
- Parchment paper.
- Rolling pin.
- Large skillet or flat-top griddle.
- Sharp knife or pizza cutter.
- Cutting board.
- Measuring cups.
- Measuring spoons.
- Small mixing bowl.
- Spatula, preferably a wide metal spatula.
- Pastry brush for melted butter, optional.
- Instant-read meat thermometer.
- Aluminum foil.
- Oven mitts.
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Make sure you use a rimmed sheet pan. Ground beef releases fat as it cooks, and a flat cookie sheet can allow grease to spill into the oven.
Have all your buns, pickles, and onions ready before cooking. These sliders are best assembled while the beef is hot.
2. Roll the Ground Beef Very Thin
Place the ground beef in the center of the prepared baking sheet. Put a second sheet of parchment paper over the beef.
Using a rolling pin, press and roll the beef into a very thin, even rectangle, roughly 1/4 inch thick or slightly thinner. Try to keep the thickness consistent from the center to the edges.
Remove the top parchment sheet.
The beef should look much thinner than a standard hamburger patty.
Do not leave the beef thick. Thick patties will taste like ordinary mini burgers rather than soft, thin copycat sliders.
3. Season the Beef
1 teaspoon kosher salt.
1/2 teaspoon black pepper.
1/2 teaspoon onion powder.
1/4 teaspoon garlic powder, if using.
Season from a little height above the pan so the spices distribute more evenly.
Avoid aggressively pressing the seasoning into the meat. Overworking ground beef can create a firmer texture.
4. Score the Beef Into 12 Portions
Use a sharp knife or pizza cutter to lightly score the beef into 12 equal rectangles.
For a more recognizable slider appearance, use the handle end of a wooden spoon or a clean fingertip to make several small holes in each portion.
These holes can help steam move through the thin beef while cooking.
Do not cut through the parchment paper underneath the meat.
5. Bake the Thin Beef Layer
Place the baking sheet in the preheated 400°F oven and bake for approximately 8 to 12 minutes.
The exact cooking time depends on the thickness of your beef layer and your oven.
The beef should be browned, cooked through, and no longer pink in the center. The edges may shrink slightly.
For food safety, ground beef should reach an internal temperature of 160°F.
Start checking early. Thin beef cooks fast, and overcooking can make the sliders dry.
6. Cook the Onions
While the beef cooks, add the finely minced onion and 1/3 cup water to a large skillet or flat-top griddle over medium heat.
Cook for about 5 to 7 minutes, stirring occasionally.
The onions should become soft, translucent, and fragrant. Most of the water should evaporate, but the pan should still have enough moisture to create a little steam.
The onions are ready when they look tender and glossy, not deeply browned.
Do not heavily caramelize the onions. Dark, sweet onions change the flavor profile significantly.
7. Cut the Cooked Beef
Carefully remove the beef from the oven. Let it rest for about 1 to 2 minutes, then cut along the scored lines to create 12 thin rectangular patties.
If there is excessive grease, carefully drain some of it before transferring the patties.
Do not press down on the cooked beef with a spatula. That squeezes out flavorful juices.
8. Steam the Patties With the Onions
Arrange the cooked beef portions over the softened onions in the skillet.
If making cheeseburger-style sliders, place half a slice of American cheese over each beef portion now.
Reduce the heat to medium-low.
Place the bottom halves of the slider buns over the beef, then position the top buns above them. Cover the skillet loosely with a lid or aluminum foil.
Steam for approximately 2 to 4 minutes.
The buns should feel warm, soft, and slightly steamy. The cheese, if used, should be melted.
Do not steam too long. Excess moisture can turn the buns soggy instead of soft.
9. Add the Pickles
Remove the buns and beef carefully from the skillet.
Place one dill pickle chip on each slider. Add mustard or other optional condiments if desired.
For the closest classic-style result, keep the toppings simple. Too many sauces can overpower the beef, onion, and pickle combination.
10. Assemble and Serve Immediately
Place each beef and onion portion onto its bun and close the slider.
If desired, lightly brush the tops with melted unsalted butter.
Serve the White Castle Classic Beef Sliders (Copycat) immediately while the buns are warm and the beef is hot.
For a full meal, pair them with.
French fries.
Onion rings.
Tater tots.
Coleslaw.
Potato salad.
Extra dill pickles.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
1 1/2 lb ground beef – $7.50.
Yellow onion – $0.50.
Slider buns – $3.50.
Dill pickle chips – $1.00.
Butter – $0.20.
Salt and seasonings – $0.30.
Estimated Total Recipe Cost
Approximately $13.00 USD.
Estimated Cost Per Serving
Approximately $2.17 USD per serving.
2. Hawaiian Roll Cheeseburger Sliders (King’s Hawaiian Style)
Ingredients
For the Cheeseburger Filling
- 1 pound ground beef, preferably 80/20 or 85/15.
- 1 small yellow onion, finely diced, about 1/2 cup.
- 2 cloves garlic, minced.
- 1 tablespoon Worcestershire sauce.
- 1 teaspoon yellow mustard.
- 1/2 teaspoon kosher salt.
- 1/2 teaspoon ground black pepper.
- 1/2 teaspoon garlic powder.
- 1/4 teaspoon smoked paprika, optional for extra savory flavor.
For the Sliders
- 1 package (12-count) King’s Hawaiian Original Hawaiian Sweet Rolls.
- 8 ounces sliced American cheese, about 8 slices.
- 1/3 cup sliced dill pickles, patted dry.
- 2 tablespoons ketchup.
- 2 tablespoons mayonnaise.
- 1 tablespoon yellow mustard.
For the Buttery Topping
- 3 tablespoons unsalted butter, melted.
- 1 teaspoon Worcestershire sauce.
- 1/2 teaspoon garlic powder.
- 1 teaspoon sesame seeds.
- 1/2 teaspoon dried minced onion, optional.
Optional Ingredients
- 4 slices cooked bacon, crumbled.
- 1/4 cup sliced pickled jalapenos.
- 2 tablespoons finely chopped fresh onion.
- 2 tablespoons burger sauce.
- 1/4 cup shredded lettuce, added only after baking.
- 2 tablespoons diced tomatoes, drained well and added after baking.
- 1 to 2 teaspoons hot sauce.
- Extra dill pickles for serving.
Ingredient Substitutions
- Ground beef: Substitute ground turkey or ground chicken. Lean poultry may need 1 tablespoon of olive oil during cooking.
- American cheese: Use cheddar, Colby Jack, pepper Jack, or provolone.
- King’s Hawaiian rolls: Other soft 12-count slider rolls will work, although the flavor will be less sweet.
- Yellow mustard: Dijon mustard is a good substitute for a slightly sharper flavor.
- Mayonnaise: Use plain Greek yogurt if you want a lighter, tangier sauce.
- Worcestershire sauce: Substitute soy sauce in a pinch, but start with a smaller amount because soy sauce can be saltier.
- Dill pickles: Bread-and-butter pickles work if you prefer a sweeter cheeseburger flavor.
Equipment Needed
- 9 x 13-inch baking dish or rimmed baking pan.
- Large skillet.
- Wooden spoon or sturdy spatula.
- Chef’s knife.
- Cutting board.
- Measuring cups.
- Measuring spoons.
- Small mixing bowl.
- Pastry brush or spoon.
- Serrated bread knife.
- Fine-mesh strainer or slotted spoon for draining beef, if needed.
- Aluminum foil.
- Oven mitts.
- Instant-read meat thermometer, optional but helpful.
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F. Lightly grease a 9 x 13-inch baking dish with nonstick cooking spray or a thin layer of butter.
Give the oven enough time to fully preheat. Putting the sliders into a cool oven can make the rolls dry out before the cheese melts properly.
The oven should indicate that it has reached 350°F before the assembled sliders go in.
Do not increase the temperature to 400°F just to cook the sliders faster. The sweet rolls can brown or burn before the center becomes hot.
Step 2: Cook the Onion
Place a large skillet over medium heat. Add the ground beef and diced onion.
Break the beef into small crumbles with a wooden spoon or spatula. Small, even pieces make the sliders easier to cut and eat.
Cook for about 6 to 8 minutes, stirring occasionally.
The onion should look soft and translucent, and the beef should lose its raw pink appearance.
Avoid leaving large chunks of beef. A finely crumbled filling spreads more evenly across all 12 rolls.
Step 3: Season and Finish the Beef
Add the minced garlic, Worcestershire sauce, yellow mustard, kosher salt, black pepper, garlic powder, and smoked paprika.
Cook for another 1 to 2 minutes, stirring well.
For food safety, ground beef should reach 160°F in the thickest portion. If you have an instant-read thermometer, this is the most reliable way to check.
The beef should be fully browned, the garlic should smell fragrant, and there should be no visible raw meat.
Do not burn the garlic. Once added, it only needs a short cooking time.
Step 4: Drain Excess Grease
Remove the skillet from the heat. Carefully drain excess grease from the beef mixture.
This step matters more than people think. Too much grease can soak into the bottom layer of Hawaiian rolls and make the sliders heavy and soggy.
You do not need to dry the beef completely. A little moisture keeps the filling juicy.
Never pour hot beef grease directly down the kitchen sink because it can contribute to clogged pipes.
Step 5: Make the Burger Sauce
In a small bowl, mix.
2 tablespoons ketchup.
2 tablespoons mayonnaise.
1 tablespoon yellow mustard.
Stir until smooth and evenly combined.
The sauce should look creamy, pale orange, and thick enough to spread without running.
Keep the sauce layer thin. Too much sauce can make the sliders slippery and soggy.
Step 6: Slice the Hawaiian Rolls
Keep the 12 rolls connected as one slab. Using a serrated bread knife, carefully slice horizontally through the middle.
Lift off the entire top half and set it aside. Place the bottom half in the prepared baking dish.
Use a gentle sawing motion instead of pressing down hard. Hawaiian rolls are very soft and can easily become compressed.
Do not separate all 12 rolls before assembling. Keeping them connected makes layering much easier.
Step 7: Build the First Cheese Layer
Arrange half of the American cheese over the bottom layer of rolls.
This bottom cheese layer acts as a small barrier between the bread and beef filling, helping reduce sogginess.
Most of the bread surface should be covered with cheese.
Step 8: Add the Beef Filling
Spoon the warm cheeseburger mixture evenly over the cheese.
Spread the beef all the way to the edges so every slider gets a fair amount of filling.
Gently press the beef into an even layer, but do not compact it tightly.
Do not pile all the meat in the center. The outside sliders will end up mostly bread.
Step 9: Add Sauce, Pickles, and Remaining Cheese
Spread or drizzle the prepared burger sauce lightly over the beef.
Add the sliced dill pickles, making sure they have been patted dry with paper towels. Top with the remaining cheese.
The filling should be evenly covered, with pickles distributed across the entire surface.
Wet pickles are one of the easiest ways to accidentally create soggy sliders.
Step 10: Replace the Roll Tops
Carefully place the connected top half of the Hawaiian rolls over the filling.
Press down very gently with your hands. You only want to settle the layers, not flatten the bread.
Step 11: Make the Butter Topping
In a small bowl, combine.
3 tablespoons melted butter.
1 teaspoon Worcestershire sauce.
1/2 teaspoon garlic powder.
1 teaspoon sesame seeds.
1/2 teaspoon dried minced onion, if using.
Stir until combined.
Brush or spoon the butter mixture evenly over the tops of the rolls.
Every roll should have a light, glossy coating.
Do not dump all the butter in one spot. Uneven butter can leave some rolls greasy while others stay dry.
Step 12: Cover and Bake
Loosely cover the baking dish with aluminum foil.
Bake at 350°F for 15 minutes.
The foil helps warm the center and melt the cheese without letting the sweet roll tops brown too quickly.
After 15 minutes, the cheese should be soft and beginning to melt around the edges.
Step 13: Uncover and Finish Baking
Remove the foil carefully and return the sliders to the oven.
Bake uncovered for another 5 to 8 minutes.
The tops should be lightly golden and glossy, the cheese should be fully melted, and the filling should be hot.
Watch the sliders closely during the final few minutes. Hawaiian sweet rolls contain sugar and can brown faster than plain dinner rolls.
Step 14: Rest, Slice, and Serve
Remove the baking dish from the oven and let the sliders rest for 5 minutes.
Use a sharp knife to cut along the natural lines between the rolls. Serve warm.
The short resting period helps the cheese settle slightly, so the Hawaiian Roll Cheeseburger Sliders (King’s Hawaiian Style) are easier to separate without the filling sliding out.
For serving, I like adding extra pickles, burger sauce, French fries, potato wedges, coleslaw, or a simple green salad on the side.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
1 lb ground beef – $5.50.
King’s Hawaiian rolls – $4.50.
American cheese – $3.00.
Yellow onion – $0.60.
Garlic – $0.25.
Dill pickles – $0.80.
Ketchup, mayonnaise, and mustard – $0.75.
Butter – $0.60.
Worcestershire sauce and seasonings – $0.50.
Sesame seeds and dried onion – $0.30.
Estimated Total Recipe Cost
Approximately $16.80 USD.
Estimated Cost Per Serving
Approximately $2.80 USD per serving.
3. Chick-Fil-A Chicken Sliders (Mini Sandwich Copycat)
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts.
- 1/2 cup dill pickle juice.
- 1/2 cup whole milk.
- 1 large egg.
- 1 cup all-purpose flour.
- 2 tablespoons powdered sugar.
- 1 teaspoon paprika.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/4 teaspoon cayenne pepper, optional.
- 1 to 1 1/2 cups peanut oil or neutral vegetable oil, for frying.
For the Sliders
- 8 soft Hawaiian-style slider rolls.
- 16 dill pickle chips.
- 2 tablespoons unsalted butter, melted.
For the Copycat-Style Sauce
- 1/3 cup mayonnaise.
- 1 tablespoon yellow mustard.
- 1 tablespoon barbecue sauce.
- 1 tablespoon honey.
- 1 teaspoon fresh lemon juice.
Optional Ingredients
- 4 slices American cheese, cut in half.
- Shredded lettuce.
- Thinly sliced tomato.
- Extra pickle chips.
- Hot sauce.
- 1/2 teaspoon smoked paprika for deeper flavor.
Ingredient Substitutions
- Chicken breasts: Boneless, skinless chicken thighs can be used for a richer, juicier result.
- Whole milk: Use 2% milk or buttermilk.
- Peanut oil: Canola oil or vegetable oil works well.
- Hawaiian-style rolls: Use brioche slider buns or other soft dinner rolls.
- All-purpose flour: A 1-to-1 gluten-free flour blend may work, though the crust texture can vary.
- Mayonnaise: Plain Greek yogurt can replace part of the mayonnaise for a lighter sauce.
- Dill pickle juice: If unavailable, use a mild brine made with water, vinegar, and a small pinch of salt, though the flavor will be different.
Equipment Needed
- Sharp chef’s knife.
- Cutting board.
- Meat mallet or rolling pin.
- 2 medium mixing bowls.
- 1 shallow bowl or pie plate.
- Measuring cups.
- Measuring spoons.
- Whisk.
- Large heavy skillet or Dutch oven.
- Kitchen tongs.
- Instant-read meat thermometer.
- Wire cooling rack.
- Rimmed baking sheet.
- Small bowl for sauce.
- Pastry brush or spoon for melted butter.
- Paper towels, optional.
Step-by-Step Instructions
1. Cut the Chicken Into Slider-Size Pieces
Place the chicken breasts on a clean cutting board. Slice them into 8 pieces that are slightly larger than the slider rolls.
If some pieces are thick, place them between sheets of plastic wrap and gently pound them to about 1/2-inch thickness.
The chicken pieces should look fairly even in thickness so they cook at the same speed.
Do not pound the chicken paper-thin. Very thin pieces can dry out quickly during frying.
2. Marinate the Chicken
In a medium bowl, combine.
1/2 cup dill pickle juice.
1/2 cup whole milk.
Add the chicken pieces and turn them until coated. Cover and refrigerate for 30 minutes.
This short marinade adds tangy flavor and helps season the chicken.
Avoid marinating for many hours. An overly long acidic brine can affect the chicken’s texture.
3. Make the Slider Sauce
While the chicken marinates, add the mayonnaise, yellow mustard, barbecue sauce, honey, and lemon juice to a small bowl.
Whisk until smooth and creamy. Refrigerate until needed.
The sauce should be evenly blended with no visible streaks of mustard or mayonnaise.
4. Prepare the Egg Mixture
Remove the chicken from the refrigerator.
In a medium bowl, whisk together.
1 large egg.
2 tablespoons of the chicken marinade.
Whisk until the egg is completely blended.
Discard the remaining used marinade after removing the chicken. Do not reuse raw chicken marinade as a sauce.
5. Make the Seasoned Flour Coating
In a shallow bowl, combine.
1 cup all-purpose flour.
2 tablespoons powdered sugar.
1 teaspoon paprika.
1 teaspoon kosher salt.
1/2 teaspoon black pepper.
1/2 teaspoon garlic powder.
1/2 teaspoon onion powder.
1/4 teaspoon cayenne pepper, if using.
Mix thoroughly with a fork or whisk.
Even seasoning matters. Stir well so one piece of chicken does not get all the salt or paprika.
6. Bread the Chicken
Working with one piece at a time.
Dip the chicken into the egg mixture.
Let the excess liquid drip off.
Place it into the seasoned flour.
Press the flour firmly onto both sides.
Set the coated chicken on a clean plate or wire rack for about 5 minutes.
The surface should look dry, rough, and fully covered with flour mixture.
Do not shake off too much coating. A slightly craggy surface helps create a crispier crust.
7. Heat the Oil
Pour about 1/2 inch of oil into a large heavy skillet. Heat over medium to medium-high heat until the oil reaches approximately 350°F.
If you do not have a frying thermometer, drop a tiny pinch of flour mixture into the oil. It should sizzle immediately but should not burn.
Oil that is too cool makes the coating greasy. Oil that is too hot can brown the outside before the chicken cooks through.
8. Fry the Chicken
Carefully add a few chicken pieces to the hot oil. Do not overcrowd the skillet.
Cook for approximately 3 to 4 minutes on the first side, then flip and cook for another 3 to 4 minutes, depending on thickness.
The exact cooking time may vary.
Visual cues.
The coating should be deep golden brown.
The surface should look crisp rather than wet.
The juices should run clear.
The thickest part of the chicken must reach 165°F.
Transfer cooked chicken to a wire rack set over a baking sheet.
A wire rack keeps the bottom crust crisp. Chicken placed directly on paper towels may soften from trapped steam.
9. Warm the Slider Rolls
Preheat the oven to 350°F.
Split the slider rolls and place them on a baking sheet. Brush the cut sides lightly with melted butter.
Warm for 3 to 5 minutes, just until soft and lightly toasted.
The edges should look slightly golden, but the rolls should remain soft.
Do not bake too long. Dry, crunchy rolls overpower the small chicken pieces.
10. Assemble the Sliders
Spread a small amount of prepared sauce over the bottom half of each roll.
Add.
One crispy chicken piece.
Two dill pickle chips.
Optional half-slice of American cheese.
A little extra sauce, if desired.
The top roll.
Brush the tops with a small amount of melted butter for a soft, glossy finish.
Serve the Chick-Fil-A Chicken Sliders (Mini Sandwich Copycat) immediately while the chicken is hot and crispy.
Optional Air-Fryer Method
For a lighter version, preheat the air fryer to 390°F.
Lightly spray both sides of the breaded chicken with cooking oil. Arrange the pieces in a single layer without overlapping.
Air-fry for approximately 10 to 14 minutes, flipping halfway through. Cooking time depends on thickness and the air fryer model.
The chicken is done when the coating is golden and the center reaches 165°F.
Dry flour spots usually mean the coating did not receive enough oil spray. Lightly coat visible flour patches before cooking.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Chicken breasts – $6.00.
Slider rolls – $4.00.
Pickles and pickle juice – $1.25.
Milk and egg – $0.75.
Flour and powdered sugar – $0.55.
Seasonings – $0.65.
Frying oil used – $1.50.
Sauce ingredients – $1.50.
Butter – $0.40.
Estimated Total Recipe Cost
Approximately $16.60 USD.
Estimated Cost Per Serving
Approximately $2.08 USD per serving.
4. Big Mac Sliders With Special Sauce (McDonald’s Copycat)
Ingredients
For the Big Mac Sliders
- 1 1/2 pounds ground beef, preferably 80/20.
- 1 small yellow onion, finely diced.
- 1 teaspoon kosher salt.
- 1/2 teaspoon ground black pepper.
- 1/2 teaspoon garlic powder.
- 1 package (12-count) soft slider buns or Hawaiian-style rolls.
- 6 slices American cheese.
- 1/2 cup dill pickle chips, drained and lightly patted dry.
- 1 1/2 cups finely shredded iceberg lettuce.
- 1 tablespoon unsalted butter, melted.
- 1 teaspoon sesame seeds.
For the Homemade Special Sauce
- 1/2 cup mayonnaise.
- 2 tablespoons sweet pickle relish.
- 1 tablespoon yellow mustard.
- 1 tablespoon ketchup.
- 1 teaspoon white vinegar.
- 1/2 teaspoon paprika.
- 1/2 teaspoon onion powder.
- 1/4 teaspoon garlic powder.
Optional Ingredients
- 2 tablespoons finely minced onion for extra classic burger flavor.
- Additional pickle chips for serving.
- Extra shredded iceberg lettuce.
- Extra special sauce for dipping.
- 1 teaspoon Worcestershire sauce for deeper beef flavor.
- 1/4 teaspoon smoked paprika for a slightly smoky sauce.
Ingredient Substitutions
- Ground beef: Use 85/15 ground beef for a slightly leaner option. Ground turkey can also work, although the finished sliders will taste less like the classic burger inspiration.
- American cheese: Substitute mild cheddar, Colby Jack, or a combination of cheddar and American cheese. For the closest copycat-style flavor and melt, American cheese works best.
- Slider buns: Soft dinner rolls can replace Hawaiian-style rolls. Avoid very crusty rolls because they make the sliders harder to bite and can overpower the filling.
- Mayonnaise: Use a light mayonnaise if preferred. Plain Greek yogurt can replace part of the mayonnaise, but it will make the sauce tangier.
- Sweet pickle relish: Finely chopped sweet pickles work well if relish is unavailable.
Equipment Needed
- Large skillet, preferably 10 to 12 inches.
- Wooden spoon or heat-safe spatula.
- Sharp chef’s knife.
- Cutting board.
- Measuring cups.
- Measuring spoons.
- Medium mixing bowl.
- Small whisk or spoon.
- 9 x 13-inch baking dish or rimmed sheet pan.
- Serrated bread knife.
- Pastry brush.
- Aluminum foil.
- Paper towels.
- Serving spatula.
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F. Lightly grease a 9 x 13-inch baking dish or line a rimmed baking sheet with parchment paper.
Allow the oven to fully preheat before baking. Putting the sliders into a cold oven can warm the buns slowly and make them dry before the cheese properly melts.
2. Make the Special Sauce
In a medium bowl, combine.
1/2 cup mayonnaise.
2 tablespoons sweet pickle relish.
1 tablespoon yellow mustard.
1 tablespoon ketchup.
1 teaspoon white vinegar.
1/2 teaspoon paprika.
1/2 teaspoon onion powder.
1/4 teaspoon garlic powder.
Stir until completely blended. The finished sauce should look creamy, pale orange-pink, and evenly speckled with relish.
Taste the sauce before using it. If you want more tang, add a few extra drops of vinegar. If you prefer a sweeter flavor, add another teaspoon of relish.
Make the sauce first and refrigerate it while cooking the beef. Even 15 to 20 minutes of resting time helps the flavors blend.
Do not add too much vinegar at once. Excess liquid can make the sauce thin and cause soggy sliders.
3. Cook the Ground Beef and Onion
Place a large skillet over medium-high heat. Add the ground beef and finely diced onion.
Cook for about 7 to 9 minutes, breaking the meat into small crumbles with a wooden spoon or spatula. Season with kosher salt, black pepper, and garlic powder.
The beef is done when.
No pink meat remains.
The onions look soft and translucent.
The beef has a few lightly browned edges.
The internal temperature reaches 160°F.
Try to break the beef into small, even crumbles. Large chunks make sliders difficult to cut and can cause the filling to fall out.
Do not constantly stir the beef. Give it short periods of contact with the hot skillet so it develops better browning and flavor.
4. Drain Excess Grease
Carefully remove excess grease from the skillet.
This step is especially important when using 80/20 ground beef. Too much grease can soak into the bottom buns and make the sliders heavy and soggy.
The cooked beef should still look moist, but there should not be a visible pool of grease at the bottom of the skillet.
5. Slice the Slider Buns
Keep the rolls connected as one large slab. Using a serrated bread knife, carefully slice horizontally through the center.
You should now have.
One connected top half.
One connected bottom half.
Place the bottom half in the prepared baking dish.
Use a gentle sawing motion instead of pressing down hard. This prevents the soft buns from becoming flattened.
6. Build the First Sauce and Cheese Layers
Spread about one-third of the special sauce over the bottom buns.
Place 3 slices of American cheese over the sauce. Tear the cheese when needed so the entire surface is covered as evenly as possible.
This lower cheese layer creates flavor and also provides a small barrier between the buns and juicy beef.
7. Add the Cooked Beef
Spoon the cooked beef and onion mixture evenly over the cheese.
Use the back of a spoon or spatula to gently level the meat from edge to edge. Do not press too firmly because compacted beef can make the sliders dense.
Every slider section should have roughly the same amount of beef.
8. Add Pickles, More Sauce, and Cheese
Arrange the drained pickle chips evenly over the beef. Draining them matters because wet pickles can release excess moisture during baking.
Drizzle or gently spread another portion of the special sauce over the pickles. Then add the remaining 3 slices of American cheese.
Save some sauce for serving.
Do not overload the sliders with sauce before baking. More sauce is not always better because excess moisture can soften the buns.
9. Add the Top Buns
Place the connected top half of the slider buns over the filling.
Brush the tops evenly with 1 tablespoon melted unsalted butter, then sprinkle with 1 teaspoon sesame seeds.
The butter helps the buns turn glossy and lightly golden, while the sesame seeds add a familiar burger-style finish.
10. Cover and Bake
Loosely cover the baking dish with aluminum foil.
Bake at 350°F for 10 minutes. Covering the sliders first allows the filling to heat through and the cheese to melt without over-browning the tops.
After 10 minutes, remove the foil and bake for another 5 to 8 minutes.
The sliders are ready when.
The cheese looks fully melted.
The filling is hot.
The bun tops are lightly golden.
The sesame seeds appear lightly toasted.
Do not walk away during the uncovered baking time. Soft slider buns can brown quickly.
11. Add the Lettuce
Remove the sliders from the oven and let them rest for 3 to 5 minutes.
Carefully lift the top buns and add the finely shredded iceberg lettuce. Add a small drizzle of reserved special sauce if desired, then replace the tops.
Adding lettuce after baking keeps it cool and crisp.
Never bake the lettuce inside the sliders. Heat causes iceberg lettuce to wilt and release moisture.
12. Slice and Serve
Use a sharp knife to cut along the natural lines of the rolls, creating 12 individual sliders.
Serve immediately with the remaining special sauce on the side for dipping.
For the best texture, these Big Mac Sliders With Special Sauce (McDonald’s Copycat) should be served while the cheese is warm, the beef is juicy, and the lettuce is still crisp.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
1 1/2 lb ground beef – $7.50.
12 slider buns – $4.00.
American cheese – $2.00.
Yellow onion – $0.60.
Dill pickles – $1.25.
Iceberg lettuce – $1.00.
Mayonnaise – $1.10.
Relish, mustard, and ketchup – $0.85.
Vinegar and seasonings – $0.45.
Butter and sesame seeds – $0.50.
Estimated Total Recipe Cost
Approximately $19.25 USD.
Estimated Cost Per Serving
Approximately $1.60 USD per serving.
5. Buffalo Chicken Sliders (Buffalo Wild Wings Style)
Ingredients
For the Buffalo Chicken Filling
- 3 cups cooked shredded chicken, about 1 1/4 pounds.
- 3/4 cup Buffalo wing sauce.
- 2 tablespoons unsalted butter, melted.
- 1/2 teaspoon garlic powder.
- 1/4 teaspoon onion powder.
- 1/4 teaspoon smoked paprika.
- 1/4 teaspoon black pepper.
- 2 tablespoons ranch dressing.
For the Sliders
- 12 soft Hawaiian-style slider rolls.
- 6 ounces provolone cheese, about 6 slices.
- 1 cup shredded mozzarella cheese.
- 2 tablespoons ranch dressing, for drizzling.
For the Garlic Butter Topping
- 3 tablespoons unsalted butter, melted.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon dried parsley.
- 1/4 teaspoon onion powder.
Optional Ingredients
- 1/4 cup crumbled blue cheese.
- 2 tablespoons thinly sliced green onions.
- 1/4 cup sliced pickled jalapenos.
- Extra Buffalo wing sauce for serving.
- Extra ranch dressing for dipping.
- Blue cheese dressing for dipping.
- Thinly sliced celery for serving.
Ingredient Substitutions
- Chicken: Use shredded rotisserie chicken, leftover baked chicken, poached chicken breast, or cooked boneless chicken thighs.
- Hawaiian-style rolls: Substitute any soft 12-count slider rolls or small dinner rolls.
- Provolone: Monterey Jack, mozzarella, mild cheddar, or pepper Jack all work.
- Mozzarella: Use shredded Monterey Jack for an even creamier melt.
- Ranch dressing: Blue cheese dressing is a classic Buffalo-style substitute.
- Unsalted butter: Salted butter works, but avoid adding extra salt until you taste the filling.
- Buffalo wing sauce: Any prepared Buffalo-style sauce works. Choose mild, medium, or hot based on your preference.
Equipment Needed
- 9 x 13-inch baking dish or rimmed baking pan.
- Large mixing bowl.
- Small microwave-safe bowl.
- Measuring cups.
- Measuring spoons.
- Sharp serrated bread knife.
- Cutting board.
- Mixing spoon or silicone spatula.
- Pastry brush.
- Aluminum foil.
- Two forks, if shredding cooked chicken by hand.
- Instant-read thermometer, optional but useful.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Lightly grease a 9 x 13-inch baking dish with cooking spray or a small amount of butter. This helps prevent the bottom of the rolls from sticking.
Allow the oven to fully preheat before baking. Starting in a cool oven can make the sliders heat unevenly.
Step 2: Prepare the Chicken
Place 3 cups of cooked shredded chicken in a large mixing bowl.
The chicken should be shredded into small, bite-size pieces rather than long, thick strips. Smaller pieces make the sliders easier to assemble and eat.
The chicken should look moist and tender, not dry or heavily browned.
Do not use watery chicken straight from a cooking liquid. Drain it well first, or the rolls may become soggy.
Step 3: Make the Buffalo Chicken Filling
3/4 cup Buffalo wing sauce.
2 tablespoons melted butter.
1/2 teaspoon garlic powder.
1/4 teaspoon onion powder.
1/4 teaspoon smoked paprika.
1/4 teaspoon black pepper.
2 tablespoons ranch dressing.
Stir until every piece of chicken is evenly coated.
The mixture should look glossy, bright orange-red, and moist without a pool of sauce collecting at the bottom of the bowl.
Taste a small amount before assembling. Buffalo sauces vary significantly in saltiness and heat.
Step 4: Slice the Rolls
Keep all 12 slider rolls connected. Using a serrated bread knife, carefully slice the entire slab horizontally through the middle.
You should now have one connected top half and one connected bottom half.
Place the bottom half in the prepared baking dish.
Do not separate the rolls one by one before filling them. Keeping them connected makes assembly faster and helps the sliders bake evenly.
Step 5: Add the First Cheese Layer
Arrange the provolone slices evenly over the bottom half of the rolls.
Cover as much bread as possible.
This first layer of cheese adds flavor and also creates a small barrier between the saucy chicken and the bread.
Step 6: Add the Buffalo Chicken
Spoon the Buffalo chicken mixture evenly over the provolone.
Use the back of a spoon or a spatula to spread the filling from edge to edge.
The chicken layer should be even, with no large piles in the center.
Avoid adding extra loose sauce directly onto the bread. Too much liquid can create soggy sliders.
Step 7: Add Ranch and Mozzarella
Drizzle 2 tablespoons ranch dressing lightly over the chicken.
Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
Add crumbled blue cheese, green onions, or jalapeños now if using.
Spread the cheese all the way toward the edges so the outside sliders are just as cheesy as the middle ones.
Step 8: Add the Top Rolls
Place the connected top half of the rolls over the filling.
Press down very gently with clean hands. Do not flatten the rolls.
The top should sit evenly over the chicken and cheese layers.
Step 9: Make the Garlic Butter Topping
In a small bowl, combine.
3 tablespoons melted unsalted butter.
1/2 teaspoon garlic powder.
1/2 teaspoon dried parsley.
1/4 teaspoon onion powder.
Stir well.
Brush the mixture evenly over the tops of the rolls, including the edges.
The roll tops should look lightly glossy, not soaked with butter.
Step 10: Cover and Bake
Cover the baking dish loosely with aluminum foil.
Bake at 350°F for 15 minutes.
Covering the sliders first gives the filling time to heat through and helps the cheese melt without burning the tops.
After 15 minutes, the cheese should be soft and mostly melted.
Step 11: Uncover and Finish Baking
Remove the foil carefully.
Bake uncovered for another 5 to 10 minutes.
The Buffalo Chicken Sliders (Buffalo Wild Wings Style) are done when.
The tops are lightly golden.
The cheese is fully melted.
The filling is hot.
The edges are gently crisp.
Steam appears when the center sliders are separated.
For food safety, previously cooked chicken should be reheated until the filling is steaming hot throughout. An instant-read thermometer inserted into the center of the filling should reach 165°F.
Do not walk away during the uncovered baking stage. Sweet, soft rolls can brown quickly.
Step 12: Rest, Slice, and Serve
Remove the baking dish from the oven and let the sliders rest for 3 to 5 minutes.
Use a sharp knife to cut between the individual rolls.
Serve warm with ranch dressing, blue cheese dressing, celery sticks, or extra Buffalo sauce.
The short resting period matters. Cutting immediately can cause the hot filling and melted cheese to slide out.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Cooked shredded chicken – $6.00.
Buffalo wing sauce – $1.75.
Hawaiian-style slider rolls – $4.25.
Provolone cheese – $2.50.
Shredded mozzarella cheese – $1.75.
Ranch dressing – $0.75.
Butter – $0.80.
Garlic powder, onion powder, paprika, pepper, parsley – $0.70.
Estimated Total Recipe Cost
Approximately $18.50 USD.
Estimated Cost Per Serving
Approximately $3.08 USD per serving.
6. Philly Cheesesteak Sliders (Subway and Philly Style Copycat)
Ingredients
For the Beef and Vegetable Filling
- 1 1/2 pounds ribeye steak, very thinly sliced.
- 1 tablespoon vegetable oil or avocado oil.
- 1 tablespoon unsalted butter.
- 1 medium yellow onion, thinly sliced.
- 1 medium green bell pepper, thinly sliced.
- 1/2 medium red bell pepper, thinly sliced.
- 2 cloves garlic, minced.
- 1 tablespoon Worcestershire sauce.
- 1 teaspoon kosher salt, divided.
- 1/2 teaspoon freshly ground black pepper.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
For the Sliders
- 12 soft slider rolls, preferably connected in one sheet.
- 8 ounces provolone cheese, about 8 to 10 slices.
- 4 ounces American cheese, about 4 to 6 slices.
For the Buttery Topping
- 3 tablespoons unsalted butter, melted.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon dried parsley.
- 1 teaspoon sesame seeds.
Optional Ingredients
- 4 ounces sliced mushrooms.
- 1 to 2 tablespoons mayonnaise.
- 1 tablespoon yellow mustard.
- 1 to 2 tablespoons pickled jalapeno slices.
- 1/4 cup sliced banana peppers.
- 1 teaspoon hot sauce.
- Extra provolone for a cheesier filling.
Ingredient Substitutions
- Ribeye steak: Ribeye gives the richest flavor and classic cheesesteak texture, but shaved beef, sirloin, or thinly sliced top round can also work. For easier slicing, place the steak in the freezer for 20 to 30 minutes before cutting.
- Provolone cheese: Substitute white American cheese, mozzarella, Monterey Jack, or a mild cheese sauce. Avoid very dry cheeses because they do not create the same creamy melt.
- Green bell pepper: Use red, yellow, or orange bell peppers for a sweeter flavor. If you want a more traditional Philly-inspired filling, you can leave the peppers out.
- Slider rolls: Soft dinner rolls or Hawaiian-style rolls both work. Sweeter rolls create more contrast with the savory beef.
- Worcestershire sauce: Soy sauce can work in a pinch, but use slightly less because it may be saltier.
Equipment Needed
- Large cast-iron skillet or heavy 12-inch skillet.
- 9 x 13-inch baking dish or rimmed baking sheet.
- Sharp chef’s knife.
- Large cutting board.
- Measuring cups.
- Measuring spoons.
- Small microwave-safe bowl for melting butter.
- Pastry brush.
- Wooden spoon or heat-safe spatula.
- Tongs.
- Aluminum foil.
- Serrated bread knife.
- Meat thermometer, optional but helpful.
Step-by-Step Instructions
1. Prepare the Steak and Preheat the Oven
Preheat your oven to 350°F. Lightly grease a 9 x 13-inch baking dish or line a rimmed baking sheet with parchment paper.
If your steak is not already shaved, place it in the freezer for 20 to 30 minutes. You do not want it frozen solid. It should simply feel firm enough to slice very thinly.
Using a sharp knife, cut the beef against the grain into thin strips.
The slices should be thin enough to cook in just a few minutes and easy to bite through.
Thick chunks of steak can make sliders chewy and difficult to eat.
2. Saute the Onion and Peppers
Heat a large skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of butter.
Once the butter is melted and lightly sizzling, add the sliced onion, green bell pepper, and red bell pepper. Sprinkle with a small pinch of the measured salt.
Cook for 6 to 8 minutes, stirring occasionally.
The vegetables are ready when the onions look soft and lightly golden around the edges and the peppers are tender but still hold their shape.
Add the minced garlic and cook for another 30 seconds.
Do not add the garlic at the beginning. Garlic can burn before the peppers and onions finish cooking.
Transfer the cooked vegetables to a plate.
3. Cook the Beef Quickly
Increase the skillet heat to high. Let the pan get properly hot before adding the steak.
Add the thinly sliced beef in a single layer. If your skillet looks crowded, cook the meat in two batches.
Let the beef sear undisturbed for about 45 to 60 seconds, then toss or stir it. Cook for another 2 to 4 minutes, depending on thickness.
Add the Worcestershire sauce, remaining salt, black pepper, garlic powder, and onion powder.
The beef should be browned on the outside with no raw-looking red surfaces remaining. For food safety, whole-muscle beef should reach at least 145°F followed by a short rest, while mechanically tenderized or otherwise processed beef should be cooked according to package directions.
Overcrowding the skillet traps steam. Instead of browning, the steak can turn gray and watery.
4. Combine the Filling
Reduce the heat to medium and return the cooked onions and peppers to the skillet.
Toss everything together for 1 to 2 minutes so the vegetables absorb the beef juices and seasoning.
Taste carefully and adjust with a small amount of additional salt or pepper only if needed.
If there is a noticeable pool of liquid in the skillet, cook for another minute or drain off the excess before assembling the sliders.
A wet filling is one of the biggest reasons baked sliders become soggy.
5. Slice the Slider Rolls
Keep the rolls connected and use a serrated knife to slice the entire sheet horizontally through the middle.
Place the bottom half in the prepared baking dish.
If using mayonnaise or mustard, spread a thin layer over the cut surface.
Do not separate all 12 rolls before assembling. Keeping them connected makes layering easier and helps the sliders bake evenly.
6. Add the First Cheese Layer
Arrange about half of the provolone and American cheese over the bottom rolls.
Cover as much of the bread as possible.
This first cheese layer does more than add flavor. It also creates a small barrier between the bread and juicy beef filling.
7. Add the Cheesesteak Filling
Spoon the warm beef, onion, and pepper mixture evenly over the cheese.
Spread the filling all the way toward the edges so every slider gets a good amount of steak.
If using mushrooms, jalapenos, or banana peppers, add them now. Drain pickled toppings well before using.
8. Add the Remaining Cheese
Place the remaining provolone and American cheese over the hot beef mixture.
The warm filling will immediately begin softening the cheese.
The entire beef layer should be mostly covered. This gives you the stretchy, melted center expected from good cheesesteak sliders.
9. Add the Top Rolls
Place the top half of the slider rolls over the cheese.
Press down very gently with your hands. Do not flatten the bread.
10. Make the Garlic Butter Topping
In a small bowl, combine.
3 tablespoons melted butter.
1/2 teaspoon garlic powder.
1/2 teaspoon dried parsley.
1 teaspoon sesame seeds.
Brush the mixture evenly over the tops of the rolls.
Make sure the butter reaches the edges and lightly settles into the seams.
11. Bake Covered
Cover the baking dish loosely with aluminum foil.
Bake at 350°F for 12 to 15 minutes.
The foil helps warm the center and melt the cheese without letting the tops brown too quickly.
When you carefully lift one edge of the foil, the cheese should look soft and melted around the sides.
12. Uncover and Finish Baking
Remove the foil and bake for another 5 to 8 minutes.
The sliders are done when.
The tops are lightly golden.
The butter topping looks absorbed.
The cheese is fully melted.
The filling is steaming hot.
The edges of the rolls are lightly crisp.
Watch closely during the final few minutes because soft rolls can brown fast.
13. Rest, Slice, and Serve
Remove the sliders from the oven and let them rest for 5 minutes.
Use a sharp knife to cut along the natural seams between the rolls.
Serve warm while the cheese is soft and melted.
Resting matters. Cutting immediately can cause the hot cheese and beef filling to slide out of the rolls.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
1 1/2 pounds ribeye steak – $16.00.
Slider rolls – $4.50.
Provolone cheese – $3.50.
American cheese – $2.00.
Onion and bell peppers – $3.00.
Garlic and seasonings – $0.75.
Butter and cooking oil – $1.25.
Worcestershire sauce – $0.35.
Estimated Total Recipe Cost
Approximately $31.35 USD.
Estimated Cost Per Serving
Approximately $2.61 USD per serving.
7. BBQ Pulled Pork Sliders (Southern Smokehouse Style)
Ingredients
For the Pulled Pork
- 3 pounds boneless pork shoulder or pork butt – Trim away only very thick pieces of surface fat. Pork loin can be substituted, but it will be leaner and less juicy.
- 1 tablespoon olive oil – Helps the seasoning stick. Vegetable or avocado oil also works.
- 1 tablespoon packed brown sugar – Adds mild sweetness and supports browning. Light or dark brown sugar can be used.
- 2 teaspoons smoked paprika – Gives the pork a deeper smokehouse-style flavor. Regular paprika works but tastes less smoky.
- 1 1/2 teaspoons kosher salt – Fine sea salt can be substituted; use slightly less.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1 teaspoon ground cumin.
- 1 teaspoon freshly ground black pepper.
- 1/2 teaspoon chili powder – Use mild chili powder for a family-friendly version.
- 1/4 teaspoon cayenne pepper – Reduce or omit for less heat.
- 1 cup low-sodium chicken broth – Apple juice can be substituted for a slightly sweeter Southern-style flavor.
- 1 tablespoon apple cider vinegar – Adds acidity and balances the richness.
- 1 teaspoon Worcestershire sauce.
- 1 1/4 cups barbecue sauce, divided – Choose a smoky, sweet, tangy, or Kansas City-style sauce based on preference.
For the Sliders
- 12 soft slider buns or Hawaiian-style rolls.
- 2 tablespoons unsalted butter, melted.
- 2 cups prepared coleslaw – Creamy or vinegar-based slaw both work.
- 1/2 cup dill pickle chips, drained well.
Optional Ingredients
- 6 slices pepper jack or cheddar cheese, cut in half.
- 1/4 cup crispy fried onions.
- 2 tablespoons sliced pickled jalapenos.
- 1 tablespoon hot sauce.
- 1/2 teaspoon liquid smoke – Useful when you want stronger smoke flavor without an outdoor smoker.
- Extra barbecue sauce for serving.
Ingredient Substitutions
- For the best texture, pork shoulder is the strongest choice because its fat and connective tissue soften during slow cooking. Boneless country-style pork ribs can also work well. If Hawaiian-style rolls are too sweet for your taste, use plain brioche slider buns or soft dinner rolls.
- Store-bought coleslaw saves time, but homemade cabbage slaw works just as well. For a lighter topping, toss shredded cabbage with apple cider vinegar, a small amount of sugar, salt, and black pepper.
Equipment Needed
- Large Dutch oven with a lid or deep oven-safe roasting pan.
- Small mixing bowl.
- Measuring cups.
- Measuring spoons.
- Sharp chef’s knife.
- Cutting board.
- Tongs.
- Two large forks or meat shredding claws.
- Instant-read meat thermometer.
- Large mixing bowl.
- 9 x 13-inch baking dish or rimmed sheet pan.
- Pastry brush.
- Aluminum foil.
- Serving platter.
- Slotted spoon, optional.
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pork
Preheat your oven to 300°F. Pat the pork shoulder dry with paper towels. Drying the surface helps the oil and spice rub cling evenly instead of sliding off.
If you see a very thick fat cap, trim some of it away, but do not remove every bit of fat. That fat helps keep the pork moist during the long cooking time.
Using very lean pork and expecting the same juicy texture. Pork shoulder is ideal because it becomes tender as its connective tissue slowly breaks down.
2. Make the Southern Smokehouse Seasoning
In a small bowl, combine.
Brown sugar.
Smoked paprika.
Kosher salt.
Garlic powder.
Onion powder.
Ground cumin.
Black pepper.
Chili powder.
Cayenne pepper.
Rub the pork with olive oil, then coat every side generously with the seasoning mixture. Press the spices onto the meat with your hands.
The pork should have a deep reddish-brown coating with no large bare patches.
3. Add the Braising Liquid
Place the seasoned pork in a Dutch oven or deep roasting pan. Pour the chicken broth around the pork, not directly over the top, so you do not wash away the spice rub.
Stir the apple cider vinegar and Worcestershire sauce into the liquid. Add liquid smoke now if using.
Cover tightly with a lid or heavy-duty aluminum foil.
A tight cover matters. Escaping steam can cause the pork to dry out before it becomes tender.
4. Slow-Cook Until Tender
Transfer the covered pork to the 300°F oven. Cook for approximately 3 1/2 to 4 1/2 hours.
Start checking around the 3 1/2-hour mark. The exact cooking time depends on the shape, thickness, and starting temperature of the pork.
For truly pull-apart texture, the thickest part will usually reach about 195°F to 205°F. Temperature helps, but tenderness is the final test.
A fork should twist easily in the meat, and large sections should separate with very little resistance.
Removing the pork as soon as it reaches the basic safe temperature for whole cuts. It may be cooked but still too firm to shred properly. Pulled pork needs additional time for collagen to soften.
5. Rest the Pork
Remove the pork from the oven and let it rest in the cooking vessel for 15 to 20 minutes.
Do not skip this step. Resting makes the pork easier to handle and gives the juices time to settle.
6. Shred the Pork
Transfer the pork to a large bowl or cutting board. Use two forks or meat claws to pull it into bite-size shreds.
Discard very large pieces of unrendered fat. Do not shred the pork into extremely fine strands because a little texture makes better sliders.
Add a few tablespoons of the cooking juices back into the shredded meat.
The pork should look moist and glossy, not watery or greasy.
7. Add the Barbecue Sauce
Mix approximately 1 cup barbecue sauce into the warm shredded pork. Add more only if needed.
The goal is juicy, coated meat rather than pork swimming in sauce. Reserve the remaining 1/4 cup barbecue sauce for layering or serving.
Taste and adjust with extra salt, black pepper, hot sauce, or apple cider vinegar if desired.
Adding too much sauce immediately. Excess sauce can soak through the bottom buns and make the sliders difficult to pick up.
8. Prepare the Slider Buns
Increase the oven temperature to 350°F.
Slice the slider buns horizontally as one connected slab if possible. Place the bottom half in a lightly greased 9 x 13-inch baking dish or on a rimmed sheet pan.
If using cheese, arrange it over the bottom buns first. This creates a light barrier that can help protect the bread from excess moisture.
9. Build the Sliders
Spread the BBQ pulled pork evenly across the bottom buns. Spoon over a small amount of the reserved barbecue sauce.
Add pickles and any optional jalapenos or crispy fried onions. Place the top half of the buns over the filling.
For the best texture, wait to add creamy coleslaw until after baking. Warm mayonnaise-based slaw can become watery and soften the bread.
10. Brush and Bake
Brush the tops with melted butter. Cover loosely with foil and bake at 350°F for 8 minutes.
Remove the foil and continue baking for 4 to 7 minutes, or until the tops are lightly golden and the filling is hot.
If cheese was added, it should be fully melted.
The buns should look glossy and golden on top while remaining soft in the center.
Baking uncovered for the entire time. The tops may become too dark before the center is properly heated.
11. Add Coleslaw and Serve
Let the sliders rest for about 3 to 5 minutes. Carefully lift the tops if needed and add a small amount of coleslaw to each slider, or serve the slaw on the side.
Cut between the buns with a sharp knife and serve warm with extra barbecue sauce and pickles.
These BBQ Pulled Pork Sliders (Southern Smokehouse Style) are best when the pork is hot, the buns are soft, and the slaw still has some fresh crunch.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
3 lb pork shoulder – $10.50.
Slider buns or Hawaiian-style rolls – $4.00.
Barbecue sauce – $2.00.
Coleslaw – $2.50.
Chicken broth – $1.00.
Pickles – $1.00.
Butter and olive oil – $0.75.
Spices and seasonings – $1.25.
Vinegar and Worcestershire sauce – $0.50.
Estimated Total Recipe Cost
Approximately $23.50 USD.
Estimated Cost Per Serving
Approximately $1.96 USD per serving.
8. Bacon Jalapeno Popper Chicken Sliders (Game Day Favorite)
Ingredients
For the Chicken Jalapeno Popper Filling
- 3 cups cooked shredded chicken, about 1 pound.
- 8 ounces cream cheese, softened to room temperature.
- 1/2 cup sour cream.
- 1 cup shredded sharp cheddar cheese.
- 1/2 cup shredded Monterey Jack cheese.
- 6 slices bacon, cooked until crisp and crumbled.
- 2 medium jalapeno peppers, finely diced.
- 2 green onions, thinly sliced.
- 1 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/2 teaspoon smoked paprika.
- 1/4 teaspoon kosher salt.
- 1/4 teaspoon ground black pepper.
For the Sliders
- 1 package, 12 count, soft Hawaiian-style slider rolls.
- 1/2 cup shredded sharp cheddar cheese.
- 1/2 cup shredded Monterey Jack cheese.
For the Buttery Topping
- 3 tablespoons unsalted butter, melted.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon dried parsley.
- 1 teaspoon sesame seeds.
Optional Ingredients
- 1 extra jalapeno, thinly sliced, for topping.
- 1/4 teaspoon cayenne pepper for extra heat.
- 1 tablespoon hot sauce.
- 1/4 cup pickled jalapenos, drained and chopped.
- 1 tablespoon ranch seasoning.
- 1 teaspoon honey for a sweet-spicy contrast.
Ingredient Substitutions
- Chicken: Use shredded rotisserie chicken, leftover grilled chicken, baked chicken breast, or cooked chicken thighs.
- Cream cheese: Full-fat cream cheese gives the richest texture, but reduced-fat cream cheese also works.
- Sour cream: Substitute plain Greek yogurt in the same amount.
- Cheddar cheese: Colby Jack or pepper Jack can be used instead.
- Monterey Jack: Substitute mozzarella for a milder flavor or pepper Jack for more heat.
- Fresh jalapenos: Use drained pickled jalapenos for a tangier flavor.
- Hawaiian-style rolls: Any soft 12-count slider rolls or dinner rolls will work.
- Bacon: Turkey bacon can be used, though the flavor and texture will be different.
Equipment Needed
- 9 x 13-inch baking dish.
- Large mixing bowl.
- Medium microwave-safe bowl for melting butter.
- Cutting board.
- Sharp chef’s knife.
- Serrated bread knife.
- Measuring cups.
- Measuring spoons.
- Rubber spatula or sturdy mixing spoon.
- Small pastry brush.
- Skillet for cooking bacon.
- Tongs or fork.
- Paper towels.
- Aluminum foil.
- Oven mitts.
- Instant-read thermometer, optional but helpful.
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 350°F.
Lightly grease a 9 x 13-inch baking dish with nonstick cooking spray or a thin layer of butter.
Give the oven enough time to fully preheat. Putting the sliders into a cool oven can make the rolls dry out before the cheese melts properly.
2. Cook the Bacon Until Crisp
Place the bacon in a large skillet over medium heat. Cook for about 8–10 minutes, turning as needed, until browned and crisp.
Transfer the cooked bacon to a paper towel-lined plate. Let it cool for a few minutes, then crumble it into small pieces.
The bacon should look deeply golden and feel crisp, not soft or rubbery.
Do not add hot, greasy bacon directly to the cream cheese mixture. Excess bacon grease can make the filling oily.
3. Prepare the Jalapenos
Wash and dry the jalapenos. Remove the stems and finely dice the peppers.
For milder sliders, slice the jalapenos lengthwise and remove the seeds and pale inner membranes before chopping. For more heat, leave some seeds and membranes in place.
Wash your hands well after handling jalapenos and avoid touching your eyes.
4. Make the Creamy Chicken Filling
In a large mixing bowl, combine.
8 ounces softened cream cheese.
1/2 cup sour cream.
1 cup shredded sharp cheddar.
1/2 cup shredded Monterey Jack.
Crumbled bacon.
Diced jalapenos.
Sliced green onions.
Garlic powder.
Onion powder.
Smoked paprika.
Salt.
Black pepper.
Stir until the mixture is creamy and evenly combined.
Add the 3 cups shredded cooked chicken and fold it into the cheese mixture until every piece is well coated.
The finished filling should look thick, creamy, and scoopable. You should see small pieces of bacon, jalapeno, and green onion throughout.
Cold cream cheese is difficult to mix and can leave large lumps. Let it soften at room temperature for about 30–45 minutes before starting.
5. Slice the Slider Rolls
Keep the rolls connected as one slab. Using a serrated bread knife, carefully slice horizontally through the center.
Place the bottom half of the rolls into the prepared baking dish.
Use a gentle sawing motion. Pressing down too hard can flatten the soft rolls.
6. Build the Sliders
Spread the chicken jalapeno popper filling evenly over the bottom half of the rolls. Push the filling all the way toward the edges so every slider gets a generous portion.
Sprinkle the remaining.
1/2 cup sharp cheddar cheese.
1/2 cup Monterey Jack cheese.
evenly over the filling.
Place the top half of the rolls over the cheese.
Do not pile all the filling in the center. Uneven filling makes the middle sliders oversized while the edge sliders come out nearly empty.
7. Make the Garlic Butter Topping
In a small bowl, stir together.
3 tablespoons melted unsalted butter.
1/2 teaspoon garlic powder.
1/2 teaspoon dried parsley.
1 teaspoon sesame seeds.
Brush the butter mixture evenly over the tops of the rolls.
If desired, add a few thin jalapeno slices on top for extra heat and a game-day presentation.
8. Cover and Bake
Cover the baking dish loosely with aluminum foil.
Bake at 350°F for 15 minutes.
The foil helps the filling heat through without allowing the tops of the rolls to brown too quickly.
After 15 minutes, the cheese around the edges should be starting to melt and the filling should feel hot.
9. Uncover and Finish Baking
Remove the foil and continue baking for 5–10 minutes.
The sliders are ready when.
The tops are lightly golden.
The cheese is fully melted.
The filling is hot in the center.
The edges are slightly bubbly.
For food safety, reheated chicken filling should reach 165°F in the center when checked with an instant-read thermometer.
Watch the rolls closely after removing the foil. The buttery tops can go from golden to overly dark quickly.
10. Rest, Slice, and Serve
Remove the baking dish from the oven and let the sliders rest for 5 minutes.
Use a sharp knife to cut along the natural lines between the rolls.
Serve the Bacon Jalapeno Popper Chicken Sliders (Game Day Favorite) warm while the cheese is melted and the filling is creamy.
The short resting time matters because it allows the filling to settle slightly. Cutting immediately can cause the hot cheese mixture to slide out.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Cooked chicken – $5.00.
Cream cheese – $2.25.
Sour cream – $0.75.
Cheddar cheese – $2.00.
Monterey Jack cheese – $2.00.
Bacon – $2.75.
Fresh jalapenos – $0.75.
Green onions – $0.50.
Hawaiian-style slider rolls – $4.00.
Butter – $0.50.
Seasonings and sesame seeds – $0.75.
Estimated Total Recipe Cost
Approximately $21.25 USD.
Estimated Cost Per Serving
Approximately $1.77 USD per serving.
9. Pizza Sliders With Pepperoni & Mozzarella (Pizza Hut Inspired)
Ingredients
Main Ingredients
- 1 package (12-count) Hawaiian sweet rolls – King’s Hawaiian-style rolls work especially well, but any soft connected dinner rolls are fine.
- 1/2 cup pizza sauce – Use a thick store-bought or homemade pizza sauce.
- 2 cups shredded low-moisture mozzarella cheese (8 ounces) – Low-moisture mozzarella melts well without releasing too much water.
- 4 ounces sliced pepperoni – About 35–45 slices, depending on size and brand.
- 2 tablespoons grated Parmesan cheese – Adds a salty, savory pizza-shop flavor.
- 3 tablespoons unsalted butter, melted.
- 1 teaspoon garlic powder.
- 1 teaspoon Italian seasoning.
- 1/4 teaspoon onion powder.
- 1/8 teaspoon salt – Optional if your pepperoni and Parmesan are already salty.
Optional Ingredients
- 1/4 teaspoon crushed red pepper flakes – For extra heat.
- 1 tablespoon chopped fresh parsley – For a fresh finish.
- 2 tablespoons sliced black olives – For a classic pizza topping.
- 2 tablespoons finely diced green bell pepper – Adds mild crunch and color.
- 2 tablespoons finely diced red onion – Use sparingly so the sliders cook evenly.
- Extra pizza sauce for dipping.
- 1/4 teaspoon dried oregano – For a stronger pizzeria-style aroma.
Ingredient Substitutions
- Hawaiian sweet rolls: Substitute soft dinner rolls, brioche slider buns, or another connected 12-count slider roll package.
- Pepperoni: Use turkey pepperoni for a lighter option or plant-based pepperoni for a meat-free variation.
- Mozzarella: Substitute an Italian cheese blend or use part mozzarella and part provolone.
- Pizza sauce: A thick marinara sauce works in a pinch. Avoid thin pasta sauce because it can make the sliders soggy.
- Parmesan: Pecorino Romano can be used, but it has a sharper and saltier flavor.
- Unsalted butter: Salted butter works too. If using it, skip the additional salt.
Equipment Needed
- 9 x 13-inch baking dish.
- Large cutting board.
- Long serrated bread knife.
- Measuring cups.
- Measuring spoons.
- Small microwave-safe bowl or saucepan for melting butter.
- Small mixing bowl.
- Spoon or small silicone spatula.
- Pastry brush.
- Aluminum foil.
- Oven mitts.
- Serving spatula or sharp knife for separating sliders.
Optional equipment
- Parchment paper for easier cleanup.
- Instant-read thermometer if you want to check that the center is thoroughly hot.
- Small serving bowls for extra pizza sauce.
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F.
Lightly grease a 9 x 13-inch baking dish with cooking spray or a thin layer of butter. You can also line the bottom with parchment paper if you want easier cleanup.
Let the oven fully preheat before baking. Putting the sliders into a cool oven can cause uneven melting and may dry out the bread before the center becomes hot.
2. Slice the Rolls
Keep all 12 rolls connected. Place the entire slab on a cutting board.
Using a long serrated knife, carefully slice horizontally through the middle of the rolls. You should end up with one connected top slab and one connected bottom slab.
Place the bottom half into the prepared baking dish.
The bottom layer should remain mostly intact rather than separating into individual buns.
Do not cut each roll separately before assembling. Keeping the rolls connected makes layering easier and helps prevent cheese and sauce from leaking everywhere.
3. Add the First Cheese Layer
Sprinkle 1 cup of shredded mozzarella cheese evenly over the bottom half of the rolls.
This first layer is important because it creates a mild barrier between the bread and pizza sauce.
Spread the cheese all the way toward the edges so every slider gets a good amount of filling.
4. Add the Pizza Sauce
Spoon 1/2 cup pizza sauce over the mozzarella. Spread it gently into a thin, even layer.
Do not press hard enough to tear the rolls.
The cheese should be covered with a light layer of sauce, but the filling should not look flooded.
Adding extra sauce inside the sliders may sound tempting, but too much moisture can create soggy bottoms. Serve additional warm sauce on the side instead.
5. Layer the Pepperoni
Arrange the 4 ounces of sliced pepperoni evenly over the pizza sauce.
Slightly overlap the slices so each slider has pepperoni in every bite.
If your pepperoni looks especially oily, place it briefly between paper towels before adding it. This can help prevent excess grease from collecting inside the sliders.
6. Add the Remaining Cheese
Sprinkle the remaining 1 cup mozzarella cheese over the pepperoni.
Add 2 tablespoons grated Parmesan cheese evenly across the top.
The pepperoni should be mostly covered with cheese, but a few visible edges are completely fine.
7. Replace the Top Rolls
Carefully place the connected top half of the rolls over the filling.
Press down very gently with your hand. Do not flatten the bread.
The top should sit evenly over the cheese and pepperoni without sliding heavily to one side.
8. Make the Garlic Butter Topping
In a small bowl, combine.
3 tablespoons melted unsalted butter.
1 teaspoon garlic powder.
1 teaspoon Italian seasoning.
1/4 teaspoon onion powder.
1/8 teaspoon salt, if using.
Stir until evenly combined.
For extra heat, mix in the optional crushed red pepper flakes.
9. Brush the Sliders
Use a pastry brush to spread the seasoned butter over the tops of the rolls.
Cover the entire surface, including the edges.
Stir the butter mixture once or twice while brushing because the dried seasonings tend to settle at the bottom of the bowl.
Do not pour all the butter into one spot. Uneven topping can leave some rolls greasy while others remain dry.
10. Cover and Bake
Cover the baking dish loosely with aluminum foil.
Bake at 350°F for 12 minutes.
The foil helps the center warm through and allows the mozzarella to melt without letting the tops brown too quickly.
After 12 minutes, the cheese near the edges should look soft and melted.
11. Uncover and Finish Baking
Carefully remove the foil.
Continue baking for 6–10 minutes, or until.
The roll tops are lightly golden.
The mozzarella is fully melted.
The cheese is bubbling around some edges.
The center sliders feel hot.
The garlic butter topping looks glossy and lightly toasted.
If checking with an instant-read thermometer, the center should be thoroughly hot. Because the ingredients are generally ready-to-eat, the main goal is even heating and fully melted cheese.
Watch closely during the uncovered baking stage. Sweet rolls can brown quickly because of their sugar content.
12. Rest, Slice, and Serve
Remove the baking dish from the oven and let the sliders rest for 3–5 minutes.
This short resting period allows the melted cheese to settle slightly, making the sliders easier to separate.
Sprinkle with optional fresh parsley, dried oregano, or extra Parmesan.
Cut between the rolls and serve warm with extra pizza sauce for dipping.
These sliders have the best texture while warm, when the mozzarella is still stretchy and the tops are soft with lightly crisp edges.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
12-count Hawaiian sweet rolls – $4.50.
Pizza sauce – $1.00.
Mozzarella cheese – $3.00.
Pepperoni – $3.50.
Parmesan cheese – $0.75.
Butter – $0.50.
Garlic powder and seasonings – $0.40.
Optional garnish – $0.35.
Estimated Total Recipe Cost
Approximately $14.00 USD.
Estimated Cost Per Serving
Approximately $1.17 USD per serving.
10. Garlic Butter Roast Beef Sliders (Arby’s Style Copycat)
Ingredients
For the Roast Beef Sliders
- 1 package (12-count) Hawaiian-style sweet rolls.
- 1 pound thinly sliced deli roast beef.
- 8 ounces sliced sharp cheddar cheese.
- 1/3 cup mayonnaise.
- 2 tablespoons prepared horseradish sauce.
- 1 teaspoon Worcestershire sauce.
For the Arby’s-Style Copycat Sauce
- 1/2 cup ketchup.
- 1 tablespoon apple cider vinegar.
- 1 tablespoon brown sugar.
- 1 teaspoon Worcestershire sauce.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/4 teaspoon smoked paprika.
- 1 to 2 tablespoons water, as needed.
For the Garlic Butter Topping
- 4 tablespoons unsalted butter, melted.
- 3 cloves garlic, finely minced.
- 1 teaspoon dried parsley.
- 1/2 teaspoon onion powder.
- 1/4 teaspoon kosher salt.
- 1 tablespoon grated Parmesan cheese.
Optional Ingredients
- 1/4 cup thinly sliced red onion.
- 1/4 cup crispy fried onions.
- 1 tablespoon Dijon mustard.
- 1 to 2 tablespoons extra prepared horseradish sauce.
- Pickled jalapeño slices for extra heat.
- Extra Arby’s-style copycat sauce for dipping.
Equipment Needed
- 9 x 13-inch baking dish or rimmed baking sheet.
- Parchment paper or nonstick cooking spray.
- Large serrated bread knife.
- Cutting board.
- Small saucepan.
- Small mixing bowl.
- Measuring cups.
- Measuring spoons.
- Silicone pastry brush.
- Whisk or spoon.
- Aluminum foil.
- Oven mitts.
- Serving spatula or sharp knife.
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F. Lightly grease a 9 x 13-inch baking dish or line a rimmed baking sheet with parchment paper.
Allow the oven to fully preheat before baking. Putting the sliders into a cool oven can make the rolls dry out before the cheese melts properly.
If using a glass baking dish, lightly grease the bottom to prevent the rolls from sticking.
2. Make the Arby’s-Style Copycat Sauce
Add the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, and smoked paprika to a small saucepan.
Cook over medium-low heat for 4 to 5 minutes, stirring frequently. If the sauce becomes too thick, add water 1 tablespoon at a time.
The sauce is ready when the brown sugar has dissolved and the mixture looks smooth, glossy, and slightly thickened.
Do not boil the sauce aggressively. High heat can scorch the sugar and create a bitter flavor.
Remove the saucepan from the heat and set the sauce aside.
3. Prepare the Creamy Horseradish Spread
In a small bowl, stir together.
1/3 cup mayonnaise.
2 tablespoons prepared horseradish sauce.
1 teaspoon Worcestershire sauce.
Mix until smooth and creamy.
Taste a tiny amount before using. Prepared horseradish brands vary in strength, so beginners may want to start with 1 tablespoon and add more if needed.
4. Slice the Rolls
Keep all 12 rolls connected. Place them on a cutting board and use a large serrated knife to slice horizontally through the entire slab.
You should now have one connected top half and one connected bottom half.
Place the bottom half in the prepared baking dish.
Use a gentle back-and-forth sawing motion. Pressing straight down can flatten soft Hawaiian-style rolls.
5. Add the Sauces
Spread the creamy horseradish mixture evenly over the bottom half of the rolls.
Spoon about 1/3 cup of the prepared Arby’s-style copycat sauce over the creamy layer. Spread it gently from edge to edge.
Do not overload the bread with sauce. Too much liquid can make the bottom of the Garlic Butter Roast Beef Sliders (Arby’s Style Copycat) soggy.
6. Layer the Roast Beef
Arrange the thinly sliced roast beef evenly over the rolls.
Instead of laying the meat completely flat, loosely fold or ruffle the slices. This creates a thicker, more satisfying roast beef layer and helps the sliders resemble hot deli-style sandwiches.
Make sure the meat reaches the outer edges so every slider gets a good portion.
Avoid using roast beef with excessive surface moisture. If needed, lightly blot very wet slices with a paper towel before assembling.
7. Add the Cheese
Place the cheddar cheese slices over the roast beef in an even layer.
Slightly overlap the cheese so there are no large uncovered areas. This helps every slider get a creamy, melted center.
Add optional red onion, crispy fried onions, or jalapenos at this stage if desired.
8. Add the Top Rolls
Carefully place the connected top half of the rolls over the cheese.
Press down very lightly with your hands. Do not smash the sliders. You only want the top layer to sit securely over the filling.
9. Make the Garlic Butter Topping
In a small bowl, combine.
4 tablespoons melted unsalted butter.
3 minced garlic cloves.
1 teaspoon dried parsley.
1/2 teaspoon onion powder.
1/4 teaspoon kosher salt.
1 tablespoon grated Parmesan cheese.
Stir well.
The mixture should smell strongly of fresh garlic and look evenly combined. If the butter begins to solidify, warm it briefly until fluid again.
10. Brush the Sliders With Garlic Butter
Use a pastry brush to coat the tops of the rolls evenly with the garlic butter mixture.
Brush all the way to the edges. Spoon any remaining garlic and Parmesan bits over the top.
Brush gently. Soft rolls can tear if pressed too hard.
11. Cover and Bake
Cover the baking dish loosely with aluminum foil.
Bake at 350°F for 15 minutes.
The foil traps gentle heat, helping the roast beef warm through while the cheese melts without over-browning the rolls.
After 15 minutes, carefully lift one corner of the foil. The cheese should look soft and mostly melted.
12. Uncover and Finish Baking
Remove the foil and continue baking for 5 to 10 minutes.
The Garlic Butter Roast Beef Sliders (Arby’s Style Copycat) are ready when.
The tops are lightly golden brown.
The garlic butter is sizzling around some edges.
The cheese is fully melted.
The roast beef is hot in the center.
Watch closely during the uncovered stage. Sweet rolls contain sugar and can brown quickly.
13. Rest, Slice, and Serve
Remove the baking dish from the oven and let the sliders rest for 3 to 5 minutes.
Use a sharp knife to cut along the natural lines between the rolls. Serve warm with the remaining Arby’s-style copycat sauce on the side for dipping.
For the best texture, serve these sliders while the cheese is still hot and melted.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Hawaiian-style sweet rolls – $4.00.
1 pound deli roast beef – $11.00.
Cheddar cheese – $3.50.
Mayonnaise and horseradish sauce – $1.50.
Copycat sauce ingredients – $1.25.
Butter – $0.75.
Garlic, Parmesan, and seasonings – $1.25.
Estimated Total Recipe Cost
Approximately $23.25 USD.
Estimated Cost Per Serving
Approximately $1.94 USD per serving.