If you are looking for the perfect St. Patrick's Day meal, these Corned Beef Sliders are my favorite. Made with tender corned beef brisket, tangy sauerkraut, creamy Thousand Island dressing, and melty provolone cheese. These sliders pack all the flavors of a classic Reuben sandwich into soft Hawaiian rolls!!
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Why you will love this recipe
- Easy to make - Simple ingredients and minimal prep time (just need to cook the corned beef)
- Great use for leftover corned beef - if you have leftovers.
- Big flavor in every bite - Sweet rolls, savory corned beef, and tangy sauerkraut balance perfectly.
- Perfect for a party - my guests love these and always ask for more.
★★★★★
"These are mini but mighty! The mustard seed topping was the cherry on top."- Dori
What is corned beef?
- Corned beef is a salt-cured beef brisket that has been brined with salt, spices, and curing agents.
- The term corned comes from the large grains or "corns" of salt used in the curing process.
- I prefer using the Point Cut of brisket due to the fact that it has more fat and marbling. That makes it more flavorful and juicy, and perfect for sliders.
- Traditionally associated with Irish-American cuisine, especially around St. Patrick's Day.
- Typically served sliced for sandwiches or cooked with cabbage and potatoes.
Ingredients
- Hawaiian Slider Buns - Soft, sweet, and pillowy.
- Corned Beef Brisket - The star of the show. Tender, salty, and savory goodness.
- Cayenne Pepper - Brings the heat to the meat!
- Paprika - Smoky color and subtle depth.
- Provolone Cheese - Smooth, melty, and perfectly mild.
- Sauerkraut - Tany crunch that cuts through the richness and brings the flavor.
- Thousand Island Dressing - Creamy, zesty, slightly sweet.
- Butter - This is what turns soft buns into golden, irresistible sliders.
- Mustard Seed (optional) - Added to butter for a balance
Scroll down to the recipe card for exact ingredient amounts.
How to make Corned Beef Sliders
- Prep the Corned beef by removing it from the package and patting it dry with paper towels. Combine Paprika and Cayenne pepper, then season the corned beef evenly on all sides.
- Preheat the smoker (or oven) to 250°F. Place the seasoned corned beef directly on the smoker grate and smoke for 1 hour to build flavor and bark.
- Transfer the corned beef to an aluminum pan and cover tightly with foil. Cook an additional 2 ½ hours at 250°F.
- Remove from the smoker and let rest for 15 minutes. Then, slice as thin as possible and place back into the juice from aluminum pan.
- Slice your Hawaiian rolls in half (keeping them connected). Place the bottom half into a baking dish or foil pan.
- Assemble the sliders with provolone cheese, corned beef, more provolone cheese, sauerkraut, and Thousand Island dressing. Place the top buns on top.
- Mix melted butter and mustard seeds. Brush the tops of rolls.
- Cover loosely with foil, being careful not to let the foil touch the top of the buns. Place back in the smoker (or oven) at 250°F for 20 minutes, until the cheese is fully melted and everything is heated through.
- Remove foil for the last few minutes to brown the tops.
Made this recipe? Let me know!
Substitutions and Variations
- Cheese swaps
- Swiss cheese - classic Reuben flavor
- Mozzarella - Extra Melty and mild
- Pepper Jack - Adds a little kick
- Meat swaps
- Deli corned beef - quick and easy shortcut.
- Pastrami - Smokier, peppery twist
- Turkey + Sauerkraut - Lighter but still flavorful
- Bread Options
- Pretzel sliders buns for a salty twist
- Brioche rolls for extra richness
- Mini rye rolls for deli-style flavor
Tim's Top Expert Tips
These are the little details that take your sliders from good...to unforgettable.
- Don't use the packet! Skip the seasoning packet that comes with the corned beef. It is loaded with salt and can overpower the flavor.
- Use a disposable pan for easy cleanup and no scrubbing.
- Pop your slider buns in the freezer for about 15-20 minutes before slicing. They will firm up just enough to make cleaner, even cuts.
- The thinner the corned beef, the better the bite. Thin slices stack better, heat more evenly, and give a deli-style texture.
What to serve with Sliders
For my family, sliders are a must for family pool days. They're easy to grab, easy to eat, and they disappear fast.
To round things out, we keep the sides simple and crowd-approved!
- Air Fryer Sweet Potato Wedges - just the right balance of sweet and savory. Perfect dipped in a little Southwest ranch.
- Crispy Red Potatoes - Golden, seasoned, and roasted
- Pickle Spears - cold, crunchy, and tangy. The perfect bite to cut through the richness of the sliders. They balance everything.
Storing Leftovers
Refrigerating
- Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing
- Freeze the meat only (recommended. Slice the smoked corned beef thin. Wrap tightly and freeze up to 2 months.
Reheating
- Reheat in the oven at 325°F for about 10 minutes to keep them crispy. Avoid the microwave if you can; it softens the buns.
make ahead
- You can fully assemble the sliders up to 24 hours in advance. Remove from fridge 20-30 minutes before baking, brush with butter mixture, and follow baking instructions.
Frequently Asked Questions
Can I make these sliders without a smoker?
Absolutely. You can cook corned beef in the oven at 250° F using the same timing. You still get tender, flavorful results.
How do I keep the sliders from getting soggy?
Make sure to drain the sauerkraut really well.
Don't overload the sauce.
Always cover loosely with foil so it doesn't trap too much steam on the buns.
What is the best cheese substitute for provolone?
Swiss cheese is the most traditional choice for a Reuben-style slider. You can also use mozzarella for extra melt.
More Sliders
Video of Recipe
Recipe
Corned Beef Sliders
Smoked Corned Beef Sliders made with tender, slow-smoked brisket, melty provolone, tangy sauerkraut, and creamy Thousand Island dressing on soft Hawaiian rolls. Finished with a seasoned butter topping and baked until golden.
Equipment
- Aluminum Pan disposable
- Smoker or Oven
Ingredients
- 4 pound Corned Beef Brisket Need 1 lb for Sliders
- 1 Package Sweet Hawaiian Slider Rolls 16 rolls
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Paprika
- 1 Cup Sauerkraut
- 2 tablespoon Thousand Island use amount you prefer
- 10 Slices Provolone Cheese
Slider Topper
- 3 tablespoon Butter Melted
- 1.5 teaspoon Mustard Seed
Instructions
- Prep the Corned beef by removing it from the package and patting it dry with paper towels. Combine Paprika and Cayenne pepper, then season the corned beef evenly on all sides. 4 pound Corned Beef Brisket 1 teaspoon Cayenne Pepper 1 teaspoon Paprika
- Preheat the smoker (or oven) to 250°F. Place the seasoned corned beef directly on the smoker grate and smoke for 1 hour to build flavor and bark.
- Transfer the corned beef to an aluminum pan and cover tightly with foil. Cook an additional 2 ½ hours at 250°F.
- Remove from the smoker and let rest for 15 minutes. Then, slice as thin as possible and place back into the juice from aluminum pan.
- Slice your Hawaiian rolls in half (keeping them connected). Place the bottom half into a baking dish or foil pan. 1 Package Sweet Hawaiian Slider Rolls
- Assemble the sliders with provolone cheese, corned beef, more provolone cheese, sauerkraut, and Thousand Island dressing. Place the top buns on. 1 Cup Sauerkraut 2 tablespoon Thousand Island 10 Slices Provolone Cheese
- Mix melted butter and mustard seeds. Brush the tops of rolls. Cover loosely with foil, being careful not to let the foil touch the top of the buns. Place back in the smoker (or oven) at 250°F for 20 minutes, until the cheese is fully melted and everything is heated through. 3 tablespoon Butter 1.5 teaspoon Mustard Seed
- Remove foil for the last few minutes to bown the tops.
Video
Notes
This recipe makes 16 sliders. Nutrition facts are based on each guest eating 2 sliders (8 servings) using 1 lb of sliced corned beef.
Tips from Tim:
- Don't use the packet! Skip the seasoning packet that comes with the corned beef. It is loaded with salt and can overpower the flavor.
- Use a disposable pan for easy cleanup and no scrubbing.
- Pop your slider buns in the freezer for about 15 minutes before slicing. They will firm up just enough to make cleaner, even cuts.
- The thinner the corned beef, the better the bite. Thin slices stack better, heat more evenly, and give a deli-style texture.
Nutrition
Calories: 257kcalCarbohydrates: 2gProtein: 15gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 59mgSodium: 1053mgPotassium: 252mgFiber: 1gSugar: 1gVitamin A: 579IUVitamin C: 18mgCalcium: 193mgIron: 2mg
Tried this recipe?Rate it and let me know how it was!
Casey says
I'm surprised how easy this was to make! I'm no baker, and it turned out great!