Easy French Dip Sliders

Why You’ll Love This Recipe

I love how these sliders feel special with very little effort. The onions turn sweet and rich, the cheese melts into the roast beef, and the butter-onion topping makes the rolls taste like they came from a bakery. I also like that I can feed a group with one baking dish and set out a bowl of au jus for that classic French dip flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons unsalted butter

• 1 medium onion, thinly sliced

• 2 teaspoons fresh thyme, minced

• 1/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 12 sweet rolls

• 10 slices provolone cheese

• 14 ounces sliced deli roast beef

• 1/2 cup unsalted butter, melted

• 1 1/2 tablespoons dried onion soup mix

• 1 packet au jus gravy mix

• 3 cups water

• Fresh chopped parsley (optional, for garnish)

Directions

1. I melt 3 tablespoons of butter in a large skillet over medium heat. I add the sliced onions and stir to coat them in the butter.

2. I cook the onions for about 12–15 minutes, stirring occasionally, until they’re soft and browned but not burnt.

3. I stir in the thyme, salt, and pepper, take the skillet off the heat, and set the onions aside.

4. I preheat the oven to 350°F. I keep the rolls intact and slice them horizontally so I have a top slab and a bottom slab.

5. I place the bottom half of the rolls cut-side up in an 11×7 baking dish.

6. I add half the provolone, layer on the roast beef, spread the onions over the beef, then add the remaining provolone. I place the top slab of rolls on top.

7. In a small bowl, I stir together the melted 1/2 cup butter and the dried onion soup mix. I brush it over the tops of the rolls so it spreads evenly.

8. I cover loosely with foil (I keep it from touching the tops) and bake for 25 minutes.

9. I remove the foil and bake for 5 more minutes to brown the rolls.

10. While the sliders bake, I prepare the au jus gravy mix with the water according to the package directions.

11. I garnish with parsley if I want, then serve the sliders with au jus on the side for dipping.

Servings and timing

• Servings: 12

• Total time: 1 hour

• Prep time: 15 minutes

• Cook time: 45 minutes

Variations

• Cheese swap: I use mozzarella or a provolone-mozzarella mix when I want extra meltiness.

• Herb switch: If I don’t have fresh thyme, I use dried thyme and cut the amount about in half.

• Spicy version: I add sliced pepperoncini or a little horseradish sauce inside for extra bite.

• Crispier tops: I bake uncovered for the last 8–10 minutes instead of 5, and I watch closely so the tops don’t over-brown.

• Heartier filling: I add sautéed mushrooms along with the onions when I want a deeper, steakhouse-style flavor.

storage/reheating

I store leftover sliders in an airtight container in the refrigerator for up to 3 days.

To reheat, I put them in a baking dish, cover with foil, and warm at 325°F until heated through. I uncover for the last few minutes to bring back some crispness on top. If I’m reheating a single slider, I microwave it briefly, but I like finishing it in a toaster oven so the bread doesn’t get soft.

If I freeze them, I wrap the cooled sliders tightly and freeze. When I’m ready to eat, I thaw in the fridge overnight and reheat covered, then uncover to brown the tops again. I make fresh au jus when I can, since it tastes best newly mixed.

FAQs

Can I make these sliders ahead of time?

I assemble the sliders (without the butter topping), cover, and refrigerate for a few hours. Right before baking, I brush on the butter mixture so the tops bake up flavorful and golden.

What rolls do I like best?

I like sweet rolls because they balance the savory beef and salty cheese. If I use other slider buns, I just keep an eye on bake time since different breads brown differently.

Do I have to caramelize the onions that long?

I like the full 12–15 minutes because it brings out sweetness and depth. If I’m in a rush, I cook them until softened, but I still try to get a little browning for flavor.

Is the au jus required?

I don’t think it’s required, but I love serving it because it makes the sliders feel like a true French dip. If I skip it, I still get plenty of flavor from the onions and butter topping.

How do I keep the tops from getting soggy?

I brush the butter mixture evenly and bake covered first so the cheese melts, then uncover at the end to dry and brown the tops. I also avoid pouring au jus over the sliders and keep it on the side for dipping.

Conclusion

I make these Easy French Dip Sliders whenever I want something crowd-pleasing, cheesy, and comforting with minimal effort. I love the buttery onion topping, the melty provolone, and the au jus dip that turns every bite into a classic French dip moment.

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