French Dip Sliders
French dip sliders on Hawaiian rolls with tender roast beef, melty provolone, and a buttery top, served with warm au jus for dipping. An easy baked dinner.
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French Dip Sliders take everything I love about a French dip sandwich and shrink it into soft, pull-apart Hawaiian rolls baked until the provolone goes melty and the tops turn golden. Layers of thinly sliced roast beef and cheese get a buttery, savory brush on top, and every slider comes with a little cup of warm au jus for dipping. That first dunk is the whole point.
Piling the provolone both under and over the roast beef is a small move that pays off. The cheese on the bottom melts into the rolls and seals them so the au jus you dip into later doesn’t turn them to mush right away, and the layer on top locks the beef in place so nothing slides out when you pull a slider free.
Deli roast beef keeps this fast, and a packet of au jus mix means the dipping sauce is ready in the time it takes the sliders to bake. I like to caramelize an onion to tuck inside for that classic French dip sweetness, though on a rushed night I skip it and nobody complains.
Why You’ll Love This Recipe
- French dip, made shareable. The steakhouse sandwich turns into a pan of soft, cheesy pull-apart sliders.
- That au jus dunk. Warm dipping sauce on the side is what makes a French dip a French dip.
- Deli-shortcut fast. Sliced roast beef and a packet of au jus mix get dinner on the table quickly.
- Cheese that seals the rolls. Provolone on the bottom melts into the bread so it holds up to dipping.
French Dip Sliders Ingredients
Ask the deli to slice the roast beef thin, or buy it thinly shaved. Thin slices layer evenly and stay tender when baked, while thick-cut beef makes the sliders harder to bite through cleanly.
- 12 Hawaiian sweet rolls
- 1 lb thinly sliced deli roast beef
- 10 slices provolone cheese
- 1 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 4 tbsp butter, melted
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp dried minced onion
- 1 (1 oz) packet au jus gravy mix, prepared for dipping
Recipe Variations
- Swap the provolone for Swiss or mozzarella, both of which melt well and keep that mild, cheesy flavor.
- Skip the caramelized onion and add a spoonful of prepared horseradish to the butter topping for a sharper, zippier bite.
- Use thinly sliced deli turkey or ham in place of roast beef for a different take on the same buttery baked sliders.
How to Make French Dip Sliders
- Caramelize the onion: Heat the olive oil in a skillet over medium heat. Add the sliced onion and cook, stirring often, for 12-15 minutes, until soft and golden. Set aside. (Skip this step for a faster version.)
- Heat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Split the rolls: Without pulling the rolls apart, slice the whole connected slab in half horizontally. Place the bottom slab in the baking dish.
- Layer the sliders: Lay half the provolone over the bottom rolls, then pile on the roast beef and the caramelized onion. Top with the remaining provolone and set the top slab back on.
- Brush the tops: Stir the Worcestershire, garlic powder, and dried minced onion into the melted butter, then brush it evenly over the tops of the rolls.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for 5 more minutes, until the cheese is melted and the tops are golden.
- Make the au jus and serve: While the sliders bake, prepare the au jus mix per the package directions. Cut the sliders into squares and serve warm with the au jus for dipping.
Recipe FAQs
What Is Au Jus and Can I Make It from Scratch?
Au jus is a thin, savory beef dipping sauce. A packet mix is the quick route, but you can simmer beef broth with a splash of Worcestershire and a little garlic for a homemade version.
Can I Assemble These Ahead of Time?
Yes, build the sliders and keep them covered in the fridge, then brush the butter topping on and bake when you’re ready. Make the au jus fresh right before serving.
How Do I Keep the Sliders from Getting Soggy?
Serve the au jus on the side for dipping instead of pouring it over the top, and put the melty provolone on the bottom so it seals the rolls against the sauce.
Do I Have to Caramelize the Onions?
No, they add classic French dip sweetness but the sliders are great without them. Skip the step on a busy night, or add a sprinkle of onion powder to the butter for a hint of that flavor.
Can I Double This for a Crowd, and What Should I Serve with It?
Yes, bake two pans for a party. Fries, potato chips, or a simple green salad round them out, and extra au jus on the table never hurts.
Cooking Tips
- Layer provolone on the bottom and top of the beef. The bottom cheese melts into the rolls and helps them stand up to the dipping sauce.
- Cover the pan with foil for most of the bake so the cheese fully melts before the tops brown too far.
- Keep the au jus warm on the stove until serving. A hot, savory dip is what makes these taste like the real sandwich.
Storage and Freezing
To store: Keep leftover sliders covered in the fridge for up to 3 days, with any au jus stored separately.
To freeze: Freeze baked and cooled sliders wrapped tightly for up to 2 months. The au jus is best made fresh rather than frozen.
To reheat: Warm covered in a 325°F oven until heated through so the rolls stay soft. Reheat or make fresh au jus to serve alongside.
How to Serve French Dip Sliders
French Dip Sliders are a hearty handheld dinner, and they go with just about any casual side, like crispy fries, potato chips, a green salad, or a cup of tomato soup. Keep the warm au jus front and center for dipping. This is one of the recipes in our Casseroles & Sheet Pan collection, and more easy crowd-pleasers like it are on the way.
Loved This Recipe?
French Dip Sliders bring the steakhouse sandwich to a weeknight pan, warm au jus and all, ready to pull apart and dunk.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
French Dip Sliders
Ingredients
- 12 Hawaiian sweet rolls
- 1 lb thinly sliced deli roast beef
- 10 slices provolone cheese
- 1 tbsp olive oil
- 1 large yellow onion thinly sliced
- 4 tbsp butter melted
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp dried minced onion
- 1 (1 oz) packet au jus gravy mix prepared for dipping
Instructions
- Caramelize the onion: Heat the olive oil in a skillet over medium heat. Add the sliced onion and cook, stirring often, for 12-15 minutes, until soft and golden. Set aside. (Skip this step for a faster version.)
- Heat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Split the rolls: Without pulling the rolls apart, slice the whole connected slab in half horizontally. Place the bottom slab in the baking dish.
- Layer the sliders: Lay half the provolone over the bottom rolls, then pile on the roast beef and the caramelized onion. Top with the remaining provolone and set the top slab back on.
- Brush the tops: Stir the Worcestershire, garlic powder, and dried minced onion into the melted butter, then brush it evenly over the tops of the rolls.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for 5 more minutes, until the cheese is melted and the tops are golden.
- Make the au jus and serve: While the sliders bake, prepare the au jus mix per the package directions. Cut the sliders into squares and serve warm with the au jus for dipping.
