French Dip Sliders, famously viral for good reason, combine tender roast beef and melty Swiss cheese, all topped with the best buttery topping.
French Dip Sliders Are…
- Versatile: Great for parties or gatherings where everyone can enjoy.
- Easy to Serve: The individual servings makes them hassle-free to dish out and eat.
- Simple: Straightforward and easy to make.
- Crowd pleasers: Guaranteed to be a hit wherever they’re served!
- Flavorful: Packed with delicious flavors and textures!
Ingredients In French Dip Sliders
- Butter: Adds flavor and texture to sliders.
- Hawaiian-Style Rolls: Sweet, soft base for sliders.
- Deli Roast Beef: We like getting it rare from the deli, so it isn’t overcooked after baking.
- Provolone Cheese: Adds great flavor and melts well.
- French Fried Onions: Adds crunch and flavor.
- Seasoning Mixture: Creates a delicious buttery topping.
- Au Jus Seasoning Mix: Provides rich flavor for sliders PLUS a great dipping sauce.
How To Make French Dip Sliders
- Prep Oven: Preheat to 350°F and butter a 9×13 dish.
- Layer Rolls: Cut Hawaiian rolls in half, place bottoms in dish.
- Build Sliders: Add a layer of Provolone, roast beef, optional onions, more Provolone, and roll tops.
- Season: Melt butter, mix with seasoning, and spread on rolls.
- Bake: For 15-20 mins until golden.
- Make Au Jus: Simmer au jus seasoning with water.
- Serve: Slice sliders and enjoy with au jus.
Storage
Leftovers?
- Store: Leftover French Dip Sliders in an airtight container in the fridge for up to 3 days.
- Freeze: In a freezer-safe container for up to 1 month.
- Reheat: In the oven at 350°F for about 10 minutes, covered with foil to avoid drying.
What To Serve With French Dip Sliders:
- Salad: Garden salad with a simple Vinaigrette
- Roasted Veggies: Roasted Vegetables, Roasted Asparagus, or Roasted Broccoli
- Veggie Sticks: Carrots, Celery, and Bell peppers
- BBQ Sides: Coleslaw, Broccoli Grape Pasta Salad, or Potato Salad Recipe
- Pasta Salad: Orzo Pasta Salad or Cowboy Caviar Pasta Salad
More Slider Recipes:
- Italian Sliders
- Chicken Cordon Bleu Sliders
- Chicken Bacon Ranch Sliders
- Turkey Sliders
- Cheeseburger Sliders
French Dip Sliders
French Dip Sliders, famously viral for good reason, combine tender roast beef and melty Swiss cheese, all topped with the best buttery topping.
Ingredients
- 2 tablespoons unsalted butter softened
- 12-count pkg. Hawaiian/soft rolls see note 1
- 1 pound deli roast beef see note 2
- 12 slices provolone cheese divided
- Optional: 1-½ cups French fried onions
Butter
- 8 tablespoons unsalted butter
- 1 packet au jus mix divided
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sesame seeds
- ¾ teaspoon dried minced garlic
- ½ teaspoon onion powder
Instructions
- PREP: Preheat the oven to 350°F (175°C). Spread 2 tbsp butter all over 9x13-inch baking pan. Line pan with parchment paper.
- ROLLS: Using a serrated bread knife, carefully slice the entire block of Hawaiian rolls in half horizontally, keeping the individual rolls attached (See Note 1). Place the bottom half of the rolls in the prepared pan.
- ASSEMBLE: Layer with 6 slices of cheese, roast beef, optional french-fried onions, remaining 6 cheese slices and top slab of rolls.
- BRUSH ON BUTTER: In a small microwave-safe bowl, melt butter. Add 1 tbsp of au jus mix plus remaining butter ingredients. Whisk until well combined. Spread mixture evenly over tops of rolls and sides (use about ¾). Refrigerate any leftovers for later use on steak or bread.
- BAKE: Bake the sliders uncovered until the cheese is gooey and tops of rolls are golden brown, about 15-20 minutes.
- AU JUS: For au jus, heat remaining packet in a small saucepan over medium heat. Add cold water (whatever is indicated on package) and whisk. Bring to a boil, then simmer until slightly thickened.
- SERVE: Remove and cut sliders into squares, along the roll divisions, with a very sharp knife. Serve au jus with the sliders.
Video
Recipe Notes
Note 1: Keep the rolls intact and slice them in half horizontally.
Note 2: Beef: Choose the rarest deli roast beef to avoid overcooking in the oven. Simply ask the deli counter staff for assistance.
Note 2: Beef: Choose the rarest deli roast beef to avoid overcooking in the oven. Simply ask the deli counter staff for assistance.Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 13.6g | Protein: 16.9g | Fat: 19.2g | Cholesterol: 74.5mg | Sodium: 371.8mg | Fiber: 0.1g | Sugar: 4.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
It was good flavor but I would deffinitly cover with aluminum foil because I did 15 minutes and the top was basically black because of burnt it was
Sounds like your oven runs hot!
I made these for Easter. It was just going to be my husband and I and I couldn’t see fixing a ham, for two.
THESE were amazing!!! As I was pouring the sauce over the tops, I just knew the sandwiches were going to be soggy!! 5 minutes in the oven and oh my the smell told me they were going to be delicious and they were!! If you haven’t tried these..you have to. Easy to make and quick for those crazy evenings you need something fast. You won’t be disappointed..I promise!
Yay!! So thrilled to hear these were a hit! Thank you Ann 🙂
everything looks delish!
Thank you!
We love these! I make them with beef pastrami 🙂
Yum!!
Great recipe!! I’ve been adding a thin smear of horseradish sauce to bottom and top bread for some extra spice. I’m thinking about toasting the bread this next time before assembly.
Yum! So glad you enjoyed! Thanks for sharing! 🙂
Yummy Yummy!
Served these on a snowy day with 15 bean soup!! Didn’t have sesame seeds, so used poppy seeds! Amazing! It’s a keeper, will make again!
Yay! I am so happy you enjoyed! Thanks! 🙂
Really easy and delicious!
So happy to hear it!
These are amazing! I love the ham and cheese ones, but love these more!! thanks!!!
You’re so welcome! Glad you enjoyed!
Made these with leftover prime rib from Christmas. Awesome! Used everything bagel seasoning for the topping (w/butter and au jus seasoning) worked perfectly.
Yum! Sounds delicious! So glad you enjoyed! 🙂
Can i make these ahead of time and bake later? Like night before?
I wouldn’t recommend it; I think they’d get very soggy