French Dip Sliders


Tailgates, holiday parties, even easy dinners—there's no wrong time to serve these mini sandwiches.

French Dip Sliders

Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall

Active Time:
35 mins
Total Time:
55 mins

Get your French Dip fix on a smaller scale with savory, buttery French Dip Sliders. These sliders feature everything you need with French Dip flavors—roast beef, caramelized onions, creamy provolone cheese, and meaty au jus. But they're converted into perfectly portable sliders and added a slightly sweetened brown sugar-mustard sauce to make them incredibly special and unique.

The tray of sliders lasted all of 10 minutes in the Southern Living Test Kitchen, and folks were fighting over the last slider. Come prepared with a second tray if you have a crowd to feed.


  • Cooking spray

  • 1 (12-oz.) pkg. savory butter rolls (such as King’s Hawaiian)

  • 6 Tbsp. (3 oz.) unsalted butter, divided

  • 1 large (13 oz.) sweet onion, thinly sliced (about 3 cups)

  • 1 lb. thinly sliced deli roast beef

  • 6 (3/4-oz.) sharp provolone cheese slices

  • 1 1/2 tsp. light brown sugar

  • 1 Tbsp. Dijon mustard

  • 1/2 tsp. kosher salt

  • 2 1/2 tsp. fresh thyme leaves, divided

  • 1 tsp. minced garlic (from 1 medium garlic clove)

  • 1 cup beef broth

  • 1 Tbsp. Worcestershire sauce


  1. Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray, and set aside.

  2. Using a serrated bread knife, cut rolls in half horizontally, keeping top and bottom halves intact; place bottom half of rolls in prepared baking dish, and set aside.

  3. Melt 1 tablespoon of the butter in a medium nonstick skillet over medium-high. Add onions, and cook, stirring often, until softened, about 2 minutes. Reduce heat to medium, and cook, stirring occasionally, until golden brown and soft, about 15 minutes. Remove from heat, and set aside.

  4. Arrange roast beef slices evenly over bottom half of rolls. Top evenly with cheese and caramelized onions, and place top half of rolls over cheese and onions.

  5. Melt brown sugar and 4 tablespoons of the butter in a small saucepan over low, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and whisk in mustard and salt. Brush top and sides of rolls with butter mixture, and sprinkle with 1 teaspoon of the thyme. Loosely cover baking dish with aluminum foil, and bake in preheated oven for 10 minutes. Remove foil, and bake in preheated oven until top buns are golden brown and cheese is melted, about 10 minutes.

  6. Meanwhile, melt remaining 1 tablespoon butter in a small saucepan over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in beef broth, Worcestershire, and remaining 1 1/2 teaspoons thyme. Bring to a simmer over medium; cook, undisturbed, until reduced slightly, about 10 minutes. Serve hot sliders with au jus.

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