Corned Beef Sliders feature sliced corned beef, Swiss cheese and sautéed mushrooms and onions all melted together between soft rolls. I think the best part might be the buttery garlic and poppy seed topping!
Get your corned beef fix with more easy recipes like Corned Beef Hash and Reuben Egg Rolls.
If you love a classic Reuben Sandwich or my favorite Reuben Sliders but you’re not crazy about the sauerkraut, this is the perfect recipe for you! Corned beef and Swiss cheese give you the same flair of a Reuben, but with sautéed mushrooms and onions and some mustard in place of the thousand island dressing.
I usually make these for my St. Patrick’s Day festivities, but honestly they’re great all year round! Serve up these sliders for Superbowl Sunday, New Years Eve, birthday bashes or any other time you need to feed a crowd. They’re a great handheld appetizer that always fly off the tray.
Another wonderful thing about this sliders with corned beef recipe is just how easy it is to toss together. They’re ready in half an hour (or less if you’re quick at prepping) and are best served warm so you get the best cheese pull! Oh, and the garlicky butter topping? Swoon.
Ingredient Notes
Rolls – Hawaiian or brioche dinner rolls both work great! Use whichever one you prefer.
Corned Beef – Freshly sliced corned beef from the deli is what you’ll need for this easy recipe.
Swiss Cheese – For the very best texture, buy it freshly sliced from the deli. That’s how you’ll get the best gooey consistency!
Gourmet Mustard – There’s room for creativity here. The most common gourmet mustard we’re all used to is dijon mustard, which is perfect for these sliders. I also like spicy mustard if it’s for adults only.
Mushrooms – Cremini or baby bella mushrooms are what you’ll need. Be sure to slice them nice and thin so they cook evenly.
Onion – I like using a yellow onion because it has the best touch of natural sweetness to it.
See recipe card for complete information on ingredients and quantities.
How to Make Baked Corned Beef Sliders
Sauté the veggies. Preheat a pan over medium heat and add oil. Add sliced onions and sauté until transparent. Then, add mushrooms, season with salt and pepper, and cook until both done and browned (1).
Slice the buns and add mustard. Take the pack of rolls out of the bag and cut them in half, width-wise. Place the bottom half in a baking pan. Spread gourmet mustard over the bottom buns in a thin and even layer (2).
Add cheese. Top the buns with 4-6 slices of Swiss cheese. The buns should be covered evenly (3)! You can slightly overlap the slices if needed.
Add the beef. Layer corned beef evenly over the cheese (4).
Add the veggies. Spread cooked mushrooms and onions over the corned beef evenly (5).
Add more cheese. Layer cheese slices over the top (6).
Add the buttery topping. Cover with the top halves of rolls. Melt butter and mix it with dried minced garlic and poppy seeds. Brush the top of the rolls with the butter mixture (7, 8).
Bake. Loosely tent the baking dish with the sheet of aluminum foil and bake at 350°F for 25-30 minutes (9).
Storing and Reheating
Storing: Store your leftover sliders in an airtight container in the refrigerator for 2-3 days. If you’d like to store them in the dish they were baked in, go for it! Just make sure to cover it tightly so they don’t dry out.
Reheating: To reheat leftover sliders, I recommend doing so in the oven or air fryer. The microwave tends to make the bread soft and soggy. In the oven, reheat the sliders on a parchment paper covered baking sheet at 350℉ just until heated through. In the air fryer, I recommend lining the basket with a perforated parchment paper sheet as well and reheat at 360℉ for just a couple of minutes to warm through.
Recipe FAQs
Yes! You can assemble the sliders in the baking dish but do not add the melted butter topping until you’re ready to bake it. Simply assemble the sandwich portion and cover the baking dish airtight.
Store in the refrigerator for up to 1 day. When you’re ready to bake, pull the baking dish out and let it warm up a bit on the counter for about 30 minutes. Then, add the melted butter topping and then bake as instructed.
Yes, you can definitely use pastrami! Just note that the flavor won’t be quite the same. It will still be delicious, but pastrami tastes different than corned beef.
There are so many delicious options! When serving these sliders as an entree, I love plating them with potato sides like Colcannon or Truffle Fries. Fried Cabbage is another great option! To keep things on the lighter side, you could always go for something like Broccoli Slaw or Cucumber Salad.
Keep in mind that these sliders are great for serving at parties! Serve them alongside other easy appetizers like Beer Batter Onion Rings, Reuben Dip and Bacon Wrapped Little Smokies.
More of the Best Slider Recipes
Bacon Mushroom and Onion Sliders
Cranberry Asiago Turkey Sliders
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Corned Beef Sliders Recipe
Ingredients
- 12 Hawaiian rolls or Brioche style butter rolls
- 2 tbsp Gourmet mustard
- 1/2 lb deli sliced corned beef
- 8-10 oz sliced Aged Swiss cheese
- 1 medium yellow onion sliced thin
- 8 oz cremini mushrooms sliced thin
- salt
- black pepper
- 1-2 Tbsp oil for cooking veggies
Topping:
- 2 tbsp salted butter
- 1/2 tbsp dried minced garlic
- 1 1/2 tsp poppy seeds
Instructions
- Preheat oven to 350℉ and grease a 13×9 baking dish.
- Preheat a cooking pan over medium heat and add oil. Add sliced onions and sauté until transparent. Add mushrooms, season with salt and pepper, and cook until both done and browned.
- Take the pack of rolls out of the bag and cut them in half, width-wise. Place the bottom half in the baking pan.
- Spread gourmet mustard over the bottom buns in a thin and even layer.
- Top the buns with 4-6 slices of Swiss cheese, depending on the size of cheese slices, the buns should be covered evenly! You can slightly overlap the slices if needed.
- Layer corned beef evenly over the cheese.
- Spread cooked mushrooms and onions over the corned beef evenly.
- Layer cheese slices over the top, evenly. Cover with the top halves of rolls.
- Melt butter and mix it with dried minced garlic and poppy seeds. Brush the top of the rolls with the butter mixture.
- Loosely tent the baking dish with the sheet of aluminum foil and bake for 25-30 minutes.
- Cut in between each slider to take it out easily.
Nutrition
foodle says
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slope game says
So delicious!
jeffrey w saint says
Heres what I did different….First I buttered bottom of large baking sheet with three inch sides, put bottom half of Hawaiian roll in, then I shredded brisket with forks, evenly applied.to rolls. Lastly I brushed melted butter to top of rolls. After 18 mins in oven I turned on broiler and tanned tops of buns. Result…brown golden crust on bottom and top. Cuz I just cant follow directions
Jenna says
These look fab Lyuba! Love the photography!