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French Dip Sliders

French dip sliders with pull-apart Hawaiian rolls, thinly shaved roast beef, and melted provolone topped with a buttery Worcestershire glaze. Bake until the tops turn golden, then serve each slider with a warm cup of dark au jus for dipping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian sweet rolls
  • 12 Hawaiian sweet rolls
deli roast beef, thinly sliced
  • 1 lb deli roast beef, thinly sliced
provolone cheese slices
  • 12 slice provolone cheese 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
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the sliders release easily. Visually confirm the dish is coated before assembly.
  2. Slice the Hawaiian sweet rolls in half horizontally without separating the individual rolls, then place the bottoms in the baking dish. You should see a continuous base layer of rolls.
  3. Layer the deli roast beef and provolone cheese evenly over the roll bottoms. Spread so every roll section gets cheese and beef.
  4. Place the roll tops on top of the filling so the sliders are ready to bake. Press gently to help everything settle.
  5. Whisk the melted butter with Worcestershire sauce, garlic powder, onion powder, and chopped parsley. Brush generously over the roll tops until glossy and evenly coated.
Bake and make au jus
  1. Cover the dish with foil and bake at 350°F for 15 minutes to heat through. The edges should look steamy and the cheese should begin melting.
  2. Uncover and bake at 350°F for 5 more minutes until the tops are golden. Look for an evenly browned surface and bubbling around the edges.
  3. Simmer the beef broth with Worcestershire sauce, soy sauce, and garlic powder for 5 minutes to make au jus. The liquid should taste savory and look slightly darker as it reduces.
  4. Serve the sliders hot with au jus on the side for dipping. Pull one apart to show the tender beef and melted provolone inside.

Notes

Pro tip: Brush the butter topping all the way to the edges so every slider gets a golden, glossy top. Store leftover sliders covered in the fridge for up to 3 days; reheat in a 350°F oven until warm and soft. The au jus keeps in the fridge up to 4 days and reheats well; freeze the au jus only for up to 2 months. For a lower-sodium option, use no-salt-added beef broth and reduced-sodium soy sauce while keeping the same method.