Mississippi Pot Roast Sliders
Mississippi pot roast sliders are loaded with tender, juicy shredded beef, tangy pepperoncini, and plenty of melted cheese for an easy way to use up your leftovers. They are perfect for quick, weeknight dinners or whenever you need something hearty that everyone can grab and enjoy.
Does your family whine about the idea of leftovers?
Yeah, mine too.
But if we reinvent the leftovers, everyone will eat them without fuss.
And these Mississippi pot roast sliders are the perfect way to use up your leftover Mississippi pot roast without a lot of work.
Just layer some sliced cheese, your leftover pot roast, and more pepperoncini in between fluffy slider buns.
Then brush on some seasoned melted butter, bake to melted perfection and dinner is done.
You can serve them with crispy fries, potato chips, coleslaw, a simple salad, and a little extra au jus for dipping.
The whole family will come running!
Ingredients
To make these you’ll need:
- Hawaiian rolls
- Cheese– Sliced provolone but you could use any sliced cheese you like.
- Pot roast– Leftover Mississippi pot roast.
- Pepperoncini peppers– Sliced.
- Butter
- Seasonings– Dried parsley, dried minced onion, salt, and pepper.
How to Make
Mississippi pot roast sliders are an easy and tasty way to turn your leftovers into a new meal!
Start by preheating the oven to 350° F.
While the oven heats, keep the rolls attached to in a sheet but slice them in half so they have a top half and a bottom half.
Put the bottom half onto a baking sheet.
Spread out half of the provolone on top of the rolls in the baking sheet.
Spread the pot roast over the cheese followed by the sliced peppers.
Add the remaining cheese evenly overtop of the meat.
Close the sliders with the top buns.
Then, melt the butter in a small bowl in the microwave.
Whisk the parsley, dried onion, salt and pepper into the melted butter and brush it over the buns.
Bake the sliders in the preheated oven for 15-20 minutes or until they are warmed through and golden on top.
Serve and enjoy!
Storing Leftovers
Like most sliders, these Mississippi pot roast sliders are best right after you make them.
If you have leftovers, let them cool to room temperature and then transfer them to an airtight container.
You can refrigerate them for up to 4 days after you first cooked the pot roast.
For best results, reheat them in a hot oven until the cheese melts again.
Tips and Tricks
- Customize these to your liking. For example, if you don’t like the actual pepperoncini but like the flavor of them, omit the peppers themselves. You’ll still have the flavor in the pot roast.
- If the sliders start to brown before the cheese melts, cover them in foil.
- Give them a couple minutes to rest before you slice them to let the cheese firm up slightly.
Other Recipes for Leftover Pot Roast
Mississippi pot roast sliders are a delicious way to use up your pot roast leftovers.
Make them and enjoy!
Looking for other recipes for leftover pot roast?
Try these:
- Beef Stew Noodle Casserole
- French Dip Sandwiches
- Beef And Barley Stew
- Leftover Pot Roast Casserole
- Beef Pot Pie With Biscuit Topping
If you’ve tried these MISSISSIPPI POT ROAST SLIDERS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Mississippi Pot Roast Sliders
Ingredients
- 12 hawaiian rolls
- 12 slices provolone
- 3 cups leftover mississippi pot roast
- ¼ cup sliced pepperoncini peppers
- 2 tablespoons butter
- 1 teaspoon dried parsley
- ½ teaspoon minced dried onion
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 F
- Slice the rolls in half, put the bottom half onto a baking sheet then layer half the provolone on top.12 hawaiian rolls, 12 slices provolone
- Spread the pot roast over the cheese, then sprinkle the sliced peppers evenly out overtop.3 cups leftover mississippi pot roast, ¼ cup sliced pepperoncini peppers
- Add the remaining cheese evenly overtop of the meat, then place the top buns on the meat
- In a small bowl, melt the butter, then whisk in the parsley, dried onion, salt and pepper until evenly combined.2 tablespoons butter, 1 teaspoon dried parsley, ½ teaspoon minced dried onion, Salt and pepper to taste
- Brush over the buns and then bake in the preheated oven for 15-20 minutes or until warmed through and golden on top.
- Serve warm and enjoy!
Notes
- Customize these to your liking. For example, if you don't like the actual pepperoncini but like the flavor of them, omit the peppers themselves. You'll still have the flavor in the pot roast.
- If the sliders start to brown before the cheese melts, cover them in foil.
- Give them a couple minutes to rest before you slice them to let the cheese firm up slightly.
Nutrition
