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French Dip Sliders

French dip sliders with golden butter-baked slider buns piled with thinly sliced roast beef and melted provolone, then served with a rich au jus for dipping. The au jus simmers with Worcestershire, soy sauce, and garlic powder so every slider gets that classic French dip flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Slider rolls
  • 1 package (12-count) Hawaiian or dinner slider rolls, split Use slider rolls split so they bake into bun-and-cheese layers.
Roast beef and cheese
  • 1 lb deli roast beef, thinly sliced
  • 12 provolone cheese 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
  • 1 Dutch oven

Method
 

Make the au jus
  1. Preheat the oven to 350°F. While it heats, add the beef broth, Worcestershire sauce, soy sauce, garlic powder, and onion powder to a saucepan.
  2. Simmer the au jus over medium heat for 10 minutes, stirring occasionally, until it tastes well seasoned. Keep the sauce warm so it’s ready for dipping.
Assemble and bake the sliders
  1. Place the slider roll bottoms in a greased 9x13 baking dish. Layer the thinly sliced roast beef and provolone slices over the rolls, then place the tops back on.
  2. Whisk together the melted butter, Dijon mustard, Worcestershire sauce, garlic powder, and chopped parsley until smooth. Brush generously over the tops of all the sliders so the buns bake up golden.
  3. Cover the dish with foil and bake at 350°F for 15 minutes. This helps the cheese melt while the buns heat through.
  4. Remove the foil and bake at 350°F for 5 minutes more, until the tops are golden and the cheese is fully melted. Let the sliders rest in the pan for 1-2 minutes to set slightly.
Serve
  1. Slice the baked sliders into individual sandwiches so each serving has bun, roast beef, and melted provolone. Serve immediately with the warm au jus in small cups for dipping.

Notes

Pro tip: Brush the butter topping right before baking so it forms a glossy, golden crust on the buns. Store leftover sliders covered in the refrigerator up to 3 days and reheat at 325°F until warm; au jus keeps in the fridge up to 4 days. Freezing is not recommended because the rolls can soften after thawing. For a dietary swap, use gluten-free slider rolls while keeping the au jus ingredients the same.