French Dip Sliders

Name: French Dip Sliders
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 large onion (thinly sliced); 2 teaspoons fresh thyme minced; 4 tablespoons butter (melted); 1 teaspoon onion powder; 1 teaspoon garlic powder; ¼ cup parmesan cheese (grated/shredded); 12 Hawaiian Rolls; 8-10 oz deli roast beef (sliced thin); 12 slices provolone cheese; 1.5 cups beef broth; 1 tablespoon Worcestershire sauce; ½ teaspoon garlic powder; ½ teaspoon onion powder

Author

Kylee Ayotte

| Published/Modified:

December 18, 2025

Rating

These French Dip Sliders are loaded with tender roast beef, melty provolone, and grilled onions, all tucked into soft Hawaiian rolls. Brushed with a buttery onion topping and served with warm au jus for dipping, they’re perfect for parties, game day, or an easy family dinner.

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Close-up of two stacked roast beef sliders with melted provolone and onions. Au jus in the background.

I’ve been making French Dip Sliders for parties for years, and they never last more than a few minutes. Something about the combo of tender beef, caramelized onions, melted cheese, and that warm au jus makes them irresistible.

They’re easy to prep ahead, which is a lifesaver when entertaining. All you need to do is pop them in the oven right before guests arrive, then stand back and watch them disappear. Better make a double batch!

Love sliders? Of course you do! Try my Meatball Sliders, Big Mac Sliders, Buffalo Chicken Sliders or my Hawaiian Sliders, too!

Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!

Overhead view of multiple roast beef sliders and a bowl of au jus on a wooden board.

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Why you’ll love this recipe

These sliders feel special but take hardly any effort. This is a super easy recipe, great for feeding a crowd, and make a fun twist on classic French dip sandwiches. Great as an appetizer, lunch, or game day snack.

Easy prep
Melty and satisfying
Great for parties
Kid friendly
Simple ingredients

If you want a festive bite to round out the spread, Cranberry Brie Bites fit right in.

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What to serve with Sliders

If you’re having a party, I got you covered! Try Pigs in a Blanket, Taco Pinwheels or Buffalo Chicken Dip. For a quick snack that disappears fast, add a tray of bacon crackers while the sliders bake.

Serving these for dinner? Serve with sweet potato fries or potato wedges, a simple salad, roasted veggies, or a cup of soup. They also pair well with anything you’d normally serve on game day.

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

Two stacked roast beef sliders with melted cheese and onions on a wooden board. A bowl of au jus nearby.

Key Recipe Ingredients

The full list of ingredients and amounts is found in the printable recipe card below.

Butter. Used for sautéing onions and brushing the rolls. Salted butter works great here.
Onion. Adds sweetness and depth. I use any kind of onion I have on hand a the time.
Thyme. Optionaly, but adds a fresh, savory note. Dried thyme works if needed.
Hawaiian Rolls. Soft and lightly sweet, perfect for sliders. Any kind of slider bun will do.
Deli roast beef. Thinly sliced so it heats quickly and stays tender.
Provolone cheese. Melty and mild. Swiss, mozzarella, or Monterey Jack can be used.
Beef broth. Forms the base of the au jus. Use low sodium if preferred.
Worcestershire sauce. Adds umami and depth.
Garlic and onion powder. Season both the topping and the au jus.

Ingredients arranged on a surface, including roast beef, provolone, slider buns, sliced onions, and seasonings. Text on the image says 'ONIONS', 'OLIVE OIL', 'BUTTER', 'THYME', 'SLIDER BUNS', 'PROVOLONE', 'ROAST BEEF', 'BEEF STOCK', 'ONION POWDER GARLIC POWDER', 'WORCESTERSHIRE', 'PARMESAN'.

How to make French Dip Sliders

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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Get prepped: Preheat oven to 350°F. Slice slider buns in half horizontally without separating individual rolls.

Melt butter and olive oil in a skillet, then cook the onions until soft and golden, then stir in the thyme. While that is happening, whisk together the melted butter, Worcestershire sauce, onion powder, garlic powder, and parmesan to make the topping.

Sliced onions sautéing in a skillet. Text on the image says 'Sauté onions in butter and olive oil until soft and golden, then stir in the thyme'.

Bowl of seasoned melted butter mixture on a counter with ingredients nearby. Text on the image says 'Mix melted butter, Worcestershire sauce, onion powder, garlic powder, and parmesan'.

Assemble the sliders by brushing the dish with butter topping, adding the bottom rolls, layering provolone, roast beef, onions, and more provolone, then add the tops and brush with the remaining butter topping. Cover and bake 15 mins, then uncover and bake until the tops are golden and the cheese is melted.

White baking dish with bottom slider buns layered with cheese, roast beef, and onions. Text on the image says 'Brush the dish with butter topping, add the bottom rolls, then layer provolone, roast beef, onions'.

Baking dish with assembled sliders before baking. Text on the image says 'Add the remaining provolone, place the top rolls on, and brush with the butter mixture'.

In a small saucepan, whisk together the beef broth, Worcestershire sauce, garlic powder and onion powder. Heat until warm.

Cut sliders apart and serve warm with au jus for dipping. Sprinkle with extra fresh thyme.

Saucepan with warm au jus. Text on the image says 'Whisk beef broth, Worcestershire sauce, garlic powder, and onion powder in a saucepan and heat until warm'.

Baked sliders in a white dish topped with parsley. Text on the image says 'Serve warm with au jus for dipping and sprinkle with fresh thyme'.

Troubleshooting Guide – Common Problems and Solutions

Sliders are soggy. Ensure onions are cooked down and not watery before assembling.
Cheese not melting. Bake a few extra minutes uncovered.
Tops too dark. Cover loosely with foil earlier in the bake.
Au jus bland. Taste and add extra Worcestershire or salt.
Rolls too dry. Brush with extra butter before serving.

Frequently Asked Questions

Do I have to cook the onions?

The onions add major flavor. If you’re short on time, you can skip them, but the flavor won’t be as rich.

Is the au jus optional?

You can skip it, but dipping is kind of the whole point. It’s fast to make, so go for it. you can always use store bought au jus, too.

Kylee’s Notes

Don’t skip caramelizing the onions – they add so much flavor.
Use a serrated knife or a pizza cutter to cut the baked sliders cleanly.
If baking from cold, add 5-7 minutes to baking time.
Avoid soaking sliders in au jus before serving – they’ll get soggy.
For crispier tops, broil for the last 1-2 minutes.

How to store leftovers

Refrigerate sliders in an airtight container for up to 3 days. Keep au jus in a separate container.

Freezing instructions: Wrap baked sliders tightly in foil and freeze for up to 2 months.