Description
Mississippi Pot Roast Sliders are warm, buttery, cheesy, and irresistibly comforting. These crowd-pleasing sliders transform leftover pot roast into a game-day favorite, packed with savory richness, melty provolone, and a tangy butter sauce.
Ingredients
Units
Scale
- 12 Hawaiian rolls
- 3 cups leftover shredded Mississippi pot roast
- 12 slices provolone cheese
- 12 mild banana pepper rings
- 1/2 cup salted butter
- 2 tablespoons Worcestershire sauce
- 2 teaspoons minced dried onion
- 1 teaspoon garlic powder
- 1/2 teaspoon cracked pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the Hawaiian rolls in half horizontally, keeping them connected if possible. Place the bottom halves in a greased 9×13-inch baking dish.
- Slice each provolone slice into quarters.
- Place 2 pieces of cheese on each bottom roll.
- Add an even layer of shredded Mississippi pot roast.
- Top with 2 more pieces of cheese per roll.
- Place one banana pepper ring on top of each.
- Add the roll tops, pressing gently.
- Melt the butter and stir in Worcestershire sauce, dried onion, garlic powder, and cracked pepper.
- Spoon the sauce generously over the tops of the sliders.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake an additional 5–10 minutes until tops are golden.
- Let rest 3–5 minutes before serving.
Notes
Use fresh, tender pot roast for best results. Mozzarella or Swiss can sub for provolone. Assemble ahead and bake when ready. Store leftovers in the fridge up to 3 days and reheat wrapped in foil at 325°F.
Nutrition
- Serving Size: 1 slider
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 55mg
