I waited way too long to turn leftover Mississippi pot roast into sliders, and honestly, I regret nothing except the delay. This is one of those recipes that sneaks up on you, the kind that feels almost too easy for how good it turns out.

These sliders are warm, cheesy, buttery, and just a little messy in the best way. They feel right at home on a game day table, but they also work for a casual family dinner when you want something comforting without a lot of effort.

I love recipes like this because they feel lived-in. They come from leftovers, cravings, and that little voice that says, “We can do better than reheating this the same way again.” This was absolutely one of those moments.

Why These Sliders Always Disappear Fast

I’ve served these to all kinds of people, from picky kids to adults who swear they’re “just having one.” Somehow, the pan always comes back empty, and someone is usually scraping up the last bits of sauce.

The magic is in the balance. Sweet rolls, salty beef, creamy cheese, and that tangy pop from the peppers. Nothing fights for attention, but everything shows up when it matters.

I also love that they don’t feel precious. You can make them for guests, but you don’t need a special occasion. They’re forgiving, flexible, and honestly hard to mess up.

Ingredients Needed for the Recipe

• Hawaiian rolls – These are the base of the sliders, adding a soft texture and slight sweetness that pairs perfectly with the savory filling.
• Leftover shredded Mississippi pot roast – This is the star, bringing rich, seasoned beef flavor without extra prep.
• Provolone cheese – Mild and melty, it holds everything together without overpowering the roast.
• Mild banana pepper rings – These add a gentle tang and brightness that cuts through the richness.
• Salted butter – Melted into the sauce, it soaks into the rolls and adds that irresistible buttery finish.
• Worcestershire sauce – A splash of this deepens the savory flavor and adds a little umami.
• Minced dried onion – Brings subtle onion flavor without extra moisture.
• Garlic powder – Rounds out the sauce with warmth and depth.
• Cracked pepper – Adds just enough bite to keep things interesting.

How to make Mississippi Pot Roast Sliders?

Step 1 – Prep the Oven and Rolls

Start by preheating your oven to 350 degrees. While it heats, slice the Hawaiian rolls in half horizontally, keeping them connected, and place the bottom halves into a baking dish.

I like using a 9×13 dish because everything fits snugly, which helps the sliders bake evenly and stay together when serving.

Step 2 – Layer the Cheese and Beef

Cut each slice of provolone into quarters so they fit the rolls better. Place two pieces on each bottom roll, then add a generous layer of shredded pot roast.

Top the beef with two more pieces of cheese. This sandwiching helps everything melt together and keeps the beef from drying out.

Step 3 – Add the Peppers and Tops

Place one banana pepper ring on each slider, right over the cheese. Then gently set the top halves of the rolls back on.

This is where it already starts looking tempting, even before it goes into the oven.

Step 4 – Make the Savory Butter Sauce

Melt the butter in a small bowl, then stir in the Worcestershire sauce, dried onion, garlic powder, and cracked pepper.

The sauce smells incredible at this stage, and it’s doing a lot of heavy lifting flavor-wise, so don’t rush it.

Step 5 – Sauce and Bake

Spoon the sauce evenly over the tops of the sliders, letting it drip down the sides and soak into the rolls.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 to 10 minutes, until the tops are golden and the cheese is fully melted.

Step 6 – Serve While Hot

These sliders are best served straight from the oven while everything is gooey and warm.

I usually let them rest for just a minute or two, then cut and serve before anyone loses patience.

Serving Ideas That Work Every Time

I love serving these sliders with something simple on the side. They’re rich and filling, so they don’t need much to feel complete.

They pair beautifully with easy vegetables, a simple salad, or even just some chips when it’s a casual night. For parties, I set them out with napkins and let people help themselves.

They’re also great as part of a spread. I’ll add a couple of lighter options alongside them so guests can balance their plates.

Tips

• Warm the shredded pot roast slightly before assembling so the sliders heat evenly.
• Keep the rolls connected while slicing to make assembly easier.
• Cover tightly with foil during the first bake to prevent the tops from browning too fast.
• Use mild peppers if serving kids or spice-sensitive guests.
• Let the sliders rest briefly before cutting to keep them from sliding apart.

Make Ahead and Storage

These sliders are surprisingly great for making ahead. In fact, the flavors settle in even more when they have a little time together.

You can assemble everything up to the baking step, cover the dish tightly, and refrigerate for up to 24 hours. When ready, bake straight from the fridge, adding a little extra time.

Leftovers keep well in the fridge for a couple of days. I reheat them covered in the oven so the rolls don’t dry out, and they’re just as satisfying the second time around.

Simple Variations to Try Later

Once you’ve made these as written, it’s easy to start playing around. Different cheeses work well, especially havarti or mozzarella, if that’s what you have on hand.

You can swap the banana peppers for pepperoncini if you want a closer match to the original roast flavor. Both are great, and it mostly comes down to personal preference.

I’ve even made these with other Mississippi-style meats, and the formula still works. The rolls, cheese, and sauce are incredibly forgiving.

This is one of those recipes that sticks around in your rotation. It’s flexible, comforting, and always welcome at the table, which is really all I ever ask from a good slider.