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Corned Beef Sliders

Use the leftovers from corned beef and cabbage to make tasty corned beef sliders for an easy appetizer, lunch, or quick dinner idea

Corned Beef Sliders in a serving dish.

Why You’ll Love This Recipe

  • Corned beef sliders are a great way to use leftover brisket from a festive St. Patrick’s Day party or make corned beef and cabbage egg rolls
  • The sandwiches are the perfect party food for a get-together or gathering. 
  • Corned beef and cheese sliders are best served hot and fresh from the oven. Arrange them on a platter and watch them disappear.

What You Need to Make this Recipe

  • Horseradish Cream Sauce: Horseradish cream sauce perfectly complements the other ingredients in the slider. Make the sauce quickly with heavy cream, sour cream, prepared horseradish, freshly squeezed lemon juice, salt, and pepper.
  • Brisket: Don’t have leftover corned beef brisket? Purchase a pre-made one at the grocery store or make it yourself. If you decide to go that route, try my Dutch oven corned beef and cabbage recipe, but be sure to set aside the time to prepare it! Then, thinly slice the brisket or shred it for the sliders.
  • Hawaiian Rolls: Sweet Hawaiian rolls pair perfectly with the corned beef, but you can also use rye bread, brioche buns, sourdough dinner rolls, pretzel buns, or yeast rolls as slider buns; this recipe produces a dozen corned beef sliders.
  • Sauerkraut: The salty beef and sauerkraut are a classic combination. 
  • Swiss Cheese: I love the addition of gooey cheese to the sliders. Swiss cheese slices are my favorite, but you can use cheddar or provolone for a fun twist. 
  • Butter: Finish the rolls with a brush of melted butter before they bake for a glossy finish.
  • Poppy Seeds: Top the buns with poppy seeds for a polished look. You can also use sesame or sunflower seeds if you want something more crunchy.

Additions and Substitutions

  • Replace the horseradish cream sauce with mayonnaise, dijon mustard, Russian dressing, or Thousand Island dressing like a classic reuben. 
  • If you have leftover cabbage from cooking corned beef and cabbage, they are a tasty addition to the mini sandwiches.
  • Finish the sliders with olive oil or egg wash to give them a glossy shine instead of butter. Or make a garlic butter like I use for my air fryer hasselback potatoes. Saute the garlic in butter and flavor it with garlic powder, onion powder, and Italian seasoning.

Tools Used to Make this Recipe

All you need to make corned beef slider sandwiches is a mixing bowlbaking dish, or sheet pan.

How to Make Corned Beef Sliders

The full recipe with measurements is in the recipe card below.

Step 1: Preheat the oven to 350℉ (176℃). Combine the ingredients for the Horseradish Cream Sauce and whisk until smooth.

Horseradish cream sauce in a bowl.

Step 2: Cut the brisket into bite-size slices or chop them into pieces, depending on if you use flat-cut or point-cut brisket.

Sliced corned beef.

Step 3: Slice the Hawaiian rolls in half by using a bread knife to slice through the whole sheet. Spread the reserved cream sauce on either side of the rolls and a layer of sauerkraut.

Horseradish cream sauce spread on rolls.

Step 4: Add the sliced corned beef and Swiss cheese to the rolls and cover with the tops. Place the sheet into a prepared baking dish.

Meat and cheese added to the rolls.

Step 5: Brush the top of the rolls with melted butter using a pastry brush and garnish with poppy seeds.

Butter spread onto the tops of the sliders.

Step 6: Cover with aluminum foil and bake for 15-20 minutes until heated through.

Corned Beef Sliders baking in the oven.
Corned Beef Sliders on a serving dish.

Tips for Making Sheet Pan Corned Beef Sliders

  • Choose soft slider buns that can hold up to the juicy corned beef and toppings without getting soggy. Brioche buns or Hawaiian rolls are excellent choices.
  • Layer your corned beef slices onto the bottom half of the slider buns, followed by cheese, condiments, and toppings of your choice. Place the top half of the buns over the fillings.

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Corned Beef Sliders on a serving dish.

Serving Suggestions

What to do With the Leftovers

  • Refrigerate – Store the leftovers in an airtight container for 2 days.
  • Freeze – Let the sandwiches cool and transfer them to a freezer-safe container or bag. Corned beef sliders freeze for 2 months.
  • Thaw – Defrost the sliders in the refrigerator overnight.
  • Reheat – Set the thawed sliders into a baking dish and cover it with foil. Bake for 15-20 minutes at 350℉ (176℃).

Frequently Asked Questions

Can you buy precooked corned beef?

You can purchase cooked flat-cut salt-cured brisket in most mainstream grocery stores. Your best bet is to look for it in the deli or ask the people at the deli counter.

Is corned beef sandwich Irish?

Corned beef and cabbage have their roots in America. In the late 19th century, food experts say Irish immigrants substituted corned beef for bacon, the preferred meat in their home country.

More Brisket Recipes:

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Corned Beef Sliders in a serving dish.

Corned Beef Sliders

Tressa Jamil
Use the leftovers from corned beef and cabbage to make tasty corned beef sliders for an easy appetizer, lunch, or quick dinner idea. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Dinner, Lunch
Cuisine American
Servings 12 Sliders
Calories 153 kcal
Ingredients
  
  • Horseradish Cream Sauce
  • 1 pound corned beef brisket, sliced, and cut into 2-inch pieces
  • 1 package Hawaiian rolls, cut in half
  • 1 cup sauerkraut
  • 12 slices Swiss cheese
  • 1 tablespoon butter, melted
  • ½ teaspoon poppy seeds
Instructions
 
  • Preheat the oven to 350℉ (176℃). Combine the ingredients for the Horseradish Cream Sauce and whisk until smooth.
  • Cut the brisket into bite-size slices or chop them into pieces, depending on if you use flat-cut or point-cut brisket.
  • Slice the Hawaiian rolls in half by using a bread knife to slice through the whole sheet. Spread the reserved cream sauce on either side of the rolls and a layer of sauerkraut.
  • Add the sliced corned beef and Swiss cheese to the rolls and cover with the tops. Place the sheet into a prepared baking dish. Brush the top of the rolls with melted butter using a pastry brush and garnish with poppy seeds.
  • Cover with aluminum foil and bake for 15-20 minutes until heated through.
Notes
Expert Tips:
  • Choose soft slider buns that can hold up to the juicy corned beef and toppings without getting soggy. Brioche buns or Hawaiian rolls are excellent choices.
  • Layer your corned beef slices onto the bottom half of the slider buns, followed by cheese, condiments, and toppings of your choice. Place the top half of the buns over the fillings.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Slider | Calories: 153 kcal | Carbohydrates: 1 g | Protein: 10 g | Fat: 12 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 4 g | Trans Fat: 0.04 g | Cholesterol: 39 mg | Sodium: 577 mg | Potassium: 146 mg | Fiber: 0.4 g | Sugar: 0.2 g | Vitamin A: 172 IU | Vitamin C: 12 mg | Calcium: 160 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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