Corned Beef Sliders are mini sandwiches made with thinly sliced corned beef, Swiss cheese, cabbage and a Dijon sauce on soft, fluffy King’s Hawaiian Rolls. They are perfect for St. Patrick’s Day, other parties and celebrations, or just anytime you need a quick, flavorful dinner everyone will love.
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Corned beef and cabbage is an Irish dish that I was introduced to by my now husband while we were dating. Now, he makes it for our family every St. Patrick’s Day.
I’ve been creating a bunch of sliders recipes lately, since they are quick, easy and no one ever complains when they are on the dinner table. I decided that Corned Beef Sliders were next up on my list.
These sliders are made with deli-sliced corned beef because it’s super thin and tender making it easier to bite into than leftover beef. With that said, if you have corned beef leftovers from dinner, you could use it but try to slice it thin.
Want to try some of our other sliders recipes? Try these Meatball Sliders, Pulled Pork Sliders or Chicken Parmesan Sliders to get started.
Why This Recipe Works
Sliders are a quick and easy meal or snack to prepare. This recipe is as simple and cooking the cabbage for a few minutes, then assembling the sandwiches and baking.
This recipe is made with the classic flavor combination of corned beef and cabbage. A little cheese and a savory Dijon sauce add the perfect amount of zesty creaminess.
Sliders are always a great choice for for lunch, dinner or as a snack. They are perfect for parties and all types of celebrations, as well.
Step-By-Step Instructions
Ingredients
- 1 tablespoon butter
- 2 cups cabbage (roughly chopped)
- salt
- pepper
- 2 cloves garlic (minced)
- 1 12-count package King’s Original Hawaiian Sweet Rolls
- 1 pound corned beef (sliced thin from the deli works best, though leftover beef can be used)
- 6 slices Swiss cheese: if you don’t like Swiss cheese, you can definitely swap it out for another type.
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon butter (melted)
- 1/4 teaspoon dried parsley
- 1/4 teaspoon garlic powder
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F.
Chop the cabbage and mince the garlic.
Create!
Place a medium skillet over medium heat.
Add 1 tablespoon of butter. Once melted and hot, add the cabbage and season with salt and pepper. Cook, stirring often, until the cabbage starts to soften. Stir in the garlic and cook a minute or two longer, stirring often, or until the cabbage is tender. Set aside.
Cut the tops off of the King’s Hawaiian Rolls. You can usually do this while they are all still connected. Place in a large casserole dish.
Layer the corned beef evenly onto the bottom half of the rolls.
Top with the slices of cheese.
Carefully layer on the cooked cabbage.
Mix the mayonnaise and Dijon mustard together and spread onto the inside portion of the tops of the buns.
Place the tops of the buns back on.
Melt the remaining 1 tablespoon of butter and mix in the garlic powder and parsley. Brush over the tops of the rolls.
Cover the casserole with a lid or aluminum foil. Bake for 10 minutes then remove the cover and bake for an additional 10 minutes or until the sliders are heated through and the cheese is melted.
Present!
Slice and serve.
Tips and Techniques
- Thinly sliced corned beef from the deli works best on these sliders. Leftover corned beef could also be used.
- Other types of cheese can be used in place of Swiss cheese. Cheddar or provolone cheese would be good alternatives.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
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Corned Beef Sliders on King's Hawaiian Rolls
Ingredients
- 1 tablespoon butter
- 2 cups cabbage (roughly chopped)
- salt
- pepper
- 2 cloves garlic (minced)
- 1 12-count package King's Hawaiian Rolls
- 1 pound corned beef (sliced thin from the deli works best)
- 6 slices Swiss cheese
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon butter (melted)
- 1/4 teaspoon dried parsley
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 350°F.
- Place a medium skillet over medium heat.
- Add 1 tablespoon of butter. Once melted and hot, add the cabbage and season with salt and pepper. Cook, stirring often, until the cabbage starts to soften. Stir in the garlic and cook a minute or two longer, stirring often, or until the cabbage is tender. Set aside.1 tablespoon butter, 2 cups cabbage, salt, pepper, 2 cloves garlic
- Cut the tops off of the King’s Hawaiian Rolls. You can usually do this while they are all still connected. Place in a large casserole dish.1 12-count package King's Hawaiian Rolls
- Layer the corned beef evenly onto the rolls.1 pound corned beef
- Top with the slices of cheese.6 slices Swiss cheese
- Carefully layer on the cooked cabbage.
- Mix the mayonnaise and Dijon mustard together and spread onto the inside portion of the tops of the buns.2 tablespoons mayonnaise, 2 teaspoons Dijon mustard
- Place the tops of the buns back on.
- Melt the remaining 1 tablespoon of melted butter and mix in the garlic powder and parsley. Brush over the tops of the rolls.1 tablespoon butter, 1/4 teaspoon dried parsley, 1/4 teaspoon garlic powder
- Cover the casserole with a lid or aluminum foil. Bake for 10 minutes then remove the cover and bake for an additional 10 minutes or until the sliders are heated through and the cheese is melted.
- Slice and serve.
Notes
Tips and Techniques
- Thinly sliced corned beef from the deli works best on these sliders. Leftover corned beef could also be used.
- Other types of cheese can be used in place of Swiss cheese. Cheddar or provolone cheese would be good alternatives.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
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