French Dip Sliders

These French Dip Sliders are a fun twist on the classic sandwich, transforming it into petite bites that are perfect for serving a crowd. With slices of juicy roast beef, gooey melted cheese, and richly caramelized onions tucked into buttery rolls, these sliders are served au jus for a classic dipping experience. This recipe is easy to make and perfect or game day entertaining or a casual meal.

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Why You’ll Love These Sliders

1. Crowd-Pleaser. French Dip Sliders are a guaranteed hit for any casual gathering. This recipe makes it easy to serve a crowd, making it a go-to for game days, parties, or casual dinners.
2. Great Flavor. Layered with the classic elements of a traditional French Dip–tender roast beef, smooth melted cheese, sweet caramelized onions, tangy horseradish-mayo, all complemented by a savory jus–these sliders deliver all the great flavors in a smaller bite.
3. Easy to Make. Slice, spread, layer, and bake! This recipe doesn’t take a lot of effort to assemble. Prep the caramelized onions ahead to make these sliders even easier for busy weeknights.
4. Versatile. You can serve these sliders alongside other appetizers and snacks on your game-day menu. Or, serve them as a meal, paired with your favorite sides.

Looking for more slider recipes? Check out my Ham and Cheese Sliders and Reuben Sliders!

What You’ll Need

For the Sliders

• Slider Rolls. You’ll need a 12-count package of King’s Hawaiian Savory Butter Rolls. (Look for a yellow banner on the package). If you prefer a slight sweetness, King’s Hawaiian Original Sweet Rolls (orange banner) are always a great choice.
• Roast Beef. Head to the deli counter for your favorite roast beef, asking for it to be thinly sliced. I like to choose one that’s more on the rare side to ensure it remains tender and juicy after the sliders are baked.
• Cheese. Thinly sliced Swiss or provolone cheese both melt beautifully, adding a smooth, mild, nutty flavor that pairs well with the beef.
• Mayonnaise and Cream-Style Horseradish. A blend of tangy horseradish and creamy mayo creates a spread with just the right kick to complement the roast beef and cheese. Choose a good quality mayo, like Hellmanns or Duke’s. I use and recommend Inglehoffer Cream Style Horseradish {affiliate link}, a robust shelf-stable sauce made with 100% grated fresh horseradish roots.
• Caramelized Onions. Slow-cooked until sweet and golden, these onions add a layer of rich flavor to the sliders. Make them ahead using my Best Caramelized Onions recipe.
• Unsalted Butter. For the savory butter sauce that’ll be brushed over the sliders, infusing them with moisture and flavor.
• Seasonings. Onion powder, garlic powder, and Worcestershire sauce are mixed into the butter sauce to enhance it with aromatic flavor and a hint of umami.
• Chopped Parsley. A sprinkle in the butter sauce and a garnish on the finished sliders adds a fresh pop of color and herby flavor.

For the Jus

• Beef Broth or Stock. The base of the jus. Choose a high-quality beef broth or stock for the best flavor.
• Unsalted Butter. Standing in for traditional roast beef pan drippings, butter adds richness to the jus.
• All-Purpose Flour. Though not traditionally used for jus, adding just a touch of flour is a quick way to give it some body, helping it cling to the rolls without making them too soggy. (Classic French Dip sandwiches are made on a baguette, which has a more substantial crust to absorb the jus.) Omit if you prefer a thinner jus.
• Worcestershire Sauce. Adds savory flavor and a hint of tanginess.
• Roasted Beef Base. An optional ingredient to enrich the jus. I like to use Better Than Bouillon’s Reduced Sodium Roasted Beef Base {affiliate link} to add depth without overdoing the saltiness. Add the beef base to taste, depending on how flavorful your broth is.
• Minced Garlic and Fresh Thyme. These aromatics simmer in the jus, infusing it with subtle flavor.
• Kosher Salt and Freshly Ground Black Pepper. Season to your liking. The quantity of salt needed will vary depending on the sodium in your chosen broth or stock.

How to Make French Dip Sliders

Step 1: Prep The Rolls

Start by slicing the slab of slider rolls in half horizontally, separating the tops from the bottoms. Using a long serrated knife will give you the easiest and cleanest cut–I love my Mercer Culinary Millennia 10-Inch Bread Knife {affiliate link}, shown in the photos.

As in all of my slider recipes, I like to toast the cut sides of the rolls to help combat sogginess. Simply place them cut-side up on a baking sheet and broil on the second level from the top (roughly 6 inches from the broiler) for 1-2 minutes, until lightly toasted. Keep an eye on them; they can go from toasted to burnt in seconds.

Step 2: Assemble the Sliders

Next, prepare your baking dish with a light coating of cooking spray and set the bottom halves of the rolls inside, toasted side up. Mix the mayo and horseradish in a small bowl and spread half of this mixture over the rolls in the dish.

Layer the sliders in the following order: start with half the cheese, then add all the roast beef, followed by the caramelized onions, and finish with the remaining cheese.

Spread the rest of the horseradish mayo onto the toasted side of the roll tops. Place them, mayo side down, over the cheese.

Step 3: Butter and Bake

Mix the melted butter, onion powder, garlic powder, Worcestershire sauce, and half the parsley in a small bowl. You might want to add a pinch of salt to enhance the flavor, but keep in mind the jus will also contribute saltiness to the sliders.

Generously apply the butter mixture to the top and sides of the slider rolls. Don’t worry if some butter collects at the bottom of the dish; the rolls will soak it up, adding to their flavor. A pastry or basting brush works well to distribute the parsley evenly over the tops of the rolls.

Using a two-step baking process ensures that the sliders are perfectly toasted on the outside while remaining delightfully gooey and melted within.

First, cover the dish with foil and bake at 350 degrees F for 20-25 minutes, until the cheese inside the sliders is melted. Then, remove the foil and continue baking for an additional 5 to 8 minutes, until the rolls are golden brown and crispy on top.

Step 5: Make the Jus

As the sliders bake, make your dipping jus on the stovetop. Simply saute the garlic in the butter in a small saucepan over medium heat for a few minutes, until it’s fragrant. Stir in the flour and let it cook for a minute or two to get out the raw flour taste. Then, gradually whisk in the beef broth, Worcestershire sauce, thyme, and pepper.

Bring the jus to a boil, reduce the heat, and let it simmer for 10 minutes. Give it a taste and decide if you need to add any beef base (I added 2 teaspoons to the batch shown here). Whisk in the base until it’s dissolved, and then taste it again, adding additional salt and pepper as needed.

I always strain the jus to remove the bits of garlic and thyme before serving for a smooth texture. You can leave it unstrained if you prefer. Keep the jus warm until you’re ready to serve the sliders.

Serving Your Sliders

Allow the sliders to rest for a few minutes after baking to help them firm up slightly so they’re easier to slice. I like to transfer them from the baking dish with a large cake lifter {affiliate link} to a cutting board.

There, use a serrated knife to divide them into individual portions. Add a final touch by sprinkling the remaining chopped parsley over the sliders before they’re served.

Serve the sliders with the warm jus. I like to offer a small ramekin to each guest. (Depending on how many people I’m serving, I’ll use 4-ounce or 6-ounce ramekins {affiliate links}.)

When offering these sliders as an appetizer, estimate about 1-2 per guest, considering the variety of other dishes on your menu. As a main course, 3-4 sliders per person is a good target, depending on appetites.

Here are some of the sides we enjoy when having these sliders for lunch or dinner.

• Shoestring Fries: We use the air fryer to make our fries extra crispy. (You can also turn them into garlic-parmesan fries by tossing them with minced garlic and grated Parmesan for an extra flavor punch.) Fries are also great for dipping in the jus or extra horseradish mayo!
• Potato Chips: Crunchy kettle chips are a great option for a simple, satisfying side.
• Garden Salad: For a lighter option, balance the hearty sliders with a fresh green salad.

Storing and Reheating Leftovers

The texture of these sliders is substantially better when they’re freshly made. That said, you can refrigerate leftover sliders and jus in separate airtight containers for a couple of days.

To reheat, wrap the sliders in foil and place them on a baking sheet. Bake at 350 degrees F for 10-15 minutes, until they’re warmed through. The reheating time will depend on how many sliders you have left over and whether they’ve been fully sliced. (Sliced sliders heat more quickly than a slab.)

If needed, open the foil to expose the tops of the rolls and continue heating for an additional 5 minutes to re-crisp. Gently reheat the jus on the stove or in the microwave to at least 165 degrees F.

Substitutions and FAQ’s

• What can I use other than horseradish? If horseradish isn’t your favorite, consider swapping it with an equal amount of Dijon mustard. For added texture, try using grainy mustard.
• Do I have to make homemade jus? You can save time by using your favorite jarred “au jus gravy”. I’ve also served these sliders with McCormick Au Jus Gravy Mix. Enhance it by adding a 1/4 teaspoon of dried thyme to the mix as it simmers.
• Can I make these sliders ahead of time? Absolutely, you can assemble them up to 4 hours before they need to go into the oven; just leave off the butter sauce. Keep them covered in the refrigerator, then let them stand at room temperature for 30 minutes before baking to take the chill off. Apply the butter sauce right before baking and follow the recipe instructions from there.
• Can I prep the caramelized onions ahead of time? Yes, you can make the caramelized onions 3-4 days before assembling the sliders. You’ll only need half the quantity the recipe yields. I always make the full recipe and then use the rest in other dishes, like my Savory Palmiers, Ham & Cheese Puff Pastry Slab Pie, or Ultimate Steak Sandwich!

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