Easy French Dip Sliders Au Jus Recipe

I just made these French Dip Hawaiian Sliders and I can’t stop thinking about how the melty cheese, soft rolls, and buttery au jus turn a sad snack table into the thing everyone fights over.

I’m obsessed with these Mini French Dips because they’re the opposite of fussy. I love how gooey cheese and hot roast beef vanish into soft Hawaiian sweet rolls, and the au jus for dunking is the star.

Easy Dinner Sliders Hawaiian Rolls that taste like you spent hours, but you didn’t. But honestly, it’s the dunking that hooks me.

Juicy, salty beef, melted cheese, bread that soaks up just enough sauce. Shareable, loud, impossible to eat neatly.

I adore the mess. Serve them and watch people forget their manners.

And you’ll be making these again before the plates are empty.

Ingredients

• Hawaiian sweet rolls: Sweet, pillowy buns that’ll soak juices and make handheld comfort food.
• Thin sliced roast beef: Brings meaty protein and that classic diner vibe you crave.
• Provolone or Swiss: Gooey, melty cheese that gives a warm, salty hug to each bite.
• Unsalted butter: It browns the tops and makes the sliders feel indulgent and rich.
• Worcestershire sauce: Adds savory depth and umami, small but mighty in flavor.
• Mustard: Basically mustard wakes things up with tang and a little spicy kick.
• Garlic powder: Gives cozy garlic notes without the fresh garlic hassle or fuss.
• Onion powder: Adds sweet, savory background flavor that quietly holds everything together.
• Plus poppy seeds: Tiny crunch and bakery vibes, pretty and texturally fun.
• Parsley: Freshens and lightens the plate so it doesn’t feel too heavy.
• Salt and black pepper: Basic seasoners that tune the whole sandwich to taste.
• Beef consommé or au jus: Basically the dunking sauce, rich, savory, and totally necessary.

Ingredient Quantities

• 12 count Hawaiian sweet rolls (slider size)
• 1 pound thinly sliced deli roast beef, about 16 ounces
• 8 to 12 slices provolone or Swiss cheese, halved if needed to fit sliders
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard or yellow mustard, your pick
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon poppy seeds, optional but nice
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley, optional
• Salt and black pepper, to taste
• 2 cups beef consommé or prepared au jus (store bought or from au jus mix)

How to Make this

1. Preheat oven to 350F and grease or line a 9 by 13 inch baking dish that fits the 12 count Hawaiian rolls.

2. Carefully slice the whole roll slab horizontally so you have a bottom and top, keep them intact to make assembly faster.

3. Arrange the bottom half of the rolls in the dish so they fit snugly, trim a little if needed to make them sit flat.

4. Layer the thinly sliced roast beef evenly over the bottom rolls, try to distribute so each slider gets meat, then top with the provolone or Swiss cheese slices.

5. Place the top half of the rolls over the meat and cheese, pressing gently so they settle together.

6. In a bowl melt the butter and whisk in Worcestershire sauce, Dijon or yellow mustard, garlic powder, onion powder, salt and pepper to taste, then stir in the poppy seeds and parsley if using.

7. Pour or brush about two thirds of the butter mixture over the top of the rolls making sure it gets into the seams a bit for extra flavor, save the remainder for serving or extra brushing.

8. Cover the dish tightly with foil and bake for about 12 to 15 minutes until cheese is melted and rolls are warmed through.

9. Remove foil and bake another 3 to 6 minutes until the tops are golden and slightly crisp, brush with any reserved butter mixture once they come out if you want more flavor.

10. Warm the beef consommé or prepared au jus on the stove, cut the slider slab into 12 pieces, serve hot with bowls of au jus for dipping and a little extra parsley sprinkled on top if you like.

Equipment Needed

1. 9 by 13 inch baking dish, greased or lined so the rolls dont stick
2. Serrated knife for slicing the roll slab cleanly in half
3. Cutting board to steady the rolls while you slice them
4. Small bowl and whisk to mix the melted butter and seasonings
5. Measuring spoons and 1/2 cup measure for the butter and sauces
6. Pastry brush or spoon to pour and get the butter mixture into the seams
7. Aluminum foil to cover the dish while baking
8. Small saucepan to warm the beef consommé or au jus
9. Oven mitts and a spatula or serving knife to cut and lift the slider slab out of the dish

FAQ

Easy French Dip Sliders Au Jus Recipe Substitutions and Variations

• 12 count Hawaiian sweet rolls: swap for small brioche rolls, King’s Hawaiian style dinner rolls, or plain slider buns if you want less sweetness. They all hold up well and toast nice, just watch the bake time.
• 1 pound thinly sliced deli roast beef: use thinly sliced leftover roast beef, pastrami for a smokier bite, or thin turkey/chicken for a lighter version — they’ll still soak up the jus nicely.
• Provolone or Swiss cheese: try cheddar for sharpness, mozzarella for milder melt, or fontina for a really creamy stretch. You can also skip cheese if you prefer classic dip only.
• 2 cups beef consommé or prepared au jus: substitute with low-sodium beef broth plus a splash of Worcestershire or soy sauce, concentrated beef bouillon diluted to taste, or mushroom broth for a vegetarian friendly take.

Pro Tips

1. Warm the roast beef briefly before assembling so it’s not ice cold in the middle; it melts the cheese faster and keeps the sliders from getting soggy. Don’t overdo it though, a quick 2 to 3 minute zap or a short stint in a hot skillet is enough.

2. Brush some of the butter mixture into the seams between the rolls as well as on top. That little trick soaks down into the bread and gives you flavorful, slightly crispy edges instead of limp centers.

3. Layer thin cheese slices so they overlap slightly and cover the meat completely. That way every bite has melted cheese and you avoid dry patches. If the rolls are big, cut the cheese in half so it fits evenly.

4. Serve the au jus extra hot and keep some reserved butter mix on hand for brushing right after they come out of the oven. Hot jus and a fresh brush of butter make the tops shinier and richer, and they stay better if someone wants to reheat leftovers.