French Dip Sliders Recipe

If you’re looking for a dish that’s the perfect blend of savory, cheesy goodness with a little bit of indulgence, these French Dip Sliders will check all the boxes. There’s something magical about biting into a sweet roll loaded with perfectly seasoned roast beef, melted provolone, and caramelized onions. And, of course, there’s the warm, flavorful au jus for dipping that takes this meal to a whole new level. Whether you’re hosting a casual get-together or just want something fun for dinner, these sliders are always a hit.

I first stumbled across the idea for French Dip Sliders when I was looking for an easy, crowd-pleasing recipe for a family game night. I had all the typical “football food” planned—wings, chips, dips—but I wanted something a little more substantial. Enter these sliders. I loved that they could be prepped ahead of time, baked in the oven, and served hot all at once, so I didn’t have to miss a second of the action. By the end of the night, these were the MVP of the snack table. Every time I make them now, I’m instantly transported back to that fun, laughter-filled evening.

this RECIPE

The history of French dip sandwiches (and how sliders joined the party!)

French Dip sandwiches have an interesting backstory that doesn’t actually have much to do with France. The sandwich originated in Los Angeles in the early 20th century, and there’s a bit of a friendly debate about which restaurant invented it. Both Philippe the Original and Cole’s claim to have been the first, but either way, we’re grateful for the creation. The original French Dip was a simple sandwich made with sliced roast beef, served on a French roll, and dipped in flavorful jus (that rich broth that we all love).

As for sliders, they’ve become increasingly popular as a party-friendly way to enjoy classic dishes. Smaller portions, packed with flavor, and perfect for feeding a crowd—what’s not to love? French Dip Sliders combine all the goodness of a traditional French Dip but in a fun, bite-sized form that’s perfect for gatherings. Plus, the sweet rolls and melted cheese add a delightful twist.

Key ingredients and smart swaps

You’ll be working with some simple, but flavorful ingredients for these sliders. Let’s break them down:

• Deli roast beef: The star of the show! Go for thinly sliced deli roast beef, and if possible, get it freshly sliced. I’ve found that slightly thicker cuts hold up better in sliders without getting lost in the bread. If you’re out of roast beef, leftover steak or rotisserie chicken can work in a pinch (though you won’t get the same traditional French Dip flavor).
• Provolone cheese: This mild, creamy cheese melts beautifully over the beef and onions. You can swap it for Swiss or even mozzarella if you prefer a slightly different taste. Each will give you that gooey cheese pull we all crave.
• Sweet rolls: Hawaiian sweet rolls are my favorite because they add a subtle sweetness that pairs so well with the savory beef and cheese. You can use any slider-sized roll, but I do recommend something soft and slightly sweet for balance.
• Caramelized onions: These add so much depth and flavor to the sliders. Yellow or white onions work best here. If you’re in a pinch, pre-cooked onions can save some time, but nothing beats fresh caramelized onions. They’re like little flavor bombs!
• Au jus: This is the flavorful beef broth that you’ll dip your sliders into. You can find au jus gravy mix in most grocery stores, but if you want to go homemade, you can use beef stock, a dash of soy sauce, and a little garlic.

Essential kitchen tools to make life easier

When it comes to these sliders, you won’t need anything too fancy. Just a few basic tools:

• Skillet: You’ll want a good skillet to caramelize your onions. A cast iron or non-stick skillet works perfectly for getting those onions nice and golden without sticking.
• Baking dish: An 11×7 inch baking dish is ideal for holding all your sliders. If you don’t have that size, you can use any dish that comfortably fits your rolls without crowding them.
• Sharp knife: You’ll need a large, sharp knife to cut the rolls in half. It’s much easier to slice through all the rolls at once with a big knife than to try cutting them individually (trust me on this one).

Step-by-step: How to make French dip sliders

Let’s get cooking! Here’s how I like to prepare these delicious sliders.

1. Caramelize the onions
   Start by melting 3 tablespoons of butter in your skillet over medium heat. Toss in your thinly sliced onions, and give them a good stir to coat them evenly in butter. Cook them for about 12-15 minutes, stirring occasionally. You want them to be soft and a lovely golden brown, but not burnt. Add in the thyme, salt, and pepper, stir, and set them aside. The onions will continue to cook off the heat for a bit, so take them off once they’ve reached that perfect color.
2. Prepare the rolls
   While your onions are cooking, preheat the oven to 350°F. Grab your pack of sweet rolls, and without separating them, slice them horizontally to create a top and bottom layer. Place the bottom half of the rolls, cut side up, into your baking dish.
3. Layer the ingredients
   Time to assemble! First, lay down half of the provolone slices on the rolls, followed by a generous layer of roast beef. Next, evenly spread the caramelized onions on top of the beef. Finish with the rest of the cheese slices, then place the top half of the rolls back on.
4. Add the buttery topping
   In a small bowl, mix the melted butter and dried onion soup mix. I like to use a pastry brush to spread this mixture over the tops of the rolls, ensuring they’re all evenly coated. You can also drizzle it if you’re short on time.
5. Bake and finish
   Cover the sliders loosely with foil, making sure it’s not touching the tops of the rolls (to prevent sticking). Bake for 25 minutes, then remove the foil and bake for an additional 5 minutes to get those tops golden and crisp.
6. Prepare the au jus
   While the sliders are baking, follow the directions on your au jus gravy mix. Most mixes just require adding the contents to boiling water and letting it simmer for a few minutes. Once it’s ready, pour the au jus into small serving bowls for dipping.

Variations and adaptations

If you’re like me, you’ll love playing around with this recipe to make it your own. Here are some fun variations to try:

• Gluten-free version: Swap out the sweet rolls for your favorite gluten-free slider rolls, and make sure to check your onion soup mix and au jus mix for any gluten-containing ingredients.
• Vegan option: For a plant-based twist, try using thinly sliced seitan or a plant-based roast beef substitute. Vegan cheese works just as well in place of provolone, and you can caramelize onions in olive oil instead of butter. There are also vegan au jus mixes available or you can make your own using vegetable broth with a splash of soy sauce.
• Seasonal veggies: Throw in some roasted bell peppers or sautéed mushrooms alongside the roast beef for an extra layer of flavor and texture.

Serving and presentation ideas

For a pretty presentation, sprinkle a little freshly chopped parsley on top of the sliders before serving—it adds a pop of color and freshness. You can serve these sliders on a wooden board with small bowls of au jus on the side for dipping. If you’re hosting, set the board in the center of the table so guests can help themselves. I love pairing these with crispy oven fries or a light salad to balance out the richness.

drink pairings

I love to keep things simple yet complementary. A tall glass of iced tea, slightly sweetened, is refreshing alongside the savory flavors of the sliders. If you’re in the mood for something with a bit more zing, a homemade lemonade or a sparkling water with a splash of lime is a fantastic pairing. For cooler weather, you can’t go wrong with a warm apple cider—there’s something about the sweetness of the cider that works so well with the roast beef.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, these sliders store beautifully. Simply cover them with plastic wrap or transfer them to an airtight container and keep them in the fridge for up to three days. To reheat, pop them back in a 350°F oven for about 10 minutes. If you’re in a rush, the microwave works too, but the rolls may not stay as crisp.

Scaling the recipe for a crowd

This recipe makes 12 sliders, but you can easily double or even triple it for a larger group. Just adjust the size of your baking dish accordingly. One thing I’ve noticed when making a bigger batch is that the rolls on the outer edges tend to brown faster than the ones in the middle, so keep an eye on them during that last few minutes of baking.

Potential pitfalls and how to avoid them

A common issue with sliders is soggy bottoms (nobody likes that!). To avoid this, make sure your rolls are fresh, and don’t skip toasting the tops at the end. If your au jus is too salty, try adding a splash of water to dilute it. I’ve made that mistake before, and a quick fix like that can save the day.

Conclusion: give these French dip sliders a try!

I hope you’re feeling inspired

to make these French Dip Sliders for your next gathering or even just a cozy night in. They’re flavorful, easy to put together, and perfect for sharing. Plus, they’re so adaptable, you can really make them your own. Once you taste that combination of roast beef, cheese, and caramelized onions with the warm au jus, I’m sure you’ll be hooked!

FAQs

Can I use a different type of cheese?
Absolutely! Swiss and mozzarella are great substitutes if you want to switch things up.

Can I make these sliders ahead of time?
Yes! Assemble the sliders without the butter topping and cover them with foil. Store them in the fridge for up to 24 hours, then bake when you’re ready.

Can I freeze the leftovers?
I wouldn’t recommend freezing, as the rolls can get soggy. But they do last for a few days in the fridge.

What can I use instead of onion soup mix?
If you’re out of onion soup mix, try a blend of garlic powder, onion powder, and a pinch of salt and pepper.

How do I keep the sliders from getting soggy?
Toast the rolls in the final 5 minutes of baking without foil, and serve the au jus on the side to prevent sogginess.

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