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These buttery topped French Dip Sliders are a simple, delicious appetizer with caramelized onions and mushrooms, melted cheese and a flavorful au jus for dipping. Great for any party or gathering and will certainly steal the show!
Get ready for the big game or the big party with these delicious French Dip Sliders. Simple to whip up and so flavorful.
A fun twist on the classic sandwich that will have EVERYONE digging in! Try these reuben sliders as well!
Why You Will Love These French Dip Sliders:
- They are so easy to prep. You can make a whole tray of sandwiches in just a few steps–that is why sliders are so amazing! Sauté the onions and mushrooms and then layer everything together and bake. The au jus is technically optional but another super simple addition.
- Simple, basic ingredients come together in a flavorful appetizer. Using deli meat and cheese in these roast beef sliders makes for a convenient, but still amazing dish. You are not skimping by using these basics, promise.
- These French Dip Sliders taste AMAZING. And isn’t that all we really want? The layers of flavor, the melty cheese, the caramelized veggies–it’s an experience, let me tell you!
- Perfect for any gathering. A tray of sliders is always the sign of a good party. Perfect for everyone to grab and dig into. Just make sure you make enough!
Ingredients and Swaps:
- Hawaiian rolls: The rolls that come in a pack of 12 are perfect as they can be cut in half and are all connected still. This makes for simple assembly. However, you can still use another slider bun and just arrange them close together.
- roast beef: thin sliced from the deli is perfect. Shaved will work as well. You can certainly slow cook your own roast beef if desired but I love the ease of deli meat.
- provolone: for a fun twist, use smoked provolone. You could also use swiss or gruyére if desired.
- butter: You will use butter for all three parts when making these French dip sliders. Unsalted is my preference.
- onions: yellow onions are our preference, but white onion or a shallot could work
- mushrooms: sliced mushrooms
- thyme: fresh thyme or dried will both work. You can omit if you don’t have any as the au jus is still delicious without it.
- beef broth: I like low sodium beef broth so that I can add or adjust as desired.
- red wine (optional): this is a great option to add flavor to the au jus but you can certainly omit it and just add that amount of beef broth.
- worcestershire sauce: my favorite part of the au jus!
- garlic: freshly minced is ideal, but garlic powder will sub well
How to Make These Roast Beef Sliders:
These French dip sliders are so simple to make. Start by caramelizing the onions and mushrooms.
Melt the butter and add the onions and mushrooms. Cook, stirring frequently for several minutes until they onions soften and become translucent. Add the thyme, sugar and salt and continue to cook until the onions become a rich caramel color. Remove from heat.
Melt butter and add onion and mushroom. Sauté to caramelize, adding salt and sugar when softened.
Slice the Hawaiian rolls in half, keeping them all still connected. Place the bottoms of the rolls in a 9×13 inch pan or large casserole dish.
Layer the roast beef, provolone, onions and mushrooms and then the tops of the rolls. Brush the tops of the rolls with melted butter. Top with a sprinkle of coarse salt if desired.
Slice Hawaiian rolls in half while still attached to each other. 
Layer with roast beef. 
Add provolone. 
Top with caramelized onions and mushroom. 
Add the tops of Hawaiian rolls. 
Brush wit melted butter.
Bake the roast beef sliders, loosely covered in foil for 15 minutes or until cheese is melted. Remove the foil and bake another 5-7 minutes or until the tops of the buns are toasted and golden.
While the sliders are baking, whisk together the au jus ingredients in the same skillet used to cook the onions and mushrooms. Simmer for about 10 minutes or until it slightly reduces.
When the sliders are cooked, cool for several minutes and then slice apart for easy serving. Enjoy!
Chef’s Tips:
- To keep the buns from getting too soggy: add the cheese first and last so that it is the only layer that touches the bread. Also, if you decide to use a roast beef that has been cooked in juices versus deli roast beef, make sure to drain as much of the juices off before adding to the rolls.
- Reheating Instructions: you can bake these within 3 days of cooking. Bake at 350°F in a foil covered dish for about 8-10 minutes. You can also microwave them if desired for bout 45 seconds–this will vary based on your microwave so keep an eye on them.
Ways to Vary These French Dip Sliders:
Easily vary or add to these roast beef sliders with the following additions:
- Add sautéd peppers. Toss in some thin sliced bell peppers when cooking the onions and mushrooms. My husband is not a fan of the onions, so sometimes I omit them and just do peppers and mushrooms.
- Mayo or mustard: If you love condiments as much as I do, then a bit of your favorite dijon mustard or some mayo is great to add to the rolls before topping the sandwiches.
- Horseradish: another favorite addition. Slather it onto the rolls or just serve it on the side.
- Change up the cheese: I mentioned the option of using Swiss or gruyére, but you could switch it to cheddar, American, pepper jack or another cheese you love.
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 T butter, melted
- ½ tsp thyme (dried)
- coarse sea salt, optional
For the Onions and Mushrooms:
Au Jus:
- 1 T butter
- 1 1/4 c beef broth
- 1 T Worcestershire
- 1-2 garlic cloves, minced
- 1/2 tsp thyme
- sea salt, to taste
Instructions
Caramelize the Onions and Mushrooms:
- Melt 2 tablespoons of butter at medium high in a skillet. Add the onions and mushrooms and sauté for 3-4 minutes until the onions soften and start to become translucent. Sprinkle the sugar, salt and thyme over top and continue to heat, stirring every couple minutes until the onions become a caramel color. Remove from heat.
Assemble the Sliders:
- Preheat the oven to 350°F.
- Slice the rolls in half, keeping them attached to each other while doing so. Add the bottom of the rolls to a 9×13 inch baking dish. Layer the roast beef, then the provolone, top with the onions and mushrooms. Add the top layer of the Hawaiian rolls. Brush with the 2 tablespoons melted butter, covering the tops completely.
- Loosely cover with foil and bake for about 15 minutes, or until the cheese is melted. Remove the foil and bake another 5-7 minutes or until the tops of the rolls are toasted and golden brown.
Prepare the Au Jus:
- While the sliders bake, add the remaining tablespoon of butter to the skillet used for the onions and mushrooms. Melt over medium heat. Add all the other au jus ingredients and whisk to combine. Simmer on medium for about 10 minutes, allowing to slightly reduce. Transfer to a bowl to serve.
Serving Instructions:
- When the sliders are ready, allow to cool for about 5 minutes before slicing. Slice to separate into sandwiches for easier serving. Sprinkle with chopped parsley if desired and enjoy with the au jus.
Notes
- To keep the buns from getting too soggy: add the cheese first and last so that it is the only layer that touches the bread. Also, if you decide to use a roast beef that has been cooked in juices versus deli roast beef, make sure to drain as much of the juices off before adding to the rolls.
- Reheating Instructions: you can bake these within 3 days of cooking. Bake at 350°F in a foil covered dish for about 8-10 minutes. You can also microwave them if desired for bout 45 seconds–this will vary based on your microwave so keep an eye on them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just Delicious. Simple, easy and quick to make . My slightly picky family loved them! That savory, buttery goodness drizzled over the sliders was
just right, and took these little sammies to a whole other level! Thanks so much for a perfect weeknight recipe!
Oh wow! That is always a huge bonus when the family approves!