French Dip Sliders are my answer to that familiar moment when people are hungry right now, but I still want to put something warm and cozy on the table. You know the vibe: game night, family popping in, or you just need a low effort dinner that feels like a treat. These little sandwiches taste like a full French dip, but they are way easier to serve and way less messy. You pull a tray out of the oven, everyone grabs one, and suddenly you look like you had a plan all along. If you love melty cheese, buttery rolls, and that savory dunk in au jus, you are in the right place. 
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this French Dip Sliders is a keeper: crowd-pleasing with no weird tricks. French Dip Sliders are my answer to that familiar moment when people are hungry right now, but I still want to put something warm and cozy…
Why Make Sliders?
I love a classic French dip sandwich, but sliders just make life simpler. They bake all together in one pan, they travel well if you are taking food to someone else’s house, and they are easy to scale up. Also, I swear they taste extra good because the tops get a little toasty and the butter soaks into the rolls.
Here is why I keep coming back to them:
- Fast to assemble even if you are not in the mood to cook.
- Great for sharing because they are built for grabbing.
- Easy to customize with different cheeses, onions, or sauces.
- Perfect dunking food thanks to the warm au jus on the side.
If you are craving the full sandwich experience another day, I also make this crockpot French dip sandwich when I want the meat extra tender and hands off.
“I made these for my kids and my picky brother, and they were gone in ten minutes. The au jus dunking was the best part.”
How to Make French Dip Sliders?
This is the part where you realize you can totally do this on a weeknight. I usually grab deli roast beef when I am short on time, but you can use leftover roast too. The key is keeping the beef juicy and giving the rolls enough butter flavor to feel special.
What you will need
Nothing fancy, just good basics:
- 12 slider rolls (Hawaiian style or any soft dinner rolls)
- Roast beef, thin sliced
- Cheese (provolone is classic, Swiss is great too)
- Butter
- Garlic powder and onion powder
- Worcestershire sauce (just a splash)
- Optional: a pinch of dried thyme or parsley
- Au jus gravy mix or prepared au jus
Step by step directions
Here is my simple method that works every time:
1) Heat the oven to 350 F. Grab a 9×13 baking dish and lightly butter it or spray it.
2) Slice the whole pack of rolls in half horizontally, like you are making one giant sandwich. Put the bottom half in the baking dish.
3) Layer on the roast beef. If the beef looks a little dry, I like to splash on a tablespoon or two of warm au jus right over it. Not too much, just enough to keep it tender.
4) Add the cheese in an even layer. Then place the top half of the rolls back on.
5) Melt the butter and stir in garlic powder, onion powder, Worcestershire sauce, and any herbs you like. Brush this all over the tops. Be generous, that is where the magic happens.
6) Cover with foil and bake about 15 minutes, just until everything is heated through and the cheese is melted. Remove the foil and bake 5 more minutes so the tops get lightly golden.
7) While they bake, make your au jus according to the packet directions or warm up your prepared au jus. Serve it in little cups for dunking.
My best tip: let the sliders rest for 3 to 5 minutes before cutting. It helps the cheese settle so they do not slide apart on you.
If you love French dip flavors but want something more snacky, these French dip tortilla roll ups are a fun party option too. And if your house is a sliders house like mine, you might also like chicken parm sliders for a totally different vibe.
Can I Make The Roast Beef Ahead Of Time?
Yes, and honestly, that is one reason French Dip Sliders feel so doable. If you are using deli roast beef, you are already ahead. But if you want that slow cooked, extra flavorful meat, you can absolutely cook it earlier in the day or even the day before.
Here is how I do it when I plan ahead:
Option 1: Deli meat shortcut
Keep it in the fridge until you are ready. Warm it gently with a spoonful of au jus so it stays soft.
Option 2: Homemade roast beef
Cook your roast, let it cool, then slice it thin. Store it with some of the cooking juices. When it is time to assemble, warm the beef in a small pot with those juices or au jus before layering it onto the rolls.
Option 3: Make the au jus ahead
This is the sneaky trick that makes everything taste more “real.” If the au jus is already done, the whole meal moves fast.
If you are into hearty comfort food with that same cozy feel, I also love making this easy French onion soup when I want something warm alongside sandwiches.
How To Store French Dip Sliders
If you somehow have leftovers, I have you covered. French Dip Sliders store pretty well, but they are best when reheated the right way so the bread does not turn sad and soggy.
In the fridge: Wrap the sliders tightly or store in an airtight container for up to 3 days. Keep the au jus separate in a jar or container.
To reheat: Put them in a baking dish, cover with foil, and warm at 325 F until hot. If you have time, this is better than the microwave because the rolls stay soft but not rubbery.
Microwave method: If you are rushing, microwave one or two sliders for 20 to 30 seconds. Just know the bread will be softer. I usually toast them for a minute in a dry skillet afterward if I want the edges a little crisp.
Freezing: I do not love freezing assembled sliders because the rolls can get weird. If you want to freeze, freeze the roast beef and au jus separately, then build fresh sliders later.
What to Eat with French Dip Sliders?
I like to keep the sides simple because the sliders already bring a lot of flavor. Think crunchy, fresh, or salty. Here are my go to pairings:
Easy sides that always work
- French fries or tater tots
- A simple green salad with a tangy dressing
- Pickles and pickled onions for that bite
- Roasted veggies if you want something lighter
- Potato chips and a dip if it is a party situation
Speaking of party situations, I am that person who always adds one more dip to the table. If you want something fun next to the sliders, try Mexican restaurant style cheese dip for chips, or even something creamy and spicy like a jalapeno dip.
Also, do not underestimate the power of a second dunking sauce. Au jus is the classic, but a little horseradish mayo on the side is so good if you like a kick.
Common Questions
1) What cheese is best for French Dip Sliders?
Provolone is my favorite because it melts smoothly and does not fight the beef. Swiss is great too if you like that slightly nutty taste.
2) Can I use Hawaiian rolls?
Yes. The tiny sweetness actually works really well with the salty beef and au jus.
3) How do I keep the bottoms from getting soggy?
Do not overdo the liquid inside the sliders. Save most of the au jus for dunking. Also, let the sliders rest a few minutes after baking before slicing.
4) Can I assemble them earlier in the day?
You can, but wait to brush on the butter topping until right before baking. If the tops sit too long, they can get heavy.
5) Do I have to use au jus mix?
Nope. You can use homemade drippings, beef broth with a little Worcestershire sauce, or any prepared au jus you like. Just make sure it tastes good on its own because it is the main “sauce.”
A quick send off before you start baking
French Dip Sliders are one of those recipes that make people happy fast, and I love that they are low stress but still feel special. Keep the beef warm and juicy, do not skimp on the buttery tops, and always serve extra au jus for dunking. If you want to compare methods, check out Easy French Dip Sliders Recipe – This Silly Girl’s Kitchen and Real French Dip Sliders – I Am Homesteader for more ideas. Now go make a tray, call people to the kitchen, and watch them disappear.
French Dip Sliders
Ingredients
Method
- Heat the oven to 350 F. Grab a 9×13 baking dish and lightly butter it or spray it.
- Slice the whole pack of rolls in half horizontally, like you are making one giant sandwich. Put the bottom half in the baking dish.
- Layer on the roast beef. If the beef looks a little dry, splash on a tablespoon or two of warm au jus right over it.
- Add the cheese in an even layer. Then place the top half of the rolls back on.
- Melt the butter and stir in the garlic powder, onion powder, Worcestershire sauce, and any herbs you like. Brush this all over the tops.
- Cover with foil and bake for about 15 minutes, just until everything is heated through and the cheese is melted. Remove the foil and bake for 5 more minutes so the tops get lightly golden.
- While they bake, make your au jus according to the packet directions or warm up your prepared au jus.
- Let the sliders rest for 3 to 5 minutes before cutting.
