Baked French Dip Sliders

These Baked French Dip Sliders are the roast beef slider recipe you make once and then get asked about forever. Save this one — you will need it again.

Baked French Dip Sliders are oven-baked Hawaiian roll sandwiches layered with roast beef and provolone, topped with a savory butter glaze, and served with a warm au jus dipping sauce.

This recipe serves 12, delivers golden, buttery rolls filled with tender roast beef and gooey melted cheese, and is perfect for game day spreads, casual weeknight dinners, or feeding a hungry crowd.

Here is everything you need to make them perfectly.

I made these for a Sunday football crowd and almost nothing survived the first quarter.

The detail nobody warns you about: the butter glaze soaks into the tops of the rolls during baking, and that is where most of the flavor lives.

Do not rush that step — spread it all the way to the edges.

Why You’ll Love This Recipe

These sliders hit every note you want from an easy slider recipe.

You get tender roast beef, gooey provolone, and soft sweet rolls with a savory, buttery crust — all baked together in one dish.

The homemade au jus takes five extra minutes and makes the whole thing taste like it came from a real deli counter.

Great for feeding a group without standing over the stove all night.

What Ingredients Do You Need for French Dip Sliders?

Ingredient Group	Ingredient	Amount	Notes
Main Ingredients	Hawaiian sweet rolls	1 (12-count) package	Kept intact top and bottom
	Thinly sliced roast beef deli meat	1 pound	Split into two layers
	Provolone cheese	8 slices	Or Swiss as a substitute
Butter Glaze	Butter, melted	1/2 cup	Coat tops generously
	Dijon mustard	2 tablespoons	Adds savory depth
	Worcestershire sauce	1 tablespoon	Key umami ingredient
	Onion powder	1 teaspoon
	Garlic powder	1/2 teaspoon
Au Jus	Condensed beef consomme	1 (10.5 oz) can	Richer than regular broth
	Beef broth	1 cup
	Onion powder	1/2 teaspoon
	Garlic powder	1/4 teaspoon
	Black pepper	Pinch

The roast beef deli meat keeps this French Dip Sliders recipe weeknight-fast without sacrificing flavor.

Provolone is the classic choice — it melts smoothly and has just enough sharpness to balance the rich beef.

The Dijon mustard and Worcestershire in the butter glaze add a savory depth that plain buttered rolls just cannot match.

The condensed beef consomme is the secret to an au jus that tastes genuinely restaurant-quality with minimal effort.

How to Make French Dip Sliders Step by Step

Prep the Oven and Pan

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Lightly grease a 9×13 inch baking dish.

Build the Sliders

3. Slice the Hawaiian rolls horizontally, keeping the tops and bottoms intact as one piece each.
4. Place the bottom halves of the rolls in the prepared baking dish.
5. Layer half of the roast beef over the bottom rolls.
6. Add the provolone cheese slices in an even layer.
7. Top with the remaining roast beef.
8. Carefully place the top halves of the rolls over the roast beef and cheese.

Make the Butter Glaze

9. In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, onion powder, and garlic powder.
10. Pour the butter mixture evenly over the tops of the rolls.

Pro Tip: Make sure the butter glaze reaches every corner of the rolls — the edges brown fastest and dry out if they do not get enough glaze.

Bake the Sliders

11. Cover the baking dish loosely with aluminum foil.
12. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the rolls are lightly golden.

Prepare the Au Jus

13. While the sliders bake, combine the beef consomme, beef broth, onion powder, garlic powder, and black pepper in a small saucepan.
14. Bring the au jus mixture to a simmer over medium heat, stirring occasionally.
15. Reduce heat to low and keep warm.

Pro Tip: Do not boil the au jus — a gentle simmer keeps the flavors clean and prevents the broth from becoming too concentrated.

Slice and Serve

16. Remove the sliders from the oven and slice them into 12 individual servings.
17. Serve the baked French Dip Sliders hot with the warm au jus for dipping.

If you enjoy easy handheld dinners like these, our Pesto Turkey Mozzarella Sliders are another crowd-pleaser worth bookmarking.

Expert Tips for Perfect Baked French Dip Sliders

Pro Tips for Success

The key to golden, non-soggy sliders is the loose foil cover during the first 15 minutes of baking.

It traps steam to melt the cheese fully, and then you can pull the foil for the last few minutes if you want the tops more golden and crispy.

For best results with au jus sliders, use condensed beef consomme rather than regular beef broth for the dipping sauce.

The condensed version is richer and produces a sauce that actually tastes like something — not just salty water.

The most common mistake with roast beef sliders is stacking all the meat on one side of the rolls.

Instead, split it into two layers with the cheese in the middle — it holds together better and every bite gets even coverage.

Baked French Dip Sliders work best when the butter glaze is applied generously right before the foil goes on.

Rushing this step or skimping on the glaze is the difference between okay sliders and ones people ask you for the recipe.

I wish someone had told me this earlier: let the sliders sit for two minutes after pulling them from the oven.

They slice so much cleaner and the cheese stays put instead of sliding out the sides.

Delicious Variations

Swiss Cheese Swap: Swap the provolone for Swiss cheese for a slightly nuttier, milder flavor profile.

Swiss melts just as well and is a great match for the savory roast beef.

Gluten-Free Version: Use gluten-free dinner rolls in place of Hawaiian rolls to make these accessible for gluten-sensitive guests.

The butter glaze and au jus are naturally gluten-free, so no other changes are needed.

Lower-Sodium Version: For a lower-sodium option, use low-sodium beef broth and skip the condensed consomme in favor of homemade beef stock.

The au jus will be lighter in color but still flavorful.

Troubleshooting Common Problems

Problem: The rolls are soggy on the bottom after baking.

Solution: Make sure the baking dish is lightly greased and the foil is loose, not sealed tight against the rolls.

Problem: The au jus tastes thin or watery.

Solution: Use the full can of condensed beef consomme and let the mixture simmer for at least five minutes before serving.

For another easy weeknight sandwich recipe, check out these Philly Cheesesteak Sloppy Joes — same comfort food energy, totally different vibe.

How to Store and Reheat Baked French Dip Sliders

Storage Method	Duration	Best Practice
Room Temperature	Up to 2 hours	Keep covered with foil
Refrigerator	Up to 3 days	Airtight container; store au jus separately
Freezer	Up to 2 months	Assemble unbaked, freeze without butter glaze

To reheat, wrap individual sliders in foil and warm in a 325 degree oven for 8 to 10 minutes.

The foil keeps them from drying out and the cheese gets melty again without the rolls going tough.

Leftover sliders make a great next-day lunch — just reheat and serve with a fresh batch of au jus made from pantry staples.

FAQs About Baked French Dip Sliders

Make These Tonight — You Won’t Regret It

Honestly, these Baked French Dip Sliders have become my most-requested party recipe.

Save this to Pinterest so you can find it when you need it — and I mean it, you will need it.

Drop a comment below and tell me how yours turned out.

And if you are planning a full spread, our Slow Cooker BBQ Chicken Sandwiches are the perfect low-effort companion dish.

Baked French Dip Sliders — golden Hawaiian rolls stuffed with tender roast beef and melted provolone, baked to perfection and served with rich au jus. Save this easy slider recipe now.