Can I make French Dip Sliders ahead of time?

You can prep the components ahead, but it’s best to assemble and bake just before serving. If the sliders sit assembled in the fridge too long, the butter and moisture can soak into the rolls and make them heavy. For best results, keep everything ready and put them together right before they go into the oven.

Why did my sliders turn out soggy on the bottom?

This usually happens when the au jus is poured over the sliders instead of served on the side, or when the rolls are too soft to begin with. The cheese layer helps protect the bread, but too much moisture will still work its way down. Letting the sliders rest a few minutes after baking also helps the structure set.

What’s the best cheese to use if I don’t have provolone?

Mozzarella is the closest substitute because it melts smoothly and doesn’t overpower the beef. Swiss can work, but only if it’s sliced thin, since its flavor is stronger. Avoid very sharp or aged cheeses, which can dominate the sliders.

Can I use leftover roast beef instead of deli meat?

Yes, but slice it thin while it’s cold and layer it loosely. Thick chunks or shredded beef tend to dry out during baking and don’t warm as evenly. The goal is gentle reheating, not cooking the meat again.

Is it normal for the tops to brown faster than the inside?

Yes, that’s expected once the foil comes off. The butter on top promotes browning while the inside finishes heating through from residual steam. If the tops are browning too quickly, loosely tent the pan again for a few minutes.

Foolproof French Dip Sliders Everyone Loves

Description

Buttery French Dip Sliders layered with tender roast beef, melted provolone, and soft onions, baked together and served with au jus for dipping. A dependable crowd-pleaser built to stay juicy with crisp, golden tops.

Ingredients

Scale

3 tablespoons unsalted butter
1 medium onion, thinly sliced
2 teaspoons fresh thyme, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 sweet rolls
10 slices provolone cheese
14 ounces sliced deli roast beef
1/2 cup unsalted butter, melted
1 1/2 tablespoons dried onion soup mix
1 packet au jus gravy mix
3 cups water
Fresh chopped parsley, optional

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Instructions

Melt the butter in a skillet over medium heat and add the sliced onions. Cook gently until softened and lightly golden, then stir in thyme, salt, and pepper and remove from heat.
Slice the rolls horizontally as a single slab and place the bottom half cut-side up in a baking dish.
Layer half the provolone over the rolls, followed by loosely folded roast beef and the softened onions. Add the remaining cheese and place the tops of the rolls back on.
Stir the melted butter with the onion soup mix and brush evenly over the tops of the rolls.
Cover loosely with foil and bake until heated through, then uncover and bake briefly until the tops are golden.
Prepare the au jus with water according to package directions and serve warm on the side for dipping.

Notes

If using dried thyme instead of fresh, use half the amount.
Mozzarella can be substituted for provolone if needed.
Salted butter can be used, but reduce added salt elsewhere.
Serve au jus on the side to avoid soggy rolls.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Appetizer, Main Course, Sandwich
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slider
Calories: 284
Sugar: 4
Sodium: 826
Fat: 18
Saturated Fat: 11
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 17
Fiber: 0
Protein: 15
Cholesterol: 67