You Have to Try These Easy French Dip Sliders (Trust Me!)
Alright, let me start by painting you a little word picture: It’s a wet Saturday, the kind that makes you want to hibernate, and somehow you’ve got a hungry crowd in your kitchen (or, in my case, a teen and his perpetually ravenous friends—seriously, where do they fit it all?). This is the exact scenario where these Easy French Dip Sliders have saved my sanity, and possibly my reputation. I even caught my neighbor, Pete, eyeing them as he returned our recycling bin. Can't blame him really.
So, why sliders instead of the full-length sandwich? Well, because sliders are adorable and you’re probably not into wrestling with a giant hoagie over the sink in front of other humans. Or maybe you are; no judgement here. Anyway, these are irresistible with gooey cheese and buttery rolls. Also, who doesn’t love a good dip? Not the swimming kind, obviously. Unless someone’s up for that in December. (Count me out... I'm still shivering from last spring.)
Why Even Bother—A Few Good Reasons I Keep Making These
- I make these when I need to feed a handful (or a stampede) of hungry folks and really, it never fails to disappear faster than a plate of fries at a kids table.
- My family goes a bit wild for these, mostly because of the melty Swiss cheese and that rich, savory au jus you dunk them in (not to mention the soft, almost pillow-y Hawaiian rolls—don’t skip these unless you absolutely have to, though I guess any soft rolls will do in a pinch).
- I’ve had my share of cooking fails with ‘easy’ sliders before (cheese sliding off, bread getting soggy… you know the drill), but after a couple tries, this one just works. Plus, you’re not stuck at the stove for ages!
Gather Your Ingredients—Substitutions Included
- 1 (12-count) package sweet Hawaiian rolls (I’ve used regular dinner rolls when I forgot the Hawaiian kind, it’s fine, just not as... festive?)
- 1 lb sliced roast beef (from your local deli if you can—though I admit, I’ve used prepacked stuff from the fridge once or twice out of desperation)
- 10–12 slices Swiss cheese (my cousin folds in provolone sometimes—that’s good too)
- ½ cup unsalted butter (salted’ll work, just mind the extra salt later)
- 1 packet au jus gravy mix, plus water per packet directions (or homemade, but who are we kidding? Actually, if you’re feeling fancy, this au jus recipe isn’t half bad)
- 1 tablespoon Worcestershire sauce (my grandmother insisted on Lea and Perrins, but, honestly, whatever is in the cupboard usually wins)
- 1 teaspoon garlic powder (or a couple cloves, minced, if you really want to show off)
- Poppy seeds or sesame seeds for sprinkling (optional, but they make it look snazzy)
- Fresh parsley, chopped, for garnish if you remember, otherwise skip it. It’s fine.
Let’s Do This—How I Make These Sliders
- Preheat your oven to about 350°F (or somewhere around there—my oven runs hot, so sometimes I go 325°F and keep an eye on things).
- Carefully slice the whole sheet of rolls in half horizontally—like making a giant sandwich. Keep the individual rolls together, if you can. Set the bottom half in a greased baking dish. (This is where I usually sneak a little cheese for myself... it's the cook's fee, right?)
- Layer on the roast beef. I like to do a nice even layer, overlapping a bit, but honestly, I have just plonked it all on before when distracted and it worked out alright.
- Add your slices of Swiss cheese over the meat; use more or less depending on how cheesy you’re feeling. Sometimes I tear them up for better coverage, sometimes not.
- Pop the tops of the rolls back on. Try to line them up, but, eh, they’re going to get eaten anyway.
- Melt the butter (either in a saucepan or, when I'm feeling lazy, 20 seconds in the microwave). Mix in Worcestershire, garlic powder, and a pinch of parsley—if you remembered to buy it—or a sprinkle of dried Italian herbs works too. Pour this buttery goodness evenly over the tops of the rolls. Sprinkle with seeds if using.
- Bake uncovered for about 18–22 minutes, or until the cheese is lovely and melted and the tops are golden. Don’t worry if the cheese starts bubbling out—it’s part of the charm.
- While that's happening, make your au jus according to packet (or see the homemade recipe above if you're feeling chef-y). Stir occasionally, try not to lick the spoon.
- Pull the sliders apart into individual pieces with a spatula—they’ll be hot! This is where everyone suddenly flocks to the kitchen, acting like you’ve invented the wheel.
- Serve each with a bowl of warm au jus for dunking. Expect things to get a bit messy. That’s half the fun, right?
Stuff I’ve Figured Out (Usually the Hard Way)
- Don’t try to slice the rolls when they’re cold straight from the fridge—let them get to room temp or your knife will make a mess of things
- I once tried adding mushrooms—don't do it unless everyone loves mushrooms; my family rebelled
- If you’re out of parchment paper, just grease the dish really well—parchment is nice, but not life or death
Other Ways I’ve Spun This (Some Wins, One Flop)
- I swapped Swiss for provolone—tastes a bit sharper
- Tried adding horseradish sauce under the cheese—was a hit with the grownups, but my youngest scrunched her nose
- Okay, once I tried using leftover steak instead of deli beef, figuring it would be even better. Actually, it turned out a bit tough and chewy—should’ve sliced thinner, maybe?
Don’t Have Something? Improvise (I Do All the Time)
- If you don't own a serrated knife, press gently with whatever you have and go slow. Or tear with your hands in a pinch—rustic is “in” nowadays, right?
- No proper baking dish? Use a rimmed cookie sheet and bunch up some foil at the sides so things don’t run wild
How to (Try to) Store These
Technically, you can refrigerate leftovers in foil for about 2 days and reheat in a low oven—works well, though, honestly, in my house it never lasts more than a day. If you somehow have leftovers, kudos. Maybe send me your secret?
Serving Style—How We Do It
I love serving these hot, straight from the oven, on a big board with extra bowls of au jus scattered around. For some reason, my crew always asks for a crunchy, bright salad alongside—something about the warm beef and the crisp greens really works; I usually go with this simple side salad recipe. But, hey, if you’re in full party mode, chips and pickles do the trick too.
Pro Tips (a.k.a. Oops, Don’t Repeat My Mistakes)
- I once tried rushing the baking—took them out too early. Cheese wasn’t melted enough and my son gave me “the look”. So, patience really is a virtue here.
- Watch the butter. Too much and things get soggy, too little and it’s just rolls and meat—fine, but not "wow".
- Slice before baking if you must, but it tends to dry out a bit at the edges—your call, but I think leaving the rolls whole until after is better.
Questions (Usually Texted to Me at 6pm)
- Can I prep these ahead?
- You sure can—assemble the night before, cover, and bake the next day. I’d wait to pour the butter mixture on until just before baking, though, so you don’t end up with soggy bottoms.
- Any gluten-free ideas?
- Hmm, I haven’t seen gluten-free Hawaiian rolls in my neck of the woods (maybe you have?), but any soft gluten-free dinner rolls should do. Just watch the bake time—mine cooked a bit faster.
- Do you have a good homemade au jus recipe?
- Actually, yes—on second thought, maybe it’s less fuss to just check out this Food Network version. Way easier than dealing with beef bones. But hey, you do you!
- Can I freeze these?
- I probably wouldn’t; they get a bit soggy when you reheat. If you absolutely have to, wrap tightly and reheat directly in the oven from frozen, but, y’know, fresh is better here.
- Do I need to use Hawaiian rolls?
- Nope! Just use any sweet, soft dinner rolls you can find. I used whole wheat ones by mistake once, and, well—it wasn’t the worst, but it was not a crowd-pleaser either.
If you try these sliders, let me know how they worked for you (and what wild substitutions you tried)!
Ingredients
- 12 slider buns
- 1 pound sliced roast beef
- 8 slices provolone cheese
- 1 large onion, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 packet au jus mix
- 2 cups beef broth
- Salt and black pepper to taste
Instructions
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1Preheat oven to 350°F (175°C). Line a baking pan with parchment paper and arrange the bottom halves of the slider buns.
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2In a skillet over medium heat, add olive oil and butter. Sauté sliced onions until caramelized, about 8-10 minutes. Season with salt and pepper.
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3Layer the slider bun bottoms with sliced roast beef, caramelized onions, and provolone cheese. Sprinkle Worcestershire sauce evenly.
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4Cover with the top halves of the buns. Melt an additional tablespoon of butter and brush over the buns.
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5Bake in the preheated oven for 15-20 minutes, until cheese is melted and tops are golden.
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6While sliders bake, prepare au jus by combining au jus mix with beef broth in a saucepan. Simmer for 5 minutes, stirring occasionally. Serve sliders warm with au jus for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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