French Dip Sliders are my favorite way to feed a crowd without standing over a skillet! Twelve garlic butter brushed rolls are stuffed with roast beef, DOUBLE provolone, and sweet caramelized onions. Every bite gets dunked in the homemade au jus that’s made from scratch in 5 minutes.
The best cheesy roast beef sliders you’ll ever make!
I’ve made a LOT of party sliders over the years. They’re just the best game day food, or for really any big get-together! These french dip sliders with au jus might be my biggest hit to date. They disappear before anything else on the table every single time!
There’s provolone both under the beef and on top of it, so every bite has cheese pulling from both sides. The caramelized onions add a sweet and savory element that plain roast beef and cheese just can’t match. Put a bowl of homemade au jus next to the sliders and you’ve got a party food that everyone will love.
— ♥︎ Jess —
Key Ingredients and Substitutions
- Rolls – I like to use Hawaiian rolls, the slight sweet flavor balances the savory beef and au jus beautifully. However, any small slider size bun will work just fine.
- Deli Roast Beef – Ask the deli counter for it to be thinly sliced. If you have leftover roast beef or pot roast, that also works well.
- Provolone Cheese – Mild provolone slices melt smooth and stretchy. Skip aged or sharp provolone, which is dried and doesn’t melt as well. Swiss, mozzarella, or white American cheese are all good swaps.
How To Make French Dip Sliders
Visit the recipe card below for the ingredient amounts and full directions.
Caramelize the onions. Cook the sliced onions in olive oil and butter over medium heat, stirring often, until soft and deeply golden. Stir in a splash of Worcestershire and cook one more minute.
Slice the rolls. Cut the whole connected slab in half horizontally with a serrated knife. Set the bottoms in a 9×13 dish.
Layer it up. Cheese first, then folded roast beef, then more cheese, then onions!
Butter the tops. Whisk melted butter with garlic, onion powder, and parsley. Brush it over the rolls and let it run into the seams.
Bake covered, then uncovered. Fifteen minutes under the foil melts the cheese, then 5 minutes uncovered turns the tops golden.
Make the au jus while they bake. Whisk cornstarch into cold beef broth, add the seasonings, and simmer until hot and lightly thickened.
Rest, pull apart, and dip! Give the pan 5 minutes so the cheese sets, then pull the sliders apart and serve with warm au jus.
Jessica’s Tips
- Keep the rolls connected. Don’t pull the rolls apart before slicing. A serrated bread knife across the whole slab gives you two clean sheets and makes assembly fast.
- Fold each slice of beef into fourths. Set one folded stack over each roll. The sliders pull apart cleanly, every one gets the same amount of beef, and you never have to saw through a layer of meat.
- Don’t rush the onions. Stir often and keep the heat at medium. You want them caramelized, not seared or burned.
- Tent the foil. Cover the pan loosely so the foil doesn’t touch the buttered tops, or it will stick and pull the crust off when you remove it.
- Whisk cornstarch into COLD broth! If you add cornstarch to hot broth, it’ll seize into lumps. Whisk it into the cold broth until smooth, then bring it to a simmer.
French Dip Sliders
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow onion, thinly sliced
- 1 tablespoon Worcestershire sauce
- 12 slider rolls, I use Hawaiian sweet rolls
- 1 lb deli roast beef, thinly sliced
- 8 slices provolone cheese, divided
Butter Sauce:
- 4 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried parsley, or 1 tablespoon chopped fresh parsley
Dipping Sauce:
- 2 cups beef broth
- 1 tablespoon cornstarch
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
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Instructions
- Heat the olive oil and butter together in a large skillet over medium heat. Add the onion and cook, stirring often, until soft and caramelized, about 10 minutes. Stir in the Worcestershire sauce and cook for 1 minute more. Remove from heat.
- Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish.
- Slice the connected slider rolls in half horizontally with a serrated knife, keeping the tops and bottoms intact. Place the bottom half in the baking dish, cut side up.
- Layer 4 slices of provolone cheese evenly over the rolls. Fold each slice of roast beef into fourths and arrange the folded stacks over the cheese, one per roll, so the sliders will separate easily later.
- Top the beef with he remaining 4 slices of provolone, then spread the caramelized onions evenly over the cheese. Cover with the top half of the rolls.
- In a small bowl, whisk together the melted butter, garlic, onion powder, and parsley. Brush the butter mixture generously over the tops of the rolls.
- Cover the dish loosely with foil (tent it so it doesn't touch the rolls) and bake for 15 minutes, until the cheese is melted and the sliders are heated through.
- Remove the foil and bake for 5 minutes more, until the tops are lightly golden.
- While the sliders bake, make the au jus. In a small saucepan, whisk the cornstarch into the cold beef broth until smooth Whisk in the Worcestershire sauce, onion powder, garlic powder, and pepper. Bring to a simmer over medium heat, stirring often, and cook for 3 to 5 minutes until hot and lightly thickened Taste and add salt only if needed.
- Let the sliders cool for 5 minutes, then pull apart and serve with the warm au jus for dipping.
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Notes
Nutrition
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