Mississippi Pot Roast Sliders

Mississippi Pot Roast Sliders

These pot roast sliders are our favorite way to use up leftover Mississippi Roast! The beef is so tender and flavorful and the addition of cheese, peppers, and sweet Hawaiian rolls just keeps people coming back for more!

Course Main Course, Snack

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings sliders

Calories 312kcal

Author Karly Campbell

Ingredients

12 Hawaiian rolls
3 cups leftover shredded Mississippi Pot Roast
12 slices provolone cheese
12 mild banana pepper rings
½ cup salted butter
2 tablespoons Worcestershire sauce
2 teaspoons minced dried onion
1 teaspoon garlic powder
½ teaspoon cracked pepper

Instructions

Preheat oven to 350 degrees.
Slice the Hawaiian rolls in half and place the bottom halves in a 9x13 baking dish.
Slice each piece of cheese into quarters.
Place 2 pieces of the cheese on the bottom of each roll. Top with the shredded roast and 2 more pieces of cheese each. Place one banana pepper ring over the cheese. Top with the top half of the roll.
Add the butter to a small bowl and microwave to melt. Stir in the Worcestershire sauce, dried onion, garlic powder, and pepper to combine.
Spoon the sauce over the tops of the sliders, letting run down the sides to coat the top and sides of the sliders.
Cover and bake for 20 minutes. Remove the foil and bake for 5-10 minutes more to brown the tops of the rolls.
Serve hot.

Notes

The Mississippi Roast doesn’t need to be hot when adding it to the sliders, but warm it slightly if it’s coming straight form the fridge or it may not heat all the way through in the oven.

You may use pepperoncini rings in place of banana rings if desired, but our family prefers the tang of the banana peppers.

To make ahead prepare the sandwiches up until baking, cover with foil and refrigerate for up to 24 hours. Bake straight from the fridge for 35 minutes covered and 5-10 minutes uncovered.

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