French Dip Sliders are made with tender roast beef, sweet caramelized onions, and melted provolone cheese tucked inside soft slider rolls. They’re baked until warm and golden, then served with savory au jus for dipping.
This is one of my favorite ways to turn a classic French dip sandwich into an easy meal for a crowd. The caramelized onions take a little extra time, but they add so much flavor to the roast beef, melted provolone, and warm au jus.
Why I Love French Dip Sliders
About the Ingredients ⭐
- Onion: Caramelized until sweet and golden.
- Butter: Used for the onions and brushing the rolls.
- Hawaiian Rolls: Soft, slightly sweet rolls work perfectly for sliders.
- Roast Beef: Thinly sliced deli roast beef keeps these easy.
- Provolone: Melts perfectly over the roast beef.
- Au Jus: Au jus mix, Worcestershire sauce, and garlic powder make the dipping sauce.
Be sure to check out the full recipe and ingredient list below
How to Make French Dip Sliders
Caramelize the Onions: Melt the butter in a skillet. Add the onions and salt and cook for 20-25 minutes, stirring occasionally, until golden and caramelized.
Assemble the Sliders: Place the bottom half of the rolls in a 9×13-inch baking dish. Layer with caramelized onions, roast beef, and provolone, then add the tops of the rolls.
Bake: Brush the rolls with melted butter. Cover with foil and bake at 350°F for 15 minutes. Uncover and bake another 5 minutes, until golden and the cheese is melted.
Make the Au Jus: Prepare the au jus with water, then stir in Worcestershire sauce and garlic powder. Heat until warm.
Tips I Found Helpful 💙
- Take your time with the onions: Slow cooking gives them the best flavor.
- Use thin roast beef: Thin deli slices make the sliders easier to eat.
- Keep them covered: Foil keeps the rolls soft while the cheese melts.
- Serve warm: These are best while the cheese is hot and melty.
Questions Readers Ask Most
More Sliders I Love ⭐
French Dip Sliders
Roast beef and provolone sliders with caramelized onions and savory au jus for dipping.
Ingredients
For the Sliders:
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 1/4 teaspoon salt
- 12 King's Hawaiian slider rolls
- 1 lb thinly sliced deli roast beef
- 12 slices provolone cheese
- 2 tablespoons butter, melted (for brushing the rolls)
For the Au Jus Dipping Sauce:
- 1 (1-ounce) packet au jus mix
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
Instructions
Caramelize the onions:
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the sliced onions and sprinkle with salt.
- Cook the onions, stirring occasionally, for about 20-25 minutes or until they are golden brown and caramelized. Adjust the heat as necessary to prevent burning.
Assemble and bake the sliders
- Preheat your oven to 350°F (175°C).
- Place the bottom halves of the slider rolls in a 9x13-inch baking dish.
- Evenly distribute the caramelized onions over the bottom halves of the rolls.
- Layer the thinly sliced roast beef over the onions.
- Place a slice of provolone cheese on top of each portion of beef.
- Cover with the top halves of the slider rolls.
- Brush the tops of the rolls with the melted butter.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and the tops are golden brown.
Make the au jus
- Add Worcestershire sauce and garlic powder to the prepared au jus, stirring to combine. Heat the mixture over medium heat until warmed through.
Serve
- Cut the sliders apart and serve warm with the au jus on the side for dipping. Enjoy!
Notes
Cook the onions slowly until soft and caramelized for the best flavor. Keep the slider rolls connected when slicing and assembling. Brush the tops with melted butter before baking and serve warm with the au jus.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 176Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 4gCholesterol: 32mgSodium: 611mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 11g
