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French Dip Sliders

French dip sliders with pull-apart golden-topped Hawaiian rolls, thinly shaved roast beef, and melted provolone. Baked until the tops turn golden, then served with a rich dark au jus cup for dipping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian sweet rolls
  • 12 Hawaiian sweet rolls 12 rolls
deli roast beef
  • 1 lb deli roast beef, thinly sliced
provolone cheese
  • 12 slice provolone cheese 12 slices
butter topping
  • 4 tbsp butter, melted
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh parsley, chopped
au jus
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 0.5 tsp garlic powder

Equipment

  • 1 sheet pan

Method
 

Bake the sliders
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the bottoms release easily. Set up the dish for quick layering once the rolls are prepped.
  2. Slice the Hawaiian sweet rolls in half horizontally without separating the individual rolls, then place the bottoms in the dish. Keep them snug so the sliders hold together when pulled apart.
  3. Layer the roast beef and provolone cheese evenly over the roll bottoms, then place the roll tops on. Spread toward the edges so every slider gets melted cheese.
  4. Whisk the melted butter with Worcestershire sauce, garlic powder, onion powder, and chopped parsley, then brush generously over the roll tops. Make sure the tops look glossy with an even coating.
  5. Cover with foil and bake at 350°F for 15 minutes, until the rolls are warmed through and the cheese starts melting. The foil should trap steam to soften the bread.
  6. Uncover and bake at 350°F for 5 more minutes until the tops are golden. Look for browning on the surface before pulling the pan from the oven.
Make au jus and serve
  1. Simmer the beef broth with Worcestershire sauce, soy sauce, and garlic powder for 5 minutes. Keep it at a gentle simmer until the sauce tastes well-seasoned.
  2. Serve the sliders hot with the au jus in a cup or small ramekin for dipping. Pull-apart pieces will show roast beef and stretch of provolone as you dip.

Notes

For the cleanest pull-apart texture, lay the roast beef in an even layer and use the full surface area of the provolone so it melts across every bite. Store leftover sliders in the fridge up to 3 days in a covered container; reheat in the oven at 325°F until warmed through. Freeze au jus separately for up to 2 months; thaw overnight in the fridge and rewarm. If you want a lighter option, use reduced-fat provolone while keeping the bake and au jus timing the same.