French Dip Sliders

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. 

What takes a roast beef sandwich from average to yum? Try adding specialty slider buns, deliciously melted provolone cheese, and a tangy beef sauce made with Worcestershire and dijon mustard!

Pop this concoction in the oven, and you are thirty minutes away from true lick-your-fingers mini-sandwich heaven.

Roast beef sliders with caramelized onions are one of the easiest recipes to feed a family or a large group. During football season or simply during any busy school season, I like to have some roast beef on hand for this purpose!

Sliders go great with other party foods or they compliment soups and salad. This French Onion Soup is a favorite pairing and also makes a great dip for the sliders. And don’t forget to add a sweet mocktail to add some wow to any meal.   

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.

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 9x13 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.

Expert Tips

• 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.

Frequently Asked Questions

Storing and Freezing

Leftover sliders will last in the refrigerator for three to five days.

To freeze leftovers, you can wrap them in foil and freeze them in a gallon-size freezer bag. To reheat, place frozen sandwiches (still wrapped in foil) in a baking tray and place in the oven at 350 degrees until warm.