Roast Beef Sliders are fantastic sandwiches. Well, I make these more than you would think.

Simply because my family really love sandwiches. Especially paired with tasty warm soup. We are just sandwich kind of people.

For me, that’s like the easiest lunch or dinner. On the other hand, for the game night, these would most certainly serve its purpose.

Tap here for more sandwich recipes

Don’t you think, they are just fabulous? I think they look just marvelous and they taste even better.

Well, since the cooler weather is coming our way I love surprising my kids after school to hot sandwiches loaded with deli meat and cheese.

I used two types of buns, hamburger and slider buns. Either way, you cannot go wrong because they are equally delicious.

Slider buns are slightly smaller as well as softer, but if you have bigger eaters than I would certainly suggest good quality hamburger buns.

If you do not eat regular buns, you may use LOW CARB tortillas, or gluten free bread.

Also, lettuce wraps are fantastic option if you’re on Ketogenic diet.

Now, let get this easy recipe…

If you make Roast Beef Sliders for you and your family, make sure to tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your creations and re-share with your permission. Thank you!!!

YOU MIGHT ALSO LIKE THESE RECIPES:

Easy English muffin baked sandwiches + VIDEO 

Beef Taco Sliders

Yield: Serves 8

Roast Beef Sliders

Print

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 8 slider buns
• 3 tablespoons unsalted Butter
• 8-10 Roast Beef
• 1 cup Cheese 1/2 Cup shredded Sharp Cheddar & 1/2 cup Mozzarella
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/8 teaspoon Chili Powder
• Toasted Sesame Seeds

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Separate bottom from the top of the buns, then place bottom buns on the bottom of your baking dish. You may line the baking pan with parchment paper for easier cleaning.
3. Spread a thin layer of Butter first, then add 1/2 cup of cheese, sliced Roast beef and top it with other 1/2 cup of cheese.
4. Place the bun tops on the top.
5. Melt 2 more tablespoons of unsalted butter and drizzle on top of the buns.
6. Sprinkle with seasoning; garlic, onion, chili, and sesame seeds.
7. Bake for 15 minutes or until the cheese is completely melted and the top of the buns looks a bit crunchy. Serve Immediately!

Notes

You can make these with roasted chicken, pepperoni, hard salami, etc. You can use mayo or mustard instead of the butter to spread. We just like it very much with a buttery taste.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Craving Mexican food? Honestly, who isn’t? From refried beans to sizzling fajitas, there’s just something irresistible about a plate full of bold, comforting flavors. And today, I’m sharing my family’s favorite beef enchiladas — easy, hearty, and packed with cheesy goodness.

This version might not be perfectly traditional, but it’s lighter, flavorful, and 100% satisfying. Plus, it’s a weeknight dinner winner that everyone at my table loves!

Why You’ll Love These Beef Enchiladas

• Lightened Up: I drain all the excess oil from the beef and skip frying the tortillas, making them lighter without sacrificing flavor.
• Extra Hearty: I toss in a handful of black beans, optional, but highly recommended! This will add texture and protein.
• Saucy & Cheesy: A generous amount of red enchilada sauce and melty cheese makes every bite utterly delicious. You will never eat a soggy enchilada again.
• Family-Approved: This simple method has been a hit in my home for years — even the pickiest eaters go back for seconds.

These easy beef enchiladas are comforting, simple, and endlessly customizable. Whether it’s a casual family dinner or a gathering with friends, they bring everyone to the table — and keep them coming back for seconds.

Seriously, writing this made me hungry. And to be honest, I made them twice this week just to test my own recipe, and I am still craving them. I know you’re going to love them too! 🌮💛

More Easy Dinner Recipes You’ll Love

• Chicken Fajitas

• Beans, Beef, and Rice Burritos

• Loaded Sheet Pan Nachos

If you try this recipe, be sure to leave a comment and rate it below — I’d love to hear what you think!

Also, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

Bakeware that I LOVE making Beef Enchiladas is STAUB Ceramics Rectangular Baking Dish Set

Yield: 4 Servings

Beef Enchiladas

Print

Easy, cheesy beef enchiladas made with seasoned ground beef, black beans, and a rich red enchilada sauce — a comforting family favorite perfect for any night of the week.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time for meat 10 minutes

Total Time 40 minutes

Ingredients

• 1 pound (450g) lean ground beef
• 1 small onion, finely chopped (about 100g)
• 1 teaspoon (2g) chili powder
• 1/2 teaspoon (1g) cumin
• 1/2 teaspoon (1g) garlic powder
• Salt and pepper to taste
• 1 cup (170g) canned black beans, rinsed and drained (optional)
• 1 cup (240ml) red enchilada sauce (plus extra for dipping, about 1/2 cup or 120ml more if needed)
• 8 soft flour tortillas (regular size, about 20cm/8-inch diameter)
• 2 cups (200g) shredded Mexican blend cheese (or cheddar)

Garnish:

• Fresh cilantro, chopped, ( I always use fresh parsley cause I don’t like cilantro)
• Sour Cream
• Pico De Gallo
• Green onions
• Lime

Pico De Gallo:

• 3 ripe tomatoes, finely diced (about 300g)
• 1/2 small red onion, finely chopped (about 50g)
• 1 jalapeño pepper, seeded and finely diced (adjust to heat preference, I haven't used it but you could)
• 1/4 cup (15g) fresh cilantro, chopped (again I used parsley)
• Juice of 1 lime (about 2 tablespoons or 30ml)
• Salt to taste

Instructions

Cook the Beef

1. In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and fully cooked.
2. Drain any excess grease to keep the dish lighter.

Season the Beef

1. Stir in the chili powder, cumin, garlic powder, salt, and pepper. Add the black beans, if using, and a few tablespoons of enchilada sauce.
2. Mix well and let it simmer for a few minutes.

Prepare the Tortillas

1. Lightly warm the tortillas to make them easier to roll. If they roll easier than skip this part.

Assemble the Enchiladas

1. Spoon the beef mixture into the center of each tortilla, sprinkle with a little cheese, and roll them up tightly.
2. Pour about half of the cup of sauce on the bottom and dip the rolled tortilla with filling in the sauce, then push it to the edge.
3. Place them seam-side down in a baking dish. Please continue with the rest of them. If you need a drizzle more enchilada sauce on the bottom to finish dipping, then add it.

Top and Bake

1. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
2. Bake at 375°F (190°C) for about 15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve

1. Top with chopped cilantro (or parsley) before serving.
2. Add sour cream, avocado slices, green onions, Pico de Gallo, or a squeeze of lime if you like!

Pico De Gallo:

1. In a medium bowl, combine the diced tomatoes, onion, (jalapeños), and cilantro. Note: Remove the seed part from the tomatoes.
2. Squeeze in the lime juice and sprinkle with salt.
3. Gently toss everything together until well combined.
4. Let it sit for 5–10 minutes to allow the flavors to meld before serving.

Notes

Tips for the Best Beef Enchiladas

• I use good tortillas. I really like Mission flour tortillas, but Kroger also has pretty good tortillas/wraps. You can make this with low-carb tortillas or gluten-free ones.
• Don’t Overfill: Keep the filling moderate so the enchiladas stay intact.
• Customize: Add diced green chilies, corn, or jalapeños for extra flavor.
• Meal Prep Friendly: Assemble ahead of time and refrigerate until ready to bake.

Storage and Reheating

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover with foil and warm in the oven at 350°F until heated through. You can also microwave individual portions.
  

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 645Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 61mgSodium: 1017mgCarbohydrates: 76gFiber: 9gSugar: 6gProtein: 29g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Hello everyone, how is your weekend going? I hope that you’re enjoying pool time.

My kids are on the Summer break, and this next school year, I’ll have 3 kids in 3 different schools… 3 different schedules. I hope, I don’t drown with all their activities.

Now, that they’re home 24/7 for the next month or so, before music camp and pre-season practices begin, I’ll have to cook more than previous months… I love it, though!

I don’t mind making them happy with the food that I’ve made, that’s what moms do, right?!

Anyhow, a few weeks ago, a friend of mine, with Jordanian heritages, shared her recipe for Kefta.

I’ve made Kofta before, but in the form of meatball, and I might say it was slightly different, probably cause they were from different parts of the world, but the way she made it, well, it was much easier, and Y’all know that I am all for an easier way.

She used simple ingredients — ingredients that most of us already have, and I watched her do her magic. Seriously, I can’t ask for a better friend/s!

One thing that I never used in Koftas before, one that I’ve grown up with didn’t have Allspice. Maybe that made the whole difference in the taste.

My kids, went bananas over this meal, over the taste and requested for me to make it again.

There are a few things that I changed from her recipe, like instead of tomato slices I’ve used an unseasoned tomato sauce because my kids don’t like when tomatoes are cooked and mushy and I’ve used less onion, but that’s the only two things that I’ve changed. 

Of course, many of you know that Kofta, Kafta, or Kefta is a dish from the Middle East, and prepared with lamb or beef, however, it is also very much popular in Greece, India, Serbia, Croatia, Turkey etc.

Some even mix the ground lamb, veal, and pork together to get the ultimate taste that all three provide.

Most of the time you would see it in a form of meatball or wrapped around the bbq stick like kebabs, then there are Koftas in a sauce that I grew up with and they are called “ćufta/ћуфта”(chuFta)

Ok! Peeps, let’s get cooking…

I serve this with my delicious salad:

Summer Salad Recipe

Print

Jordanian Beef Kefta

A simple and delicious recipe for Jordanian Beef Kefta

Course Main Course

Cuisine Jordanian

Keyword Middle Eastern, beef, baking

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 Lb. Ground Beef 75%lean/25%fat
• 1 Yellow Onion split in half
• 2 tsp. Minced garlic cloves
• 1 tbsp. Flat Leaf Fresh Parsley Italian Parsley, chopped/(curly parsley could be used instead, too)
• Kosher Salt and Ground black pepper to taste (about two TO two and a half teaspoons salt and 2 tsp. Black pepper)
• 2 tsp. Allspice
• 1 tbsp. Oil + for brushing the baking pan
• 1/2 cup Unseasoned Tomato Sauce /Or thinly sliced Tomato

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Half the Onion and cut about 1/4 of that half into thin slices, then the rest of the onion shred with a hand vegetable shredder OR chop, mince garlic and chop parsley, then add it to the meat.
3. Add seasoning to the meat, salt, ground black pepper, and allspice.
4. Drizzle Oil (any on hand) on top of the meat mixture and mix with your hands (use gloves if you wish).
5. Now you can make meatballs, or simply brush a bit of oil on the bottom of the baking pan, then press down the meat mixture, from one corner to the other until it is equally spread.
6. With two fingers, (index and middle) make little lines, from one end to the other. This will speed cooking process and in a way looks like boneless riblets.
7. Spoon over tomato sauce, and spread equally on the top of the meat mixture, then place those thin onion slices on top, a sprinkle with a little more parsley and let it bake. OR USE fresh tomato slices, which you just place on top of the meat, it’s recommended for tomatoes to be peeled if you wish to use it instead of the sauce. Sprinkle with just a dash more of salt and pepper, and allspice, just to season onion and tomato sauce/tomatoes.
8. Bake for about 20-25 minutes in the preheated oven. It will shrink from all the sides of the pan.
9. Serve with rice or potatoes… Salad, and yogurt or even sour cream.