I can’t wait to share my French Dip Sliders featuring roast beef, caramelized onion and provolone layered on Hawaiian rolls with a rich au jus, ideal for game day or an easy weeknight dinner.

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My take on French Dip Sliders started as a dare to cram bold flavors into tiny buns. I pile thin sliced roast beef and melty provolone cheese onto soft Hawaiian sweet rolls and every time someone lifts the lid the room goes quiet, like they forgot how to eat.

These French Dip Sliders vanish fast whether I bring them to a messy Sandwich Buffet or toss them on the table for a casual night. I wont promise they are elegant, but they are dangerously savory and kind of impossible to stop at just one.

Ingredients

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Hawaiian sweet rolls: Soft, sweet rolls that add carbs and contrast with savory beef, it’s a crowd pleaser.
Roast beef: Lean protein source, adds iron and savory umami, can be salty depending on cut.
Provolone cheese: Melts beautifully, gives creamy fat and calcium, boosts overall savory flavor.
Onions: Caramelize to sweet, rich flavor, add fiber and antioxidants, lots of aromatic depth.
Butter: Adds richness and mouthfeel, high in saturated fat so use sparingly if health conscious.
Beef broth au jus: Concentrated savory liquid that gives umami, sodium can be high but makes dipping delicious.
Worcestershire, soy and Dijon: Tiny amounts add depth, tang and salt, lots of flavor from little calories.
Garlic: Gives savory bite, contains beneficial compounds, boosts aroma and ties flavors together.

Ingredient Quantities

Hawaiian sweet rolls (12 count)

1 pound thin sliced roast beef

8 to 12 slices provolone cheese

2 large yellow onions

2 tablespoons olive oil

4 tablespoons unsalted butter

1 clove garlic

1 tablespoon Worcestershire sauce

2 cups low sodium beef broth

1 tablespoon beef base or 1 beef bouillon cube

1 teaspoon soy sauce

1 teaspoon Dijon mustard (optional)

1 teaspoon cornstarch (optional, for thicker au jus)

1/2 teaspoon dried thyme or Italian seasoning (optional)

Salt and freshly ground black pepper to taste

How to Make this

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1. Preheat oven to 350°F and slice the Hawaiian rolls in half horizontally, keeping the top and bottom together like a big sandwich; place the bottom half in a 9×13 baking dish.

2. Thinly slice the 2 yellow onions. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium low heat, add the onions with a pinch of salt and cook, stirring every few minutes, until deep golden and jammy, about 20 to 25 minutes.

3. In the last minute of cooking the onions add the minced 1 clove garlic and 1/2 teaspoon dried thyme or Italian seasoning if using, stir and cook 30 to 60 seconds more, then remove from heat.

4. Make the au jus: in a small saucepan combine 2 cups low sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon beef base or 1 bouillon cube, 1 teaspoon soy sauce and 1 teaspoon Dijon mustard if using; bring to a gentle simmer for 5 minutes to meld flavors.

5. If you want thicker au jus, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and whisk it into the simmering broth until it thickens slightly; taste and season with salt and freshly ground black pepper.

6. Layer 1 pound thin sliced roast beef evenly over the bottom rolls, spoon the caramelized onions over the beef, then top with 8 to 12 slices provolone cheese (use more slices for cheesier sliders).

7. Melt the remaining 2 tablespoons butter and brush it over the top half of the rolls, then place the tops over the sliders and sprinkle a little salt and pepper on top.

8. Cover the dish tightly with foil and bake for 10 minutes, then remove the foil and bake another 3 to 5 minutes until the cheese is melted and the tops are lightly golden.

9. Let the sliders rest 2 minutes, slice between each roll into individual sandwiches and serve immediately with the warm au jus for dipping.

Equipment Needed

1. 9×13 baking dish
2. Large skillet for caramelizing the onions
3. Small saucepan for the au jus
4. Sharp chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. Pastry brush for the melted butter
9. Aluminum foil

FAQ

Can I make these sliders ahead of time? Yes, totally. You can caramelize the onions and make the au jus a day ahead, keep them in separate containers in the fridge, then assemble and warm the sliders just before serving. If you assemble ahead, only refrigerate for a few hours or the rolls can get soggy.

How do I thicken the au jus if it seems too thin? Mix the cornstarch with a little cold water to make a slurry, stir it into simmering au jus and cook a minute or two until it thickens. Or just simmer longer to reduce and concentrate flavors.

Can I use deli roast beef instead of sliced roast beef? Yes, deli roast beef works fine as long as it is thin sliced. Heat it gently in the au jus so it warms through but does not get chewy.

Any tips for caramelizing the onions faster? Slice onions thin, cook over medium low with the butter and oil, stir often and add a pinch of salt. If you want to speed things up a bit add a small pinch of sugar, but watch them so they don’t burn.

How should I store leftovers and how long do they last? Store components separately if you can. Au jus and sliced beef in airtight containers in the fridge for up to three to four days. Assembled sliders will keep about one to two days but the rolls may get soggy.

Can I swap the provolone or the rolls? Absolutely. Swiss, cheddar, or mozzarella are good swaps. If you dont have Hawaiian rolls use any soft dinner rolls or slider buns, just keep them slightly sweet and soft for the classic bite.

Easy French Dip Sliders Recipe Substitutions and Variations

Hawaiian sweet rolls: try brioche or potato rolls for richer, less sweet buns, small kaiser or plain dinner rolls if you want a neutral roll, or mini pretzel buns for a salty chew.
Thin sliced roast beef: use thin sliced deli roast beef or leftover oven roast (thinly slice against the grain), or quick-seared thin flank or skirt steak sliced thinly for juicier meat.
Provolone cheese: swap Swiss or fontina for a similar melt and mild flavor, fresh mozzarella for a milder, gooey melt, or sharp cheddar if you want a bolder bite.
Low sodium beef broth / beef base: substitute regular beef stock or a bouillon cube dissolved in water, or for a vegetarian-friendly au jus use mushroom or vegetable broth plus a splash of soy sauce for extra umami.

Pro Tips

– Caramelize the onions low and slow and stir less, let them really get deep brown and jammy. If you want to shave time add a tiny pinch of baking soda it breaks down the onions faster but dont add too much or theyll taste strange. A quick splash of balsamic or a little of the hot au jus right at the end will deglaze the pan and add real depth.

– Treat the roast beef gently, dont try to “cook” it more than needed. Let slices come closer to room temp so they heat through fast in the oven, and layer them loosely so they dont clump into cold pockets. If you have thick slices shred or tear them for more even warming.

– Make your au jus ahead and taste it hot, then adjust salt and acidity. Reduce it a bit to concentrate flavor or use a cornstarch slurry to thicken slightly if you like dipping sauce that clings. Straining it gives a smoother, restaurant style jus.

– For best tops and melty cheese brush the rolls with butter mixed with a little minced garlic or herbs before baking, and remove the foil for the last few minutes so the cheese melts and the tops get lightly golden. Watch it when it browns, Hawaiian rolls can go from perfect to burned fast.

Easy French Dip Sliders Recipe

Recipe by Bob Jones

0.0 from 0 votes

I can't wait to share my French Dip Sliders featuring roast beef, caramelized onion and provolone layered on Hawaiian rolls with a rich au jus, ideal for game day or an easy weeknight dinner.

Servings

servings

Calories

320

kcal

Equipment: 1. 9×13 baking dish
2. Large skillet for caramelizing the onions
3. Small saucepan for the au jus
4. Sharp chef’s knife
5. Cutting board
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. Pastry brush for the melted butter
9. Aluminum foil

Ingredients

Hawaiian sweet rolls (12 count)
1 pound thin sliced roast beef
8 to 12 slices provolone cheese
2 large yellow onions
2 tablespoons olive oil
4 tablespoons unsalted butter
1 clove garlic
1 tablespoon Worcestershire sauce
2 cups low sodium beef broth
1 tablespoon beef base or 1 beef bouillon cube
1 teaspoon soy sauce
1 teaspoon Dijon mustard (optional)
1 teaspoon cornstarch (optional, for thicker au jus)
1/2 teaspoon dried thyme or Italian seasoning (optional)
Salt and freshly ground black pepper to taste

Directions

Preheat oven to 350°F and slice the Hawaiian rolls in half horizontally, keeping the top and bottom together like a big sandwich; place the bottom half in a 9×13 baking dish.
Thinly slice the 2 yellow onions. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium low heat, add the onions with a pinch of salt and cook, stirring every few minutes, until deep golden and jammy, about 20 to 25 minutes.
In the last minute of cooking the onions add the minced 1 clove garlic and 1/2 teaspoon dried thyme or Italian seasoning if using, stir and cook 30 to 60 seconds more, then remove from heat.
Make the au jus: in a small saucepan combine 2 cups low sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon beef base or 1 bouillon cube, 1 teaspoon soy sauce and 1 teaspoon Dijon mustard if using; bring to a gentle simmer for 5 minutes to meld flavors.
If you want thicker au jus, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and whisk it into the simmering broth until it thickens slightly; taste and season with salt and freshly ground black pepper.
Layer 1 pound thin sliced roast beef evenly over the bottom rolls, spoon the caramelized onions over the beef, then top with 8 to 12 slices provolone cheese (use more slices for cheesier sliders).
Melt the remaining 2 tablespoons butter and brush it over the top half of the rolls, then place the tops over the sliders and sprinkle a little salt and pepper on top.
Cover the dish tightly with foil and bake for 10 minutes, then remove the foil and bake another 3 to 5 minutes until the cheese is melted and the tops are lightly golden.
Let the sliders rest 2 minutes, slice between each roll into individual sandwiches and serve immediately with the warm au jus for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.