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Every time game night or a cozy movie evening rolls around, I throw together these little French dip sliders. They're irresistible—the creamy cheese, the juicy roast beef, soft Hawaiian rolls, and that savory dipping sauce. Guests devour them fast, so I've learned to double what I make just to keep up.
The first time I made these was at a chilly fall cookout in our backyard. The tray emptied in minutes and now folks always ask me to bring a batch to every get-together.
Delicious Ingredients
- Fresh thyme: Totally optional but will boost the taste Add just-picked green sprigs so it smells super fresh
- Packaged au jus: This is the rich restaurant-style dip Look for one that's meaty and not overly salty
- Swiss Provolone or White Cheddar cheese: Grab whichever you like best—they melt nice and gooey Provolone stretches the most
- Roast beef deli sliced: Ask the deli for thin, lean slices They stack perfectly onto the buns
- Olive oil: Keeps the onions from burning Pick a mellow oil so the sweet flavor of onions stands out
- Salted butter: Makes the onions rich and helps them brown Go for the extra creamy stuff if you can
- Yellow onion: Slow cooking makes it sweet as candy Choose firm ones without much skin damage
- Hawaiian rolls: Fluffy sweet rolls make these sandwiches Just stick with the pillowy kind—they work best
- Flour: Not a must, but if you want your au jus dip thicker, throw in a pinch of regular flour
Simple Step-By-Step
- Serve with Au Jus:
- Put the sliders on a platter and pour some warm au jus in a bowl for dunking Trust me, they're tastiest when piping hot
- Bake Until Gooey:
- Slide your tray onto the middle oven rack at 350 degrees for 20–25 minutes Leave the foil off so the buns get golden and the cheese bubbles
- Finish with Cheese and Buns:
- Top the onions with extra cheese pieces, then lay the bun tops over everything Brush the tops with gravy and toss on some thyme leaves if that sounds good
- Add the Onions and Au Jus:
- Spoon the cooked onions over your beef, then drizzle a bit of au jus—just a dab per slider It really brings that rich French dip flavor
- Assemble Cheese and Beef:
- Cut your cheese into four squares Put two on each roll bottom, then fold up the roast beef slices and cover the cheese with them
- Prepare the Rolls:
- Keep the whole sheet of Hawaiian rolls together Slice through the whole thing sideways for uniform tops and bottoms This makes it way easier to pile on the fillings
- Caramelize the Onions:
- Cut your onion real thin, then toss it in a pan with butter, oil, and a little salt Cook on low to medium, stirring now and then, for about 45 minutes The longer you go, the sweeter and deeper the color gets
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My favorite part is always the creamy provolone. It melts so stretchy and smooth—no wonder folks keep reaching for seconds. My niece busted out laughing last Sunday trying to snag a long cheesy strand from her sandwich.
Keeping It Fresh
Stash extra sliders in foil in the fridge for up to three days. To reheat, leave them wrapped and bake at 325 until steaming. This keeps the cheese soft and the bread from getting tough. Leftover au jus? Pour it in a microwave safe bowl or heat in a pot quick before serving.
Other Ways to Mix It Up
If you're missing roast beef, thin turkey or last night's steak will do the trick. Mozzarella is a decent stand-in for provolone, and red onions swap fine for yellow. No Hawaiian rolls on hand? Use potato buns or any fluffy dinner roll. For a no-meat version, try thick slices of roasted mushrooms as the star filling.
Fun Serving Ideas
Crunchy pickles, thick chips, or a punchy salad all pair up well here. I also love popping these sliders in a lunchbox with a little sealed cup of au jus. At parties, they go great with nachos, wings, and anything else snacky.
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Background & Origins
This sandwich got its start in LA delis and never really left the spotlight. Juicy sliced beef, warm bread for dunking, and oozy cheese—these little sliders keep all that nostalgia in bite-sized bites. The bowl of au jus on the side brings that cozy diner feeling right into your kitchen.
Recipe FAQs
- → Which roast beef works best?
Choose deli-sliced roast beef with little fat for tender and even layering. Ask for thin slices to make stacking and folding easy.
- → What cheese can I use instead?
While provolone melts beautifully, Swiss or white cheddar also work great and bring a slightly nutty flavor. Pick your favorite!
- → How do I caramelize onions perfectly?
Low and slow! Use medium-low heat, stir often, and cook for around 45 minutes until they turn golden brown and develop their natural sweetness.
- → How can I stop soggy rolls?
Lightly brush the rolls with au jus without soaking them. Offer the sauce on the side for dipping when ready to eat.
- → Can I prepare these early?
Absolutely—put them together in advance and refrigerate. Bake before serving for fresh, warm sliders. Add a few minutes if baking cold.
- → Is fresh thyme necessary?
Fresh thyme adds aroma and looks great, but feel free to skip or swap it out with herbs you prefer. It’ll still taste amazing!