As a food blogger, I perfected French Dip Sliders that layer roast beef, caramelized onions, and melted provolone on sweet rolls, and I’m sharing the simple trick that helps them bake perfectly every time.
I’ll admit I’m hooked on these French Dip Sliders, and I can’t stop thinking about that first bite. The sweet slider rolls (Hawaiian rolls) give a soft, pillowy base while provolone cheese melts into little pools of savory goodness, and somehow that combo makes every mini sandwich feel special.
I brought them to a backyard get together and people kept asking what made them different, like they were tasting a secret. I’m not telling everything, but if you like food that sneaks up on you and makes you reach for one more, these will do it, trust me.
Ingredients
- Hawaiian rolls: soft, sweet, mostly carbs, adds chewy sweetness and balances salty beef.
- Roast beef: high in protein and iron, savory, builds muscle, may be salty.
- Provolone: melty, creamy, provides protein calcium and fat, makes sliders gooey and satisfying.
- Yellow onions: when caramelized they add sweetness, fiber and antioxidants, lots of cozy flavor.
- Butter: lots of flavor and saturated fat, helps browning and gives rich mouthfeel.
- Beef broth: adds umami and depth, light but may be salty, use sparingly.
- Worcestershire Dijon: tangy umami boost, little calories, punches up savory profile without heaviness.
- Garlic parsley: garlic gives pungent aroma and antioxidants, parsley brightens and adds vitamin K.
Ingredient Quantities
- 12 sweet slider rolls (Hawaiian rolls)
- 1 to 1 1/2 lb thinly sliced roast beef, deli style or leftover roast
- 12 slices provolone cheese
- 2 medium yellow onions, thinly sliced
- 2 tbsp unsalted butter for caramelizing onions
- 1/2 cup unsalted butter, melted for brushing the tops
- 2 tbsp Worcestershire sauce, divided
- 2 tsp Dijon mustard, divided
- 1/2 tsp garlic powder
- 1 clove garlic, minced (or 1/4 tsp garlic powder)
- 2 cups low sodium beef broth
- Salt and black pepper to taste
- 1 tbsp chopped fresh parsley (optional)
- 1/2 tsp brown sugar or regular sugar (optional, for sweeter caramelized onions)
How to Make this
1. Preheat oven to 350 F and grease or line a 9×13 inch baking dish. Carefully slice the 12 sweet slider rolls in half horizontally and place the bottom halves in the dish.
2. Heat 2 tbsp unsalted butter in a large skillet over medium low. Add the thinly sliced 2 yellow onions, a pinch of salt and the optional 1/2 tsp brown sugar if you want sweeter onions. Cook slowly, stirring every few minutes, until deep golden and jammy, about 20 to 25 minutes. Don’t rush this part, it makes the sandwich.
3. While the onions cook, make the au jus: combine 2 cups low sodium beef broth, 1 tbsp Worcestershire, 1 tsp Dijon mustard, 1 clove minced garlic, salt and black pepper in a small pot. Bring to a simmer and let it reduce a few minutes, taste and adjust seasoning. Keep some au jus warm for dipping.
4. Briefly warm the roast beef in the au jus for 1 to 2 minutes just to heat through, then remove with tongs and pile the slices onto the bottom rolls over the onions. You can also dip each slice as you go if you prefer extra saucy sandwiches.
5. Top the roast beef on each roll with one slice of provolone cheese (12 slices). Put the top halves of the rolls on but leave the dish uncovered for the next step.
6. Mix the topping butter: whisk together 1/2 cup melted unsalted butter, the remaining 1 tbsp Worcestershire, the remaining 1 tsp Dijon mustard, and 1/2 tsp garlic powder. Brush this mixture generously over the top of the rolls. Sprinkle chopped fresh parsley if using.
7. Cover the dish tightly with foil and bake for 12 to 15 minutes until cheese is melty and sliders are heated through. For a browned top, remove foil and broil for 1 to 2 minutes watching carefully so they don’t burn.
8. Let the sliders rest a minute, then cut between rolls into 12 sliders. Serve hot with the reserved au jus for dipping. Tip: the onions keep better flavor if you make them a day ahead, and warming the beef in the au jus prevents dry meat.
Equipment Needed
1. 9×13-inch baking dish (lined or greased)
2. Large skillet (for caramelizing onions)
3. Small saucepan (for the au jus)
4. Chef’s knife
5. Cutting board
6. Tongs (for moving beef)
7. Pastry brush (for butter topping)
8. Measuring cups and spoons
9. Aluminum foil
FAQ
Roast Beef Sliders Recipe Substitutions and Variations
- 12 sweet slider rolls (Hawaiian rolls): swap for potato rolls, brioche slider buns, or small kaiser/dinner rolls — they’ll be less sweet but still soft and yummy
- 1 to 1 1/2 lb thinly sliced roast beef: use thinly sliced pastrami or leftover steak for richer flavor, or deli turkey or ham for a lighter, milder sandwich
- 12 slices provolone cheese: sub Swiss, mild cheddar, mozzarella, or Monterey Jack, or go with pepper jack if you want a little kick
- 2 tbsp Worcestershire sauce, divided: replace with 1 tbsp soy sauce plus 1 tsp balsamic or a dash of A1/steak sauce, or use low sodium soy + a squeeze of lemon if that’s what you got
Pro Tips
1) Take your time with the onions, cook them low and slow until jammy. If you want to speed it up a little add a tiny pinch of baking soda it helps break down the onions quicker, but dont add too much or theyll taste weird. Make them a day ahead if you can, they actually taste better the next day.
2) For extra tender, thin slices of beef, put the roast in the freezer for about 20 to 30 minutes so it firms up, then slice against the grain as thin as you can. Warm the slices briefly in the hot au jus right before you pile them on so they stay juicy and dont dry out.
3) Boost the au jus by reducing it a bit so the flavor concentrates, then finish with a tablespoon of cold butter whisked in for richness and shine. Taste as you go, adjust salt and Worcestershire, and keep a good bit of the jus warm for dipping.
4) Dont rush the final bake. Brush the tops with the butter mixture generously then cover while it heats so the cheese melts evenly, remove cover and broil for 1 to 2 minutes to get some color but watch it the whole time or youll burn it. Use a serrated knife or kitchen shears to cut between rolls so the sliders dont squish and turn into a soggy mess.

Roast Beef Sliders Recipe
As a food blogger, I perfected French Dip Sliders that layer roast beef, caramelized onions, and melted provolone on sweet rolls, and I’m sharing the simple trick that helps them bake perfectly every time.
12
servings
374
kcal
Equipment: 1. 9×13-inch baking dish (lined or greased)
2. Large skillet (for caramelizing onions)
3. Small saucepan (for the au jus)
4. Chef’s knife
5. Cutting board
6. Tongs (for moving beef)
7. Pastry brush (for butter topping)
8. Measuring cups and spoons
9. Aluminum foil
Ingredients
-
12 sweet slider rolls (Hawaiian rolls)
-
1 to 1 1/2 lb thinly sliced roast beef, deli style or leftover roast
-
12 slices provolone cheese
-
2 medium yellow onions, thinly sliced
-
2 tbsp unsalted butter for caramelizing onions
-
1/2 cup unsalted butter, melted for brushing the tops
-
2 tbsp Worcestershire sauce, divided
-
2 tsp Dijon mustard, divided
-
1/2 tsp garlic powder
-
1 clove garlic, minced (or 1/4 tsp garlic powder)
-
2 cups low sodium beef broth
-
Salt and black pepper to taste
-
1 tbsp chopped fresh parsley (optional)
-
1/2 tsp brown sugar or regular sugar (optional, for sweeter caramelized onions)
Directions
- Preheat oven to 350 F and grease or line a 9×13 inch baking dish. Carefully slice the 12 sweet slider rolls in half horizontally and place the bottom halves in the dish.
- Heat 2 tbsp unsalted butter in a large skillet over medium low. Add the thinly sliced 2 yellow onions, a pinch of salt and the optional 1/2 tsp brown sugar if you want sweeter onions. Cook slowly, stirring every few minutes, until deep golden and jammy, about 20 to 25 minutes. Don’t rush this part, it makes the sandwich.
- While the onions cook, make the au jus: combine 2 cups low sodium beef broth, 1 tbsp Worcestershire, 1 tsp Dijon mustard, 1 clove minced garlic, salt and black pepper in a small pot. Bring to a simmer and let it reduce a few minutes, taste and adjust seasoning. Keep some au jus warm for dipping.
- Briefly warm the roast beef in the au jus for 1 to 2 minutes just to heat through, then remove with tongs and pile the slices onto the bottom rolls over the onions. You can also dip each slice as you go if you prefer extra saucy sandwiches.
- Top the roast beef on each roll with one slice of provolone cheese (12 slices). Put the top halves of the rolls on but leave the dish uncovered for the next step.
- Mix the topping butter: whisk together 1/2 cup melted unsalted butter, the remaining 1 tbsp Worcestershire, the remaining 1 tsp Dijon mustard, and 1/2 tsp garlic powder. Brush this mixture generously over the top of the rolls. Sprinkle chopped fresh parsley if using.
- Cover the dish tightly with foil and bake for 12 to 15 minutes until cheese is melty and sliders are heated through. For a browned top, remove foil and broil for 1 to 2 minutes watching carefully so they don’t burn.
- Let the sliders rest a minute, then cut between rolls into 12 sliders. Serve hot with the reserved au jus for dipping. Tip: the onions keep better flavor if you make them a day ahead, and warming the beef in the au jus prevents dry meat.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 190g
- Total number of serves: 12
- Calories: 374kcal
- Fat: 26.3g
- Saturated Fat: 12.7g
- Trans Fat: 0.08g
- Polyunsaturated: 1.5g
- Monounsaturated: 6.7g
- Cholesterol: 52mg
- Sodium: 815mg
- Potassium: 254mg
- Carbohydrates: 27.9g
- Fiber: 2g
- Sugar: 7.7g
- Protein: 22.5g
- Vitamin A: 1000IU
- Vitamin C: 1.7mg
- Calcium: 167mg
- Iron: 0.75mg