Ultimate French Dip Sliders Recipe
The Ultimate Cheesy French Dip Sliders Recipe
If there is one appetizer that vanishes faster than any other at a party, it is undoubtedly these French Dip Sliders. Imagine the classic, savory comfort of a French Dip sandwich—tender roast beef, melty provolone, and rich au jus—packed into a bite-sized, buttery bun. These sliders are the definition of crowd-pleasing food. Whether you are hosting a Super Bowl party, looking for a quick weeknight dinner, or just craving something meaty and cheesy, this recipe is your new best friend.
What makes these sliders stand out is the incredible glaze. While standard sliders are good, drenching the buns in a mixture of melted butter, Dijon mustard, Worcestershire sauce, and beef broth takes them to a legendary level. The buns soak up all that savory liquid, becoming soft on the bottom and crispy-golden on top, mimicking the experience of “dipping” your sandwich without the mess of individual bowls. Let’s dive into how to make the stickiest, cheesiest, most flavorful sliders you’ve ever tasted.
Why You Will Love This Recipe
- Party Perfect: It serves a crowd easily and can be doubled or tripled without extra effort.
- Quick Prep: Using store-bought slider buns and deli roast beef cuts the prep time down to just minutes.
- Flavor Explosion: The combination of caramelized onions, garlic butter glaze, and savory beef broth ensures every bite is juicy.
- Kid-Friendly: Even picky eaters love the simple combination of meat, cheese, and bread.
Ingredients
To make these mouth-watering sliders, you will need the following simple ingredients:
The Sliders
- 12 slider buns: Hawaiian sweet rolls work best for that sweet-savory contrast, but any slider bun will do.
- 1 lb thinly sliced roast beef: Get high-quality deli roast beef, sliced very thin (shaved is even better) for the tenderest bite.
- 6 slices provolone cheese: You can also use Swiss or Gruère, but provolone offers that classic melt.
- 1 small onion, thinly sliced: Yellow or white onions work well for caramelizing.
- 1 tbsp olive oil: For sautéing the onions.
The Savory Butter Glaze
- 1/4 cup unsalted butter, melted: The base of the glaze that crisps up the buns.
- 1/2 cup beef broth: This adds that authentic “au jus” flavor directly into the buns.
- 1 tbsp Dijon mustard: Adds a tangy depth that cuts through the richness of the meat and cheese.
- 1 tbsp Worcestershire sauce: Essential for that umami punch.
- 1 garlic clove, minced: Fresh garlic is best, but garlic powder works in a pinch.
- Salt and pepper: To taste.
Instructions
Follow these simple steps to create the perfect French Dip Sliders:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray or a little butter.
- Caramelize the Onions: Heat the olive oil in a skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are soft and golden brown (about 8–10 minutes). Season with a pinch of salt and set aside.
- Prepare the Buns: Slice the entire package of slider buns in half horizontally, keeping them connected if possible. Place the bottom slab of buns into your prepared baking dish.
- Build the Layers: Layer half of the provolone cheese slices over the bottom buns. Next, pile on the thinly sliced roast beef. Arrange the caramelized onions on top of the beef, and finish with the remaining slices of provolone cheese. Place the top slab of buns over the cheese.
- Make the Glaze: In a small bowl or saucepan, whisk together the melted butter, beef broth, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper until well combined.
- Glaze the Sliders: Pour or brush the butter mixture evenly over the tops of the buns. Make sure to let some of it drip down the sides and into the cracks. This step is crucial for keeping the sliders moist and flavorful.
- Bake: Cover the baking dish with aluminum foil and bake for 10 minutes. Then, remove the foil and bake for another 10–12 minutes, or until the cheese is fully melted and the tops of the buns are golden brown and slightly crispy.
- Serve: Remove from the oven and let them sit for a minute or two. Slice into individual sliders and serve hot. (Optional: Serve with extra warm beef broth on the side for dipping!)
Tips for the Best Sliders
Don’t Skip the Foil: Baking covered for the first 10 minutes steams the buns slightly, ensuring the cheese melts completely without burning the bread. Removing the foil at the end gives you that necessary crunch.
The Meat Matters: Ask your deli counter for “rare” roast beef sliced “shaved” or “chipped.” Thicker slices can be chewy and pull out of the sandwich when you take a bite. Shaved meat piles nicely and stays tender.
Soggy Bottom Prevention: If you are worried about the bottom buns getting too soggy from the glaze, you can toast the cut sides of the buns in the oven for 3-5 minutes before assembling the sandwich.
Variations and Substitutions
- Cheese Swap: While provolone is traditional, pepper jack adds a nice spicy kick, and white cheddar offers a sharper flavor profile.
- Bread Choices: Use pretzel slider buns for a pub-style twist or brioche buns for extra richness.
- Add-Ins: Sautéed mushrooms or bell peppers make a great addition to the onion layer for a “Philly Cheesesteak” style slider.
- Horseradish Kick: If you love heat, mix a teaspoon of creamy horseradish into the butter glaze or spread a thin layer on the inside of the top bun.
Serving Suggestions
These French Dip Sliders are rich and savory, so they pair well with lighter or crispy sides. Here are a few ideas:
- Classic Chips: A bowl of kettle-cooked potato chips or sweet potato fries.
- Fresh Salad: A crisp green salad with a vinaigrette dressing helps cut through the heaviness of the cheese and meat.
- Pickles: Serve with dill pickle spears or cornichons on the side.
- Extra Au Jus: If you really love the “dip” part, simply heat up a can of beef consommé or broth to serve in small bowls alongside the sliders.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can assemble the sliders (without the glaze) a few hours in advance and keep them covered in the fridge. Before baking, pour the glaze over them. If baking from cold, you may need to add 5–10 minutes to the baking time.
How do I store leftovers?
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F wrapped in foil to keep them moist, or microwave them for 30–60 seconds (though the bread will be softer).
Can I freeze these?
These sliders are best eaten fresh, but you can freeze them baked or unbaked. If freezing unbaked, leave off the glaze until you are ready to bake. If freezing baked, wrap tightly in foil. Thaw in the fridge overnight before reheating.
Enjoy these savory, buttery, cheesy French Dip Sliders at your next gathering—they are guaranteed to be a hit!
French Dip Sliders
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
- In a skillet over medium heat, add olive oil and sliced onions. Sauté for 8-10 minutes until caramelized and soft.
- Slice the slider buns in half horizontally. Place the bottom halves in the baking dish.
- Layer half the provolone cheese, then the roast beef, then the caramelized onions, and finally the remaining cheese. Top with the bun lids.
- In a small bowl, whisk together melted butter, beef broth, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper.
- Brush or pour the glaze mixture evenly over the tops of the buns.
- Cover with foil and bake for 10 minutes. Remove foil and bake for another 10-12 minutes until golden and cheese is melted.
- Serve warm immediately.
