There’s something irresistibly cozy about bite-sized sandwiches—especially when they’re loaded with tender roast beef, melty provolone cheese, and served with a side of warm au jus for dipping. These French Dip Sliders are my go-to for casual get-togethers, game days, or even a quick weeknight meal when you want something satisfying but not too complicated. The flavors are bold yet comforting, and the combination of melted butter, caramelized onions, and savory beef all tucked between soft, sweet rolls is simply magical.

The first time I made these, I was hosting a last-minute gathering. I needed something quick and crowd-pleasing, and French Dip Sliders turned out to be a total hit. The best part? They’re easy to make ahead and perfect for feeding a group without a lot of fuss. Trust me, once you make them, they’ll be on repeat in your kitchen too.

A personal memory: the time I accidentally nailed it

I vividly remember the first time I made these sliders. It was a chilly fall afternoon, and I was scrambling to put together a meal for some friends who decided to pop by. I wanted something that felt a little special but wasn’t overly time-consuming—because let’s be honest, I was also trying to tidy up before they arrived!

These sliders were a bit of an experiment. I had all the ingredients on hand but had never put them together quite like this before. As the buttery rolls baked in the oven, filling the house with the smell of thyme and caramelized onions, I started to feel like I might be onto something. The moment we all sat down and dipped the warm, cheesy sliders into the savory au jus, I knew I’d found a keeper. My friends still talk about those sandwiches to this day.

The history behind French dip sandwiches

French Dip sandwiches are a bit of a misnomer—they’re not French at all. Instead, they originated in Los Angeles in the early 1900s. Two different LA-based restaurants, Philippe’s and Cole’s, claim to have invented the dish. One version of the story says that a chef accidentally dropped a roast beef sandwich into a pan of au jus, and the customer loved it so much that a legend was born. Over time, the sandwich has evolved, but the essentials have stayed the same: tender beef, melted cheese, and that all-important dipping sauce. With these sliders, we’re keeping the tradition alive but making it more accessible and shareable for modern gatherings.

Let’s talk ingredients: keeping it simple yet flavorful

Sweet rolls: These soft, slightly sweet rolls are the perfect base for sliders. They complement the savory beef and onions perfectly. If you can’t find sweet rolls, brioche buns or dinner rolls will work in a pinch.
Provolone cheese: I love the mild, melty quality of provolone in these sliders. If you want something a bit sharper, Swiss or Gruyere would be fantastic substitutes.
Deli roast beef: Pre-sliced deli roast beef makes this recipe incredibly easy, but you can also use leftover roast beef if you have it. Look for beef that’s thinly sliced and tender.
Onions: Caramelized onions bring a sweet, savory depth to the sliders. Don’t rush this step—letting the onions cook low and slow ensures they develop that rich flavor.
Thyme: Fresh thyme adds a lovely herbal note that pairs beautifully with the onions and beef. If you’re out of fresh thyme, dried thyme works too—just use about half the amount.
Onion soup mix: Mixing this with melted butter and brushing it over the rolls gives the sliders that addictive, savory crust. If you don’t have onion soup mix, you can make your own with a blend of dried onion flakes, garlic powder, and a pinch of salt.

Essential kitchen gear: what you need (and what you can totally skip)

You don’t need anything fancy to make these French Dip Sliders, but a few tools will make your life easier.

A large skillet: This is where you’ll caramelize the onions, so make sure it’s big enough to give them some room to cook evenly. If your skillet is too small, the onions will steam rather than brown.
A sharp knife: You’ll need this to slice the rolls in half. A bread knife works best because it cuts through the soft rolls without squishing them.
Baking dish: An 11×7-inch baking dish is the perfect size for 12 sliders, but you can use a 9×13 if that’s what you have on hand. Just make sure the sliders are snug, so they stay together while baking.

Step-by-step: making French dip sliders without a hitch

Caramelize the onions: Start by melting butter in a large skillet over medium heat. Add your thinly sliced onions, and let them cook down for about 12-15 minutes, stirring occasionally. You want them soft, golden, and just a bit caramelized—don’t rush this part, it adds so much flavor!
Season the onions: Once the onions are perfectly soft, stir in the fresh thyme, salt, and pepper. Then, remove the skillet from the heat and set the onions aside. Trust me, you’ll want to sneak a taste at this point—they’re irresistible.
Prep the rolls: While your onions cool a bit, preheat the oven to 350°F. Grab your package of sweet rolls and slice them horizontally to create a top and bottom layer. Place the bottom layer, cut side up, in your baking dish.
Layer the goodness: Start by laying half of the cheese slices on the rolls. Then, pile on the sliced roast beef, making sure each slider gets plenty of meat. Spread the caramelized onions evenly over the beef, then finish with the remaining cheese slices. Finally, place the tops of the rolls on, like a little sandwich blanket.
Butter time: In a small bowl, stir together the melted butter and dried onion soup mix. I like to brush this mixture evenly over the tops of the rolls—it ensures every slider gets a nice, buttery crust. You can also just pour it on if you’re short on time.
Bake: Cover the dish loosely with foil and bake the sliders for 25 minutes. After that, remove the foil and bake for an additional 5 minutes to let the tops of the rolls get golden brown and crisp.
Prepare the au jus: While the sliders are baking, whip up your au jus according to the package directions. The dipping sauce is what makes these sliders special, so don’t skip it!

Variations you’ve got to try

Vegan or vegetarian: Swap out the roast beef for sautéed mushrooms or plant-based deli slices, and use a vegan cheese substitute. You can also make a vegetarian au jus with veggie broth and soy sauce.
Gluten-free: Use gluten-free rolls and make sure your onion soup mix and au jus packet are gluten-free as well.
Spicy kick: Add a layer of pickled jalapeños or drizzle some spicy mustard between the layers for a little heat.
Cheese swaps: Swiss cheese gives these sliders a more classic French dip flavor, or try pepper jack for a spicy twist.
Seasonal twist: Add some sautéed bell peppers or mushrooms if you’re in the mood to bulk these up with veggies.

Serving suggestions: impress your guests!

For presentation, I like to garnish the sliders with a sprinkle of freshly chopped parsley—it adds a pop of color and freshness. Serve the sliders warm, straight from the oven, with small ramekins of au jus on the side for dipping. For a heartier meal, pair them with a simple side salad or roasted veggies. They’re also perfect with some crispy potato wedges or chips on the side.

Drink pairings: what goes best?

If you’re serving these sliders for a casual gathering, beer is always a great choice. A light lager or amber ale complements the richness of the beef and cheese. For wine lovers, a medium-bodied red like a Merlot or Zinfandel works well. And if you prefer non-alcoholic options, a fizzy ginger beer or sparkling water with lemon would be refreshing alongside the savory flavors.

Storing and reheating: keeping them fresh

If you have leftovers (which doesn’t happen often in my house), store the sliders in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for about 10-12 minutes to bring back that crispy, buttery top. I don’t recommend microwaving them—it makes the bread too soft. As for the au jus, store it in a separate container and reheat on the stovetop or in the microwave.

Scaling the recipe for more (or fewer) servings

This recipe makes 12 sliders, but you can easily scale it up or down. If you’re making it for a bigger crowd, just double the ingredients and use a larger baking dish. For smaller gatherings, you can halve the recipe and use a smaller dish. One thing to keep in mind: if you scale down, be careful not to overbake the rolls, as they’ll cook a bit faster.

Troubleshooting: what could go wrong?

Dry beef: If your roast beef is dry, try adding a bit more cheese or onions to keep things juicy. You can also drizzle a little au jus directly on the beef before baking for extra moisture.
Soggy rolls: To avoid soggy bottoms, make sure the sliders aren’t sitting in too much liquid—bake them uncovered for the last few minutes to crisp up the rolls.

Wrapping it up

These French Dip Sliders are a delicious, crowd-pleasing option for any occasion. Whether you’re hosting a game day party, need an easy weeknight meal, or want to impress guests with something a little special, these sliders deliver. Give them a try, and don’t be afraid to make them your own with different cheeses, spices, or add-ins. I promise you won’t be disappointed!

Frequently Asked Questions

1. Can I make these sliders ahead of time?
Yes! You can assemble the sliders and keep them in the fridge, covered, for up to 24 hours before baking.

2. What can I use instead of provolone cheese?
Swiss, cheddar, or even mozzarella are great alternatives.

3. Can I freeze French Dip Sliders?
Yes! Wrap the baked sliders tightly in foil and freeze for up to a month. Reheat in the oven, wrapped in foil, until warmed through.

4. How do I caramelize onions faster?
If you’re short on time, add a pinch of sugar to help speed up the caramelization process, but be careful not to burn them.

5. What’s a good substitute for au jus mix?
You can make a simple au jus by simmering beef broth with a splash of soy sauce and Worcestershire sauce.