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.
I found your recipe on Pinterest and made these for dinner tonight. They got rave reviews from my husband and son! Followed recipe exactly except for au jus sauce. Mixed packet with 1 c. water, 1/2 c. french onion soup, & 1/2 c. beef consomme. Before dinner was even over, I asked to make them again. They’ll definitely be going in the dinner rotation. Thanks so much for such a WONDERFUL and DELICIOUS recipe!!
Awe thank you so much for taking the time to leave a review and comment Courtney!! I am so thrilled these were a huge hit! 🙂
These look soooo delicious, Chelsea! My family isn’t thrilled with hawaiian rolls…do you kno if this would be as good with slider buns? Thx!
I haven’t tried anything but Hawaiian rolls, but I don’t see why it wouldn’t be delicious on slider buns too! I hope your family loves it 🙂
THESE WERE FABULOUS! MY hear and my family are so happy to have found this recipe:)
I will be making them again 100 percent!
Indidnt have the onion tanglers so i used finley chopped raw onions and it turned out amazing 🙂
Thanks for posting this!
So happy to hear these were a hit! 🙂 I’m thrilled you’ll be making them again! You’re welcome for the recipe 🙂
Can you make these the day before a party and wait to bake them??? Will they get soggy?
Thank you!!
They probably will get soggy. You can prep all the ingredients beforehand though and just assemble the day of! 🙂
I was hoping to bring these to a family as a “Meal train” meal where I could make them and they could eat them at a later time. Do you think that they will be soggy that way? My other option is to pre-assemble them and provide directions but I would prefer to give them to the family fully prepared. Any suggestions?
Unfortunately I do think they’d get soggy being pre-assembled.
Can these be made the day before so theyvjustvneed to be baked for a party?
What can be used in the place of au ju seasoning? Got all the way home and forget it.
Hmm do you have a beef gravy packet?
I looked it up, and if you crush up beef bouillon cubes to get 2 tablespoons and a teaspoon, 2 tablespoons crushed onion bullion cube, 1 teaspoon dried parsley flakes, 1/8 teaspoon black pepper, 1/8 teaspoon garlic powder, and 2 tablespoons cornstarch. Put em in the food processor or crush em up to a fine powder. Makes 1/3 cup
These are fantastic!! We’ve made them several times now and LOVE them! Thanks for a great dinner recipe!
I’m so happy you liked them Aimee!! 🙂 Thanks so much for taking the time to comment! I love your blog 🙂 XO
These sliders are so yummy. I’ve made them many times. tnite im doing them but using yeast rolls.. Thanks for a great recipe.
I’m thrilled you’ve enjoyed these sliders!! The yeast rolls sound delicious! Thanks for taking the time to comment Kate 🙂
These were easy to put together and packed a mighty wallop of taste! I’m glad I found these perusing Pinterest. Thanks!
So happy to hear that! Thanks for the comment Ashlie 🙂
I made these last night and I am eating the leftovers right now. They are AMAZING and EASY to make. The only thing I would suggest is that if you are adding the onions to forgo the added seasoned salt. I love salt, but it became a bit too much for my Husband. (More leftovers for me!!!) I can’t wait to make these the next time I go to a potluck.?
Thank you so much for your comment and review Heather! I’m so thrilled these sliders were a hit! 🙂 And thanks for your note about salt — definitely helpful for those that don’t love too much salt 🙂
Were the leftovers still good or were they soggy? I was hoping to make these and take leftovers for lunch. Thanks!