French Dip Sliders

French Dip Sliders are tender, juicy, and absolutely irresistible! Thinly sliced beef, melty cheese, and warm slider buns, all served with a savory au jus for dipping. They’re perfect for game day, family gatherings, or any time you’re craving serious comfort food with minimal fuss.

Love More Sliders? Try My Ham and Cheese Sliders or this Buffalo Chicken Sliders next.

Why You’ll Love This Recipe

• Party-perfect portions – Slider-sized means everyone can grab two (or three!) without any guilt
• Make-ahead friendly – Prep the beef and au jus early, then just assemble and bake when guests arrive
• Comforting nostalgia – All the flavors of a classic French dip sandwich in an easy, shareable form
• Crowd-pleaser guarantee – Tender beef, melty cheese, and that rich dipping sauce? Nobody’s saying no to these
• Flexible and forgiving – Use whatever beef you have on hand and customize with your favorite toppings

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Ingredients You’ll Need

For the Sliders:

• 1½ pounds beef (top round roast, sirloin tip, or chuck roast), thinly sliced — the thinner, the better for quick cooking
• 12 slider buns or small rolls — Hawaiian rolls work beautifully here
• 1 tablespoon olive oil (for searing)
• 8–12 slices provolone or Swiss cheese — provolone is classic, Swiss adds a nutty sweetness
• Optional toppings: caramelized onions, sautéed mushrooms — these add incredible depth

For the Au Jus (Dipping Sauce):

• 3 cups beef broth — use low-sodium if you’re watching salt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce — adds umami richness
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme (optional) — or use fresh if you have it
• Salt and black pepper, to taste

Why These Ingredients Work

The thinly sliced beef is the star here—it cooks quickly, stays tender, and soaks up all those savory flavors. Searing it first creates a beautiful golden crust that adds depth to every bite.

The beef broth forms the base of your au jus, but it’s the Worcestershire and soy sauce that give it that restaurant-quality richness. Those two ingredients bring umami, saltiness, and a hint of sweetness that makes the dipping sauce absolutely crave-worthy.

The onions and garlic simmer right into the broth, infusing it with aromatic sweetness, while thyme adds an earthy, herbaceous note that rounds everything out.

As for the cheese, provolone melts like a dream and has that classic deli flavor, while Swiss offers a slightly nutty, creamy alternative. Either way, you’re getting that gooey, melty goodness that makes these sliders impossible to resist.

The slider buns are just the right size for parties—soft, slightly sweet, and sturdy enough to hold all that juicy beef without falling apart.

Essential Tools and Equipment

• Large skillet or sauté pan (for searing the beef)
• Medium saucepan (for simmering the au jus)
• 9×13-inch baking dish (or similar size for assembling sliders)
• Aluminum foil (to cover while baking)
• Sharp knife (for slicing beef thinly)
• Tongs or spatula (for flipping meat)
• Small bowls or ramekins (for serving au jus)

Step-by-Step Instructions

Step 1: Prepare the Beef

Heat your large skillet over medium-high heat and add that tablespoon of olive oil. Once it’s shimmering, add the thinly sliced beef in batches.

Let each batch cook for 2–3 minutes per side until you see a nice golden-brown crust forming. This step is where all the flavor magic begins! Remove the cooked beef to a plate and set aside while you make the au jus.

Step 2: Make the Au Jus

In your medium saucepan, combine the beef broth, Worcestershire sauce, soy sauce, sliced onion, minced garlic, and thyme. Give it a good stir and bring everything to a gentle simmer over medium heat.

Let it bubble away for 10–15 minutes so all those flavors can marry together and the onions become soft and sweet. Taste it and add salt and pepper as needed—remember, the broth and soy sauce are already salty, so go easy at first.

Keep this warm on the stove while you assemble your sliders. Trust me, you want that au jus piping hot when it’s time to dip.

Step 3: Build the Sliders

Preheat your oven to 350°F and grab your baking dish. Separate your slider buns and line up all the bottom halves in the dish, cut side up.

Now comes the fun part—divide that beautiful seared beef evenly among all the buns. Lay a slice of provolone or Swiss cheese over each pile of beef.

If you’re adding caramelized onions or sautéed mushrooms, now’s the time to nestle them in there. These extras aren’t required, but oh my goodness, they take these sliders from great to absolutely unforgettable.

Step 4: Bake

Place the top halves of the buns over your cheese-covered beef, creating little slider sandwiches all snug in the pan. Cover the whole dish tightly with aluminum foil—this keeps everything moist and helps that cheese get gloriously melty.

Pop the dish into your preheated oven and bake for 10–12 minutes. You’ll know they’re ready when the cheese is completely melted and the sliders are heated through. The aroma wafting through your kitchen right now? That’s the smell of pure comfort.

Step 5: Serve

Carefully remove the baking dish from the oven and let it sit for just a minute. Transfer your sliders to a serving platter—they look so inviting all lined up together!

Pour that hot, aromatic au jus into small bowls or ramekins and place them strategically around your platter for easy dipping. Serve these beauties immediately while they’re warm, the cheese is gooey, and the au jus is steaming.

You Must Know

The secret to perfect French Dip Sliders is all in the beef preparation. You absolutely must slice your beef as thinly as possible—think deli-meat thin if you can manage it.

If you’re having trouble slicing it thin, pop your beef in the freezer for 20–30 minutes before cutting. This firms it up just enough to get those paper-thin slices that cook quickly and stay incredibly tender.

Also, resist the urge to overcrowd your skillet when searing. Yes, cooking in batches takes a few extra minutes, but that’s how you get that gorgeous caramelized crust instead of gray, steamed meat. It’s worth it, I promise.

Personal Secret: I always make extra au jus and keep it warm in a slow cooker set on low. That way, guests can help themselves to more dipping sauce throughout the party, and it stays at the perfect temperature.

Pro Tips & Cooking Hacks

• Ask your butcher – Have the meat counter slice your beef super thin for you. They have the fancy equipment to do it perfectly, and it’ll save you time and effort at home.
• Hawaiian rolls are magic – Those slightly sweet, pillowy rolls are absolutely perfect for sliders. They stay soft, hold up to the beef and au jus, and everyone loves them.
• Cheese placement matters – Put the cheese directly on the hot beef so it starts melting immediately. This creates that gooey, stringy pull we all love.
• Don’t skip the searing – Yes, you could just warm the beef in the au jus, but searing it first adds incredible depth of flavor through caramelization. Don’t skip this step!
• Keep it warm – If you’re serving these at a party, keep extras in a low oven (200°F) until you’re ready to bring out the next batch.
• Butter the tops – For an extra-indulgent touch, brush the tops of the buns with melted butter mixed with a little garlic powder before baking. Game. Changer.

Flavor Variations & Suggestions

Want to shake things up? Try using different cheeses—sharp cheddar adds a bold kick, while Gruyère brings sophisticated, nutty notes. You can also swap the beef for thinly sliced turkey or pork for a completely different take on the slider concept.

For a French onion vibe, load up on caramelized onions and use Gruyère cheese, then add a sprinkle of fresh thyme on top. If you want a spicy kick, add some horseradish cream or a few pickled jalapeños to your sliders.

You could even brush the bun tops with a mixture of melted butter, Dijon mustard, and poppy seeds before baking—it adds this wonderful tangy crust that’s absolutely addictive. Some folks like to add a smear of horseradish mayo or stone-ground mustard on the buns before adding the beef for extra zing.

And if you’re feeling fancy, a few arugula leaves tucked in after baking adds a fresh, peppery contrast to all that rich beef and cheese.

Make-Ahead Options

These sliders are wonderfully prep-friendly, which makes them perfect for entertaining. You can sear your beef up to two days ahead and store it in an airtight container in the fridge. The au jus can also be made completely in advance—it actually tastes even better the next day after all those flavors have had time to mingle.

Just reheat it gently on the stove before serving. If you want to get really ahead of the game, you can assemble the entire baking dish of sliders (minus the au jus), cover it tightly with plastic wrap, and refrigerate for up to 24 hours.

When you’re ready, just pop it in the oven—you might need to add 5 extra minutes to the baking time since everything’s cold. For longer storage, wrap assembled but unbaked sliders tightly in foil and freeze for up to two months. Thaw overnight in the fridge before baking as directed.

The au jus freezes beautifully too, so make a double batch and freeze half for your next slider craving.

What to Serve With French Dip Sliders

These sliders pair wonderfully with crispy kettle chips or French fries—you can even dip the fries in the au jus for extra indulgence. Creamy coleslaw adds a cool, crunchy contrast to the warm, savory sliders. A simple green salad with a tangy vinaigrette helps cut through all that rich, beefy goodness.

For something heartier, serve them alongside roasted vegetables or a warm potato salad. If you’re hosting a party, set out a veggie tray with ranch dip, some pickle spears, and maybe some marinated olives.

For drinks, these sliders love a cold beer, a robust red wine, or even a sparkling lemonade if you’re keeping things alcohol-free. And if you want to round out the meal with dessert, something light and sweet like brownies, cookies, or a fruit cobbler works perfectly after all these savory flavors.

Allergy Information

Common Allergens: Gluten (in the slider buns), Dairy (cheese), Soy (soy sauce in the au jus)

Substitution Suggestions: For a gluten-free version, simply swap in your favorite gluten-free slider buns or rolls—many brands make excellent options these days. If dairy is a concern, use dairy-free cheese alternatives or skip the cheese entirely and add extra caramelized onions for richness and flavor.

For soy allergies, replace the soy sauce with coconut aminos—it has a similar savory depth without the soy. The Worcestershire sauce typically contains anchovies, so if you’re avoiding fish, look for a vegetarian Worcestershire sauce or substitute with extra soy sauce (or coconut aminos) plus a splash of balsamic vinegar.

Storage & Reheating

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. The au jus should be kept separately in its own container for up to 4 days.

To reheat, place sliders on a baking sheet, cover with foil, and warm in a 300°F oven for about 10 minutes until heated through. You can also microwave individual sliders for 30–45 seconds, though the oven method keeps the buns from getting soggy.

Reheat the au jus on the stovetop over low heat or in the microwave until steaming hot. If you’ve frozen sliders, thaw them overnight in the fridge before reheating.

One little tip: leftover beef and au jus make an incredible base for French onion soup the next day—just add more broth, pile on the cheese and croutons, and broil until bubbly!

Questions I Get Asked A Lot

Can I use deli roast beef instead of cooking my own?

Absolutely! This is actually a fantastic shortcut if you’re short on time. Just grab some high-quality roast beef from the deli counter, layer it on your buns with cheese, and bake as directed. You’ll still want to make the au jus from scratch though—that’s where all the flavor magic happens. Just warm the deli beef in the au jus before assembling if you want it extra tender and juicy.

My au jus tastes too salty—what can I do?

This usually happens if you used regular beef broth instead of low-sodium. The fix is easy: add a bit more broth to dilute it, or stir in a small splash of water and a pinch of sugar to balance the saltiness. Next time, start with low-sodium broth and you can always add salt to taste at the end.

Can I make these in a slow cooker instead?

You bet! Sear your beef first for flavor, then add it to the slow cooker with all the au jus ingredients. Cook on low for 4–5 hours. When you’re ready to serve, assemble the sliders with the tender beef and cheese, bake as directed, and use the slow cooker liquid as your dipping sauce. This method makes the beef incredibly tender and is perfect for parties since you can keep everything warm right in the slow cooker.

What’s the best way to slice beef super thin at home?

The secret is to partially freeze it first! Put your beef in the freezer for 20–30 minutes until it’s firm but not frozen solid. This makes it so much easier to slice thinly. Use a very sharp knife and slice against the grain for the most tender results. If you have a meat slicer, even better! But honestly, the easiest route is asking your butcher to slice it for you.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your French Dip Sliders turned out and what your family thought.