What the heck is this?
This is everything you love about a classic French dip sandwich — tender roast beef, melty cheese, savory au jus for dipping — but downsized into cute, buttery little sliders that you can pop by the handful. These are toasty, cheesy, beefy bites of joy, ideal for game day, parties, or just because Tuesday needed to be a little more delicious. Bonus: they’re baked all at once in a single pan. Minimal fuss. Maximum flavor.
Why You’ll Love This Recipe
- Feeds a crowd with zero stress.
- So much melty cheese. So much buttery goodness.
- Dunking them in warm au jus? Elite sandwich behavior.
- Ready in under 30 minutes.
- Way easier than individual French dips.
- You’ll probably wish you doubled the batch.
The Good Stuff You’ll Need
For the sliders:
- 12-pack of Hawaiian rolls (soft, sweet, perfect)
- 1 lb deli-sliced roast beef (get it thinly sliced)
- 8 slices provolone cheese
- 3 tbsp unsalted butter
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Dijon mustard
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- Chopped parsley (optional, for garnish)
For the au jus dipping sauce:
- 1 ½ cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- Black pepper, to taste
Let’s Do This
1. Preheat and prep.
Heat your oven to 350°F (175°C). Line a baking sheet or 9×13 pan with foil and lightly grease it. Slice the Hawaiian rolls in half horizontally — keep them connected as a slab for easier assembly.
2. Layer like a boss.
Place the bottom half of the rolls in the pan. Lay down a layer of provolone cheese slices. Pile on the roast beef (fold or crumple the slices for volume and juiciness), then top with the remaining cheese. Place the roll tops on like a little bread blanket.
3. Butter magic time.
Melt the butter in a small saucepan or microwave-safe bowl. Stir in Worcestershire, Dijon mustard, garlic powder, onion powder, dried thyme, salt, and pepper. Brush this glorious mixture all over the tops of the sliders — let it drip down the sides.
4. Bake ‘til bubbly.
Cover loosely with foil and bake for 15 minutes. Remove foil and bake for another 5–7 minutes until the tops are golden and the cheese is completely melted and oozy.
5. Make that au jus.
While the sliders bake, combine the beef broth, Worcestershire, soy sauce, garlic powder, onion powder, and black pepper in a small saucepan. Simmer for 5–7 minutes over medium heat until warm and slightly reduced. Pour into ramekins or small bowls for dipping.
6. Serve ‘em hot.
Slice the sliders between each roll, sprinkle with parsley if you’re feeling fancy, and serve them hot with warm au jus on the side. Get your dunk on.
Serving Suggestions
- Perfect with potato chips, fries, or a crisp green salad.
- Serve with pickles or pepperoncini for a tangy contrast.
- Want extra heat? Add a layer of pickled jalapeños under the roast beef.
- These are next-level with a side of creamy horseradish sauce.
Switch It Up
- Swap provolone for Swiss, mozzarella, or even white cheddar.
- Use leftover roast beef or pot roast instead of deli slices.
- Add caramelized onions for an extra savory-sweet layer.
- For a garlic bread vibe, add minced garlic to the butter mix.
Make-Ahead Tips
- Assemble everything (minus the butter topping) a few hours in advance, refrigerate, and bake fresh.
- Leftovers? Reheat in foil at 300°F to bring the crisp back.
- Au jus can be made ahead and reheated — it also freezes well if you’re a meal prep champ.
Questions People Actually Ask
Q: Can I use slider buns instead of Hawaiian rolls?
A: Sure! Just make sure they’re soft and slightly sweet to balance the salty roast beef.
Q: What if I don’t have Worcestershire sauce?
A: Use a mix of soy sauce and a dash of balsamic vinegar for a similar umami hit.
Q: Can I make these vegetarian?
A: Try sautéed mushrooms and caramelized onions instead of beef — still super savory and dip-able.
Q: How long do leftovers last?
A: 3 days in the fridge, but honestly, they’ll disappear before then.
French Dip Sliders: Juicy, Cheesy, Perfectly Toasted Little Beef Bombs
- Total Time: 30 minutes
- Yield: 6 (2 sliders per person) 1x
Description
This is everything you love about a classic French dip sandwich — tender roast beef, melty cheese, savory au jus for dipping — but downsized into cute, buttery little sliders that you can pop by the handful. These are toasty, cheesy, beefy bites of joy, ideal for game day, parties, or just because Tuesday needed to be a little more delicious. Bonus: they’re baked all at once in a single pan. Minimal fuss. Maximum flavor.
Ingredients
For the sliders:
12-pack of Hawaiian rolls (soft, sweet, perfect)
1 lb deli-sliced roast beef (get it thinly sliced)
8 slices provolone cheese
3 tbsp unsalted butter
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tbsp Dijon mustard
1 tsp dried thyme or Italian seasoning
Salt and pepper to taste
Chopped parsley (optional, for garnish)
For the au jus dipping sauce:
1 ½ cups beef broth
1 tbsp Worcestershire sauce
1 tsp soy sauce
1 tsp garlic powder
1 tsp onion powder
Black pepper, to taste
Instructions
1. Preheat and prep.
Heat your oven to 350°F (175°C). Line a baking sheet or 9×13 pan with foil and lightly grease it. Slice the Hawaiian rolls in half horizontally — keep them connected as a slab for easier assembly.
2. Layer like a boss.
Place the bottom half of the rolls in the pan. Lay down a layer of provolone cheese slices. Pile on the roast beef (fold or crumple the slices for volume and juiciness), then top with the remaining cheese. Place the roll tops on like a little bread blanket.
3. Butter magic time.
Melt the butter in a small saucepan or microwave-safe bowl. Stir in Worcestershire, Dijon mustard, garlic powder, onion powder, dried thyme, salt, and pepper. Brush this glorious mixture all over the tops of the sliders — let it drip down the sides.
4. Bake ‘til bubbly.
Cover loosely with foil and bake for 15 minutes. Remove foil and bake for another 5–7 minutes until the tops are golden and the cheese is completely melted and oozy.
5. Make that au jus.
While the sliders bake, combine the beef broth, Worcestershire, soy sauce, garlic powder, onion powder, and black pepper in a small saucepan. Simmer for 5–7 minutes over medium heat until warm and slightly reduced. Pour into ramekins or small bowls for dipping.
6. Serve ‘em hot.
Slice the sliders between each roll, sprinkle with parsley if you’re feeling fancy, and serve them hot with warm au jus on the side. Get your dunk on.
Notes
Perfect with potato chips, fries, or a crisp green salad.
Serve with pickles or pepperoncini for a tangy contrast.
Want extra heat? Add a layer of pickled jalapeños under the roast beef.
These are next-level with a side of creamy horseradish sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~410 kcal per serving
- Protein: ~22g per serving