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French Dip Sliders

French dip sliders with golden butter-baked buns, melted provolone, and thin roast beef layered for easy party serving. Serve with a rich au jus made from beef broth and Worcestershire for classic dipping.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

slider rolls
  • 1 package Hawaiian or dinner slider rolls 12-count, split
roast beef and cheese
  • 1 lb deli roast beef, thinly sliced
  • 12 provolone cheese slices thin 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 saucepan
  • 1 oven

Method
 

Make au jus and preheat
  1. Preheat the oven to 350°F. In a saucepan over medium heat, simmer the au jus ingredients for 10 minutes, then keep warm.
Assemble sliders
  1. Place the slider roll bottoms in a greased 9x13 baking dish. Layer roast beef and provolone slices over the rolls, then place the tops back on.
Bake with butter topping
  1. Whisk together the butter topping ingredients and brush generously over the slider tops. Cover with foil and bake for 15 minutes.
  2. Remove the foil and bake another 5 minutes at 350°F until the tops are golden and the cheese is melted. Slice into individual sliders.
Serve
  1. Serve immediately with the warm au jus in small cups for dipping. Cut sliders open to show the melted provolone stretch.

Notes

Pro tip: Keep the au jus warm while the sliders bake so it’s ready the moment you slice, and brush the butter topping all the way to the edges so every bun gets golden color. Store leftover sliders covered in the refrigerator up to 3 days; rewarm in the oven at 325°F until hot. Freeze au jus separately up to 2 months. For a lighter option, swap provolone for reduced-fat provolone and use 2 lb broth-based au jus without changing the method.