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+ servings
Baked sliders stuffed with roast beef, cheese, and caramelized onions, topped with fresh parsley.

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
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 people
Calories 269kcal
Cost $10


  • 9x13 casserole dish
  • Foil
  • Long Serrated knife (optional but helpful)


  • 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


  • ½ cup butter melted
  • 1 cup beef broth
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon dijon mustard


  • 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 9x13 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.


  • 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.


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