These buttery-topped French Dip Sliders are an easy, crowd-pleasing appetizer featuring caramelized onions and mushrooms, melted cheese, and a savory au jus for dipping. Perfect for parties, game days, or any gathering.
Quick to assemble and full of flavor, these sliders are a fun twist on the classic French dip and always go fast.
Why You Will Love These French Dip Sliders:
- Easy to prep. A whole tray comes together in a few simple steps: caramelize the onions and mushrooms, layer the ingredients, and bake. The au jus is optional but adds wonderful depth.
- Simple ingredients, big flavor. Deli roast beef and slices of provolone combine with caramelized vegetables and buttery rolls to create an impressive appetizer with minimal effort.
- Delicious and shareable. Melty cheese, savory beef, and rich au jus make these sliders irresistible at any gathering.
- Party-ready. Serve a tray of sliders for guests to grab and enjoy — they’re ideal for crowds.
Ingredients and Swaps:
- Hawaiian rolls: A 12-pack works great since they stay connected for easy assembly. Any slider buns arranged close together will work.
- Roast beef: Thin-sliced deli roast beef is convenient; shaved or homemade roast beef are good alternatives.
- Provolone: Smoked provolone, Swiss, or gruyère are tasty swaps.
- Butter: Unsalted butter is used for cooking and brushing the rolls.
- Onions: Yellow onions are preferred; white onion or shallot can substitute.
- Mushrooms: Sliced mushrooms add savory richness.
- Thyme: Fresh or dried thyme, optional but complementary.
- Beef broth: Low-sodium beef broth lets you control the seasoning of the au jus.
- Red wine (optional): Adds depth to the au jus, or replace with extra beef broth.
- Worcestershire sauce: A small addition brightens the au jus.
- Garlic: Freshly minced is best; garlic powder can be used instead.
How to Make These Roast Beef Sliders:
Start by caramelizing the onions and mushrooms. Melt butter in a skillet, add the onions and mushrooms, and cook over medium-high heat, stirring frequently until the onions soften and become translucent. Sprinkle in thyme, sugar, and a pinch of salt; continue cooking until the onions turn a deep caramel color. Remove from heat.
Slice the Hawaiian rolls in half while keeping them attached. Place the bottom half in a 9×13-inch baking dish, layer with roast beef, add provolone slices, then spoon on the caramelized onions and mushrooms. Top with the roll tops, brush with melted butter, and sprinkle with coarse salt if desired.
Cover loosely with foil and bake at 350°F for about 15 minutes, until the cheese is melted. Remove the foil and bake an additional 5–7 minutes until the tops are golden and toasted.
While the sliders bake, prepare the au jus in the same skillet: melt remaining butter, add beef broth, Worcestershire, garlic, thyme, and a splash of red wine if using. Simmer about 10 minutes to slightly reduce and concentrate the flavors. Transfer to a bowl for serving.
Once baked, let the sliders rest for a few minutes, then slice apart into individual sandwiches and serve with the warm au jus.
Chef’s Tips:
- Prevent soggy buns: place cheese directly against both the top and bottom buns so it shields the bread from excess moisture. If using roast beef cooked in juices rather than deli meat, drain excess liquid before assembling.
- Reheating: Store baked sliders up to 3 days. Reheat covered with foil at 350°F for 8–10 minutes. Microwaving for about 45 seconds works for a quick option but times vary by appliance.
Ways to Vary These French Dip Sliders:
Customize the sliders with simple additions:
- Sautéed peppers: Add thin-sliced bell peppers with the onions and mushrooms.
- Mayo or mustard: Spread Dijon mustard or mayo on the rolls for extra tang.
- Horseradish: Serve on the side or spread lightly on the rolls for a spicy kick.
- Different cheeses: Swap provolone for Swiss, gruyère, cheddar, or pepper jack to change the flavor profile.
Other Appetizers You Will Love:
- Sweet Potato Nachos with Avocado Crema
- Puff Pastry Brie Bites
- Turkey Pesto Pinwheels
- BBQ Chicken Ranch Flatbread
- Mozzarella Stuffed Meatballs
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French Dip Sliders
Ingredients
Sliders:
- 12 Hawaiian rolls
- 3/4 lb deli roast beef, thin sliced
- 6–8 slices provolone cheese
- 2 tbsp butter, melted (for brushing)
- 1/2 tsp dried thyme
- Coarse sea salt, optional
For the Onions and Mushrooms:
- 1 yellow onion, sliced
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 1/4 tsp salt
- 1 tsp sugar (optional)
Au Jus:
- 1 tbsp butter
- 1 1/4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1–2 garlic cloves, minced
- 1/2 tsp thyme
- Sea salt, to taste
Instructions
Caramelize the Onions and Mushrooms:
- Melt 2 tablespoons butter in a skillet over medium-high heat. Add onions and mushrooms and sauté 3–4 minutes until the onions soften. Sprinkle with sugar, salt, and thyme. Continue cooking, stirring every few minutes, until onions are caramelized. Remove from heat.
Assemble the Sliders:
- Preheat oven to 350°F.
- Slice the rolls in half while keeping them attached. Place the bottom half in a 9×13 baking dish. Layer roast beef, then provolone, then the caramelized onions and mushrooms. Add the roll tops and brush with melted butter.
- Loosely cover with foil and bake about 15 minutes until the cheese melts. Remove foil and bake 5–7 more minutes until the tops are golden.
Prepare the Au Jus:
- In the skillet used for the onions, melt 1 tablespoon butter over medium heat. Add beef broth, Worcestershire, garlic, and thyme. Whisk and simmer about 10 minutes until slightly reduced. Transfer to a serving bowl.
Serving Instructions:
- Let sliders rest about 5 minutes, then slice apart into individual sandwiches. Garnish with chopped parsley if desired and serve with warm au jus.
Notes
- To keep buns from getting soggy: place cheese against the bread to act as a barrier. Drain very juicy roast beef before assembling.
- Reheating: Reheat covered at 350°F for 8–10 minutes, or microwave briefly if needed.
Nutrition
Nutrition information is an approximation.