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French Dip Sliders

French dip sliders made with pull-apart Hawaiian rolls, thinly shaved roast beef, and melted provolone. The tops bake golden, and each slider is served with a quick, rich dark-style au jus for dipping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base sliders
  • 12 Hawaiian sweet rolls Use 12-count rolls.
  • 1 lb deli roast beef, thinly sliced
  • 12 provolone cheese slices 12 slices total.
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
  • 1 9x13 baking dish

Method
 

Prepare and assemble sliders
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Slice the Hawaiian sweet rolls in half horizontally without separating the individual rolls, then place the roll bottoms in the dish.
  3. Layer the deli roast beef and provolone cheese evenly over the roll bottoms, then place the roll tops on.
  4. Whisk the melted butter, Worcestershire sauce, garlic powder, onion powder, and chopped parsley, then brush generously over the roll tops.
  5. Cover with foil and bake at 350°F for 15 minutes.
  6. Uncover and bake at 350°F for 5 more minutes, until the tops are golden and you can see the layers through the sides.
Make au jus and serve
  1. Simmer the beef broth with Worcestershire sauce, soy sauce, and garlic powder for 5 minutes, stirring until combined.
  2. Serve the sliders hot with the au jus in a small ramekin for dipping.

Notes

For extra pull-apart tenderness, brush the butter topping right up to the edges of the rolls before baking. Store baked sliders covered in the fridge for up to 3 days; reheat in a 300°F oven until warm through. Freeze sliders only if you wrap tightly and freeze for up to 2 months; reheat from thawed for best texture. For a lower-sodium option, choose reduced-sodium beef broth and low-sodium Worcestershire/soy sauce.