French Dip Sliders
Oven baked French Dip Sliders with tender roast beef and melted provolone cheese sandwiched in buttery, crispy slider buns (with a rich au jus dip on the side) is one of my family’s favorite easy weeknight meals and it is always a welcome guest at any party!
French Dip Sliders Recipe
French dip sandwiches have long been one of my all-time favorites, so it was only a matter of time before I experimented to make a slider/sandwich casserole version (given how much my family LOVES sliders).
What is a french dip sandwich made of? Typically, a French Dip sandwich (sometimes called a “beef dip”) features a French roll or baguette filled with thinly sliced roast beef, Swiss or provolone cheese and onions. It’s typically served alongside an au jus dipping sauce or beef broth.
The “French” is just derived from the French style of bread typically used. This sandwich actually originated in LA.
Our slider version sticks pretty close to the original except we use butter or potato slider buns for the bread and drizzle on a butter-Worcestershire sauce mixture overtop of the sliders before baking, infusing each sandwich with buttery flavor and helping the sliders develop a golden, crunchy texture.
Since we couldn’t decide between provolone or Swiss cheese… we simply used both!
What to Serve with French Dip Sliders
- french fries or potato wedges
- coleslaw (check out our Copycat Chickfila Coleslaw)
- roasted veggies like broccoli or carrots
- cucumber salad (check out our Cucumber Avocado Salad)
- potato salad (check out our Creamy Potato Pea Salad)
What cut of meat is French Dip? French dip sandwiches use thinly sliced roast beef – for our version we just used thinly sliced deli roast beef. Alternatively, you can use pastrami beef, thinly sliced and cooked steak, or even leftovers from a pot roast supper
Can these sliders be made ahead of time? Yes, you can assemble the sandwiches the night before you plan to bake them. You can even bake and refrigerate and just reheat or serve cold up to three days after baking.
Can these sliders be frozen? I have had readers say that they have had good success with freezing sliders. Wrap and then store in a freezer bag or airtight freezer containers for up to two months. Allow to thaw fully before reheating. (This set of freezer containers is a crazy bargain.)
More Slider Recipes:
- Pizza Sliders
- Philly Cheesesteak Sliders
- NY Pizza Burger Sliders
- Monte Cristo Sliders
- Lobster Roll Sliders
- Breakfast Ham, Egg and Cheese Sliders
- Ham and Cheese Sandwich Sliders
- Sloppy Joe Sliders
- 3-Meat Italian Sliders
- Reuben Sliders from In the Kids Kitchen
- Chicken and Waffle Sliders from In the Kids Kitchen
French Dip Sliders Ingredients
- Butter
- Onions, sliced
- Salt and Pepper, to taste
- Beef Broth
- Slider Buns (butter or potato style)
- Sliced Roast Beef
- Shredded Swiss Cheese
- Sliced Provolone Cheese
- Worcestershire Sauce, optional
Scroll down to the printable recipe card for full measurements.
Tip: for an additional infusion of flavor, you can pour 1/2 cup of the beef broth over the buns or add a tablespoon of au jus gravy mix into the butter mixture. If you add the additional broth, the cooking time will need to increase until all of the liquid is baked into the buns.
Kitchen Tools You May Find Helpful
- 9″ x 13″ Casserole Dish <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage
- Measuring cups and spoons
- Saucepan
- Whisk
- Serrated kitchen knife
- Aluminum foil
How to Make French Dip Sliders
Place 2 Tablespoons of butter in a skillet over medium heat.
Once melted and hot, add the sliced onions and cook, stirring frequently, until golden.
Remove all but 2 Tablespoons of the onions, then season the remaining onions in the skillet. Add 2 Tablespoons of butter to the skillet along with the beef broth. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer until liquid is reduce by half.
Preheat oven to 350F
Cut the sandwich sheet in half through the middle to create two “slices” of sandwich sheet.
Place the bottom half of the sandwich sheet in the casserole dish.
Distribute the reserved onions over the slider buns, then sprinkle on the shredded swiss cheese.
Layer on the roast beef and top with slices of provolone cheese.
Place the top half of the sandwich “sheet” on top.
Place the butter and optional Worcestershire sauce in a saucepan over medium heat and melt, approximately 2 minutes.
Pour the butter mixture evenly over the sandwiches and cover the casserole dish with tinfoil.
Bake for 20-30 minutes until the butter has completely absorbed into the rolls.
Cut and serve along with the homemade au jus (the leftover beef broth from the caramelized onions).
Grab your free printable recipe card for our easy French dip sliders recipe:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.
French Dip Sliders
Ingredients
- 1/2 cup Butter
- 2 Small Onions or 1 Large Onion, sliced
- Salt and Pepper, to taste
- 1 cup Beef Broth
- 1 sheet Slider Buns (butter or potato style)
- 500g Sliced Roast Beef (approximately 12-15 slices)
- 1/2 cup Shredded Swiss Cheese
- 9 Slices Provolone Cheese
- 1 Tablespoons Worcestershire Sauce, optional
Instructions
- Place 2 Tablespoons of butter in a skillet over medium heat.
- Once melted and hot, add the sliced onions and cook, stirring frequently, until golden.
- Remove all but 2 Tablespoons of the onions, then season the remaining onions in the skillet. Add 2 Tablespoons of butter to the skillet along with the beef broth. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer until liquid is reduce by half.
- Preheat oven to 350F
- Cut the sandwich sheet in half through the middle to create two "slices" of sandwich sheet.
- Place the bottom half of the sandwich sheet in the casserole dish.
- Distribute the reserved onions over the slider buns, then sprinkle on the shredded swiss cheese.
- Layer on the roast beef and top with slices of provolone cheese.
- Place the top half of the sandwich "sheet" on top.
- Place the butter and optional Worcestershire sauce in a saucepan over medium heat and melt, approximately 2 minutes.
- Pour the butter mixture evenly over the sandwiches and cover the casserole dish with tinfoil.
- Bake for 20-30 minutes until the butter has completely absorbed into the rolls.
- Cut and serve along with the homemade au jus (the leftover beef broth from the caramelized onions).
Notes
Tip: for an additional infusion of flavor, you can pour 1/2 cup of the beef broth over the buns or add a tablespoon of au jus gravy mix into the butter mixture. If you add the additional broth, the cooking time will need to increase until all of the liquid is baked into the buns.
To freeze, rap and then store in a freezer bag or airtight freezer containers for up to two months. Allow to thaw fully before reheating.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Lea & Perrins Original Worcestershire Sauce (5 oz Bottle) -
Tillamook Farmstyle Thick Cut Swiss Cheese Slices, 12oz, 12ct
-
Sargento Creamery Sliced Provolone Natural Cheese, 10 slices
-
Hillshire Farm Ultra Thin Sliced Deli Lunch Meat, Roast Beef, 7 oz
-
King's Hawaiian Original Hawaiian Sweet Rolls - 12 Count
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 225Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 729mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 15g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy French dip sliders recipe as much as my family did!
For more scrumptious sandwiches, check out our full sandwich recipe collection here:
For more ways to serve beef, check out our full beef recipe collection here:
