Salisbury Steak Sliders
These hearty Salisbury steak sliders feature tender, seasoned beef patties smothered in rich onion gravy and topped with melted provolone cheese. Baked inside buttery pull-apart rolls until hot and golden, they are perfect for parties, game days, casual gatherings, or a fun family meal.
Ingredients
Method
- Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.
- Place the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper in a large mixing bowl.
- Gently mix until the ingredients are combined. Do not overwork the beef.
- Divide the mixture into 12 equal portions. Shape each portion into a small, thin patty slightly wider than one dinner roll.
- Heat the olive oil in a large skillet over medium-high heat.
- Working in batches if necessary, cook the patties for approximately 2–3 minutes per side, until browned. They do not need to be completely cooked because they will finish baking in the sliders.
- Transfer the browned patties to a clean plate and set them aside.
- Reduce the skillet heat to medium. Add the butter and sliced onion.
- Cook the onion for 8–10 minutes, stirring occasionally, until soft and golden.
- Sprinkle the flour over the onion and cook for 1 minute, stirring constantly.
- Slowly pour in the beef broth while stirring and scraping any browned bits from the bottom of the skillet.
- Add the Worcestershire sauce, Dijon mustard, garlic powder, and black pepper.
- Simmer the gravy for 3–5 minutes, stirring frequently, until it becomes thick enough to coat the back of a spoon. Taste and add salt if needed.
- Use a long serrated knife to slice the connected dinner rolls horizontally through the center without separating the individual rolls.
- Place the bottom half of the rolls in the prepared baking dish.
- Arrange one Salisbury steak patty over each roll.
- Spoon the onion gravy evenly over the patties. Reserve a small amount of gravy for serving if desired.
- Arrange the provolone cheese over the patties and gravy, cutting the slices as needed to cover all 12 sliders.
- Place the top half of the rolls over the cheese.
- Combine the melted butter, garlic powder, and dried parsley in a small bowl.
- Brush the butter mixture evenly over the tops of the rolls.
- Cover the baking dish loosely with aluminum foil and bake for 15 minutes.
- Remove the foil and bake for another 5–8 minutes, until the roll tops are golden, the cheese is melted, and the patties reach an internal temperature of 160°F.
- Allow the sliders to rest for 5 minutes before cutting them apart and serving.
Notes
Do not overmix the beef: Mix only until the ingredients are combined. Excessive mixing can make the patties firm and dense.
Shape thin patties: The patties will shrink and thicken as they cook. Form them slightly wider than the individual rolls so they fit properly after browning.
Choose connected rolls: A package of connected pull-apart dinner rolls makes the sliders much easier to assemble and bake.
Cheese substitutions: Swiss, mozzarella, white cheddar, or Monterey Jack cheese may be used instead of provolone.
Thickening the gravy: The gravy should be thick enough to remain inside the sliders. If it appears thin, simmer it for another minute or two before assembling.
Preparing ahead: The patties and onion gravy can be cooked one day in advance and refrigerated separately. Reheat the gravy gently before assembling the sliders.
Avoid assembling too early: For the best texture, assemble the sliders shortly before baking so the bottoms of the rolls do not become soggy.
Keeping them warm: Cover baked sliders loosely with foil and keep them in a 200°F oven for up to 30 minutes before serving.
Storing leftovers: Refrigerate cooled sliders in an airtight container for up to 3 days.
Reheating: Cover the sliders loosely with foil and reheat in a 350°F oven until hot. Remove the foil for the final few minutes to refresh the roll tops.
Serving suggestion: Serve with any reserved warm onion gravy for spooning over the sliders.
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