French Dip Sliders
Baked French dip sliders made with sweet rolls, thin-sliced roast beef, melted provolone, caramelized onions, and warm au jus for dipping. An easy, savory slider recipe made for feeding a hungry crowd.
Servings 12
Calories 365kcal
Equipment
- large skillet For caramelizing the onions evenly.
- Saucepan (small) To warm the au jus before serving.
- mixing bowls For combining the butter topping.
- baking sheet or baking dish, lined with parchment. To bake sliders in the oven.
Ingredients
- 1 large yellow onion sliced into rings
- 6 tbsps (84 g) unsalted butter softened, divided
- ½ tsp (3 g) kosher salt
- ½ tsp (1 g) black pepper
- 1 packet (28 g) au jus gravy mix divided
- 2 cups (480 ml) water
- 12 (360 g) Hawaiian Sweet Rolls
- 8 oz (225 g0 provolone cheese sliced
- 1 lb (454 g) thin-sliced deli roast beef
- 1 tsp (1 g) dried oregano leaves
- ½ cup (30 g) French-fried onions crumbled/chopped
- 1 tbsp (4 g) fresh parsley (optional)
Instructions
- Heat a skillet over medium heat and add the sliced onion, 3 tablespoons of the butter, kosher salt, and black pepper. Cook, stirring occasionally, for 10 to 12 minutes, until the onions are soft and caramelized. Remove from the heat and set aside.1 large yellow onion, 6 tbsps (84 g) unsalted butter, ½ tsp (3 g) kosher salt, ½ tsp (1 g) black pepper
- While the onions cook, add the remaining 3 tablespoons of softened butter and 1 tablespoon (15 ml) of the au jus gravy mix to a small bowl. Stir until fully combined and set aside.1 packet (28 g) au jus gravy mix
- In a small saucepan, whisk together the remaining au jus gravy mix and water. Heat over low heat, stirring occasionally, and keep warm for serving.2 cups (480 ml) water
- Preheat the oven to 350°F (177°C). Slice the sweet rolls in half horizontally and place the bottom halves in a parchment paper–lined 9×13-inch (23 × 33 cm) baking dish or on a rimmed baking sheet.12 (360 g) Hawaiian Sweet Rolls
- Layer half of the provolone cheese evenly over the bottom halves of the rolls. Top with the sliced roast beef, followed by the caramelized onions. Sprinkle the oregano evenly over the onions, then layer with the remaining provolone cheese. Place the tops of the rolls over the filling.8 oz (225 g0 provolone cheese, 1 lb (454 g) thin-sliced deli roast beef, 1 tsp (1 g) dried oregano leaves
- Spread the butter mixture evenly over the tops of the rolls. Cover the dish loosely with aluminum foil and bake for 20 minutes, until the cheese is melted and the sliders are heated through.
- Remove the sliders from the oven and uncover. Sprinkle the French-fried onions and chopped parsley over the top. Serve warm with the prepared au jus on the side for dipping.½ cup (30 g) French-fried onions
Notes
- Use thin-sliced deli roast beef so the sliders stay easy to bite and don’t pull apart.
- Layer cheese on both the bottom and top of the beef to help protect the rolls from moisture.
- Keep the au jus on the side for dipping rather than pouring to prevent soggy sliders.
- Cover loosely with foil while baking so the tops warm through without over-browning.
- Add French-fried onions only after baking so they stay crisp.
- Nutrition values were calculated assuming all au jus is prepared but used only for dipping, not poured over the sliders.
- Butter and cheese values are based on full usage as listed.
- Deli roast beef was calculated using standard sliced roast beef, not braised or fatty cuts.
- French-fried onions are included as a topping only, not mixed into the sliders.
Nutrition
Serving: 140g | Calories: 365kcal | Carbohydrates: 24g | Protein: 19g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 890mg | Potassium: 290mg | Fiber: 1g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 3mg