Easy French Dip Roast Beef Sliders Recipe

ADVERTISEMENT

French dip sliders are filled with tender roast beef and melty provolone in bite-size form! It’s a delicious pull-apart treat for a large crowd!

A pan of sliders is the easiest thing to throw together for game days. Add ham and cheddar, buffalo chicken, or pizza sliders to your next party! They won’t disappoint!

A French dip slider being taken out of the pan.

Hawaiian Roll French Dip Slider Recipe

Is it just me, or is everything better in slider form? Not only do you get to use soft, tasty rolls as a bun, but they’re just the right size and always baked to perfection! Maybe it’s the fact that they’re bite-sized. One slider just isn’t enough! My family and I can agree that seconds are a must when tasty sliders are around. With how easy these French dip sliders are to make, seconds and thirds are welcomed! It’s the perfect easy dish to take along to potlucks and parties. You can’t go wrong with baked, cheesy goodness! They’re the best!

These French dip sliders start out with Hawaiian sweet rolls. You can make these at home or buy them premade for less hassle! (Trust me, though, once you make Hawaiian rolls at home, there’s no going back!) They’re topped with tender roast beef and provolone then brushed with the most amazing garlic butter mixture. Sprinkle dried onions on top and bam! Each slider is loaded with flavor and ready to impress. Good luck resisting the temptation to try one when you pull the pan out of the oven! That golden, cheesy masterpiece is truly a sight to behold. Need more French dip in your life? You’ll have to try my slow cooker French dip sandwiches next for dinner!

Everything You’ll Need to Make These Sliders

Whether you’re looking for inexpensive game-day recipes or dinner on a budget, this is the recipe for you! French dip sliders use such simple ingredients, you’ll be wondering why you’ve never made them before! I always have these ingredients on hand which makes prep a breeze! Exact measurements can be found in the recipe card below.

  • Hawaiian Sweet Rolls: Whether I make these at home or pick up a pack from the store, my biggest challenge is not eating them straight from the bag! They’re so soft and sweet!
  • Roast Beef: I always use deli-sliced roast beef for ease. If you’ve got it, leftover roast beef slices work great, too!
  • Provolone Cheese: Provolone is mild and creamy, perfect for the contrasting flavors of onion and garlic! Plus, when it melts down, it becomes the most ooey-gooey, delicious addition to these sliders.
  • Butter: A buttery glaze makes all the difference in how your French dip sliders turn out! Sorry diet, it’s cheat day whenever these tasty snacks are around.
  • Garlic Powder: Garlic and butter are a match made in heaven. I love the savory flavor this adds to the sweet rolls.
  • Dried Onion Flakes: I add these to the garlic butter mixture. Brush them on top and you’ll have some nice flavor and texture baked in!
  • Au Jus Sauce Mix: (Optional) Used for dipping. You can buy an au jus sauce packet or make your own. It’s so flavorful and complements the sliders perfectly!

How to Make French Dip Sliders

If you have 10 minutes to spare, make these amazing, cheesy sliders! They’re hands-off once they go in the oven, putting time back in your day to do chores or finish that episode of the Netflix series you love. So easy, and so good!

  1. Preheat Oven, Add Melted Butter to Pan: First, preheat your oven to 350°F. Melt 2 Tbsp butter and pour in the bottom of a baking dish. Set aside to prepare the rolls.
  2. Slice Buns: Next, carefully remove the entire package of rolls out of the bag. Use a serrated knife to slice all 12 rolls in half so you have a top and bottom piece.
  3. Add to Pan: Place the bottom portion of the rolls in the prepared pan on top of the melted butter.
  4. Layer With Cheese: Layer the provolone cheese on top of the rolls in the pan.
  5. Add Roast Beef: Next, generously layer the roast beef on top of the cheese.
  6. Other Half of Roll: Place the other half of the cut rolls on top of the sandwiches in the pan.
  7. Prepare Garlic Butter: Melt the remaining 2 Tbsp of butter in a microwavable dish. Once the butter is melted, stir in the garlic powder and dried onion flakes. Brush the tops of the buns with the butter mixture.
  8. Bake: Cover with foil and bake for 25 minutes, or until the cheese is melted and the meat is warmed through.
  9. Toast: Remove the foil and heat for 5 more minutes so the tops of the buns are slightly toasted.
  10. Au Jus Dip: Prepare the au jus sauce according to the package directions. Serve with sliders and enjoy!
Process shots of preparing French dip sliders.

Making the Best Sliders

The great thing about French dip sliders is that you can easily swap out fillings and buns to your liking. Here are a few simple ways to customize and perfect yours!

  • Change Rolls: If Hawaiian rolls are a bit too sweet for you, you can always use plain dinner rolls or even pretzel buns as a base!
  • Swap Cheese: I love how creamy provolone is, but you can always swap this for a sharper cheese like cheddar or swiss!
  • Allow to Set: Give your sliders a few minutes to set after you’ve pulled them out of the oven. If you cut into them too early, they may fall apart easily.
  • Adding Herbs: If you want your sliders to be more flavorful, you can add a bit of Italian seasoning into your melted butter mixture. It’s the perfect aromatic finish and so delicious!

A pan filled with 12 baked sliders.

Storing Leftovers

Here’s how to store these little sandwiches for a quick and easy lunch! There’s so much flavor packed into each slider, you’re going to love them!

  • In the Refrigerator: Store sliders in an airtight container for 2-3 days.
  • Reheating: The best way to reheat your leftover French dip sliders is in the oven so they don’t get soggy. 15-20 minutes at 375 degrees Fahrenheit should do the trick! You can also pop them in the air fryer for 4-5 minutes at 350 degrees F.

Dipping a slider into au jus sauce.

ADVERTISEMENT

Leave a Reply

Your email address will not be published.