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French Dip Sliders

French dip sliders with golden, butter-baked slider buns, melted provolone, and thinly sliced roast beef. Warm au jus dipping sauce is simmered and served alongside for classic French dip flavor in easy party format.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Slider rolls
  • 1 package (12-count) Hawaiian or dinner slider rolls, split
Roast beef and cheese
  • 1 lb deli roast beef, thinly sliced
  • 12 provolone cheese 12 slices
Au jus
  • 2 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
Butter topping
  • 4 tbsp butter, melted
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Make the au jus
  1. Preheat the oven to 350°F. Simmer beef broth, Worcestershire sauce, soy sauce, garlic powder, and onion powder in a saucepan over medium heat for 10 minutes, then keep warm.
Assemble the sliders
  1. Place the slider roll bottoms in a greased 9x13 baking dish. Layer deli roast beef and provolone slices over the rolls and replace with the tops.
Bake with butter topping
  1. Whisk together melted butter, Dijon mustard, Worcestershire sauce, garlic powder, and fresh parsley. Brush the mixture generously over the tops of all the sliders.
  2. Cover the dish with foil and bake at 350°F for 15 minutes. Remove the foil and bake another 5 minutes until the tops are golden and the cheese is fully melted.
Serve
  1. Slice into individual sliders. Serve immediately with the warm au jus in small cups for dipping.

Notes

Pro tip: For the best dip-to-bite ratio, keep the au jus warm while the sliders finish baking, and serve in small cups so each slider stays neatly intact. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended for best bread texture. For a lighter option, use reduced-fat provolone and choose lower-sodium beef broth.