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French Dip Sliders

French dip sliders with pull-apart golden-topped Hawaiian rolls, thin sliced roast beef, and melted provolone. Bake until the tops are golden, then serve with a rich dark au jus for dipping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

French dip slider buns
  • 12 Hawaiian sweet rolls
Roast beef and cheese
  • 1 lb deli roast beef thinly sliced
  • 12 provolone cheese slices
Butter topping
  • 4 tbsp butter melted
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh parsley chopped
Au jus
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 0.5 tsp garlic powder

Equipment

  • 1 sheet pan

Method
 

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

Notes

For best pull-apart texture, keep the sliders covered during the first bake so the rolls steam, then uncover for the final minutes to brown. Refrigerate leftovers in a sealed container for up to 3 days and reheat covered in a 325°F oven until warm. Freezing is not recommended because the rolls soften after thawing. For a lighter swap, use reduced-fat provolone or a deli roast beef that’s lower in sodium, and keep the au jus ingredients the same.