Reuben Sliders
Corned Beef can be eaten so many ways, but I love making Reuben Sandwiches or Sliders with it! Here is an easy way to make it in the crockpot, but I will also put the oven/stove notes at the bottom if the recipe. Enjoy!
These Reuben Sliders are the genius Saint Patrick's Day twist that takes leftover corned beef from your traditional Irish meal and transforms it into the most addictive party sliders. Slow-cooked tender corned beef on toasted potato buns with melty Swiss cheese, tangy sauerkraut, and a generous slather of Thousand Island dressing. This is the recipe that single-handedly justifies cooking corned beef just to have leftovers.
I love this recipe because the corned beef itself is what makes the sliders unforgettable. Cooked low and slow in the crockpot for 8 hours in beef broth and the seasoning packet, it comes out fork-tender, deeply seasoned, and ready to slice against the grain for the perfect slider stack. The crockpot is genuinely the easiest method (you can also do oven or stovetop, all instructions included), and 8 hours of unattended cooking gives you the most tender result.
The slider assembly is what takes it to legendary territory. Slider buns toasted with melted Swiss cheese on both halves. Thousand Island dressing slathered on the bottom (which is the Reuben sauce that makes it not just a sandwich but THE Reuben). Tender sliced corned beef piled on. Sauerkraut for that essential tang. Top bun on. Optional final toast for the top buns. Each bite is everything you love about a Reuben in tiny shareable form.
Serve at Saint Patrick's Day parties, game day spreads, or just any Sunday when you have leftover corned beef and want to feel like a hero. The recipe makes 6 to 10 sliders depending on bun size, and they disappear faster than you would believe. Pair with extra Thousand Island for dipping and a cold Guinness on the side. Let's make them.
📝 Ingredients
- 1 Packaged Corned Beef w/ Seasoning (3 to 6 lb)
- 1 package of Slider Buns - your choice! I like Potato buns
- 4 cups of Beef Broth (or 1 carton)
- Thousand Island Dressing
- Sauerkraut, drained
- 12 Swiss Cheese Slices
👩🍳 Directions
- 1
Crockpot: Turn your crockpot on low. Remove the corned beef from the package with the seasoning packet, and rinse both off with water, pat dry, then place the corned beef fat side up in the crockpot. Add seasoning packet and 4 cups of Beef Broth. Cover and cook on low for 8 hours.
- 2
When corned beef is ready, pre-heat the oven to 400 to start preparing sliders. Cut sliders in half and add cheese to both sides. Put in the oven for 5 minutes to melt the cheese.
- 3
While slider buns are in the oven, remove corned beef from crockpot and cut the layer of fat off of the top and discard. Then slice corned beef against the grain.
- 4
Remove sliders from oven and top with thousand island dressing, then sliced corned beef, then sauerkraut. Then top with the other side of the buns. Optional: Add back to the oven for 5 minutes to toast the top of the buns.
- 5
Slice and enjoy! Serve with a side of thousand island for dipping if you wish!
- 6
OVEN COOK TIME: Follow the same process for rinsing corned beef and add to a dutch oven fat side up and only enough beef broth to cover 1 inch from bottom of pan (not covering the entire thing). Cover and bake on 350 for 50 minutes per pound. For the last 10 minutes, uncover and bake 375. Let sit for 10 minutes before slicing
- 7
STOVE TOP: Follow the same process for rinsing corned beef and add to a dutch oven fat side up and add 4 cups of beef broth and seasoning packet. Bring to a boil, then cover and reduce heat to simmer. Cook 50 minutes per pound. When finished, remove from heat and let it sit for 15 minutes before slicing.
Ingredient Notes & Substitutions
Corned beef: A 3 to 6 pound packaged corned beef with seasoning packet. Find pre-packaged in the meat case, especially around Saint Patrick's Day in March.
Beef broth: 4 cups for the crockpot. Use low-sodium since the corned beef brings plenty of salt.
Slider buns: One package of 12 slider buns. Potato buns are my favorite, but Hawaiian rolls or pretzel slider buns also work great.
Thousand Island dressing: The traditional Reuben sauce. Marzetti's or Wishbone are great choices. Or make your own with mayo, ketchup, sweet relish, and a splash of lemon juice.
Sauerkraut: About 1 cup, drained well. Refrigerated sauerkraut (like Bubbies) tastes fresher than shelf-stable.
Swiss cheese: 12 slices total (6 for the bottom buns, 6 for the top). Provolone or Gruyere also work as substitutes.
How to Store, Reheat & Freeze
Store sliced corned beef in an airtight container with some of the cooking liquid in the fridge for up to 5 days. Assemble fresh sliders when ready to eat for the best texture. Pre-assembled sliders get soggy from the Thousand Island and sauerkraut after about 1 day.
To freeze, slice the corned beef and freeze in airtight containers with the cooking liquid for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven or on the stove. The corned beef is incredibly versatile, also great for Reuben sandwiches, on top of nachos, or in hash with potatoes and eggs for breakfast.
What to Serve With Reuben Sliders
Extra Thousand Island dressing on the side for dipping is essential. Pickles, kettle chips, or sweet potato fries on the side. For a true Saint Patrick's Day spread, pair with Irish beef stew, Irish beer bread, colcannon, or boiled potatoes and cabbage. For drinks, a pint of Guinness Stout is iconic. Irish whiskey, hard cider, or Irish coffee also pair beautifully. For dessert, Lucky Charms Rice Krispie Treats or Chocolate Bird Nests. Perfect for Saint Patrick's Day parties, game day, or any casual gathering.
💡 Tips for Success
- Use a 3 to 6 pound packaged corned beef with seasoning packet. The packet has bay leaves, peppercorns, mustard seed, and other spices that flavor the meat as it cooks.
- Rinse the corned beef and the seasoning packet under cold water before cooking. This removes excess surface salt that can make the meat too salty.
- Cook fat-side UP in the crockpot. The fat melts down through the meat as it cooks, basting it from the top.
- Cook on LOW for 8 hours, not high. Low and slow breaks down the connective tissue in the brisket cut into that silky fork-tender texture. High heat makes it tough.
- Slice the corned beef AGAINST the grain. Look at the lines in the meat and cut perpendicular to them. With-the-grain slices are chewy and tough. Against-the-grain slices are tender.
- Cut off and discard the layer of fat on top before slicing. The fat has done its job and is no longer needed.
- Toast the slider buns with the cheese on BOTH halves at 400 for 5 minutes. The cheese melts onto both sides, which creates a barrier that prevents soggy buns from the sauce.
- Use Thousand Island dressing (not regular dressing). Thousand Island is the traditional Reuben sauce, with a balance of mayo, ketchup, sweet relish, and seasonings. Marzetti's or Wishbone are great options.
❓ Frequently Asked Questions
What is corned beef?
Beef brisket that has been cured in a brine of salt and spices. It is the traditional Irish-American Saint Patrick's Day meat, often served with cabbage and potatoes. Find it pre-packaged in the meat case, especially around March.
Crockpot, oven, or stovetop, which is best?
All work great. Crockpot is the easiest (low for 8 hours) and most forgiving. Oven (50 minutes per pound at 350) is faster and gives you more crust. Stovetop (50 minutes per pound simmering) is the traditional Irish method. Pick based on your day.
What are the best slider buns?
Potato buns or Hawaiian rolls. Both have a slight sweetness and softness that complements the salty corned beef. Pretzel slider buns also work great and lean into the Irish-pub vibe.
Can I make these without sauerkraut?
You can but they will not technically be Reubens (sauerkraut is the defining ingredient). Sub coleslaw for a 'Rachel' version. Or skip and just call them corned beef sliders.
Why drain the sauerkraut?
Sauerkraut comes packed in brine that, if added to the sliders without draining, makes everything wet and soggy. Drain in a fine-mesh sieve before adding.
How long do leftovers keep?
Store sliced corned beef in the fridge for up to 5 days. Assemble fresh sliders each time for the best texture. Pre-assembled sliders will get soggy from the Thousand Island and sauerkraut after about 1 day.
Can I freeze the corned beef?
Yes. Slice or cube it and freeze in airtight containers with some of the cooking liquid for up to 3 months. Thaw overnight in the fridge and reheat gently before assembling sliders.
Made this recipe?
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