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A close-up of several french dip sliders with beef and onion on a wooden cutting board, topped with chopped herbs.
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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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: American
Servings: 12 servings
Calories: 122kcal
Author: Kita Roberts

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 9x13 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.
    Sliced onions being caramelized in a cast iron skillet with a wooden spoon, placed on a wooden board and marble surface, next to a striped kitchen towel.
  • 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.
    A white baking dish containing layered sliced cheese and caramelized onions on top of a sandwich base.
  • 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.
    A white saucepan with a light wooden handle contains a beef broth with specks of seasoning, placed on a white marble surface.
  • 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