French Dip Sliders combine tender deli roast beef, melted provolone, and crispy fried onions on Hawaiian sweet rolls, brushed with savory butter and au jus seasoning. These baked sliders deliver classic French dip flavor in easy, handheld portions perfect for parties or weeknight dinners.
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Preheat your oven to 350°F (175°C). Grease a baking dish.
In a small bowl, combine the melted butter, 1 tablespoon of the au jus gravy mix, onion powder, garlic powder, and Worcestershire sauce. Whisk to combine.
Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in the prepared baking dish.
Layer half of the provolone cheese slices over the bottom buns.
Evenly distribute the sliced roast beef over the cheese.
Top the roast beef with the remaining provolone cheese slices.
Sprinkle the crispy fried onions over the top layer of cheese.
Place the top half of the rolls over the fillings.
Brush the prepared butter mixture evenly over the tops of the rolls.
Sprinkle sesame seeds over the top.
Bake for 20 minutes, or until the tops are golden brown and the cheese is melted.
While the sliders are baking, prepare the remaining au jus gravy mix according to package directions to create a dipping sauce.
Remove the sliders from the oven, slice into individual portions, and serve immediately with the warm au jus for dipping.
Store cooled sliders in an airtight container in the refrigerator for up to 3 days. Reheat wrapped in foil at 325°F for 10–12 minutes until cheese melts and rolls warm through.
Yes. Assemble the sliders, cover with foil, and refrigerate up to 4 hours before baking. Add 5–10 minutes to bake time if chilled.
Use deli counter roast beef sliced thin (not shaved). It stays tender when baked and absorbs the au jus flavors without drying out.
Yes. Small brioche buns or slider buns work well. Avoid hearty whole wheat rolls, which overpower the delicate filling.
Simmer 1 cup beef broth with 1 tbsp soy sauce, 1/2 tsp Worcestershire sauce, and 1/4 tsp garlic powder for 3–5 minutes, then use for dipping.
No need. The butter brush and oven heat will crisp the exterior during baking. Toasting beforehand may dry them out.
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