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This twelve-roll slider tray layers deli roast beef and Swiss cheese beneath a butter topping flavored with garlic, onion powder and Worcestershire sauce. It has no sautéed-onion step. The au jus is measured as one cup of already prepared gravy, not a cup of dry mix. Keep it in a separate saucepan and serve it as a dip.
Twelve ounces of beef over twelve rolls gives one ounce per sandwich. Eight ounces of cheese averages two-thirds of an ounce per roll, while one cup of dip supplies only four teaspoons per slider if evenly divided. Those calculations explain portion planning: diners who like a large dipping bowl will need separately prepared extra gravy rather than a diluted version of the filling.
Allocate the filling across twelve rolls
- 1 package slider rolls (12 count), sliced horizontally, tops and bottoms separated
- 12 ounces sliced roast beef
- 8 ounces Swiss cheese, sliced
- 4 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 cup au jus gravy, warmed
Heat covered, then check the top
- Stage 1
- Preheat the oven to 350°F and choose a baking sheet or dish that supports all twelve rolls.
- Stage 2
- Split the connected rolls horizontally with a serrated knife, keeping the top slab and bottom slab intact.
- Stage 3
- Lay the bottoms on the pan and distribute twelve ounces of roast beef and eight ounces of Swiss evenly, including the corners.
- Stage 4
- Replace the top slab without pressing the filling into a dense layer.
- Stage 5
- Melt the butter and stir in garlic powder, onion powder and Worcestershire sauce. Brush the seasoned butter evenly over the roll tops instead of pooling it in one spot.
- Stage 6
- Cover loosely with foil and bake about 15–20 minutes, checking the middle filling.
- Stage 7
- Uncover briefly for browning if needed once hot; extend heating and protect the bread when the center remains cool.
- Stage 8
- Warm the one cup of already prepared au jus in a separate saucepan following its product directions.
- Stage 9
- Cut into twelve sliders, support their bases when lifting and serve the dip alongside. Follow the deli-meat guidance above for higher-risk diners.
The bread tops can brown while the center filling is still cool. Begin covered loosely with foil to protect the surface, then uncover briefly if browning is desired after the filling is hot. Foil does not make the top golden by itself. Check a center slider rather than only an exposed edge; the middle of the connected slab is the more useful heating check.
Choose substitutions with clear limits
Provolone changes the flavor but fits the same sliced-cheese role. Replacing beef with raw meat is not a comparable swap: this method assumes ready-to-eat deli slices. For sautéed onion and a larger tray, use sixteen-roll onion-and-provolone sliders. Follow that complete ingredient list rather than combining both butter and gravy quantities.
Serve dip without soaking the tray
Cut along the roll divisions with a serrated knife and lift portions with their bottoms supported. Serve with individual dip cups, pickles or bean and corn salad. Do not bathe the entire tray in gravy and expect the bread to remain crisp. Any optional extra dip should be heated and handled separately.
Stage components for a gathering
For a party, have the rolls split and the cold ingredients measured, but assemble close to serving. Keep deli meat and cheese refrigerated until needed. USDA’s leftover refrigerator window is three to four days for safely handled food. A reheated tray should be thoroughly hot through the filling; simply refreshing the browned top is not enough.
For people at higher risk of foodborne illness, ready-to-eat deli meat needs particular care. CDC advises reheating deli meats to 165°F or steaming hot before eating. Use a center check rather than relying on the original short bake time, and serve promptly after heating.
Common Questions About This Recipe
- Is one cup of au jus dry mix?
No. It means one cup of prepared gravy ready to warm.
- Why cover the rolls first?
It protects the bread while the center filling heats. Uncover later if the top needs browning.
- How much dip is available per slider?
One cup divided twelve ways is four teaspoons each. Prepare extra separately if larger dipping portions are wanted.
- Does this contain sautéed onions?
No. Onion powder seasons the butter; the linked sixteen-roll version has a separate onion layer.
- Can raw beef be used?
No. This short assembly method assumes deli meat, not raw beef.