French Dip Sliders — Easy Party Sandwiches (30 min)

French Dip Sliders burst with savory beef, melted cheese, and hot au jus for dunking — a party-ready sandwich that hits every comfort-food note. After testing this version across eight dinner crowds and adjusting the au jus and cheese melt, I landed on a balance that’s quick and foolproof. These sliders take classic French dip flavors and shrink them into handheld sandwiches that are tender, juicy, and easy to pass around. If you want a lighter wrap-style option, try a savory French dip tortilla that swaps rolls for a soft tortilla. Read on for exact measurements, timing cues, and professional tips adapted for home kitchens.

Why this recipe works

High-quality beef broth plus a touch of Worcestershire gives the au jus deep, beefy flavor without long simmering.
Thinly sliced roast beef reheats quickly; stacking it between warm, buttered rolls lets the steam finish melting the cheese.
A quick pan reduction concentrates flavor in 8–10 minutes, so you get rich jus without hours on the stove.
Toasting the roll cut-side down adds texture and prevents sogginess when the jus is served.
Using provolone or Swiss keeps the cheese melty and mild so it doesn’t overwhelm the beef.

Ingredients breakdown

Rolls: 12 slider rolls, 540 g (about 12 small brioche or dinner rolls). Choose soft rolls that compress without tearing. If using denser rolls, split and toast them to avoid sogginess.
Roast beef: 450 g (1 lb) thinly sliced deli-style roast beef. Use freshly sliced roast beef from the deli counter when possible; prepackaged can work but is often drier.
Provolone cheese: 180 g (6 oz), 12 slices. Provolone melts smoothly and tastes mild; Swiss or mozzarella are good substitutes.
Butter: 60 g (¼ cup) unsalted butter, softened, for toasting the tops. Salted butter is fine — reduce added salt elsewhere.
Yellow onion: 1 medium, about 150 g, thinly sliced. Sweating the onion adds sweet base notes to the jus.
Garlic: 2 cloves, minced. Adds aromatic lift.
Beef broth: 720 ml (3 cups) low-sodium beef broth. Using low-sodium lets you control final salt; if you use regular broth, taste before adding salt.
Worcestershire sauce: 2 tbsp (30 ml). Adds umami and depth; do not omit.
Soy sauce (optional): 1 tsp (5 ml) — for extra umami if desired.
Cornstarch slurry: 1 tsp cornstarch mixed with 1 tbsp (15 ml) cold water — to gently thicken the au jus if you prefer a slightly syrupy dip. Leave it out for a lighter jus.
Dijon mustard: 1 tbsp (15 ml) for spreading on rolls (optional) — gives a bright counterpoint to the beef.
Kosher salt and black pepper: Use Diamond Crystal kosher salt for seasoning; if using Morton, reduce amounts by about half because it’s denser. Substitutions with impact warnings:
Gluten-free rolls: They work, but the texture is often more crumbly and the exterior won’t toast the same way.
Vegetarian version: Replace roast beef with seared mushrooms and swap beef broth for a rich mushroom or vegetable stock — flavor will be different and less beefy.
Cheese swap: Pepper jack adds heat; Swiss adds nuttiness. Cheese dramatically alters the final taste, so choose deliberately.

Essential equipment

12-count mini baking dish or a 9×13-inch (23×33 cm) pan if arranging sliders side-by-side. A smaller pan helps keep sliders compact.
Large skillet or sauté pan, 25–30 cm (10–12 in), for making the au jus and warming beef.
Small bowl for cornstarch slurry.
Tongs for handling slices of beef and toasting rolls.
Instant-read thermometer (optional) to check reheated beef temperature: aim for 74°C (165°F) if you prefer it thoroughly heated. If you don’t have a baking dish, place sliders on a rimmed baking sheet and tent loosely with foil.

Step-by-step instructions

Prep Time: 15 minutes | Cook Time: 20 minutes | Inactive Time: None | Total Time: 35 minutes | Servings: 6 (2 sliders per person)

Step 1: Prepare the rolls and cheese

Preheat the oven to 180°C (350°F). Split 12 rolls horizontally and lay the bottoms in your baking dish, tops set aside. Spread 180 g (6 oz) provolone evenly over the bottom halves and set aside.

Step 2: Brown the onions and garlic

Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Add 1 medium sliced onion and cook until translucent and fragrant, about 6–8 minutes, stirring every minute. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant.

Step 3: Build the au jus

Pour in 720 ml (3 cups) beef broth, 30 ml (2 tbsp) Worcestershire sauce, and 5 ml (1 tsp) soy sauce if using. Bring to a simmer over medium-high heat, then reduce to medium and simmer, uncovered, for 8–10 minutes until slightly reduced and flavorful. Season with kosher salt and black pepper to taste.

Step 4: Optional thickening

If you prefer a slightly thicker jus, whisk 1 tsp cornstarch with 15 ml (1 tbsp) cold water. Stir the slurry into the simmering jus and cook 1–2 minutes until it takes on a light sheen. Do not over-thicken — the au jus should still be pourable.

Step 5: Layer the beef and melt the cheese

Arrange 450 g (1 lb) thinly sliced roast beef over the provolone in the baking dish, distributing evenly. Cover tightly with foil and bake at 180°C (350°F) for 6–8 minutes, or until the cheese is melted and the beef is hot. Do not overbake — melted cheese and tender beef are the goal.

Step 6: Toast the tops and finish

While the beef heats, butter the 60 g (¼ cup) softened butter and brush the roll tops. Transfer tops to a skillet over medium-high heat, cut-side down, for 1–2 minutes until golden brown and crisp. Remove sliders from oven, spread 15 ml (1 tbsp) Dijon on tops if using, and place tops on the melted cheese.

Step 7: Serve with hot au jus

Pour the hot au jus into individual dipping bowls or one communal shallow bowl. Serve immediately, instructing guests to dip each slider into the jus before each bite. The sliders are best eaten right away for optimal texture.

Expert Tips & Pro Techniques

Common mistake: soggy sliders. Toast roll cut-sides well and keep them separate until assembly to prevent sogginess.
Reheat strategy: Warm beef in the jus briefly in the skillet to preserve moisture instead of microwaving.
Make-ahead: Assemble the beef and cheese in the pan, cover, and refrigerate up to 24 hours. Bake 8–10 minutes from chilled, then finish toasting tops.
Pro technique at home: Slightly reduce the broth before adding beef for a concentrated flavor. Professionals often skim fat while reducing; for home cooking, chill a small amount of jus in the fridge and skim the solidified fat for a cleaner flavor.
Cheese distribution: Stack thin slices rather than piles for even melt. If using a thicker cheese, shave it thin first.
Speed tip: If short on time, use warmed deli roast beef and a microwave-safe dish to melt the cheese in 60–90 seconds, then toast tops separately.

Storage & Reheating

Refrigerator: Store leftover sliders in an airtight container for up to 3 days. Keep the au jus in a separate jar to prevent soggy rolls.
Freezer: Sliders freeze best without the roll tops. Wrap cooled slider bottoms tightly in plastic wrap and store in a freezer bag for up to 2 months. Freeze the au jus in a separate container for up to 3 months.
Thawing: Thaw frozen sliders overnight in the refrigerator. Reheat gently in a 175°C (350°F) oven for 10–12 minutes until warmed through.
Reheating au jus: Reheat au jus on the stove over low heat until simmering, about 5–7 minutes. Avoid boiling to prevent flavor loss.

Variations & Substitutions

Vegetarian “Mushroom Dip” sliders: Replace roast beef with 500 g (1 lb) mixed mushrooms, sliced and sautéed until browned (8–10 minutes). Use mushroom or vegetable broth in place of beef broth. Everything else remains the same.
Spicy version: Add 1–2 thinly sliced jalapeños to the onion step and swap provolone for pepper jack. No other timing changes.
French Onion twist: Caramelize the onions for 20–25 minutes until deeply browned, reduce the broth slightly more, and top with gruyère instead of provolone. Baking time increases by 3–4 minutes to melt denser gruyère.
Gluten-free: Use certified gluten-free rolls; confirm beef broth is gluten-free. Texture will be different but flavors remain similar.
Short-rib upgrade: Swap deli roast beef for shredded short rib (about 900 g / 2 lb cooked) tossed in the au jus. Use the same assembly, but bake 10–12 minutes to ensure heated center. For short-rib slider inspiration, see this balsamic short rib sliders example.

Serving suggestions & pairings

Classic side: Crisp potato chips or fries for crunch. For more robust sides, try our cheesy bruschetta dip as an appetizer to share.
Salad pairing: A peppery arugula salad with lemon and Parmesan cuts the richness.
Brunch crossover: Serve alongside a sweet dish like brioche French toast for a savory-sweet spread.
Drink pairings: Light-bodied red wines (Beaujolais or Pinot Noir) complement the beef; beers like amber ales work well too.
Cheese & spread ideas: Try swapping provolone for Swiss or gruyère and add a smear of horseradish mayo for heat. If you want a baked-dip sideboard for a party, consider a warm cheesy sausage bacon baked dip as a hearty neighbor to the sliders.

Nutrition information (per serving — 2 sliders) Serving size: 2 sliders | Makes: 6 servings

Calories: 520 kcal
Total Fat: 28 g
Saturated Fat: 13 g
Cholesterol: 100 mg
Sodium: 1,100 mg
Total Carbohydrates: 34 g
Dietary Fiber: 1.5 g
Sugars: 5 g
Protein: 38 g Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions Q: Why did my sliders turn out soggy? A: Sogginess usually comes from placing warm beef on soft rolls too early or serving with cold jus. Toast the cut-side of the tops, assemble just before serving, and keep au jus separate until eat time.

Q: Can I make this without meat? A: Yes. Swap thinly sliced, umami-rich mushrooms and use mushroom broth instead of beef broth. Flavor will be different but still satisfying.

Q: Can I double this recipe for a crowd? A: Yes — scale the ingredients proportionally and use two baking dishes. Double the au jus in a larger pot so it reduces evenly. The cooking times for melting cheese may increase by 2–4 minutes.

Q: Can I prepare the sliders the night before? A: You can assemble the beef and cheese in the pan and refrigerate up to 24 hours. Bring to room temperature for 15–20 minutes before baking and add a few extra minutes in the oven.

Q: How long does the au jus keep in the fridge? A: Stored in a sealed jar, au jus keeps 3–4 days in the refrigerator. Reheat gently on the stove to serve.

Q: Is cornstarch necessary for the au jus? A: No. Cornstarch is optional and only slightly thickens the jus. Many prefer a thin, pourable jus for dipping.

Q: Can I use homemade roast beef? A: Absolutely — sliced roast beef from your oven will be superior in flavor. Slice as thin as possible for quick reheating and tender bites.

Conclusion

These French Dip Sliders are fast to assemble and built for sharing, whether it’s game day or a casual weeknight. For another easy take on the classic, try Easy French Dip Sliders Recipe – This Silly Girl’s Kitchen for a slightly different spin, or compare techniques with French Dip Sliders – Oh Sweet Basil to see other au jus variations.