Tender, juicy roast beef topped with provolone cheese, caramelized onions, and a tangy Dijon au jus sauce make up this favorite French Dip Sliders recipe. 

Key Ingredients

• Roast Beef – The best roast beef can be found in your grocer’s deli. Have it freshly cut, and it will make a big difference in your sandwich quality. You could also use left over prime rib.
  
• Provolone Cheese – My personal favorite for this recipe because it compliments the beef without stealing the flavor. Other cheeses that work: Havarti, Swiss, Cheddar, or Muenster. 
  
• Slider Rolls – I used Sweet Steakhouse rolls. You can also use the typical Hawaiian rolls. They come packaged together, are easy to cut through and taste great. You can also substitute with pretzel rolls. Just keep them to the rolls size and not a bun size.
  
• Red Onions – These onions are a bit sweeter and will easily caramelize. You can substitute yellow onions. Add some balsamic vinegar and brown sugar to yellow onions to sweeten them. 
  
• Beef Broth – I love to use homemade, but canned works just fine.

Sliders come together so easily, and they can be paired with lots of finger foods, soups, or salad for a crowd or large family. You’ll love the tangy sauce and sweet onions topped with melt-in-your-mouth cheese — it’s seriously so yum! If you’re a fan of easy handhelds, you might also love these Chicken Sliders for a fun twist.

How to Make French Dip Sliders

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Reduce broth by placing it in a small saucepan over medium high heat, bring to a boil, then turn down to a simmer. Cook until broth is reduced to 1⁄2 cup.
   
2. Assemble the sandwiches by cutting the rolls in half lengthwise (no need to pull apart the rolls), separating the tops from the bottoms. Place the bottom half of the rolls in the 9×13 casserole dish. Then layer the beef, cheese, and onions.
   
3. Put the tops of the rolls on.
   
4. Make the sauce: Melt the butter, and then add the broth, worcestershire, garlic powder and dijon mustard. Stir to combine well. Pour over the top of the sandwiches, distributing it evenly. Cover with foil and bake at 350° for 30 minutes.

Why you’ll love this recipe

• Quick and easy prep
• Feeds a crowd
• Works for a meal or an appetizer

Related Recipes

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French Dip Sliders

Tender, juicy roast beef topped with provolone cheese, caramelized onions and a tangy Dijon sauce makes up this favorite Roast Beef Sliders recipe.

Course Appetizer, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 people

Calories 269kcal

Author Chellie Schmitz

Cost $10

Equipment

• 9×13 casserole dish
• Foil
• Long Serrated knife (optional but helpful)

Ingredients

• 12 Slider rolls I used sweet steakhouse rolls, can use hawaiian rolls
• 12 slices roast beef
• 12 slices provolone cheese
• 2 red onions that have been caramelized shortcut, saute’ instead

SAUCE:

• 1/2 cup butter melted
• 1 cup beef broth
• 1 tablespoon worcestershire sauce
• 1 teaspoon garlic powder
• 1 tablespoon dijon mustard

Get Recipe Ingredients

Instructions

• Place broth in a small sauce pan over medium high heat, bring to a boil, then turn down to a simmer. Cook until broth is reduced to ½ cup. Set aside
• Assemble the sandwiches by cutting the rolls in half lengthwise, separating the tops from the bottoms. Place the bottom half of the rolls in the 9×13 casserole dish, then layer the beef, cheese, and onions.
• Put the tops of the rolls on.
• Melt the butter, and then add the broth, worcestershire, garlic powder and dijon mustard, whisk to combine well. Pour the mixture over the top of the sandwiches distributing it evenly.
• Cover with foil and bake at 350° for 30 minutes.
• Serve warm.

Notes

• Two sandwiches will serve one person if this is your main meal served with sides. One sandwich is good if you’re serving a crowd as an appetizer where there are other appetizers as well. 
• Quick Cut Slider Roll Tip: Slider rolls are usually all stuck together when they come in the package. You can slice a knife through all of them lengthwise, so you’ll have one big ‘rectangle’ of rolls for the bottom halves and one for the top.  Use a long serrated knife to do this if you have one.
• To Caramelize Onions: Cook sliced onions in 1-2 tablespoons of butter over low heat. They take some time to turn brown and caramelize, 45 minutes to an hour. You can do this a day or two ahead of time and keep them in the refrigerator until you’re ready to use them.
• For a shortcut, you can saute’ the onions over medium heat until they become translucent, about 7 minutes. They won’t be as sweet as caramelizing them, but they are still delicious.
• Yellow onions can be substituted for red onions.

Nutrition

Calories: 269kcal | Carbohydrates: 18g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 843mg | Potassium: 160mg | Fiber: 1g | Sugar: 5g | Vitamin A: 406IU | Vitamin C: 14mg | Calcium: 232mg | Iron: 1mg

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The post French Dip Sliders appeared first on Art From My Table.

Baked Ham and Cheese Soft Pretzel Sliders

So how are you friends? I know you haven’t seen as much of me lately. I’ve been sipping Strawberry Mojitos by the pool, and camping, and traveling a bit. But now that we are back in the swing of things–at least trying to be, you will see once again more frequent recipes.

Baked Ham and Cheese Soft Pretzel Sliders are seriously one of the easiest meals we make. Sometimes I’ll whip this up on a Saturday night when I’m all out of cooking motivation because it comes together so quickly.

It’s also wonderful for a weeknight meal that you’re squeezing in between practices and homework. These French Dip Sliders and Chicken Parm Sliders are tasty too!

Additionally, it’s excellent for that Super bowl party, or any gathering for that matter. This is one of the most versatile any time of the year type recipes. Oh, and did I mention it is loved by all?

I think what really makes this recipe stand out is the pretzel buns. They’re warm and soft on the top, and the bottom gets just a slight crisp edge from the sizzling butter. Yeah, did I mention this recipe calls for some serious buttah?

Hey, I never said this was the healthiest recipe, okay? But it’s really not all that bad. You still need some fat in your diet.

Here we go, are you ready? This might take you all of 10 minutes to prepare. Then just pop it in the oven and bake it until it’s warm and bubbly.

And there it is! Happy Weekend!

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Baked Ham and Cheese Soft Pretzel Sliders

A delicious hot sandwich perfect anytime of the year. Soft pretzel buns, warm ham, melty cheese and the goodness of butter and dijon mustard.

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 486kcal

Author Chellie Schmitz

Ingredients

• 12 pretzel buns sliced
• 12 slices deli ham
• 12 slices provolone cheese
• 1/4 cup finely diced onion
• 8 tablespoons butter
• 2-3 Tablespoons dijon mustard
• 1-2 teaspoons honey
• 2 tsp poppy seeds

Get Recipe Ingredients

Instructions

• Preheat the oven to 350
• Layer ham and cheese on the bottom half of each pretzel bun, and place the top half on top.
• Place the sandwiches in a 9 x 13 inch pan. They will fit tightly.
• Melt the butter.
• Add the diced onion, mustard, and honey to the melted butter and stir well.
• Pour the butter mixture over the top, distributing it evenly over each of the sandwiches.
• Sprinkle the poppy seeds over the sandwiches.
• Cover tightly with foil and bake for 20-30 minutes until warmed through and bubbling.
• Remove foil and serve immediately

Notes

You can make these amazing sandwiches on Hawaiian rolls, onion buns, or even regular hamburger buns. If you use a larger bun, it will make 8 sandwiches.

You could also substitute dried minced onion for the fresh diced onion. But use half the amount.

Nutrition

Calories: 486kcal | Carbohydrates: 4g | Protein: 27g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 113mg | Sodium: 1384mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 448mg | Iron: 1mg

The post Baked Ham and Cheese Soft Pretzel Sliders appeared first on Art From My Table.

This recipe is a longtime family favorite at our table, and it’s perfect for busy days when you still want a meal that feels special. We’re talking melt-in-your-mouth beef, real ingredients (no packets here!), and rich au jus made from scratch. Serve it up on broiled, buttery rolls with a slice of provolone and a side of that flavorful dipping broth, and you’ve got yourself a meal worth gathering around.

Ingredient Notes

A few notes about the ingredients I chose for this recipe

• Butter- I prefer unsalted for this recipe so I have more control over the salt, however, salted butter is fine and not a dealbreaker here.
• Onions– You can use yellow, white or sweet onions.
• Beef chuck roast– Perfect cut for this recipe, always so tender.
• Homemade Dry Onion Soup Mix- I use this one from Wellness Mama. You can use a package if you prefer, I just like homemade better.
• Beef broth– I prefer low sodium, but feel free to use your favorite.
• Red wine– NOT cooking wine (if you wouldn’t drink it on it’s own, don’t use it in your food- ha)! I like a nice Merlot or Red blend. Regular or Non-alcoholic works just fine.
• Fresh garlic-minced or pressed. I use this garlic press to make it quick and easy.
• Salt & Pepper- For seasoning the meat, and to taste when it’s finished. Be generous when salting the chuck roast, it helps tenderize the meat.
• Provolone cheese– This is the perfect flavor and meltiness! You can certainly swap it for another variety if desired. White cheddar is very tasty too. Mozzarella if you like something more mild.
• French rolls– I usually find these in the deli section of the grocery store. Hoagie rolls or Ciabatta also work well.

How to Make French Dip Sandwiches

1. Caramelize the onions.
2. Salt and pepper the chuck roast and place in the slow cooker.
3. Add onion soup mix, broth, wine, caramelized onions and garlic
4. Cook on low 8 hours
5. Shred meat and reserve the juices for au jus
6. Slice and butter the french rolls, broil for a few minutes
7. Place meat and and cheese on the bottoms of the rolls and return to broiler to melt cheese
8. Serve immediately

Tips & Tricks

• You do not have to use home made french onion soup mix, however, I am a big proponent of real food, and there is definitely preservatives, msg, and artificial things happening in the prepackaged mix. But, no judgement here, do what you gotta do!
• For the au jus, you will have a lot of liquid. Take out a few cups and let it stand in a bowl, then you can skim off the fat and it’s ready for dipping. I serve it in ramekins, 1 per person.
• The secret to a super tender roast is low and slow, so I recommend cooking this on low for the 8 hours or longer.

If you’re looking for more hearty sandwiches the whole family will love, don’t miss this Chicago Italian Beef recipe, it’s juicy, flavorful, and makes a perfect dinner any night of the week.

Storing Leftovers

Fridge- Store the shredded beef and au jus separately in the fridge for up to 5 days. Reheat gently on the stove or in the microwave, and assemble fresh sandwiches when ready to serve. This is a great make ahead recipe, in my opinion, it tastes even better the second day.

Freezer- Freeze the shredded beef with some of the au jus to keep it moist. Thaw overnight in the fridge and reheat before serving. I don’t recommend freezing assembled sandwhiches, but you can freeze rolls and you can even freeze cheese.

What To Do With Leftover Roast Beef

• Serve the beef on top of egg noodles and add in your favorite vegetable~green beans, broccoli, carrots.
• Use leftover beef for French Dip Sliders, always a crowd pleaser.
• Serve the beef over Wild Rice or Boursin Mashed Potatoes and again add your favorite Roasted Veggies or another Side Dish.
• Make a big pan of Nachos starring this tender roast beef smothered in cheese, topped with black beans, peppers, tomatoes, avocados, sour cream and salsa.
• Use it instead of ground beef in tacos, taco soup, or chili.

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Behind the Recipe

You know how food can bring back certain memories? Well, Slow Cooker French Dip sandwiches brings me back to my adolescent years. My best friend Stacey and I would go out to eat at the local Arnie’s restaurant that was within walking distance of our house. This was our favorite dish they had and we got it every single time. Plus, we just thought we were so grown up, going to a restaurant all on our own. I don’t remember how old we were but certainly old enough to be out on our own, but not old enough to drive.

No need to visit your local restaurant, you can enjoy this recipe from the comforts of your own home, and, it’s restaurant quality!

whether it’s game day, a cozy Sunday dinner, or a make-ahead meal for a full weeknight, this Slow Cooker French Dip is sure to bring everyone running to the table.

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Slow Cooker French Dip Sandwiches

Tenderest roast beef on a crispy french roll with melted provolone dipped in savory sauce.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 12 people

Calories 495kcal

Author Chellie Schmitz

Ingredients

• 3 tablespoons unsalted butter plus more for buttering the rolls.
• 3 onions sliced
• 5 lbs beef chuck roast
• 1/4 cup homemade french onion soup mix see link in blog post
• 3 cups beef broth
• 6 oz red wine
• 3 cloves crushed garlic
• salt and pepper
• 6 French rolls
• sliced provolone cheese

Get Recipe Ingredients

Instructions

• Caramelize the onions by cooking them in a large frying pan on medium low heat in 3 Tbs butter until deep brown. (this can take awhile, but prep your other ingredients while you're waiting)
• Salt and pepper the roast on both sides and place in the slow cooker.
• Add soup mix, broth, wine, garlic and caramelized onions.
• Cook on low for 8 hours (or longer)
• Reserve about 3 cups or so of the juices, let it stand in a bowl for 10 minutes, skim off fat.
• Shred the beef with 2 forks, it should be very tender. Return it back to the slow cooker.
• Slice the rolls and butter them, place under the broiler for a few minutes until golden.
• Pile some beef on the bottom part of the roll and top with a slice of cheese, return to the broiler to melt the cheese.
• Cover with the top of the bun and serve immediately with au jus for dipping.

Notes

• You do not have to use home made french onion soup mix, however, I am a big proponent of real food, and there is definitely preservatives, msg, and artificial things happening in the prepackaged mix. But, no judgement here, do what you gotta do!
• For the au jus, you will have a lot of liquid. Take out a few cups and let it stand in a bowl, then you can skim off the fat and it’s ready for dipping. I serve it in ramekins, 1 per person.
• The secret to a super tender roast is low and slow, so I recommend cooking this on low for the 8 hours or longer.

Nutrition

Calories: 495kcal | Carbohydrates: 23g | Protein: 40g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 921mg | Potassium: 757mg | Fiber: 1g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 10mg

This recipe is adapted from baking bites.

The post Slow Cooker French Dip Sandwiches appeared first on Art From My Table.