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French Dip Sliders

French dip sliders with pull-apart Hawaiian rolls stuffed with thin roast beef and melted provolone, baked until golden and served with dark au jus for dipping. Crowd-ready party sliders where everything bakes together, then a quick stovetop au jus ties it all together.
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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
Roast beef and provolone
  • 1 lb deli roast beef, thinly sliced
  • 12 provolone cheese
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
  • 1 9x13 baking dish

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Slice the Hawaiian sweet rolls in half horizontally without separating the individual rolls, then place the roll bottoms in the baking dish.
  3. Layer the roast beef and provolone cheese evenly over the roll bottoms, then place the roll tops on.
Bake the sliders
  1. Whisk the melted butter with Worcestershire sauce, garlic powder, onion powder, and chopped parsley, then brush generously over the roll tops.
  2. Cover with foil and bake at 350°F for 15 minutes, then uncover and bake 5 more minutes at 350°F until the tops are golden.
Make au jus and serve
  1. Simmer the beef broth with Worcestershire sauce, soy sauce, and garlic powder for 5 minutes.
  2. Serve the sliders hot with the au jus on the side for dipping.

Notes

For the best pull-apart texture, keep the roast beef evenly layered so every bite gets melted provolone. Store assembled sliders in the refrigerator up to 3 days; reheat in a 325°F oven until warm. Au jus keeps refrigerated up to 4 days; freeze for up to 2 months. For a lighter option, use reduced-fat provolone and low-sodium beef broth (still simmer with the Worcestershire and soy to maintain the deep flavor).