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French Dip Sliders

French dip sliders with pull-apart, golden-topped Hawaiian rolls stuffed with thinly shaved roast beef and melted provolone. Bake until the tops are browned and serve with rich dark au jus in a ramekin for 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian sweet rolls
  • 12 Hawaiian sweet rolls Use 12-pack rolls.
Roast beef and provolone filling
  • 1 lb deli roast beef Thinly sliced deli roast beef.
  • 12 provolone cheese Slices for even melting.
Butter topping
  • 4 tbsp butter Melted for brushing over the tops.
  • 1 tsp Worcestershire sauce For savory depth in the topping.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh parsley, chopped Chopped.
Au jus
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 0.5 tsp garlic powder

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and assemble sliders
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the rolls don’t stick.
  2. Slice the Hawaiian rolls in half horizontally without separating the individual rolls, then place the bottoms in the greased dish.
  3. Layer the roast beef and provolone cheese evenly over the roll bottoms, then place the roll tops on.
  4. Whisk the melted butter with Worcestershire sauce, garlic powder, onion powder, and chopped parsley, then brush generously over the roll tops.
Bake and serve with au jus
  1. Cover with foil and bake at 350°F for 15 minutes, using the foil to keep the cheese melting evenly.
  2. Uncover and bake at 350°F for 5 more minutes until the tops are golden and lightly browned.
  3. Simmer the beef broth with Worcestershire sauce, soy sauce, and garlic powder for 5 minutes to make the au jus.
  4. Serve the sliders hot with au jus in a ramekin for dipping.

Notes

Pro tip: brush the butter topping right before baking so the tops brown evenly without drying out. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven at 325°F until warm. Freezing is not recommended because the rolls can lose softness after thawing. For a lighter swap, use part-skim provolone and reduce butter in the topping to 3 tablespoons while keeping bake times the same.