This French Dip Sliders Recipe is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
About This Recipe
Here's something most home cooks don't realize about au jus for French dip sliders: the secret isn't just beef stock—it's the type of gelatin content. When I'm making these sliders, I always look for bone broth or stock that's gelatinous when cold, almost like jello. This happens when bones with high collagen content (like knuckle bones) have been simmered long enough to break down into gelatin. That gelatin is what gives your au jus that silky, mouth-coating richness that clings to the sandwich instead of just running off like water. Store-bought stocks vary wildly in gelatin content—some have almost none. The brands that gel up in your fridge are gold for French dips because when you heat that gelatinous stock and add your beef drippings, you get an au jus with serious body and flavor that actually penetrates the bread instead of making it soggy. It's the difference between a dip that enhances every bite and one that just makes a mess.
Ingredients for French Dip Sliders
- 18 Hawaiian sweet slider buns
- ½ pound roast beef
- ½ pound pastrami
- 10 slices provolone cheese
- 2 medium-sized onions, thinly sliced
- ½ teaspoon sugar
- 1 tablespoon olive oil
- 2 tablespoons butter
- For the garlic butter sauce:
- 2 tablespoons melted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- For the dipping sauce:
- 10.5 ounces Campbell's au jus gravy
How to Make French Dip Sliders
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and butter a baking tray.
- In a large skillet over medium heat, add one tablespoon of olive oil and two tablespoons of butter. Once the butter has melted, add the thinly sliced onions and saute for about five minutes.
- To help the onions caramelize quickly, add half a teaspoon of sugar and continue cooking for another five minutes, or until golden and beautiful. Once the onions are caramelized, set them aside.
- Transfer 18 Hawaiian sweet slider buns to the prepared baking tray. The sweet Hawaiian buns are pre-sliced, which makes things a lot easier.
- Layer half a pound of roast beef and half a pan of pastrami over the buns. Then, spread the caramelized onions over the lunch meat.
- Top the onions with about 10 slices of provolone cheese, and place the top part of the buns over the cheese.
- Bake the sliders in the preheated oven for about 10 minutes.
- Meanwhile, make the butter garlic sauce to brush over the sliders. In a small bowl, combine two tablespoons of melted butter with two cloves of minced garlic and about 1 tablespoon of fresh parsley. Mix to combine.
- Remove the sliders from the oven and brush them with the garlic butter sauce that we just created. Then, bring them back into the oven for another two minutes.
- To make the dipping sauce, add the 10.5 ounces of Campbell's au jus gravy to the same skillet and let it simmer for about five minutes. Remove from the skillet and set it aside.
- Using a bread knife, cut through the buns to separate them into individual sliders.
- Serve the sliders with the dipping sauce on the side.
- Enjoy these delicious French Dip Sliders with friends and family, and let the flavors speak for themselves.
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What to Serve With French Dip Sliders
These sliders shine alongside crispy sweet potato fries – the natural sweetness balances the savory beef and rich au jus perfectly. The contrast between the soft, juicy sliders and those golden, crunchy fries creates the ideal texture combination that'll have everyone reaching for more.
My Garlic Parmesan Roasted Brussels Sprouts make an unexpected but brilliant pairing here. The slight bitterness and char from the sprouts cut through all that melted cheese and beef fat, while the garlic ties everything together beautifully on your plate.
For something lighter, serve these with a tangy coleslaw dressed in apple cider vinegar and a touch of honey. The crisp cabbage and acidic dressing cleanse your palate between bites, preventing these rich little sandwiches from overwhelming your taste buds.
Frequently Asked Questions
1. What type of beef is best for French dip sliders?
Thinly shaved roast beef from the deli counter gives the most tender, authentic result. You can also slow-cook a chuck roast and shred it for a more homemade version.
2. What is au jus and how do I make it?
Au jus means 'with juice' in French — a thin, savory beef broth for dipping. Simmer beef broth with Worcestershire sauce, garlic, onion, and thyme until concentrated and flavorful.
3. What bread or rolls work best for sliders?
Hawaiian sweet rolls are the most popular choice for slider-sized French dips. Their slight sweetness contrasts beautifully with the savory beef and salty au jus.
4. What cheese goes on French dip sliders?
Provolone is the most traditional French dip cheese. Swiss cheese is another excellent option. Both melt smoothly and have flavors that complement the roast beef.
5. Should I toast the rolls?
Yes — brush the inside of the rolls with garlic butter and toast face-down in a skillet or under the broiler until golden. This prevents the bread from getting soggy when dipped.
6. Can I make these in the slow cooker?
Yes — place the roast beef in the slow cooker with the au jus ingredients for 4-6 hours on low. The beef becomes incredibly tender and the jus develops deep flavor.
7. How do I serve the au jus for dipping?
Serve the hot au jus in small individual ramekins or shot glasses alongside each slider. Guests dip each bite into the warm, savory broth — that is the whole French dip experience.
8. Can I add caramelized onions?
Absolutely — caramelized onions are a popular addition that adds sweetness and depth. Cook thinly sliced onions slowly in butter for 25-30 minutes until golden and jammy.
9. How do I make sliders for a crowd?
Use a full sheet of Hawaiian rolls, layer the beef and cheese inside, brush the top with garlic butter, and bake the entire slab at 350 degrees for 15 minutes. Slice into individual sliders.
10. What sides go with French dip sliders?
Crispy french fries, onion rings, coleslaw, or a simple green salad are all classic pairings. The au jus doubles as a dipping sauce for fries too.
French Dip Sliders Video
French Dip Sliders Recipe
Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and butter a baking tray.
- In a large skillet over medium heat, add one tablespoon of olive oil and two tablespoons of butter. Once the butter has melted, add the thinly sliced onions and saute for about five minutes.
- To help the onions caramelize quickly, add half a teaspoon of sugar and continue cooking for another five minutes, or until golden and beautiful. Once the onions are caramelized, set them aside.
- Transfer 18 Hawaiian sweet slider buns to the prepared baking tray. The sweet Hawaiian buns are pre-sliced, which makes things a lot easier.
- Layer half a pound of roast beef and half a pan of pastrami over the buns. Then, spread the caramelized onions over the lunch meat.
- Top the onions with about 10 slices of provolone cheese, and place the top part of the buns over the cheese.
- Bake the sliders in the preheated oven for about 10 minutes.
- Meanwhile, make the butter garlic sauce to brush over the sliders. In a small bowl, combine two tablespoons of melted butter with two cloves of minced garlic and about 1 tablespoon of fresh parsley. Mix to combine.
- Remove the sliders from the oven and brush them with the garlic butter sauce that we just created. Then, bring them back into the oven for another two minutes.
- To make the dipping sauce, add the 10.5 ounces of Campbell's au jus gravy to the same skillet and let it simmer for about five minutes. Remove from the skillet and set it aside.
- Using a bread knife, cut through the buns to separate them into individual sliders.
- Serve the sliders with the dipping sauce on the side.
- Enjoy these delicious French Dip Sliders with friends and family, and let the flavors speak for themselves.
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Nutrition
Notes
Toast your slider buns cut-side down in the same pan where you seared the beef because those caramelized drippings will create a barrier that prevents the bread from getting soggy when dipping, plus adds an extra layer of beefy flavor. Buy eye round or bottom round instead of expensive roast beef from the deli counter because these lean cuts slice paper-thin when partially frozen and develop better flavor when quickly seared, giving you restaurant-quality results for half the price. Heat your au jus to exactly 140°F before serving because this temperature keeps the fat in suspension for silky texture while being hot enough to warm the sandwich but not so hot it burns your mouth on the first dip. Layer the cheese between two thin layers of beef instead of on top because this creates a cheese barrier that holds the meat together and prevents it from sliding out when you bite into the slider.
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