You’re obsessed with French dips, but let’s be real: they’re not exactly grab-and-go. These sliders? They trap all that French dip magic into something you can actually eat while sitting in front of the TV on game day – a littly messy, no fuss, all flavor.
The whole thing lives or dies with the onions. Caramelized onions can’t take a shortcut – they’re the entire point. Forty-five minutes, low and slow, stirring occasionally until they’re so jammy and golden they practically melt on your tongue. Rush this part, and you’ve got sautéed onions playing dress-up. Don’t rush it, and you’ve got the reason you’ll eat three of these instead of stopping at one.
Want to master that beef flavor first? Learn how to make perfect roast beef every time.
🔪 Ingredients for the Best French Dip Sliders
- Salted butter: Use the real stuff for flavor and browning.
- Yellow onions: Sweet onions work great too; aim for medium size for even caramelizing.
- Butter dinner rolls / Slider buns: Keep them connected for easy layering. Hawaiian sweet rolls add a touch of sweetness if that’s your thing.
- Roast beef: Ask the deli to slice it thick for a hearty bite; better quality means better sliders.
- Provolone cheese: Melts beautifully, but Swiss or white cheddar are solid swaps.
- Beef broth: Go for low-sodium or homemade for better control over seasoning. Homemade broth makes all the difference – see how in our guide to making beef stock from bones
- Worcestershire sauce: Adds that rich, savory punch.
- Minced roasted garlic: Jarred works fine, but fresh garlic gives a cleaner flavor.
- Kosher salt & black pepper: Season to taste, not by habit.
- Parsley: Optional garnish for a touch of color; skip if you’re not feeling fancy.
Equipment
- 9×13-inch casserole dish (or baking pan)
- Parchment paper or cooking spray
- Serrated knife
- Pastry brush
- Aluminum foil
- Saucepan
- Serving bowl
📝 Step-by-Step How to Make French Dip Sliders
- Preheat oven to 350°F. Line your baking dish with parchment paper or lightly grease.
- Caramelize onions: Melt butter in a sauté pan over medium-low heat. Add sliced onions and cook 40–45 minutes, stirring occasionally, until golden brown and jammy. Set aside.
- Assemble sliders: Slice rolls in half horizontally (keep the tops connected). Place the bottoms in the dish, layer roast beef slices, provolone, and caramelized onions, then top with the upper half of the rolls.
- Brush & bake: Brush melted butter over the tops. Cover with foil and bake 10–15 minutes until cheese melts. Uncover and bake another 5 minutes until golden.
- Make the au jus: While sliders bake, combine beef broth, Worcestershire sauce, garlic, salt, and pepper in a saucepan. Simmer gently for a few minutes, then transfer to a bowl for dipping.
- Serve: Sprinkle with parsley, slice the sliders, and serve warm with au jus.
🔄 Substitutions & Variations
- Rolls: Hawaiian for sweet, pretzel rolls for salty chew.
- Cheese: Swap provolone for Swiss, white cheddar, or gouda.
- Protein: Try turkey and Swiss for a lighter variation.
- Spicy option: Add pepper jack or horseradish cream for heat.
💡Meat Nerd Tips
- Don’t rush the onions: slow caramelization builds that sweet, jammy depth.
- Brushing butter on top gives that glossy, crave-worthy crust; don’t skip it.
- Layer cheese both under and over the meat for “melt glue” that holds everything together.
- Ask the deli to cut your roast beef thick; it gives you bite and texture instead of a soggy pile.
- Save drippings from a homemade roast to use in your au jus for unbeatable flavor.
- Make sure your dipping broth is hot when serving; cold au jus is just sad.
- Bake covered first for melty perfection, then uncover to brown the tops.
- Planning ahead? Assemble sliders a day early, refrigerate, and bake before guests show.
🍽️ What to Serve with French Dip Sliders
- Keep it classic with garlic fries or potato wedges.
- Add a simple green salad for freshness.
- Pair with chips or roasted veggies for an easy meal.
- Or go big: serve with Beer Cheese Dip or Bacon Wrapped Jalapeño Poppers for the ultimate game-day lineup.
🧊 How to Store and Reheat French Dip Sliders
- Store: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes or in the air fryer for 5 minutes.
- Freeze: Assemble but don’t bake. Wrap tightly in plastic, freeze, then thaw overnight and bake as directed.
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French Dip Sliders Recipe
Buttery, melty, and loaded with flavor: these easy French Dip Sliders are stuffed with roast beef, provolone, and caramelized onions, baked golden, and served with a rich, savory au jus. Perfect for game day, parties, or whenever you want something indulgent and easy to share.
Recommended Equipment
- 9×13-inch casserole dish (or baking pan)
- Parchment paper or cooking spray
- Serrated knife
- Pastry brush
- Aluminum foil
- Saucepan
- Serving bowl
Ingredients
- 1 Tablespoon salted butter
- 2 medium yellow onions sliced
- 1 12-count package butter dinner rolls Hawaiian rolls
- 1 pound sliced roast beef deli meat or sliced leftover roast beef
- 6 slices provolone cheese
- 2 Tablespoons salted butter melted
- 1 cup beef broth
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon minced roasted garlic
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Chopped parsley to garnish
Instructions
- Preheat your oven to 350°F and line a 9×13 casserole dish with parchment paper.
- In a medium-sized sauté pan, over medium-low heat, add 1 Tabelspoon butter and melt completely.
- Add the onions cooking them for 40-45 minutes, stirring occasionally until the onions are jammy and golden brown. Set aside.
- Slice the butter rolls in half lengthwise with a serrated knife and place the bottom half (with the rolls still connected) into the casserole dish.
- Layer the roast beef, provolone cheese and onions before topping with the remaining layer of buns.
- Brush the melted butter on top of the buns before covering with foil and baking for 10-15 minutes or until the cheese is melted. Uncover and bake another 5 minutes to brown the tops.
- While the sliders are baking, heat a medium saucepan over medium heat.
- Add the beef broth, Worcestershire sauce, minced garlic, salt, and black pepper.
- Bring the mixture to a light simmer before transferring to a serving bowl.
- When the sliders are finished cooking, sprinkle them with parsley, slice them, and serve them warm with the au jus dipping sauce.
Notes
- Caramelized Onions: Low and slow is the secret. Stir every few minutes, and don’t rush it—jammy onions take around 40 minutes but make the sliders unforgettable.
- Beef Quality: Skip the bargain bin. Ask your deli for thick-sliced roast beef—better texture, better flavor, better melt.
- Roll Choice: Use connected dinner rolls so you can layer and slice easily. Hawaiian rolls work if you want a little sweetness.
- Cheese Layering: Add a slice under and over the beef for that “melted glue” effect that keeps everything together.
- Butter Brushing: Don’t skimp. That glossy top isn’t just for looks—it gives a buttery crust and incredible flavor.
- Au Jus Shortcut: Simmer your beef broth with Worcestershire and a splash of soy sauce or red wine for extra depth.
- Serving Tip: Slice the sliders while warm and serve immediately with hot au jus for dipping.
- Reheating: For leftovers, reheat in the oven or air fryer to keep the tops crisp and the cheese gooey—avoid the microwave if possible.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 4g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 955mg | Potassium: 171mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 19mg | Calcium: 186mg | Iron: 1mg
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❓ FAQs
Can I use Hawaiian rolls?
Yes – expect a slightly sweeter contrast that works beautifully with the savory beef and onions.
What’s the best beef for French dip sliders?
Go for deli roast beef sliced thick, or use thin-sliced leftover prime rib or sirloin.
Can I prep these ahead for a party?
Absolutely. Assemble, refrigerate up to 24 hours, and bake right before serving.
Do I have to caramelize onions?
Technically no—but that jammy sweetness is what separates good sliders from great ones.
Can I make the au jus richer?
Simmer with a splash of red wine or soy sauce for extra umami depth.
