French Dip Sliders Recipe photo by Taste of Home
Total Time
Prep: 35 min. + chilling Bake: 20 min.
This easy French dip sliders recipe is a perfect party appetizer! Mini sandwiches are packed with tender roast beef, melted provolone and a rosemary-infused buttery topping.

Updated: Feb. 29, 2024

If you ask me, the appetizers are the real winners at a game-day party. I mean, we all gotta eat—regardless of whose team wins! When I’m looking to serve a truly crowd-pleasing dish, I turn to slider recipes like these oven-baked French dip sliders. These bite-sized sandwiches feature tender roast beef and melty provolone on soft Hawaiian sweet rolls. These sliders even have a brothy dipping sauce, just like a real-deal French dip sandwich.

But what really takes these sliders to the next level is the buttery topping. The rich concoction infuses the rolls with a savory mustard flavor that permeates every bite. As a bonus, the butter browns as the sliders bake, giving the tops a gorgeous rosemary-flecked crust.

How to Make French Dip Sliders

These French dip sliders come together in four easy steps. First, layer the meat and cheese onto Hawaiian rolls. (We would normally make French dip from scratch in a slow cooker, but this is a quick and easy recipe, so thinly sliced deli beef works just fine here.)

Then, pour the buttery topping over the assembled rolls. The topping is a simple combination of pantry staples you probably have on hand in the fridge. Chill the rolls for at least two hours so the rich flavoring can soak into the bread.

Next, make the dipping sauce (this recipe’s version of au jus). Traditionally, this is made with pan drippings created from cooking the beef. In this recipe, however, there won’t be any pan drippings, but don’t worry. You can still pull it off! Brown the shallots and garlic in butter to create a flavorful base for this brothy sauce. Then add red wine and beef broth, and reduce the mixture to add depth and body. Strain the sauce, which will taste almost as rich as one made with drippings—and contain significantly less salt than a store-bought au jus packet.

Finally, bake off the sliders, and serve them with the delicious sauce. Dig in!

Ingredients for French Dip Sliders

Bread cheese beef and other ingredients to make French Dip Sliders TMB Studio

  • Hawaiian sweet rolls: Hawaiian rolls are sweet, soft and pillowy. If you’re feeling ambitious, try making homemade Hawaiian dinner rolls.
  • Roast beef: Deli roast beef is perfect for this recipe. It’s not juicy, so the rolls won’t become soggy while the sliders chill in the fridge.
  • Provolone cheese: Look for a mild or “dolce” provolone. It exhibits a nutty flavor and a smooth, creamy texture. The “sharp” or “piccante” versions are stronger-flavored and more intense.
  • Buttery topping: This topping really takes the sliders to the next level! It infuses every bite with the rich flavors of Worcestershire, Dijon, horseradish and fresh rosemary. Plus, the butter browns the rolls and gives them a crisp exterior.
  • Dipping sauce: We reduce beef broth with shallots, garlic and red wine to create this robust sauce.


Step 1: Assemble the sliders

French Dip Sliders Tohfm24 275009 P2 Md 10 24 2b MseditTMB Studio

Cut the Hawaiian rolls in half horizontally without separating the individual rolls, creating one single top half and one single bottom half. Arrange the bottom half in a greased 13×9-inch baking dish. Layer with the roast beef and cheese. Replace the top half of the rolls.

Step 2: Add the buttery topping

A person drizzling butter on bunsTMB Studio

In a small saucepan, melt the butter. Stir in the Worcestershire sauce, horseradish, Dijon and rosemary. Drizzle the butter over the rolls. Cover and refrigerate for at least two hours.

Editor’s Tip: You can use Italian seasoning if you don’t have fresh rosemary on hand.

Step 3: Prepare the dipping sauce

Cooking oil in a saucepan TMB Studio

Meanwhile, in a small saucepan, heat the oil over medium-high heat. Add the shallots. Cook and stir until lightly browned and tender, three to four minutes. Add the garlic, and cook for one minute longer.

Step 4: Simmer and strain the dipping sauce

A pot with a lid and a strainer next to it.TMB Studio

Add the beef broth and wine. Simmer until reduced by about half and slightly thickened, 8 to 12 minutes. Strain the sauce through a fine sieve. Set aside.

Editor’s TipTo make the dipping sauce in advance, store it in an airtight container in the refrigerator for up to four days. Just before serving, reheat the sauce over gentle heat on the stovetop.

Step 5: Bake the sliders

Covering the French Dip Sliders with foil paper before bakingTMB Studio

Preheat oven to 350°F. Remove the baking dish with the sliders from the refrigerator 30 minutes before baking.

Bake, uncovered, for 10 minutes. Cover the dish with foil, and bake until the cheese is melted, about 10 minutes longer. Serve the sliders with the warm sauce.

French Dip Sliders in a baking dishTMB Studio

Recipe Variations

  • Add onions: Layer caramelized onions onto the sliders. For added texture, try french-fried onions or crispy fried onion rings.
  • Use another cheese: Roast beef pairs well with most types of cheese, especially cheddar and mozzarella.
  • Use packaged au jus: It won’t taste as fresh as homemade, but you can use store-bought au jus gravy packets to cut down on prep time. These mixes can be a little salty, so taste the packet sauce first, then adjust the seasonings as needed.
  • Include sesame seeds: To give the sliders additional visual appeal, add sesame seeds or everything bagel seasoning to the buttery topping.

Can you make French dip sliders ahead of time?

This French dip slider recipe is easy to prepare ahead of time. The rolls need to chill in the fridge for at least two hours before baking, but you can let them chill for up to 24 hours. Just make sure the pan is covered so the rolls don’t dry out.

How to Store French Dip Sliders

Store leftover sliders in an airtight container in the refrigerator for up to four days. You could reheat the leftovers in the microwave, but that often leads to a soggy slider. The oven does a better job of returning the rolls to their original texture, so reheat the sliders in a 350° oven until warmed through.

French Dip Sliders Tips

French Dip Sliders served in a plateTMB Studio

Can you use another type of meat for this French dip slider recipe?

Roast beef is the classic choice for French dip, but most types of beef will work in this recipe. Try pastrami, leftover pot roast, pastrami, thinly sliced ribeye steak, brisket, or miniature ground beef patties (like the ones we use in cheeseburger sliders). Just remember that juicy meat can make the bottom bun soggy, so you might want to skip the overnight rest in the refrigerator.

What is the best cut of beef for French dip?

Several cuts of beef work well for homemade French dip. We make our slow-cooker French dip sandwiches with bottom rump or bottom round roast. Other good options include chuck roast, sirloin tip roast or top round roast. If you’re looking for a quick and easy way to make French dip, keep it simple with deli roast beef.

What do you serve with French dip sliders?

You can serve these sliders as an appetizer or a main course. To create a fun appetizer spread, whip up other party recipes like Buffalo chicken dip or slow-cooker meatballs. For lunch or dinner, pair the sliders with side dishes like french fries, sweet potato chips or potato salad.

What can you use instead of Hawaiian sweet rolls?

Hawaiian sweet rolls are our go-to choice for sliders, but any small bun works for this recipe. Brioche, potato rolls and pretzel buns are all good options. Their soft texture will soak in the buttery topping better than dinner rolls.

French Dip Sliders

Prep Time 35 min
Cook Time 20 min
Yield 2 dozen


  • 2 packages (12 ounces each) Hawaiian sweet rolls
  • 24 slices thin deli roast beef (about 1-1/2 pounds)
  • 12 slices provolone cheese
  • 1/2 cup butter, melted
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon horseradish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons canola oil
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 3 cups beef broth
  • 2 tablespoons dry red wine


  1. Without separating rolls, cut each package in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with roast beef and cheese; replace top halves of rolls.
  2. In a small saucepan, melt butter; add Worcestershire sauce, horseradish, Dijon and rosemary. Drizzle over rolls. Cover and refrigerate at least 2 hours.
  3. Meanwhile, in a small saucepan, heat oil over medium-high heat. Add shallots; cook and stir until lightly browned and tender, 3-4 minutes. Add garlic, cook one minute longer.
  4. Add beef broth and wine; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain sauce through a fine sieve. Set aside.
  5. Preheat oven to 350°. Remove rolls from refrigerator 30 minutes before baking. Bake, uncovered, 10 minutes. Cover with foil; bake until cheese is melted, about 10 minutes longer. Serve with warm sauce.

Nutrition Facts

1 slider: 218 calories, 12g fat (6g saturated fat), 49mg cholesterol, 479mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 13g protein.