I’m sharing my take on a game-day favorite—these easy-to-assemble beef brisket sliders made with tender, Montreal-spiced leftover brisket, melty Havarti cheese, seeded mustard, and buttery garlic-topped buns. They’re savory, cheesy, and utterly irresistible.
Why I’ll Love This Recipe
I love this recipe because it lets me transform leftover brisket into something fresh and crowd-pleasing. The harmony of savory, beefy brisket, creamy melted Havarti, tangy mustard, and buttery, garlicky buns is a flavor explosion that’s easy to assemble and perfect for sharing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked brisket, shredded or thinly sliced (leftover brisket, deli-bought, smoked brisket, or roast beef all work)
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Slider buns (tray buns or Hawaiian rolls, sliced horizontally)
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Seedy mustard (old-fashioned is ideal; Dijon works too; avoid honey mustard)
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Havarti cheese (melts beautifully; you can substitute provolone, cheddar, or smoked gouda)
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Butter, garlic, and parsley (for brushing the top of buns before and after baking)
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Salt and pepper, to taste
Directions
I follow these steps to bring everything together:
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Preheat the oven. I line a baking dish with parchment for easy cleanup and even cheese melting.
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Slice the buns horizontally, place the bottom halves in the pan, and spread a thin layer of mustard on them.
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Layer the shredded or sliced brisket over the mustard. Add Havarti cheese on top.
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Place the top bun halves over everything. Melt butter, stir in garlic and parsley, and brush the mixture onto the top buns before baking—and again after they come out if I want that extra flavor.
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Bake until the cheese is melted and buns are golden (about 12 minutes) and let them rest briefly before serving.
Servings And Timing
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Yields around 12 sliders
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Prep time: 15 minutes
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Cook time: 12 minutes
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Total time: 27 minutes
Variations
I’ve tried swapping in different cheeses—smoked gouda or cheddar—and deli slices of roast beef when I don’t have leftover brisket. Tray buns or Hawaiian rolls both work well. The garlic-butter topping can be left off if I’m watching calories, but I’ll accept a slightly drier bun in exchange.
Storage/Reheating
If I have leftovers, I let them cool and store them in an airtight container in the fridge for up to a couple of days. To reheat, I place them back in a baking dish, brush a little extra butter on top, and warm them in a 350°F oven until the cheese is melted—about 5–10 minutes.
FAQs
1. What Kind Of Brisket Works Best In This Recipe?
I always use leftover brisket—Montreal-spiced, smoked, or any roast beef—but I’ve also picked up deli roast beef when I didn’t have leftovers, and it works beautifully.
2. Can I Use A Different Cheese Than Havarti?
Definitely! I sometimes use provolone, cheddar, or smoked gouda. They all melt nicely and change the flavor profile subtly.
3. Do I Have To Brush Butter On Both Before And After Baking?
I usually do—it gives extra buttery, garlicky flavor—but if I skip the second brushing, the buns are just a little less glossy, not dry.
4. What Sides Go Well With These Sliders?
I like serving them with coleslaw or dill-pickle pasta salad for contrast. Classic chips or fries are always easy and tasty options.
5. Can I Make These Ahead Of Time?
Yes—I’ll assemble them in the baking dish in the morning, cover, and refrigerate. Just before baking, I brush the tops with the garlic-butter and bake as usual.
Conclusion
I always enjoy how effortlessly these brisket sliders come together and how delicious they turn out each time. Whether I’m feeding friends for game day or just treating myself, they’re a crowd-pleaser that feel indulgent yet simple. I hope this article helps you create a batch of sliders that vanish fast—just like mine always do.
